Spicy Beef Jerky

Soy Sauce
Brown Sugar
Pineapple Juice
Tabasco Sauce
Habanero Pepper
Red Chili Pepper
Onion, Liquid Smoke
White pepper
Black Pepper

 Rob “The Chef” Cobb Cheese Crust Cast Iron Pizza

Sous Vide Prime Rib Ribeye Steak

1 Prime Rib Ribeye

​Salt and Pepper

​Liquid Smoke

Prague Powder / Pink Curing salt (Do not leave this out) This will give your steak the pink smoke ring on your steak)

Optional Season Salt

Rub your steak with liquid smoke 

Mix 3/4 of the amount of normal salt with 1/4 curing salt.  3/4 to 1/4 

Dust your steak with your seasoning

Place your steak into a food saver bag and suck the air out. 

If you do not have an food saver you can use a normal freezer ziplock bag (I recommend a freezer bag vs a storage bag to try and prevent the bag from breaking). Just when you submerge it into the water hold the bag open and put it down into the water. The water will naturally push the are up and out. They and get as much air out as possible. This makes for better cooking and heat transfer.

 I cooked mine at 136 and it was Medium Rare.

Suggest 158 for well done and 129 for rare. 

Remove the papery membrane on the back of the ribs using a paper towel or kitchen towel to grip it and pull it away in one piece

1/3 cup / 80 ml Paprika
1/3 cup / 80 ml Dark Brown Sugar
1/4 cup / 60 ml Kosher Salt
2 tablespoons Yellow Mustard
1 teaspoon / 5 ml Freshly Ground Black Pepper
2 tablespoons / 30 ml Granulated Garlic Powder
1 tablespoon / 15 ml Dried Oregano
1 tablespoon / 15 ml Whole Coriander Seed
1 teaspoon / 5 ml Red Pepper Flakes
1 Medium Yellow Onion, Grated (grate using large holes of a box grater)
1 1/2 cups / 320 ml Ketchup
2 tablespoons / 30 ml Spicy Brown Mustard
1/3 cup / 80 ml Dark Molasses (This is optional)
1/4 cup / 60 ml Worcestershire Sauce
1/4 cup / 60 ml Apple Cider Vinegar
1 1/2 teaspoons / 7 ml Liquid Smoke (Whatever kind you like)

Prague Powder / Pink Curing salt (Do not leave this out) This will give your ribs the pink smoke ring on your ribs)
2 Racks Pork Ribs

Remove the membrane on the back of the ribs using a paper towel or kitchen towel to grip it and pull it away in one piece

Divide each rack of ribs into portions depending on the size of container that you are using to Sous Vide your ribs in. I cut mine into two pieces. (see photo on the right)

Combine the paprika, brown sugar, salt, Prague Powder, black pepper, garlic powder, oregano, coriander seed, and red pepper flakes

Put spice in a grinder and reduce to a fine powder if necessary. (Make your dry rub)

Rub ribs in Yellow Mustard

Rub Liquid Smoke on the ribs or brush liquid smoke on with a kitchen brush

Generously dust the ribs with dry rub

Place individual portions of rubbed ribs in vacuum bags. If using vacuum bags.

(TIP: You can fold over the top while you add the ribs so that no rub or pork juices get on the edge of the bag, which can weaken the seal. If it does get wet or dry rub on the bag, just use a paper towel and clean it.)

Set your Sous Vide Cooker to 145°F / 63°C for extra-meaty ribs or 165°F / 74°C for more traditionally textured ribs.I cooked mine at 162 degrees for 4 hours

Remove ribs from vacuum bags.

Rub another coat of Liquid Smoke and dust with dry rub

Place on a rack and put in a per-heated 400 degree oven for 25 to 30 min

Optional: On the final dusting I also dusted the top of the ribs with Raw Brown Sugar. When I removed them from the oven, I used a kitchen torch to melt any crystals that did not melt

Cooked Creations



 Preheat oven

- 400 degrees Fahrenheit

- 204.4 degrees Celsius 

- lightly grease the skillet

- Roll your dough out to fit in the middle of the pan but

NOT up the sides of the pan

- Perforate the dough or poke with a fork to keep the

  dough from bubbling

- Places dough in the middle of the Cast Iron Skillet

- Cover the bottom and up the sides of the skillet with

  sliced mozzarella cheese

- Put your ingredients on your pizza, whatever you like

  (This one I am making Pepperoni and Ham)

- Add the pizza sauce of your choice and spread it evenly

- Top it with more cheese 

 (Typically, at this point I would use fresh mozzarella and little parmesan cheese. But, I did not have any at the time and used what I had)

- Put in the oven for 28 to 30 minutes.

( At 20 minutes, start checking it. Try not to open the oven door if you can avoid it. Most ovens have glass windows that you can look through)

- As soon as it comes out of the oven. Use a small pearling knife and carefully scrape or cut the cheese from the side. Go all the way around the pizza and move it onto a cooling rack

- Enjoy your Cheese Crust Cast Iron Pizza-