Just made this for the 4th of July, and it was awesome! Had to go 220 degrees in my smoker because it won't produce smoke at lower temps. Still came out VERY tender! Highly recommend! Thanks, guys!
@@philos31 Only dryrub. pat them dry and give it a quick burn on the bbq and give it some bbq sauce and sear it again. this part is the most difficult part. Because I want that char colour and flavor on my ribs, but because it is so tender, the meat will get destroyed fast. So you need to make sure the ribs are pat dry before you give it a sear. Good luck!
Guga! My girlfriend bought me Japanese A5 Wagyu as a birthday present and I had it for the first time ever today. It was the best meal I've ever had in my life. I wanted to say thank you, Guga.... I would have never even known wagyu existed if it wasn't for this channel and I would have never gotten to experience what I did today!
Absolutely loved seeing Maumau IN FRONT of the camera! Thanks for this rib experiment video guys. I've been loving my ribs in the sous vide but have never cooked them more than 6 hours. Now you have me wanting to do some experiments of my own. lol.
I did a time and temperature experiment a couple years ago. I set out to make ribs in about the same time as traditional cooking methods. I also like the meat to have a little bite to it so it doesn’t all fall off the bone with a single bite. What I found was 180°F for 4 hours gives a perfect rib.
Thanks Guga I have to say it's a pleasure watching these videos. You all have taken cooking to a level that makes TV chefs look silly. All I can say is wow, keep it up.
Really glad you did that experiment, because everyone always ask why I sous vide ribs for 24 hours. Now if only we could know the difference between 24, 18 or even a 12 hour cook...
Thanks Guga, we did 3 racks for 48 hours and Guga's rub also smoked for 3 hours. EVERYONE loved them. Thanks for making our 4th of July celebration better.
You're the only person I've ever seen do the mustard trick! I always do that, sometimes with brown mustard too if I want a more subtle spice. I prefer a tender rib but not completely falling apart, tiny not of texture in the bite. These both looked delicious!!
Now you need to try them from 18 to 36 hours in two hour increments. Also can do the same thing at 155, 160 & 165 F. Then you can have a big get together with all your subscribers as taste testers.
I just did ribs at 141F for 60 hours with Guga's rub. They had really good bite but still fell off the bone. Smoked for 1.5 hours and seared over locust wood. Deeeeelicious!!!
Wow! Nice to see that you did the "Smoke After Sous Vide" method this time, it produces the best smoke profile in my opinion. 36 hours is about perfect for a tender and still have a slight pull. Nice cook and video Guga!
Why oh why oh why have I been following Guga for a year, listened to all the tips...ALMOST..! Made ribs yesterday, didn't double bag, and now my water bath looks like a scene from Jaws! Be sensible, be like Guga. DOUBLE BAG STUFF WITH BONES!!!
Guga, can we get the recipe/video on your sauce? edit 1: Also, TIL about using Yellow mustard to bind the rubs. edit 2: What do you do with the meat liquid from the sous vide?
HEY GUGA you should sous vide the most tough piece of meat on the cow, the eye of round, in order to see if you can make it tender. Cook it for different amounts of time or something???
Looks great!!! Just got my Anova last week for my birthday. I Love it, so thanks to you Guga!!! I’m anxious to try some ribs with it now. Can you still get a good smoke ring and flavor ??? Both of your channels are great, appreciate them very much!!!!
I use my sous vide machine to cook proteins on my dorm room but I don't have access to a smoker here, gonna try to make a rib rack without smoking to see how it comes out! Thanks for the great content, keep them coming!
Thank you Guga, I finally got to make these. 24 hour sous vide then 3 hour smoke with sauce on the last 30 minutes. My wife said they were the Best I’ve ever made. This is the only way for me from now on!
My preferred method is to cook the ribs for 12 hours at 145 degrees and then turn the temperature down to 135 degrees for the next 12 - 24 hours. You need to cook at 145 (or above) to achieve the texture we associate with properly prepared ribs, but if you cook for an extended period of time at that temperature a lot of the moisture will be driven out of the meat. 135 is sufficient to breakdown the collagen in the ribs, leaving them very tender, but won't dry out the ribs. At least, that's my theory.
