What's The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? - Prime Time
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- On this week's episode of Prime Time, Ben and Brent answer the questions: What is a dino rib? How can you get one? And what's the best way to prepare it?
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For best results you should combine both. Get the flavor from smoke and control the texture with sous vide. 👍
I concur with Guga, I tried both. It's fantastic! Also keep up the good work Guga... Perhaps one day, Emilio will send you guys some Lion meat.
He said he "hates sous vide everything" ....
I was hoping you guys would comment :p
@@KoenJardoNL040 LOL
Guga the GOAT has spoken
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@@Blackmark52 if you want to support the channel, donate. Or have them upload anywhere else than TH-cam, that pays you a dollar ever 100k views.
No wonder the sous vide ribs were grey, they were cooked at too high a heat. The convection of heat into the meat in a water bath isn't the same as the convection in a smoker. Liquid vs. air temps don't directly correlate. One of the bedrock principles of sous vide is cooking at the desired temperature of doneness. I wouldn't sous vide beef ribs any higher than 140°.
Agreed! 160 was too high.
Completely! Poor research on their part and spreads misinformation. 2 years later to not have tried it again or posted an edit, means that they were happy with the Smoker result. Ideally, Sousvide then smoke to finish on high heat.
@@troyholl99 👍
1) Think you already came into this with a prejudice towards the sous vide
2) Sous Vide might have been over-cooked.
3) Smoked looks AMAZING!!
4) *FEED ME*
i was wondering how they had found a dinosaur and cooked it
I used to do these by grilling first for good color and wrapping in a broiling bag and baking in a 180-200 oven for 6 hours. The juice can be used in a savory sauce.
They need to learn sous vide from Guga
Deadass they did sv too long
Temp was too high, should've set temp for 135-140
Right?! 16hr sous vide? Amateurs.
When he said he didn't like sous vide anything I almost had to stop watching this Mickey Mouse channel.
@malayaleeking .. I know right
You're not going to get medium rare sous vide'ing them at 160F!
You won’t give medium rare from smoking for 16 hour either. The hue they where talking about was likely the smoke ring.
@@brandondavis6365 I agree. One wouldn't expect to get medium rare from either. Although I don't trust smoker temps without knowing the specifics.
th-cam.com/users/results?search_query=el+tramposo+by+kamille&page=&
They should have sous vide them at 167 or higher for the fibres in the rib to break down. Not all beef should be cooked medium rare...
Yeah, have they lost their mind?
“Not everyone has a smoker….”
Right, I don’t have a smoker so I’ll put it in my $700.00 sou vide machine that everyone has for 12 hours!
I love you guys so much
Is this why she requested the ladoo aunty to cover the situation to put it across the road
What happened to the L long that was created next to solar panels the sparky was deployed with faulty electrics with “hair straightner” situation?
Love watching these guys cause you can tell they actually enjoy each others company! I need a meat buddy.
Too bad they shut down the personals section on Craigslist! Haha! /s
@@kylejscheffler 😂😂
@@kylejscheffler lmaooooo
Bob Belcher is doing great with this new show. Say hi to Linda, Tina, Louis, and Gene.
"Smoked fat is just amazing". Yes it is!
0:30 It's like the rack of ribs that tipped over the Flintstone's car.
I was just about to recommend doing both I was going to say to cold smoker for 24h+(less then 131f) then sous vide it for another 48h
The medium rare color in the smoked rib is because of the smoke reacting with the myoglobin in the meat. It doesn't let the myoglobin turn brown even if it reaches temperatures that would usually cause it to brown. This is also responsible for the red color of the smoke ring that we look for in smoked meats. In your case, you smoked it at a very low temperature which enabled the smoke to penetrate the entire rib before it reached the temp that would usually cause it to turn brown. That's why you don't have a smoke ring in your smoked ribs.
Dessert sausage challenge. Please!!
The best rib I ever had was a friend of mines pork short ribs. Sous vide for like 2 hours, baked for a little then quickly air fried. They fell right off the bone, but still had a bit of texture, and they had a great flavour.
What temp in the circulator? Was the colour brown or pink internal?
You guys should try smoked then souved then finish on the grill see if you can. Get the smoked flavor from the smoker cut the time with the sou and finish with the grill for a reverse sear
160F is a non-starter for Sous Vide.
