Kochen und Grillen

Alles zum Kochen und Grillen (Bild fehlt noch)

Fall-Off-The-Bone Sous Vide Ribs

There’s really no wrong time for BBQ, but cold weather just seems perfect. There's a chill in the air, a sweet smell of smoke filling the sky, and a perfect rack of ribs underneath the grill lid with gorgeous, smoky bark on top. There’s nothing like it. On the other hand, what can be disappointing is chomping down into those gorgeous ribs and finding out they’re still very tough. With this recipe, you’ll never have to worry about your ribs again. Note: On almost every set of ribs I’ve ever encountered there is a thin membrane on the back of the ribs. A lot of people don't pay much attention to it. If you’re not taking off that membrane, you’re missing out on a lot of flavor and tenderness potential. The easiest way to remove the membrane is to take a dry paper towel, locate a side that looks like you can grab the membrane and start to pull back. It’s easiest to try to keep the membrane from tearing, so try to keep it in one solid piece. It sounds a lot more difficult than it actually is. Do it a time or two and you’re already a pro. You can use any dry rub that you'd like in this recipe, but I like to make my own. My favorite blend is the following mix: 2 tablespoons each light brown and granulated sugar, 1/2 teaspoon table salt, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon mustard powder, a pinch of ground coriander seed, and a pinch of chili powder. Stir all of the spices together until they are well-combined.
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Ingredients for 4

  • 1 (2-pound) rack baby back ribs, membrane removed (see note)

  • 1/2 cup dry rub, any style (see note)

  • 1/4 cup barbecue sauce, any style


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 160ºF (71ºC).

  • Step 2

    Generously coat both sides of the ribs with the dry rub. Don't be shy; the rub is what gives the ribs a great bark and color.

  • Step 3

    Place the ribs in a large vacuum seal bag and vacuum seal on the moist setting. (Alternatively, slice the rack in half width-wise and divide between two large zipper lock bags. Seal using the water immersion technique.) Place the bag(s) in the water bath and set the timer for 14 or up to 16 hours.

    • Finishing Steps

    • Step 1

      When the timer goes off, remove the bag(s) from the water bath. Remove the ribs from the bag(s). Decide if if you will smoke or broil the ribs.

    • Step 2a

      To smoke the ribs, heat a smoker or a grill to 160 to 180 degrees. If using a grill, place a foil pouch filled with soaked wood chips directly on the coals. Add the ribs and smoke for 1 hour and 45 minutes. Baste the ribs with barbecue sauce and continue to smoke for 15 minutes. Remove from the grill and let rest for 5 minutes.

    • Step 2b

      To broil the ribs, heat the broiler to high. Use a pastry brush to coat the ribs with barbecue sauce and place on an aluminum foil-lined broiler-safe baking sheet. Place the ribs under the broiler and cook until the sauce is caramelized, 1 to 2 minutes. Watch the ribs carefully so that the sauce doesn't burn. Let the ribs rest for 5 minutes.

    • Step 3

      Slice the ribs apart and serve.

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Sous Vide BBQ Pork Shoulder (Pulled Pork)

Sous Vide, Stars & Stripes Forever

Anova App Controlling the Precision Cooker
Food nerds, it's your year–be a backyard BBQ boss this Fourth of July without getting stuck flipping burgers. We've included an exclusive recipe for the #anovafoodnerd fam before it's available in the app. Just follow the recipe below for the ultimate BBQ pulled pork shoulder.

Need another cooker ASAP? Pick one up at your local Target or Apple store.


  • 1 whole boneless or bone-in pork Shoulder (5 to 7 lbs total)
  • 1 teaspoon liquid smoke (optional, see note above)(5ml)
  • 1/4 cup paprika
  • 1/4 cup dark brown sugar
  • 3 tablespoon kosher salt
  • 1/2 teaspoon Prague Powder #1
  • 1 tablespoon whole yellow mustard seed
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons granulated garlic powder
  • 1 tablespoon dried oregano
  • 1 tablespoon whole coriander seed
  • 1 teaspoon red pepper flakes
Anova App Controlling the Precision Cooker


1. For the Spice Rub: Working in batches, combine the paprika, brown sugar, salt, Prague Powder (if using), mustard seed, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes in a spice grinder and reduce to a fine powder.