Done the same experiment at home by my lonesome. Ended up splitting one rack in half n took half out 24 hrs n then ate the 2nd half the next day. So major meal prep tip thanks to this video, save lots of time
I live alone right now and I've been sous viding since February. I typically just get a standard USDA choice chuck round roast (3-4 lbs) from my local grocery store and then trim off the fat and silver skin in sections to get five 2" thick small steaks. Chuck eye steaks on a grill are really tough, but sous vide really works great for them. I season the steaks with salt, pepper, garlic powder and thyme and vacuum/freeze them until I'm ready for one. On a "work from home" day, I'll start the circulator around 3 pm and wait until the water reaches 133F (~10 minutes on avg). I then place one of the steaks directly from the freezer to the circulator and cook it for 3 hours. By 6:15 pm or so, it'll be ready for me to take out and I then pat it try and sear it using my searzall/bernzomatic torch combo (cook until charred on both sides). For me, they come out perfectly medium rare, are tender, and the seasoning really penetrates deep into the meat. I usually pair the steak with a frozen vegetable medley. People complain about the time it takes to cook with sous vide, but I just plan around the cooking time.. I clean my dishes, laundry, run out if I need to, etc. while its cooking. Highly recommend and it makes me feel kinda like a chef when in reality I can't cook worth sh*t :D
Nice video guys!!! Gonna try some ribs in the sous vide for the first time today, so thanks for the tips. Do you also have a recipe for that BBQ sauce? I found one for the rub in the description. Thanks in advance!
Followed your methodology (including mustard) to the letter with St. Louis ribs (24 hour) for family meal yesterday. (caveat: my rub recipe and sauce recipe) Awesome results. Totally crushed it.
So we were doing 2 beef filets sous vide last night and the "Wasserstein" immersion cooker had jumped from 126° F up to 200°! Seemed it was an electrical issue, as it was humming after cutting off, then the humming stopped when I unplugged it. Time to get a new one, and the Vesta looks like a decent bet, thanks for the lead!!!
When are you going to make your own tv show? Chef Guga, honestly you are VERY good at this! A lot of the recipes I’ve made myself and your rub you make is fabulous
Did the 12hr cook but twisted it. Did one rack with just rub and one rack with rub and about 6 chunks of pineapple. MMMMMM Delicious.. I was thinking the pineapple wouldn't really come through especially after putting some BBQ sauce on it and grilling them to caramelize the sauce but you could really taste it on the back.
Hey Gouga. I want to cook chicken at 155 f for 2 to 2:30 hours and beef at 130 Fahrenheit for 2 hours. I only have one sous vide machine. What do you recommend? I was thinking put the chicken in for 1 hour at 160! Drop it to 130. Keep the chicken in for two hours w the beef at 130. Take it all out and sear and serve. Beef is strip loin and the chicken is boneless skinless thighs
Hello! You are doing a wonderful job when you popularize sous vide! But you need to write under the video the composition of the marinades, as well as the temperature and cooking time. Then your experience will turn from technical to culinary. In addition, they watch you in Europe, and there the temperature is measured in degrees Celsius, and although there is no problem converting from Fahrenheit to Celsius, people are different and this must be remembered. Thanks for your nice work.
My 12 hour timer at 160 degrees just went off. I cut a slab in half and dry rubbed one and marinated the other. Going to keep them in there for a little while before I put them in the smoker. Fingers crossed.
If the mustard adds no flavour.. Then here’s a pork rib experiment.... 3 different pork ribs... Number A: Using mustard as a binder, with Guga’s Rub. Number B: No binder, just Guga’s rub. Number C: Using a different binder, with Guga’s Rub.... And I also want Angel on that experiment as a taster. I love his explanations on what the food tastes like.... Oh yeah, love both channels!!
36 hrs might be the sweet, sweet spot!... Hehe doing this this weekend. I've found a specialist butcher here in Brisbane, Australia that has Free Range St Louis ribs! Me, my wife and my daughter LOVE RIBS, My daughter and I will easily demolish 2kg of these babies Saturday night. I better get extra! 😆 Wish me luck!!
Hey.. guga I have a question for you what is the best method to cook the picanha in a normal kitchen without having a BQ and without using the sous vide method ????
Cooking mine 165 for 12h in a Sous Vide and it's always perfect, hard to pull out of the bag without braking them... feels like even 24h is too much....
Every time I watch one of your episodes I want to find a good steakhouse to satiate my appetite. Have you guys ever done anything with black bear or moose?
Dude you should start putting what you got from these experiments and publish them as scientific papers! Literally! You have control for each, repetitions, and tested across the board! Dude this is science!!!
