*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Just bought some ribs to try with the sousvide and finish on my Argentinean grill. Can't wait to get em good! I think I might do half and grill for dinner and the other half ice bath and freeze for later.
Cooking for large groups makes this an easier approach for catering. I could see doing several batches, refrigerating them and cooking ribs to order. Good presentation, thank you for sharing.
165 is TOO high! for 12 hours....you don't want ribs to flake apart like fish. I'm sure they were tender and yummy, but i'd bet the outside meat developed too much of a dry mushy taste as well. Lower heat, sous vide longer longer, grill/sear, and enjoy...
My go to - whatever rub, SMOKE 3hrs, SV 150/18... sauce up & broiler finish. Perfect every time. I use a 48 can Coleman stacker for a tub. Do 3 racks at a time. And, metal pots are the worst....🤣🤣🤣🤣🤣🤣
This is a great video. I have sous vide with my Anova on some ribs and they turn out amazing. I know you have just put a couple of drops of liquid smoke in there but I tend to make a diluted solution that I spray on and it evenly distributes. I have no doubt your technique worked. I have done everything you have sans the way you did liquid smoke. Brother the flavor is awesome and a good finish on the grill and some sauce and you rival a pit master. I am not kidding on that. I did some side by side in my smoker and the sous vide was the favorite. Keep it up brother!
GHOLT81 I probably prefer the traditional/grill method, but that also gets me outside to enjoy the day. I won't hesitate to make them this way again especially if short on time.
Thanks for video. The sauce glaze looks amazing but these ribs are looking overcooked. there is a difference between fall of bone and mushy. This seems mushy. This means the cooking time in sous vide cooker was too long for these ribs...
Mahdi Taheri I'm not a sous vide expert, but to your point you can cook at a lower temp if you want firmer texture. We didn't find them mushy, but these definitely were not firm like competition ribs. Thanks for the feedback! Next time I will back down the temp and see which I prefer.
I hate to say this but the ribs look way overcooked or you had a really dull knife. When you cut baby backs you should see a nice clean cut and still have a slight tug as you eat into them.
Good luck brother! Also do your own rub. I do a 6 3 1 1 1 rub. That is 6 parts brown sugar, 3 parts salt , 1 of cumin, 1 of red pepper, and 1 of curry. You can make the 1 1 1 portion what you want for flavor and the salt adds an osmotic effect to make them tender yet not mushy.
Very nice! (Don't eat on mic though man, come on.) Someone once told me that aluminum foil actually wisks away the heat (think how fast it cools to the touch after being in the oven) and that plastic wrap actually helps to retain the heat better. Just a thought but i really did like the video. Thanks!
I've also seen where people used ping pong balls by placing all over the top. The foil seemed to prevent evaporation at least for this duration cook, but as you mentioned plastic wrap might be even better.
This looks great but the only downside is that you don't any smoke flavor. You could always smoke of an hour before you sous vide but I guess that defeats the convenience factor.
We usually do beef, and we always come out with the best we have ever had. We are spoiled now so rarely go to a steak place to be disappointed. But, we tried St. Louis ribs. We did mustard, a simple bottled rub, and 150 for 18 hours. The ribs were better than the best BBQ places we have been to. There were NO leftovers. The texture was not perfect, and will take a little adjustment in time and temp. Thing about sous vide is, once you get that time and temp right, you can count on perfect results every time, with no baby sitting. And pork has the widest window of all. A little to short on time, they are still ok. A little long, still ok. But that difference can be 30 min or an hour or more.
I really like this Sous Vide approach and have had good luck with beef and pork. Like you say, once you get temp/time the way you want it the results are easy to reproduce.
Ok so what do you guys think? 130ish or 150ish? Just made some at 130 for 48 hours and was not pleased. Came out off the bone but so bland and boiled water tasting it was gross
I feel that is too long to cook regardless of temp.... Here's a guide to the safety of sous vide through pasteurization times...the pork/beef/lamb chart is after the picture of the eggs lol i reference this site a lot for some reason. www.douglasbaldwin.com/sous-vide.html Just to make the meat safely pasteurized @131 degrees, you are looking at 4.5 hours for a 2 inch thick(50 mm) rib....The issue is finding that zone where everything breaks down but doesn't become mushy(over tender) in your own specific way lol If you finish on the grill like the OP, you might not want to go as long since they are going to cook from the grill sear as well....but if you blow torch finish you can....i find sous vide to be a nice puzzle game of cooking since there can be so many variables
Nice job but overcooked.No need for disgusting liquid smoke because you finished them up on grill with smoking wood. Technique is fine but cook them to 160 then finish in broiler or on grill.