Sous vide at a lower temp (125-130) then finish by smoking
"Hopefully, im optimistic at some point in my life". Me too brother. Me too.
I mean, they overcooked the Sous Vide Ribs by ~ 25 degrees F, But also, you should not sous vide anything for 16 hours. That also ruins the meat.
Depends on the cut and what you are trying to do. If you are dealing with a cheaper cut, there are guides to 30hr cooks that slice and chew with the perfect texture before they turn to roast from steak.
Try deep frying the sous vide ribs. You'll have to break it down into smaller than dino rib size though, but sous vide with rendered beef fat rubbed onto the salted ribs, then a layer of dry rub. When they come out of the sous vide, pat dry and rest on a rack in a fridge overnight and work on the dip - boil 1 part soy sauce (make sure it's not the highly concentrated Korean soy sauce for soup, if so halve the volume) and 3 parts pineapple or cane vinegar with chopped sweet onions and grated garlic, then pour over 1 part Sriracha and mix, loosely cover until cool and let the flavors integrate. Next day deep fry the ribs at 160C right out of the fridge (before condensation forms on it, depending on the humidity anyway) until you get color on the exterior (it has to be crunchy outside but still juicy inside) and enjoy with the dip (and some lager or IPA).
I cooked boneless short ribs the other evening. Let em go one the grill for about 30min-1hr. Let the cool all night then following day, stuck in a pressure cooker for about 15-20min. Came out perfect. Fork tender, the gelatin that runs throughout the meat had that sticky feeling which i like. Moist,fork tender, not soggy at all. Still had the charcoal grill flavor like it was cooked low and slow on the grill.
Microwave cooked kebab was eaten by me and the short side is in the bin so it's up to you if your cooking or serving
They don't know how to sous vide
Somebody call Grant @chefsteps
steve m
forget that call guga from “sous vide everything”
@@Girthopkins he cooks them for 38 hours at 150 degrees and they dont look good, I would take smoking any time
“I know they don’t look good right now, but watch this.”
You had that in the Sous Vide for about 12-14 hours more than necessary. You botched your own experiment with bias.
th-cam.com/users/results?search_query=el+tramposo+by+kamille&page=&
*temps sous vide higher that med rare*
"Yeah it didn't really start medium rare like the smoked one"
Short ribs should be taken way higher. It's comparable to a brisket where you want it well rendered and it probes like butter which is typically 195-202F or so.
I agree with this. Either way, sous vide is a waste of time.
it's quite interesting - when he said 'satisfying sound alert' and cracked the bone and his co host literally moaned in pleasure, I had chills ripping apart my spine and felt like throwing up
Wtf is this comment...
"Satisfying sound alert!" 🤣
Boy were they right! like the perfect knuckle crack.
perfect smoked meat can't be beat, souvide gives perfection without the infusion
Sous vide is always gonna be terrible for you, if you never want to learn to do it properly.. 160 for 16 hours.. are you kidding me?
Yeah that seemed like a fairly high temp for an insane amount of time. But I've never cooked short rib so who knows
Why learn it and present accurate information? The results fit the premise and they can go on to lament how amazing the Smoking was. LOL
1. Create a rich beef stock seasoned with smoked soy, white soy, garlic, ginger, daikon, and pear.
2. Sous vide 1 hour at 139 F for one hour, shock, Rebag with stock. Sous vide 160 for 12 hours.
3. Shock, save liquid when cooled, air dry meat overnight in cooler. Reduce cooking liquid by half and strain.
4. Ratherm on grill slowly, brushing with reduction.
Rec for sous vide that doesn't suck. Its not better than smoking... Ill give them that. But they really don't put in the effort to even try and make sous vide good for people who don't have the ability to run a smoker for 12-16 hours.
Smoked 100%. Personally I really like that hard char with a bitter note. But just so juicy on the inside
Combine both methods...you'll love it.
Why not do both? I’ve gotten great results from smoking then cooking Sous vide. You get the flavor of the smoke and the fantastic texture from the water bath.
