I made 9 slabs of baby back ribs over the holidays and got rave reviews.  I pre-cut the ribs into individual pieces, put a little garlic salt and fresh ground pepper on and then vacuum packed them.  8 hours in the water at 165 degrees and a little bit of grilling to brown them and they were awesome!  I froze two packs and got them back out for New Years Eve and they were just as good.

My only real fail using the cooker so far is corned beef.

What cooker do you have?

Stuff I normally smoke is stuff I can't bering myself to do sous vide.  I should just cut off a partial rack and try it sometime.  I haven't had my anova long, but I have enjoyed it so far.

made a fantastic prime rib for xmas in sous vide....

The ANOVA.

IN!

Just got an Anova for Christmas! And a Searzall too.
Did a prime 1 1/2 inch thick ribeye for New Years Day that was absolutely PERFECT.
Looking forward to doing some ribs soon!

I've been cooking sous vide off and on for over a year... almost exclusively on. I own 4 Anova units and a Dorkfood controller. Most of the proteins have turned out amazing. I've done a standing rib roast, individual ribeyes, tenderloins, chuckeyes, NY strips, pork chops, chicken breasts, chicken leg quarters, turkey legs, thighs and breasts, salmon, hamburgers, country ribs, spiral cut hams... did I forget anything other than veggies?  I own a Searzall and use it a lot.  I prefer a hot charcoal grill for searing though the Searzall does work. Cast iron does a good job too.  I've done large hams using two circulators at the same time. I can't hardly go out and eat anymore....

What was the deal with the corned beef?