@@gregg48 If you haven't spent an entire weekend burping from liquid smoke, you just wouldn't understand... that stuff ends up being foul. Friends don't let friends ingest liquid smoke.
@@bourbonn.pearls3151 I've used liquid smoke without issue via the Chefsteps and Amazing Ribs versions of these "apartment ribs". The interesting part is that you ingest the same thing when eating smoked foods. It's in a lot of things you probably already eat: hot dogs, marinades, smoked cheese, sausages. I suspect your bad experience stems from someone overusing it, not the sweeping generalization that it's bad as a rule.
Us High brow folks don't care about your peasant opinion.. Go back to your 18 hour brisket video's where all you do is watch a temperature gauge and stoke a fire..
Hi James. So you fill a pot of water, push a button and wait 12 hours...wait not done yet...now to simulate the BBQ technique by 10 minute intervals in a 350 deg oven. Now, I maintain 225 Deg wood BBQ for 6 hours and done. There is no Sauce required, comp style. Think your comment worked against you. Tech like this is supposed to make better or more efficient, and that does not exist here. This is an easy bake oven for 30 something dudes. But I guess if everyone could BBQ ribs of quality, I guess they would.
To be fair Raymond, no I have not tried Sous Vid BBQ style ribs (Tennessee red BBQ sauce) , but I have tried many crockpot, pressure cooker and oven cooked ribs, and they do not compare to BBQ'd period. I do not post TH-cam videos of my cooking, I am not that guy, but I can BBQ to a level that many say I should open my own Pit. I neither claim to make the best, or that the technique is virtuous. Anyone that posts a video claiming "Sous Vid BBQ ribs" Should expect traditionalist to weigh in. Also, my recommendations are spammed by these Sous Vid BBQ videos, or I never would have gone there. As for technique? I think I already explained that above your comment, except for the home made rub and how its trimmed. Don't bother, I'm done here.
*🤪🤪Great value for the money. Got this for my son and **MyBest.Kitchen** he made a 3 lb beef tenderloin for Christmas dinner. 😊😊😊Best filet I've had outside a top end steakhouse. ✅✅✅So good, I bought 2 for myself.*
Just bought some ribs to try with the sousvide and finish on my Argentinean grill. Can't wait to get em good! I think I might do half and grill for dinner and the other half ice bath and freeze for later.
Those Argentinian grills are nice.
@@Armadillopepper it's fun and it's FIRE!!!!
Cooking for large groups makes this an easier approach for catering. I could see doing several batches, refrigerating them and cooking ribs to order. Good presentation, thank you for sharing.
Excellent point William. Thanks so much for watching and the feedback.
the ribs look amazing to give the new word meat fall off the bone. one day I will have to try Sylvie. thanks for the video always enjoy your videos
Thanks Big T!
Sous vide ribs? I think I've seen it all! They looked amazing!
+Laurice's Kitchen If you don't have a grill this is a great way to do ribs.
Great video and liked learning this method. Thanks for a great share. 👍
We are liking this Sous Vide technique with pork and beef.
165 is TOO high! for 12 hours....you don't want ribs to flake apart like fish.
I'm sure they were tender and yummy, but i'd bet the outside meat developed too much of a dry mushy taste as well.
Lower heat, sous vide longer longer, grill/sear, and enjoy...
My go to - whatever rub, SMOKE 3hrs, SV 150/18... sauce up & broiler finish. Perfect every time. I use a 48 can Coleman stacker for a tub. Do 3 racks at a time. And, metal pots are the worst....🤣🤣🤣🤣🤣🤣
That's a nice technique to make ribs
Nice flavor and good if you don't have a lot of time.
Try sous vide at a lower temp around 150 and it will not fall off the bone but still have some bite left.