Try sous vide vs putting ribs on cookie sheet pan put some apple cider vinegar on the pan. cover ribs with aluminum foil, cook in the oven for 1 hour and 20 minutes at 350. take out and sear them on the grill and then put favorite sauce on and heat ribs with sauce for about 10 minutes. Needs sauce on those ribs.
![ทุกครั้งที่หลับตา (Lucid Dream) - AYLA's [ Official MV ]](http://i.ytimg.com/vi/4i1OBAQyv58/mqdefault.jpg)
The Ninja really rocked that keto diet, look at him now, you can't even recognize him.
😂😂😂
Hahaha
Keto works well. But after going to Intermittent Fasting with reasonable carbs I will never go back. It's far better than Keto in every way.
LMAO
😂😂
Angel and MauMau in a SVE video = top 10 anime crossovers
😂😂😂
Agreed lol.
Exactly what i thought
😂😂😂
They are always in this channel wdym?
Just made this for the 4th of July, and it was awesome! Had to go 220 degrees in my smoker because it won't produce smoke at lower temps. Still came out VERY tender! Highly recommend! Thanks, guys!
Guga could you get Iberico Ribs sometime? I'm from spain and I can assure you they're amazing.
FrankyYT yes I always use iberico ribs. 63 degrees Celsius for 36 hours and they melt. The flavor is much better than regular ribs
@@professorm3136 Recipe please? Only rub or later with bbq sauce? How do you sear them? Oven? bbq? torch? how long?
@@philos31 Only dryrub. pat them dry and give it a quick burn on the bbq and give it some bbq sauce and sear it again. this part is the most difficult part. Because I want that char colour and flavor on my ribs, but because it is so tender, the meat will get destroyed fast. So you need to make sure the ribs are pat dry before you give it a sear. Good luck!
Guga! My girlfriend bought me Japanese A5 Wagyu as a birthday present and I had it for the first time ever today. It was the best meal I've ever had in my life. I wanted to say thank you, Guga.... I would have never even known wagyu existed if it wasn't for this channel and I would have never gotten to experience what I did today!
I think you need to propose...
Absolutely loved seeing Maumau IN FRONT of the camera!
Thanks for this rib experiment video guys.
I've been loving my ribs in the sous vide but have never cooked them more than 6 hours. Now you have me wanting to do some experiments of my own. lol.
I did a time and temperature experiment a couple years ago. I set out to make ribs in about the same time as traditional cooking methods. I also like the meat to have a little bite to it so it doesn’t all fall off the bone with a single bite.
What I found was 180°F for 4 hours gives a perfect rib.
Do you also smoke them? If so, before or after
hey guga, you should make a video about your life and how you went to america
Yes!!!
Draw My Life, but drawn with barbecue sauce.
Thanks Guga I have to say it's a pleasure watching these videos. You all have taken cooking to a level that makes TV chefs look silly. All I can say is wow, keep it up.
Really glad you did that experiment, because everyone always ask why I sous vide ribs for 24 hours. Now if only we could know the difference between 24, 18 or even a 12 hour cook...
Conduct the experiment yourself.
Sous Vide a whole cow in a swimming pool
Guga has been challenged and must accept
@@yowmemperor Aqua Teen Hunger Force!!
Let’s doowih
haha
MauMau and Angel in the same video??
Wow this feels better than your favourite avenger come over to your place
Thanks Guga, we did 3 racks for 48 hours and Guga's rub also smoked for 3 hours. EVERYONE loved them. Thanks for making our 4th of July celebration better.
I love the close up of the seasoning hitting those ribs! Great camera view!!
Damn. You’re right. It’s damn near ASMR
You're the only person I've ever seen do the mustard trick! I always do that, sometimes with brown mustard too if I want a more subtle spice. I prefer a tender rib but not completely falling apart, tiny not of texture in the bite. These both looked delicious!!
3:11 Looks amazing!!!
you make my day/night everytime I watch!!!! Thank you for a good time and GREAT recipes!!!!!
SVE vs Guga Foods Beef Rib battle. Sou vide vs Smoking and reverse sear. Please.
this would be great
Right now we cook at 225 for an hour in half uncovered in the oven then we finish for 45 minutes on the smoker at 225.
This is almost exactly what I do, I do 139 F @ 36 hours then smoke for 2-3 hours at 170 F. Perfect every time, can't wait to try your rub.
