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Smoked a pack of Costco (St. Louis style) ribs over the weekend. These were done indirect (used the drip pan only) on the main grill at 250-300. Used 2 different rubs: 1) BBQ Bob's Alpha and 2) one I found off the internet. Cooked them for 5 hours as they did not look done at 4. Probably should have stopped at 4 1/2. The meat was fall off the bone and the family loved them. Next time I will try to keep the KK at 250ish and try 4 to 4 1/2 hours. Also might use the pork loin ribs instead.

Seriously, dude, I don't think so! You crank out some crazy food already. You're going to have too much fun with the Anova. Another good tip from Dennis, for your 2nd tri-tip, sear it first, then bag it and dunk in the immersion bath to finish. Compare the 2 techniques and see if you have a preference?

Guessing you are referring to the SV method? I bet your tips are amazing and doubt you are missing something. It is a matter of having more fun toys to play with your food, tweak your recipes, collaborate, and enjoy something as routine as eating. I have been cooking passively SV for close to 3 years. It comes and goes in spurts, and not all of it has been a success. However, sometimes it is fun to season, bag, and SV something like a bunch of short ribs on Wed and cook them in a water bath straight thru to Sat before I sear them off. SV for me is just an extension of having fun times with family and friends over some food and beverages- Cheers- P

Thank you tony b! Super flattering of you to say, but in reality I am in a photo "composition" class at the school of evening learning and submitted some plated pictures for my assignment. Cheers- P

OK, Uncle, Uncle! Just ordered the JT850 from Amazon Prime. Will run by the hardware store tomorrow and pick up a canister of MAPP for it.

I actually had an icicle dripping below my lower draft door during a cook when it was below freezing here!