👍
This is a great video. I have sous vide with my Anova on some ribs and they turn out amazing. I know you have just put a couple of drops of liquid smoke in there but I tend to make a diluted solution that I spray on and it evenly distributes. I have no doubt your technique worked. I have done everything you have sans the way you did liquid smoke. Brother the flavor is awesome and a good finish on the grill and some sauce and you rival a pit master. I am not kidding on that. I did some side by side in my smoker and the sous vide was the favorite. Keep it up brother!
+Andrew Wolfe Thanks a lot for the feedback Andrew.
Dude, you know I love your cooks... Blues Hog Tennessee Red??? 😉
Yea, I like Tenneasee Red. You don't?
wow those look amazing, beautiful color Jeff.
+Booger500us Thanks. I will definitely make them using this technique again.
Great method, thanks for sharing. Do you prefer them this way compared to them cooked on the grill all the way ? Thanks!
GHOLT81 I probably prefer the traditional/grill method, but that also gets me outside to enjoy the day. I won't hesitate to make them this way again especially if short on time.
Nice work. 👍
Thanks!
man you made these look good enough to where I have got to try them!
Thanks. I will definttely cook them this way again.
MMm.......nice way to make ribs!!!
Thanks Cheryl!
Killa stuff!
Thanks for video. The sauce glaze looks amazing but these ribs are looking overcooked. there is a difference between fall of bone and mushy. This seems mushy. This means the cooking time in sous vide cooker was too long for these ribs...
Ideally, the meat should pull off the bone, not fall off.
Mahdi Taheri I'm not a sous vide expert, but to your point you can cook at a lower temp if you want firmer texture. We didn't find them mushy, but these definitely were not firm like competition ribs. Thanks for the feedback! Next time I will back down the temp and see which I prefer.
165 Fahrenheit?
Yes
Yummy Ribs!!
looks delicious
Thanks Jude. Hope you are feeling well.
ArmadilloPepper.com thanks for asking...still waiting on a kidney...dialysis for now
Ive made ribs a lot. Never once have I gotten the silver skin off in one pull...
Truth be told.....it rarely comes off that easy for me.
Oh man you just sold that product to me i gotta try this way
I hate to say this but the ribs look way overcooked or you had a really dull knife. When you cut baby backs you should see a nice clean cut and still have a slight tug as you eat into them.
Also if you want a "smoke ring" use some salt peter in a soak for a little bit.
Andrew Wolfe Thanks for the info. will have to give that a try.
Good luck brother! Also do your own rub. I do a 6 3 1 1 1 rub. That is 6 parts brown sugar, 3 parts salt , 1 of cumin, 1 of red pepper, and 1 of curry. You can make the 1 1 1 portion what you want for flavor and the salt adds an osmotic effect to make them tender yet not mushy.
Very nice! (Don't eat on mic though man, come on.) Someone once told me that aluminum foil actually wisks away the heat (think how fast it cools to the touch after being in the oven) and that plastic wrap actually helps to retain the heat better. Just a thought but i really did like the video. Thanks!
I've also seen where people used ping pong balls by placing all over the top. The foil seemed to prevent evaporation at least for this duration cook, but as you mentioned plastic wrap might be even better.
This looks great but the only downside is that you don't any smoke flavor. You could always smoke of an hour before you sous vide but I guess that defeats the convenience factor.
True. You can add a few drops of liquid smoke and get smoke flavor, but it is not the same as being on the smoker for 5 hours.
That's what I'm going to try but smoke it after sous vide
Yum!!
+Dad & Daughter BBQ Thanks a lot for watching!
We usually do beef, and we always come out with the best we have ever had. We are spoiled now so rarely go to a steak place to be disappointed. But, we tried St. Louis ribs. We did mustard, a simple bottled rub, and 150 for 18 hours. The ribs were better than the best BBQ places we have been to. There were NO leftovers. The texture was not perfect, and will take a little adjustment in time and temp. Thing about sous vide is, once you get that time and temp right, you can count on perfect results every time, with no baby sitting. And pork has the widest window of all. A little to short on time, they are still ok. A little long, still ok. But that difference can be 30 min or an hour or more.
I really like this Sous Vide approach and have had good luck with beef and pork. Like you say, once you get temp/time the way you want it the results are easy to reproduce.