Angel and MauMau together in a vid works perfect in my opinion. I don’t know if it’s the first time you do this but it’s a treat!
You’re killing me Guga! My God, you’re amazing! I love love love your videos!
Everyday im torturing my saliva glands by watching your video.. 🤤🤤
I wish I coulda thumbed you up 20 more times.
Now you need to try them from 18 to 36 hours in two hour increments. Also can do the same thing at 155, 160 & 165 F. Then you can have a big get together with all your subscribers as taste testers.
Great cook as always! Your patience is another level
Looks deeeeeeeelicious!!
Is there a recipe for the Sauce ?
Yes please
I just did ribs at 141F for 60 hours with Guga's rub. They had really good bite but still fell off the bone. Smoked for 1.5 hours and seared over locust wood. Deeeeelicious!!!
Love your channel, Guga. Always so much fun to watch!
Guga do you have a video on how to make that sauce?
Whats the sauce Guga??
Its coming... I am perfecting it is. When I do it will be out.
@@SousVideEverything Guga, greetings from México!, do you have the BBQ sauce video ready?
@@SousVideEverything Hi By any chance Did you release the sauce 😀
Wow! Nice to see that you did the "Smoke After Sous Vide" method this time, it produces the best smoke profile in my opinion. 36 hours is about perfect for a tender and still have a slight pull.
Nice cook and video Guga!
I agree.
Love how while Guga and Maumau talk, Angel on the sly gets seconds 😂
J K bro he does that in every video lmaooooo I’ve seen guga stop him before😭
Save some for us next time or send us an invite !!
The meat dealer!
The Drug dealer!!!
Guga! Can we get the sauce recipe? Love watching SVE and Guga Foods, keep up the great work my friend.
Kayoz Indewsir yeah what is that mystery sauce? 😋😋😋
Sweet baby rays? Lol
Guga: can you refrigerate these ribs overnight after the initial souse vide cook and before you smoke and sauce and sear?
I say yes
The ribs looked amazing! Could you share your sauce recipe?
I just can’t stop watching your videos.. I’m addicted!!
Thanks.
1:22 So Guga makes a meat rub and decides to give the recipe for free to whoever wants to use it, You're the saint of steaks and meat.
i giggle as i watch Angle keep grabbing another rib. 😀 and how he was more careful with the 48hr rib. Also love this line up
Guga!! You should do a video on when to season the steak before you freeze for storage or right before you SousVide
Cooked to perfection! Nice job Guga!
THanks!
Brother, I would love to know the recipe for the asonador that looks amazing and delicious ... greetings from the City of Mazatlan Sinaloa Mexico.
So could you sous vise the ribs. Freeze them, then pull out of the freezer smoke and eat?
Just bought a Sous Vide Stick and have to try it out! It looks deeeeeeeeeelitious!! Greetings from Germany
I was always told that Ribs need to be cooked to 185. Is there a reason why 150 in sous vide? Have i been over cooking my ribs this whole time?
Why oh why oh why have I been following Guga for a year, listened to all the tips...ALMOST..! Made ribs yesterday, didn't double bag, and now my water bath looks like a scene from Jaws! Be sensible, be like Guga. DOUBLE BAG STUFF WITH BONES!!!
Can you do a Video with ribs cooked sous vide then chill in the fridge then smoke vs the regular sous vide way
Guga, can we get the recipe/video on your sauce? edit 1: Also, TIL about using Yellow mustard to bind the rubs. edit 2: What do you do with the meat liquid from the sous vide?
You can use anything as a binder. Mustard, hot sauce, apple cider vinegar, a bit of water, etc
I've heard of using mayonaisse as a binder, too.
Would be cool to see a video of you going over all the kit you currently use. That chopping board looks great
Damn!!!!
Best video, you are really the best man. well done!!!!
Thanks! I appreciate that.
HEY GUGA you should sous vide the most tough piece of meat on the cow, the eye of round, in order to see if you can make it tender. Cook it for different amounts of time or something???
9:57 - Is that a hint / foreshadowing? Are you going to start bottling that sauce and possibly Guga's Rub?
Jonathan Wright Yes he should bottle that sauce! 😋😋😋
Looks great!!! Just got my Anova last week for my birthday. I Love it, so thanks to you Guga!!! I’m anxious to try some ribs with it now. Can you still get a good smoke ring and flavor ??? Both of your channels are great, appreciate them very much!!!!
yes. smoke flavor and rigs are intense.
