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  1. Hello all- 1st time poster here. I don't have a kamado (considering buying one and found this site to gain information). But I do have an Anova, so I've been lurking. I love the Anova, I've done creme brulee, cheesecake, and some various meats. I tried for the 1st time last weekend some pork ribs. I cut the racks down to 5-6 bones to make it easier to bag up. I rubbed them down generously with a dry rub and put them in a bag then added 4 drops of liquid smoke to each bag before vacuum sealing. I left them in the fridge over night then put then into the water at 145 degrees F for 36 hours. After 36 hours i cut the bags opened and patted the racks dry then tossed them on the grill and basted bbq sauce (wife prefers them sauced) flipped after 3 mins and continued for 3 flips to get a well sauced rib. Served with twiced baked potato i did on the grill and some corn on the cob I sous vide'd into 182degree water for 30 minutes while I finished the ribs. Everyone was very happy with the results.
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