Should’ve tried cold smoking the sous vide rib as well. Would’ve made this a far better test tbh
The extra tobacco that was deployed when i made the roll ups on the black and decker case when the battery was connected to the rubicon jewels situation i blew them on the hedge where the cannon hedge yellow finch took cover with rusty cannon situation where that airplane thank god its friday was previoudly deployed which went missing
The sous vide is better for achieving the perfect temp on a short cooking meat, if your using it for a long time I feel it dilutes the flavor
"My perfectly cooked deckle." I'm gonna call my wife that.
Will R for sure. You got dibs.
Daniel Glover um, sorry to intrude, but technically he didn’t call dibs. So I got dibs
Just do both. You can do "never fail" brisket using a combo of Sous Vide and smoking.
I do "never fail" brisket in my Weber smoker. Come to think I never fail with my Weber. It is very easy to do.
Smoked ones would be cooler from evaporation of juices. The smoker also wouldn't get them up to temp nearly as quickly as SV. So effectively lower temp, and shorter time. I'd still probably prefer ideally smoked ones, compared to ideal sous vide ones, but this wasn't quite apples to apples.
He said “everyone doesn’t have a smoker”. Haha Yeah we all access to sous vide cookers. Anyone with a grill has a smoker. Lol Still love these guys!
If you live in a Condo or Apartment you are kind of SOL for a BBQ or Smoker. Immersion Circulator, Searzall, torch and cold smoker are the closest way to put out a great finish product.
Looks amazing! These two were great together
Hey y'all! Avid sous vide-r here! In this experiment, I can definitely see and appreciate that the one done fully smoked was much better than the SV then grilled-finished one. I own a bargain basement smoker that's not very good at traditional smoking, but great at doing super low smokes (around 160/170F). I have done spare ribs, beef ribs, and briskets SV and then finished in 2-3 hours of low smoke. The results are great. Is it as good as your Franklin's or Little Miss BBQs? I don't think they ever could be, those places are mind-blowingly amazing. But for super easy results I can get from my cheapo smoker and SV circulator, I am more than happy. Another great Prime Time video. Dino ribs are my absolute favorite BBQ.
Yes but do you use 160F for your ribs in the circulator, or something like 140F which is more traditional?
@@romeshkulasegaram8452 whoa, blast from the past! Forgot I made this comment 2 years ago! I have done 158F at 24 hours for great results.
Try the sous vide again at 135-145° depending what texture you like and do 48-72 hours. 16 is way too little for almost any cut with connective tissue, even at 160°. Lol love you guys but read about it a little bit first come on man, getting to be like that ester chick. No research, do it wrong, say it’s not that great 😂 kidding but please don’t be like her lol
Love/hate seeing comments like this.
Sous vide gadgets should be used for heating water in an aquarium. :)
I would disagree that it's too little mostly because collagen converts fairly quickly to gelatin at 160F. It just depends on what you're looking for. I find 160F is the in between for steak-like and braise-like. The 135-145 area is steak like, which I think would be closer to what they got the smoker. The problem with this test also is that 160F in a smoker is not anything like 160F in a bath.
The temp is also what lead to the "grayed out" comment... 160 is dead for a steak, even bone-in cuts....
@@TheElitist26 in my experience not very well even at 24hr in the 150-160 range, but to each his own, still has seemed to need in the range or 30-36hr aside from only a couple of cuts, but i agree it depends what you want as far as texture goes which is why i recommended 135-45. and yeah also agreed, not sure why they thought to do them at the same temp or where the idea came from lol. its only going to lose 1-2 degrees from the water to internal temp of the meat with sous vide and much more with the smoker because air is transmitting the energy rather than water which is far more efficient at that as im sure you know, but yeah thats why i wish they would have looked into it more lol. oh well, hopefully they will try it again or next time theyll know how to treat that cut with a sous vide. the ester lady seems like a nice person and all but she goes into those reviews without like even knowing what the product is or how it works almost at all so thats the only reason im not really a fan of her, and that its repeatedly that way every single time ive seen a video from her. these guys just made a bit of a goof or didnt know it would be much better texture(imo) at a lower temp, which isnt really something a manual or etc will tell you, but at least they understand how a sous vide works and what purposes it could be good for.
"You used to call me your perfectly cooked deckle"
😏
I was drunk
this is the second video ive seen them do where they improperly use sous vide, then proclaim the other version is better... FWIW I think the smoked version here would have won either way, but they really need to learn how to use the instrument if they keep making these method comparisons
"Not everyone has a smoker.", But everyone has an industrial size vacuum sealer to sous vide giant ribs?
not everyone has a neighbour who doesn't complain about smoke
I saw steam coming from the water bath so the temp must have been way to high.