2. Divide mixture in half. Rub half of mixture evenly all over the pork shoulder, pressing it in until it adheres. Place the pork shoulder in a sous vide-safe vacuum sealed bag and seal it.

3. To Cook: Set your Precision Cooker to 165°F (74°C) for more traditionally textured pulled pork or 145°F (63°C) for sliceable but tender pork. When the bath is at temperature, add the pork and cover with foil or plastic wrap. Allow to cook for 18 to 24 hours.
Anova App Controlling the Precision Cooker

4. To Finish on the Grill: Light one half chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

5. Remove pork from bag and carefully blot dry with paper towels. (The liquid from the bag can be added to your favorite barbecue sauce and simmered down to provide extra flavor.) Rub the reserved spice rub into the surface of the pork. Place the pork on the cooler side of the grill. Add some hardwood chunks to the hotter side of the grill. Cover and allow pork to smoke, adjusting vents to maintain a temperature between 275 and 300°F and replenishing the wood chunks twice during cooking. Smoke until a deep, dark bark is formed, about 1 1/2 hours.

7. Transfer the pork to a large bowl or cutting board. Using a couple of forks, shred the meat into bite-sized pieces (or if you cooked at 145°F, use a knife to slice the pork). Season pulled pork to taste with salt and serve immediately, passing your favorite barbecue sauce at the table.
Anova App Controlling the Precision Cooker

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Salsiccia Rolle

Salsiccia Rolle
Walnüsse (am besten ganz)
Basilikum (ca. 50g)
Bacon (jede Menge)
Tramezzini Brot (eine Packung 4-5 Scheiben)
Salsiccia Würste (etwa. 8 Stück) - alternativ geht auch eine andere rohe Bratwurst oder Mett
Cheddar Käse (ca. 300-400g) - als Alternative ein schmelzender, würziger käse - Cheddar hat aber eben noch eine tolle Farbe
grobes Salz, Pfeffer
1) Basilikum Pesto
Anmerkung vorweg ... ich persönlich nehme lieber Walnüsse als Pinienkerne fürs Pesto,
weil die zum einen eine etwas herbere Note geben, ich sie nicht erst rösten muss, es ein einheimisches Produkt ist
und weil ich selbst einen riesigen Baum im Garten habe und daher jede Menge davon habe :D
* Die Walnüsse im Mörser zerreiben bis sie wie gemalene Nüsse aussehen
* Dann die Nüsse aus dem Mörser in eine Schüssel umfüllen und das Basilikum mörsern bis es Breikonsistenz hat
  (ich nehme gerne auch etwas frischen Oregano und zwei oder drei Blatt Minze noch dazu)
* Parmesan und grobes Salz dazugeben und weiter mörsern, nach und nach Nüsse und ganz wenig Olivenöl dazu geben.
Die Pesto sollte nich so viel Öl enthalten wie üblich, da ansonsten das Tramezzini sich schon vorher mit Öl vollsaugt.
So lange Nüsse und Olivenöl zugeben, bis die Konsistenz "streichfähig" aber nicht zu weich ist.
2) Käse reiben, falls noch nicht geschehen
3) Die Rolle vorbereiten
In der folgenden Reihenfolge Stapel bilden
* ganz unten ein Arbeitsbrett
* Küchentuch
* Frischhaltefolie
* Bacon als Gitter aufgelegt wie bei einer Bacon Bomb
* darauf Tramezzini legen (der Bacon soll oben etwas mehr überstehen)
* das Trammezini mit der Peso bestreichen (Alternative - auch sehr lecker: Mangold und/oder Spinat verwenden)
* auf die Pesto kommt jetzt das Innere der Salsiccia Würste (anschneiden und mit dem Messerrücken herausschaben)
* darauf den geriebenen Käse verteilen
Aufbau Salsiccia Rolle
Mit dem Küchentuch dann wie bei einem Strudel das ganze fest zusammenrollen und die Enden der Frischhaltefolie verdrehen, bis sich eine feste "Wurst" ergibt.
Anmerkung: nachdem das ganze dazu neigt im Grill aufzuplatzen entweder dick geschnittenen und fleischhaltigen Bacon verwenden oder mit Küchengarn das ganze nochmals binden.
4) Grillen ...
das Ganze jetzt bei ca. 120-140°C ca. 3 Stunden auf den Grill

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