Sous Vide Pork Ribs

These came our really great, other than being too salty.  Next time I would cut the salt in half.  I used Diamond Kosher Salt).

2 Racks of Back Ribs

For the Spice Rub:

1/3 cup paprika

1/3 cup dark brown sugar

1/4 cup kosher salt (cut this in half?)

2 tablespoons whole yellow mustard seed

1 teaspoon freshly ground black pepper

2 tablespoons granulated garlic powder

1. Remove silver skin from the bony side of the ribs:  Use a table knife to get under the silver skin between any 2 ribs, then peel it off the rest (it holds together well).  
2. Dry rub in the bag for 12 hours at 165F. 
3. Chill in ice water
4. Refrigerate until ready to finish
5. Reheat on the grill with only half the burners on for 10 minutes.  No need to dry before grilling.
6. Finish with some cider vinegar brushed over the ribs, all burners on low for 5-10 minutes until you get a barque.