I think you need to adjust your sous vide maybe 135 for 8 hours
Yeah, seriously, why was the sous vide rib not finished in the smoker? Feels like not a real test.
They're trying to prove a point that you dont need a smoker
If that were true they wouldn't have talked so much about how smokey the smoked rib was.
@@michaeltiefenbach7206 well they proved it to be wrong then
That stache deserves a production credit.
"Not everyone has a smoker."
NOt everyone has the other equipment too.
Another vote for using the right temp on sous vide. Also, how about temperature probes?
Wrap in foil in the oven for around 4 hours then finish on the grill if you don't have a smoker
Couldn't agree more with the sous vide song 4:15
Make a super long untrimmed tomahawk!
I thought the intro was a second ad lmao
Just ordered 10 lbs of short rib. Damn you guys!!
Ya might not dig sous vide, but that beef fat from the bag will make a great soup starter... Perhaps a French onion soup with a crusty cheese cap...
Guga has left the chat
When are you guys releasing new episodes?? Ive been rewatching s1-6 man
"Sous vide takes the fun out of cooking"
With that logic, so does smoking it lol
I disagree. Sous vide is set it a forget it. Assuming you aren’t using a digital smoker, you’re always checking on the meat and tinkering with the fire. I’m not one who feels the need to be actively cooking, so sous vide works for me. Cooking with live fire, however, is about the most interactive form of cooking I can think of.
@@brandondavis6365 Tinkering with fire and checking the meat every couple hours is a fun?
@@comptonopolis it is if you're passionate about food and enjoy cooking.
@@jknight9613 I am passionate about both food and cooking. I don't think using one technique over another because it gives you different results means you aren't passionate.
@@comptonopolis I dont think so either. I'm simply struggling to understand why someone who allegedly loves cooking would have to ask why its enjoyable to tinker with your cooking vessel.
You guys are the best. Smoked fat was my ex-wife, why did you mention her?
You guys made a mistake, of COURSE the sous vide isn't gonna be med rare if you set the temp to well done!?
If you wanted the sous vide to be Med Rare why didn't you set it to 125 instead of 160? smh
Chairofthebored the point is they set the smoker to 160 and sous to 160 for an even match
@@CHEVYCAMARO4GEN but it wouldn't be an even match though, the thermal capacity of water vs air is orders of magnitude different
If you left a roast in 200F oven for 2 hours would it hit 200 all the way through? Obviously not. But if you boiled something at 212 degrees for that long you bet your ass it'll reach that temp everywhere
This experiment is flawed and you should recognize it as such
@@CHEVYCAMARO4GEN Same failed logic they used. Do a search on Meat Temp doneness. Or Sous Vide Temp... 130F to 135F is Med-Rare.
You should try this recipe from Chefsteps:
www.chefsteps.com/activities/smokerless-smoked-ribs-incredible-barbecue-no-smoker-required
Thanks for showing again though, why the classics are classics. Cheers.
They did a great job. Sous vide is basically a fancy way of boiling something in a bag at a controlled temperature. We already know sous vide beef is more mild and has a lot less of the beef flavor. Smoking is gonna add way more flavor and not take away that beefiness we all love. Smoking is and will always carry more flavor than any sous vide technique. And for most people idk if you guys know this but that smoked beef rib isnt actually medium rare it just appears that way. There is no way you can eat a beef rib at medium rare because there is way too much collagen holding the meat together. You gotta eat it at medium well or well done to truly break down the collagen to get that tenderness.
In Sous Vide collagen will break down over time, however this was a waste of a rib to start a 160F. 140F for a given time, and then hitting it with a hot smoker to finish and render would have been a great comparison.
Start with the smoker for 2/3 of the time. Then hit the sous vide. Worth a shot!
4:18 is my new kitchen theme song!
ben looks like he could be donut operators brother
@2:49 LOL "Throw it in the trash!"
I have maybe watched all their videos 12 times each.
I'd like to point out that both samples may have the exact same "doneness", but the smoked sample is more pink because of the nitrates found in smoke. That (the *more pink'ness*) in and of itself is not necessarily more cause for excitement.
