We started with slabs of watermelon rind that were smoked and seasoned with a blend of brown sugar and tandoori spice. We vacuum sealed them, cooked them sous vide for 30 minutes at 85°C, and then chilled them down. Then we cut the bags open and trimmed the slabs into individual "ribs." We cooked them two different ways, seared on the grill, flipped and glazed in their juices and in the broiler, glazed in the cooking juices. The riblets cooked on the grill had a richer flavor from the charring and a slightly meatier texture but both versions are delicious.