Rib Eye on the Anova Sous Vide and Seared on a Possible Blacklock Skillet

 

My daughter and son-in-law came over for the weekend for my wife's birthday.  I made ribs, my wife made egg rolls and potstickers and my son-in-law made a chocolate cake and rib eye steaks.

The steaks were seasoned with course pepper, garlic powder and thyme.  After searing, flaky sea salt was added.

We put the steaks in the Anova Sous Vide tank and cooked them for 2 hours at 135 degrees to get medium rare steaks.  Afterwards my son-in-law seared them in my "Possible" Blacklock vintage skillet.  The skillet was placed in our Breville Toaster Oven and preheated at 400 degrees for around 10-15 minutes.  We then move it outside and he seared the steaks on the skillet over a butane burner.

The steaks were a perfect medium-rare!  One of the best steaks I have ever had!  He did a great job.

Baby Back Ribs on the 22.5" Weber Smokey Mountain Smoker

 

Baby Back Ribs from Costco once again!

This time, I cut them and did half of them with Kick Butt Rib Rub - Chipotle Honey rub and the other half with my friend Jim's secret Chinese rib sauce recipe.

My daughter and son-in-law were over at our house and we all thought that my friend Jim's ribs were best... as usual.  It has sweet notes to it that is hard to beat, but these ribs also seemed moister and more tender.  While both types of ribs were from the same batch from Costco, we figured that because Jim's recipe is actually a sauce that is put on from the very beginning, it kept the ribs more moist throughout the cook.

Rubs tend to make the ribs dryer since I don't put sauce on the ribs until I wrap them.  But with Jim's sauce on the ribs from the very start, the ribs are always in a moist state.  I put even more after I wrap those too.

The ribs this time was cooked at a pit temp of 265 to 285 degrees on average with the ribs cooked for 2.5 hours unwrapped and then 2.5 hours wrapped with foil and sauce applied.  They came out great overall.