I could believe Biff Tannen from Back to the Future and Burt Gummer from Tremors invented science 😂
Edit: PAPA BEAR!
you can smoke on the lowest setting and then sous vide afterwards then just sear it.
I question their knowledge of beef when they sous vide at 160.
Agreed that threw me for a loop!
Agreed!
They appear to dislike the technique and not want to learn the best ways to do it. Maybe they have had bad experiences or more likely they have access to the tools that make sous vide unnecessary, like temperature controlled smokers. Whatever the case, they made several mistakes that most people that don't look into sous vide techniques can make. First off, smoke flavor works much better on raw than smoked meats, so if trying to get the same flavor, you should smoke the meat before sous vide, which also allows for the chemical reaction that causes smoke rings that make the meat appear red even when well done to occur as well. They also used the same timing and temperature for both techniques. Sous vide will do better at lower temperatures for a longer period allowing connective tissue to break down over a longer period allowing for a more consistent texture over multiple attempts. Additionally, getting a good crust on a grill is never going to happen unless its over indirect heat for an extended amount of time, grill marks don't equal crust.
His mustauch has its own zip code
I would have killed for that Hanger Steak you removed from the rib rack.
Great video!
How long did they actually smoke it? I watched it twice and if they said I couldn't tell. And at what temperature?
The real question is does your place in BK sell this whole? If so I am going by this week :)
“What do you think B” Jesus you guys are the greatest couple!
Are they a couple? I have my suspicions cool of the are or aren't, love the chemistry
what if..and hear me out on this one, you sous-vide it for half the time and the other half you smoke it...i think i got something going on with this idea
you guys should have a restaurant
this is why us Koreans love short rib so much
their friendship has grown so well. I remember when these two used to be soooo awkward with one another haha
@BadulTheGuru They've owned this shop for 10 years and were friends before that. Ive always liked the chemistry between Ben and Brent.
It's about the camera, not their friendship.
If you watch some of their first videos there is clearly a lack on fluidity between how those two conversed. Now it relaxed and jokes...
you cannot compare sous vide and smoke by using the same time, sous vide definitely doesn't take as long as smoking since heat transfer through water is better than air, you killed the sous vide by overcooking it
Yep. Misinformed and misleading.
Biff and Bob going hard on those meats
Sous Vide EVERYTHING
Smoke is always amazing, did some burgers with some wood last night omg so amazing.
Salting your meats and sous viding it for long times gives it a slight curing effect. sous vide without salt for the best result.
Brent: not everybody has a smoker
Me: how can I do this in a microwave?
How do you smoke at 160 degrees?
Should Have Done Shorter Temp., Maybe Longer Time. My 2Cents, Like 135 Farenheit
Sous vide then smoke
i know this is gonna be good coz i worked for a resto for a while that served sous vide short ribs. and those were awesome. and a whole damn rib like that? damn, that's gonna be a great meal.
Do you remember what temperature they were using?
Smoke for an hour or 2 then sous vide or use smoked salt
Listen here kitty Kats, lemme cut a long story short. Me dads croakin it as we speak, for all you yanks that means dying . Can’t sleep, been following the Channel for a while , mums crying in her sleep. Thought I’d get up punch a sport stick, smoking a ciggy bra boys. Watched this vid and it gave me a brief moment a joy. Carry beautiful people. Meat for life
that was a REALLY long rib commercial during my toyota video.
Sous vide it for 8h and then smoke it for 8h try that out and do a video 😊
I think what they should do is cold smoke it for 8 hours and then sous vide it for 8 hours. 16 hours cooking time when part of that is sous vide is way too long.
They know they can smoke, then sui vide right?
Pickled Sausages That's what I wondered as well. Why didn't they take one rib and smoke it 4 hours then sous vide it for 4 hours, then grill it for sear for 5 mins per side?
nora22000 because they are amateurs. Good butchers
awww my favourite bromance ever is back!
There was a definite anti Sous vide bias and they were assuredly over cooked. I’m uncertain of what the point was. Maybe they should have sautéed the beef short ribs at 160 for 16 hours as well.
EXACTLY! There was almost nothing of usable information about Sous Vide, other than overcooked is no good.