# How to get smoke favor in ribs?
**URL:** https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354
**Category:** Anova Precision® Cooker
**Created:** [April 26, 2017, 1:41pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354 "2017-04-26T13:41:08Z")
**Posts on this page:** 16
**Page:** 1
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [April 26, 2017, 1:41pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/1 "2017-04-26T13:41:08Z")
Doing Baby Back ribs and would like to get that hickory flavor not using Hickory
Liquid smoke.
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [April 26, 2017, 2:00pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/2 "2017-04-26T14:00:22Z")
Can you get your hands on smoked salt? It has a different profile than the liquid smoke, it tastes more “real”.
If not that, then you’ll have to involve a smoker either before or after the SV.
---
### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [April 26, 2017, 5:16pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/3 "2017-04-26T17:16:09Z")
See what @acs commented, but short of a smoker loaded with hickory, I’m not sure you’re going to get the results you’re looking for.
---
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [April 26, 2017, 11:03pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/4 "2017-04-26T23:03:14Z")
Thanks for the reply. How about rubbing the ribs, cooking sous vide, then cold smoking smoking for two hour?
---
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [April 26, 2017, 11:05pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/5 "2017-04-26T23:05:15Z")
Thanks for the help
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [April 26, 2017, 11:29pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/6 "2017-04-26T23:29:21Z")
Cold smoking after the meat is cooked and the proteins are set can yield unpredictable results. Better to cold smoke before.
---
### Author:  [@Ember](https://community.anovaculinary.com/u/Ember)
#### Post date: [April 30, 2017, 2:59am UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/7 "2017-04-30T02:59:28Z")
Smoking pre-sous vide dhould result in a better smoke flavour. As @acs says, there is the set proteins to take into account. But there is also the compression factor if you’re vacuum packing which would potentially help drive the flavour into the flesh.
I am planning on experimenting further on the sous vide and smoker combo.
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [April 30, 2017, 4:50am UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/8 "2017-04-30T04:50:49Z")
I’ve tried the cold smoke prior to SV, and I seem to recall that it worked out alright (I think). I just prefer regular BBQ better.
If memory serves, it also made about half the house smell like a concentrated BBQ as the odor leeched through the vacuum bag.
It’s been about a year or year and a half since though, so I might be mixing things up and likely forgetting details.
---
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [April 30, 2017, 1:52pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/9 "2017-04-30T13:52:53Z")
Thanks for the help, keep me informed about your progress if possible. I usually don’t vac, I use the water immersion method.
Bruce
---
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [April 30, 2017, 2:46pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/10 "2017-04-30T14:46:01Z")
Thanks for the reply, it helps.
Norm
---
### Author:  [@ziggyblur](https://community.anovaculinary.com/u/ziggyblur)
#### Post date: [May 31, 2017, 11:39pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/11 "2017-05-31T23:39:49Z")
Also very interested in this. Cooked baby back for 18 hours at 70C (158F). Loved the texture and happy with the taste but would like to increase the smoke flavor.
I’m thinking of using liquid smoke and maybe injecting the ribs prior to sous vide. Thoughts?
Thought about smoking it for a further hour or so as suggested here but figured it’s far too much work to be doing all the time. Too much hassle heating up charcoal every time I do ribs. I’ve got a gas griller so I can easily sear it to look good, but wont get that really smokey flavor.
---
### Author:  [@Brian1](https://community.anovaculinary.com/u/Brian1)
#### Post date: [May 31, 2017, 11:54pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/12 "2017-05-31T23:54:10Z")
You can definitely use liquid smoke. That’s what I use frequently. You can also use smoked herbs and spices in your rub (if you use one). Good luck!
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [May 31, 2017, 11:56pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/13 "2017-05-31T23:56:07Z")
Not a fan of liquid smoke, it simply doesn’t tase like smoked meat should. At least not to anyone with any experience in the matter.
It’s ok in a finishing sauce if you must.
If you do use it, just toss some in the bag. It’ll get around.
---
### Author:  [@nbmartin](https://community.anovaculinary.com/u/nbmartin)
#### Post date: [June 1, 2017, 12:23am UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/14 "2017-06-01T00:23:25Z")
Agree with shop-vac, liquid smoke just doesn’t do it, bad taste. Try a cold smoke usinga smoke tube filled with hickory pellets on a gas grill. Get the smoke and not cooking the ribs. Smoke Tube available on Amazon.
---
### Author:  [@acs](https://community.anovaculinary.com/u/acs)
#### Post date: [June 1, 2017, 12:08pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/15 "2017-06-01T12:08:48Z")
I turned the carcass of one of my old gas grills into a cold smoker with the A-Maze-N
5x8 grid and it works great. Couldn’t even begin to guess how many 100’s of lbs of cheese, lox and so on have been smoked on there. That thing is probably the most incredible $30 I’ve ever spent on BBQ stuff.
How do you like the tube design ones?
---
### Author:  [@lordbodom](https://community.anovaculinary.com/u/lordbodom)
#### Post date: [June 7, 2017, 11:35pm UTC](https://community.anovaculinary.com/t/how-to-get-smoke-favor-in-ribs/6354/16 "2017-06-07T23:35:32Z")
Saw this vid:
> **[ChefSteps](https://www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required)**
>
> ChefSteps is here to make cooking more fun. Get recipes, tips, and videos that show the whys behind the hows for sous vide, grilling, baking, and more.
Tried it and works pretty well.