As an ex chef I love your enthusiasm! Keep up the great work; thanks for saving me so much time experimenting.
Nice crossover action! Y'all need to be guests on Salty Tales. I wonder what the Brazilians would think of the Cuban food
What do you mean? we love CUBAN FOOD. 1/2 my family is CUBAN. 😂😂😂
@@SousVideEverything I learn something new every day 😎 Either way, you need to get on the Ninja's channel. I hear the food is deeeeeslicious
I HAVE BEEN WAITING FOR THIS! Thank you!
Bro, start selling your seasoning I just made it and it was so freaking good!!!
You really know how to make us hungry Guga! 🤤😍
I watch all the ads to support you guys! Love the videos!
Wow Guga I didn’t know this was your channel! Amazing! Subbed to this one too!!
Do USDA choice vs Walmart ribeye experiment so that we can see how big the different is because I love WalMart steaks
Walmart has choice or select
7:24
Guga and Mau Mau: *intense rib argument*
Angel: Imma stare at these beautiful ribs *slow, delicate bites*
Guga if you are using a offset smoker seat the ribs where you put the charcoal and wood it’s a great finish for ribs
I use my sous vide machine to cook proteins on my dorm room but I don't have access to a smoker here, gonna try to make a rib rack without smoking to see how it comes out! Thanks for the great content, keep them coming!
Great video Guga! I might not comment often but I am a huge fan of yours!
Thanks Michy I appreciate that.
I’ve watched this video probably a dozen times, made the ribs three times. Still enjoying the video as much as the ribs.
Wagyu beef ribs next?
YES! Stay tune!
Thank you Guga, I finally got to make these. 24 hour sous vide then 3 hour smoke with sauce on the last 30 minutes. My wife said they were the Best I’ve ever made. This is the only way for me from now on!
That sounds awesome, I think you just inspired me to give ‘em a shot.
Guga seriously makes his own rub and shows us how. And doesn't sell it? Best guy ever!!
My preferred method is to cook the ribs for 12 hours at 145 degrees and then turn the temperature down to 135 degrees for the next 12 - 24 hours. You need to cook at 145 (or above) to achieve the texture we associate with properly prepared ribs, but if you cook for an extended period of time at that temperature a lot of the moisture will be driven out of the meat. 135 is sufficient to breakdown the collagen in the ribs, leaving them very tender, but won't dry out the ribs. At least, that's my theory.
Maumau at home! Fun video. Thanks Guga!
Done the same experiment at home by my lonesome. Ended up splitting one rack in half n took half out 24 hrs n then ate the 2nd half the next day. So major meal prep tip thanks to this video, save lots of time
I’m definitely cooking sous vide when I’m living in my own.
I live alone right now and I've been sous viding since February. I typically just get a standard USDA choice chuck round roast (3-4 lbs) from my local grocery store and then trim off the fat and silver skin in sections to get five 2" thick small steaks. Chuck eye steaks on a grill are really tough, but sous vide really works great for them. I season the steaks with salt, pepper, garlic powder and thyme and vacuum/freeze them until I'm ready for one. On a "work from home" day, I'll start the circulator around 3 pm and wait until the water reaches 133F (~10 minutes on avg). I then place one of the steaks directly from the freezer to the circulator and cook it for 3 hours. By 6:15 pm or so, it'll be ready for me to take out and I then pat it try and sear it using my searzall/bernzomatic torch combo (cook until charred on both sides). For me, they come out perfectly medium rare, are tender, and the seasoning really penetrates deep into the meat. I usually pair the steak with a frozen vegetable medley. People complain about the time it takes to cook with sous vide, but I just plan around the cooking time.. I clean my dishes, laundry, run out if I need to, etc. while its cooking. Highly recommend and it makes me feel kinda like a chef when in reality I can't cook worth sh*t :D
Nice video guys!!! Gonna try some ribs in the sous vide for the first time today, so thanks for the tips. Do you also have a recipe for that BBQ sauce? I found one for the rub in the
description. Thanks in advance!
Followed your methodology (including mustard) to the letter with St. Louis ribs (24 hour) for family meal yesterday. (caveat: my rub recipe and sauce recipe) Awesome results. Totally crushed it.
