We’ve done lamb ribs several ways, from Instant Pot (see post on that!) to smoking, smoking wrapped in foil, and now add sous vide followed searing on the grill 5 minutes a side! Without a doubt a big success. Sous vide does what it does best ( tender meat even with tougher cuts) and searing, (with a rub enhances the texture and flavor.
https://recipes.anovaculinary.com/recipe/sous-vide-lamb-ribs