Looks great, thank you. But those ribs are WAYYYYY overcooked! They have absolutely zero texture remaining.
Ok so what do you guys think? 130ish or 150ish? Just made some at 130 for 48 hours and was not pleased. Came out off the bone but so bland and boiled water tasting it was gross
lucas bouchard 48 hours is a long time. I'd go at a higher temp and shorter time.
I feel that is too long to cook regardless of temp....
Here's a guide to the safety of sous vide through pasteurization times...the pork/beef/lamb chart is after the picture of the eggs lol i reference this site a lot for some reason.
www.douglasbaldwin.com/sous-vide.html
Just to make the meat safely pasteurized @131 degrees, you are looking at 4.5 hours for a 2 inch thick(50 mm) rib....The issue is finding that zone where everything breaks down but doesn't become mushy(over tender) in your own specific way lol
If you finish on the grill like the OP, you might not want to go as long since they are going to cook from the grill sear as well....but if you blow torch finish you can....i find sous vide to be a nice puzzle game of cooking since there can be so many variables
Smoke On!!! \m/
Thanks!
Nice video but you need better knives, heheh ;)
Thanks and you are spot on. A good friend recently bought me some new Cutco knives after seeing mine 😁
overcooked...
Agreed, 150 is the temp I use for 16 to 20 hours. Then put on sauce and under broiler for a few minutes.
Yes, too tender!
Nice job but overcooked.No need for disgusting liquid smoke because you finished them up on grill with smoking wood. Technique is fine but cook them to 160 then finish in broiler or on grill.
+bigdchi Thanks for watching and the feedback.
Not same ribs you took off grill. Serving pieces much darker
Sorry to say, but your comment is totally incorrect.
Fall off the bone ribs = overcooked! Says Blues Hog Tennesee Red BBQ Sauce 452, 579 times LOL
OVER COOKED!!!
You lost me at liquid smoke.
Why?
@@gregg48 If you haven't spent an entire weekend burping from liquid smoke, you just wouldn't understand... that stuff ends up being foul. Friends don't let friends ingest liquid smoke.
@@bourbonn.pearls3151 I've used liquid smoke without issue via the Chefsteps and Amazing Ribs versions of these "apartment ribs". The interesting part is that you ingest the same thing when eating smoked foods. It's in a lot of things you probably already eat: hot dogs, marinades, smoked cheese, sausages.
I suspect your bad experience stems from someone overusing it, not the sweeping generalization that it's bad as a rule.
Liquid smoke? Absolutely disgusting and lazy way to cook ribs.
Get you some cheese for what whine?
I will pick up a bottle of wine and a cook book for you bahaha
That's mushy. Good, but mushy.
Or, you could just get a BBQ, learn how to BBQ on an actual BBQ, and make BBQ ribs. 30 years and never needed "High brow" cookers
Us High brow folks don't care about your peasant opinion.. Go back to your 18 hour brisket video's where all you do is watch a temperature gauge and stoke a fire..
Hi James. So you fill a pot of water, push a button and wait 12 hours...wait not done yet...now to simulate the BBQ technique by 10 minute intervals in a 350 deg oven. Now, I maintain 225 Deg wood BBQ for 6 hours and done. There is no Sauce required, comp style. Think your comment worked against you. Tech like this is supposed to make better or more efficient, and that does not exist here. This is an easy bake oven for 30 something dudes. But I guess if everyone could BBQ ribs of quality, I guess they would.
Seems to me that you'd have to try them this way for comparison. Then extol the virtues of your technique.
To be fair Raymond, no I have not tried Sous Vid BBQ style ribs (Tennessee red BBQ sauce) , but I have tried many crockpot, pressure cooker and oven cooked ribs, and they do not compare to BBQ'd period. I do not post TH-cam videos of my cooking, I am not that guy, but I can BBQ to a level that many say I should open my own Pit. I neither claim to make the best, or that the technique is virtuous. Anyone that posts a video claiming "Sous Vid BBQ ribs" Should expect traditionalist to weigh in. Also, my recommendations are spammed by these Sous Vid BBQ videos, or I never would have gone there. As for technique? I think I already explained that above your comment, except for the home made rub and how its trimmed. Don't bother, I'm done here.
No one cares