I did find it difficult to get the 5 spice powder to disperse evenly. I tried to sprinkle (a little should go a long way) over the original rub I put on which my more traditional rib rub - which was on the sesame oil.

I used peanut oil last time.

I suggest mixing the 5-spice with whatever rub you are using as a base to get it nice and evenly mixed before applying. I fear I have a few spots that might be a bit heavy on the 5 spice.

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Looks great.. You make your own sauce?

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I have a sauce recipe that I like but I typically don't make my own sauce, just the rubs.

For pulled pork and some ribs, Carolina style, I usually use Rub Some Butt.

Otherwise, I just mix various sauces that I like to go for a different flavor like this. I usually don't sauce ribs at all. I do like the wrapping brown sugar/Tiger sauce/honey method with Parkay.

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Parkay ?

It doesn't burn.

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Nearly there...I think they are going to turn out OK....just need to let the sauce set for about 30 minutes...

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Where do you get your ribs at Doc?

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Looks great!

I think I'll be doing some sticky asian pork country ribs later this week.

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Ribs are spareribs from Costco. I used baby backs the first time I tried this style.

Final result -

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Looks delicious

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They were good.

I have another set of 3 that I'll probably go back to my traditional method in a week or two. I've made a lot of ribs lately.

I have a rack of pork I might fire up this weekend if the weather holds up. Never done one of those.

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I accept the invitation to come to Casa Del Dr. to sample those ribs.

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Asian country ribs turned out great!

Mixed about 2T of Memphis Dust with 1T of 5 spice for the rub.

Used sesame oil, honey, soy and some japanese bbq sauce, spiced up with crushed red pepper and cayenne. Topped them with sesame seeds.

Smoked with apple wood for about 30 minutes, then sauced for 20 in my weber kettle, offset.

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Those look great.

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So your total cooking time was under an hour for those? Is that right?

They look good!

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Sort of.

They spent 22hrs ziplocked in a 155° sous vide bath. Then a half hour ice bath.

During the warmup on the grill/smoker you can get more than enough smoke in 30-45 minutes, then sauce and heat to carmelize. They're already cooked through and tender.

These could have been refrigerated for days prior to the final smoke and finish.

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OK, sorry, didn't realize you did the sous vide with them.

I'd like to see your setup for that.

Pictures!

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This sous vide heater has been great so far

https://www.amazon.com/dp/B07898VZN9/re ... UTF8&psc=1

The foodsaver vacuum sealer

https://www.amazon.com/dp/B08BDHZ1PV/re ... UTF8&psc=1


These expandable bags are good for full packer brisket and even turkeys. Probably could do a small pig. Otherwise, you can use ziplocks.

https://www.amazon.com/dp/B00851QSDO/re ... UTF8&psc=1

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I think the seals on zip lock are good to about 160. After that they can break open unless you use the vacuum sealer on all sides. I haven't tried it yet but that's what I've heard.

Here's the sous vide wand and the old cooler I notched.



For smaller cooks, I use a big spaghetti/chili pot.

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Cool, thanks for all the info, GJ!

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The wife was thinking of buying me a Masterbuilt electric smoker for my 45th birthday. Anyone own one and have a review? I am a novice to smoking and might not even enjoy it that much but thought this might be a good entry level way to try it. I prefer to be able to set it and leave it be at this point. Mostly would love to do ribs, pork shoulder and brisket and not pay the crazy prices at the local restaurants and also have fun with the spices and prep.

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Having a Biden-approved socially responsible small family gathering of vaccinated people all wearing masks indoors and smoking a bone-in pork loin roast today.

Going with a traditional method of my own ancho/mustard rub and did an apple juice injection with some worcestershire.

Going to do some salmon later.

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Thats pretty slick, so you just heat the water to 150 degrees and put the meat in a bag?

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You lightly salt the meat (dry brine).

Vacuum seal the meat in a single layer. I double heat seal each end. Or use freezer bags that you immerse in water to get all the air out. If you use a pot and freezer bag, they say to chip clip the top of the bag above the waterline.

I use the hottest tap water as possible to speed up the pre-heating process.

Great source

https://amazingribs.com/tested-recipes/ ... bs-recipe/

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Progress. Going to give it a little mop sauce Carolina-style glaze with some honey.

I've never done this cut of meat before. It's cheap. Less than $20 for 5-6 lbs cut from Costco.

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Ancho/mustard rub? Apple juice injection? Hot damn! I'm coming to your place for dinner.

Final product. I think the injection made a big difference (apple juice/ worcestershire / salt / water). The tenderness of the cuts were smooth like butter, juicy, with great flavor.

It was a big hit. Highly recommend. It's about 30 minutes of prep to french the bones, trim, apply the rub. Then, about 4 hours of smoke time at 225F until it hits about 150F internal temp.

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That looks like a good try.

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