So we were doing 2 beef filets sous vide last night and the "Wasserstein" immersion cooker had jumped from 126° F up to 200°! Seemed it was an electrical issue, as it was humming after cutting off, then the humming stopped when I unplugged it. Time to get a new one, and the Vesta looks like a decent bet, thanks for the lead!!!
Love your work mate 💯
LOL! The lads, wringing their hands in anticipation ... Guga, you need to open a restaurant so I can come and get some over your amazing food!
When are you going to make your own tv show? Chef Guga, honestly you are VERY good at this! A lot of the recipes I’ve made myself and your rub you make is fabulous
Did the 12hr cook but twisted it. Did one rack with just rub and one rack with rub and about 6 chunks of pineapple. MMMMMM Delicious.. I was thinking the pineapple wouldn't really come through especially after putting some BBQ sauce on it and grilling them to caramelize the sauce but you could really taste it on the back.
Hey Gouga. I want to cook chicken at 155 f for 2 to 2:30 hours and beef at 130 Fahrenheit for 2 hours. I only have one sous vide machine. What do you recommend? I was thinking put the chicken in for 1 hour at 160! Drop it to 130. Keep the chicken in for two hours w the beef at 130. Take it all out and sear and serve.
Beef is strip loin and the chicken is boneless skinless thighs
That outdoor table setting is more watchable than the office kitchen. Keep up the good work Guga!
It's nice to see everyone together. Maybe you could do the same in the office setting though I can see it's a bit cramped.
Great video! I like doing pulled pork like that... sous vide followed by some smoke and no wall to worry about. Shout out to the nephew!
Hello! You are doing a wonderful job when you popularize sous vide! But you need to write under the video the composition of the marinades, as well as the temperature and cooking time. Then your experience will turn from technical to culinary.
In addition, they watch you in Europe, and there the temperature is measured in degrees Celsius, and although there is no problem converting from Fahrenheit to Celsius, people are different and this must be remembered.
Thanks for your nice work.
I love when maumau comes over
Would love to see whats the best method to sous vide ribs.
With butter, with Cola, with pinaple juice, etc....
I’ve been waiting for this 😍
My 12 hour timer at 160 degrees just went off. I cut a slab in half and dry rubbed one and marinated the other. Going to keep them in there for a little while before I put them in the smoker. Fingers crossed.
If the mustard adds no flavour.. Then here’s a pork rib experiment.... 3 different pork ribs... Number A: Using mustard as a binder, with Guga’s Rub. Number B: No binder, just Guga’s rub. Number C: Using a different binder, with Guga’s Rub.... And I also want Angel on that experiment as a taster. I love his explanations on what the food tastes like.... Oh yeah, love both channels!!
was waiting for this video!
Awesome!
I am a big fan of guga’s rub. I add some
Msg to enhance it even more.
Thanks I appreciate that.
Thanks for doing all you do to take out the guess work.
You make us all look good.
Thanks for that brother! I appreciate it.
36 hrs might be the sweet, sweet spot!... Hehe doing this this weekend. I've found a specialist butcher here in Brisbane, Australia that has Free Range St Louis ribs! Me, my wife and my daughter LOVE RIBS,
My daughter and I will easily demolish 2kg of these babies Saturday night. I better get extra! 😆 Wish me luck!!
Hey.. guga I have a question for you what is the best method to cook the picanha in a normal kitchen without having a BQ and without using the sous vide method ????
In the dishwasher
Pan... it will be good.
God your videos are the only ones that i love to watch but regret it afterwards as they make me so hungry xD
Excelente guga, saludos desde Chile
Cooking mine 165 for 12h in a Sous Vide and it's always perfect, hard to pull out of the bag without braking them... feels like even 24h is too much....
I think you should do it like somewhere in between 24-36 hours
Every time I watch one of your episodes I want to find a good steakhouse to satiate my appetite. Have you guys ever done anything with black bear or moose?
Dude you should start putting what you got from these experiments and publish them as scientific papers! Literally! You have control for each, repetitions, and tested across the board! Dude this is science!!!
Ninja didn't try it first this time he must be SALTY 😂🤣 ahahaha
Try sous vide vs putting ribs on cookie sheet pan put some apple cider vinegar on the pan. cover ribs with aluminum foil, cook in the oven for 1 hour and 20 minutes at 350. take out and sear them on the grill and then put favorite sauce on and heat ribs with sauce for about 10 minutes.
Needs sauce on those ribs.