Yep, after seeing Mike's (HOS) ribs the other day, I needed a fix! The problem was that it was a nasty, windy 25F outside.
While rummaging through the freezer I found a pkg. of rib-tips. So thought I'd experiment with them using the Anova.
They were pre-rubbed with FS&B before being vac bagged, so I just had to set the temp at 138F, drop the bag in and wait 26 hours. When done, tips were dried and coated with Garland Jack's Secret Six's bbq sauce and put under the broiler for a few minutes. They were plated with a side of basil, garlic, green beans and potatoes. The verdict; not as tasty as outdoor ribs but very good and extra tender. My fix was solved....temporarily!
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