Sous Vide RIBS, TIME Experiment!
ฝัง
- เผยแพร่เมื่อ 1 ต.ค. 2024
- Today we are going to find out the best time and temp for ribs! Does it make a difference 24hrs or 48hrs? Join me on the awesome cook to find out the best time and temp for ribs cooked sous vide.
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#Ribs #SousVide #Recipe
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?
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!
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
Everyday im torturing my saliva glands by watching your video.. 🤤🤤
I wish I coulda thumbed you up 20 more times.
MauMau and Angel in the same video??
Wow this feels better than your favourite avenger come over to your place
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.
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.
Save some for us next time or send us an invite !!
The meat dealer!
The Drug dealer!!!
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...
Sauce Recipe?
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 😀
it feels weird seeing mamau and angel in one video
But I enjoyed it this way!
Looks deeeeeeeelicious!!
Is there a recipe for the Sauce ?
Yes please
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.
Wagyu beef ribs next?
YES! Stay tune!
Bro, start selling your seasoning I just made it and it was so freaking good!!!
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.
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
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
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.
By now guga's butcher might be rich
😂😂😂
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! 😋😋😋
Guga: can you refrigerate these ribs overnight after the initial souse vide cook and before you smoke and sauce and sear?
I say yes
Brother, I would love to know the recipe for the asonador that looks amazing and delicious ... greetings from the City of Mazatlan Sinaloa Mexico.
3:11 Looks amazing!!!
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
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.
Who is your Brother or sister?
"I'm here with my WONDERFUL cousin Mau Mau and my....nephew." hmm...no love for the Angel Guga?
The ribs looked amazing! Could you share your sauce recipe?
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!
7:24
Guga and Mau Mau: *intense rib argument*
Angel: Imma stare at these beautiful ribs *slow, delicate bites*
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😭
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!
So could you sous vise the ribs. Freeze them, then pull out of the freezer smoke and eat?
Guga, if 48 hours is not that big of a difference with 24 hours, maybe 12 hours can be enough too? What do you think, another experiment? :)
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.
We need a family tree
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.
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.
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’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
I’m disappointed Ninja is not on this episode. I really don’t like the skinny guy on the left, he’s eating like he never seen a food in his life.
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.
"Set Louis Ribs"
Ninja didn't try it first this time he must be SALTY 😂🤣 ahahaha
Guga's talking Angel and M.M.
grabbing ribs, chewing and licking fingers...
You’re killing me Guga! My God, you’re amazing! I love love love your videos!
Can you do a Video with ribs cooked sous vide then chill in the fridge then smoke vs the regular sous vide way
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???
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!!
Sous vide with beer!!!!!! I cook ribs in beer and they are amazing. Sous vide would be amazing!!!!
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!!
Angle + MauMau is a better combo than bone marro on wagu
You really know how to make us hungry Guga! 🤤😍
you could skip the sous vide and smoke it for 12 hours instead... might not even need 12 hours.
The thing is your generally need to be tending to your ribs while you smoke and the thing about sous vide is you can just set it and forget it. That's the whole point
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
What sauce did you use? Love your channel!!!
Yep, a few of us would like to know the answer to this one
Guga the sauce recipe is not in the descriptions down below...
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.
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
Two worlds collide.
Would have expected to see 6hrs, 12hrs, 18hrs, and 24hrs instead of 24/48.
What are you talking about?You cooked ribs a months ago with Angel on Guga's Food,you know that time when Angel was finding his shirt and the sauce turned into charcoal?
I don't have a smoker, is it worth doing with just Sous Vide and then sear them?
They're ribs of course there going to be good!
I used their diy smoker they used on another video & it worked great.
What sauce did you use to glaze your ribs?
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've been watching for over a year and I just learned MAUMAU IS YOUR COUSIN?
Krishna Sreenivasan And Ninja is Maumau’s brother I think.
@@stevenlord5730 NO WAY
I'm going to try 24 hours and 3 hours at 200° in the smoker.
David Wilton let me know how 200 works. Thx
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!
Guga please make video about wagyu vs meltique
Yes. Please do meltique
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?
I love Guga. He's like the gay uncle i never had.
Brazilian uncle
🤘🤘🤘
I was gonna say , guga isn’t gay 🤔🤔🤔💀
If an extra 24hrs doesn't make that big of a difference how about less time like 18 or 20hrs?
Right. What’s the minimum time possible?
@@psidvicious that's what I'm thinking, what time do I have to put them in the sous vide to take them out the next day and throw on the smoker for dinner.
I cooked up a batch for 18 hours at 150 then on the grill for another hour at 250. They came out great, next time I may try 16 hours.
I’d add some MSG to that rub... everyone knows it’s perfectly safe and frelling delicious yeah?
That would be controversial.
@Sous Vide Everything - aside from the negative connotations of the _”Chinese restaurant syndrome”_ hysteria of the 1980s, you won’t find a peer reviewed paper that supports any of those claims. MSG is totally safe and so so yummy !!
No, I would add MSG also.
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....
Guga, vc ja fez algum vídeo em português? Ia ser top
No Ninja? I cannot accept any decision until Ninja chimes in.
*DEEEEEEEEEEEEEELICOUS!!!*
HUH?? *WORTH IT!!!!1*
you make my day/night everytime I watch!!!! Thank you for a good time and GREAT recipes!!!!!
Damn!!!!
Best video, you are really the best man. well done!!!!
Thanks! I appreciate that.
I think you should do it like somewhere in between 24-36 hours
I just think its better if you smoke first then Sous Vide, only because the smoke flavor will penetrate more when you sous vide after. Then add bbq sauce, if you like... and put in the smoker for 15 mins for the sauce to stick to the ribs. JMHO
Last time you guys had ribs was in the most expensive barbecue video 😂
Just bought a Sous Vide Stick and have to try it out! It looks deeeeeeeeeelitious!! Greetings from Germany
¿Pero donde estas Ninja?
Domingo amigo. No trabajo.
@@SousVideEverything 😂😂
Do sous vide vs braised next
I like that.
LIES the BBQ sauce is not down in the description
My thoughts exactly!! We need the BBQ sauce recipe!
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.
What's the sauce?
forgive my stupidity, but you can smoke ribs in under 5hrs. Why sous vide for 24 and smoke for 3?
Having maumao and angel in the same video feels weird lol
We all family bro 😂😂😂
Sous Vide Everything wanna ser what ninja has to say about this lol
We need more of this
@@SousVideEverything where can I find the recipe for the sauce?
Guga seriously makes his own rub and shows us how. And doesn't sell it? Best guy ever!!
Where's the link to Guga's Sauce?
Guga!! You should do a video on when to season the steak before you freeze for storage or right before you SousVide
I love the close up of the seasoning hitting those ribs! Great camera view!!
Damn. You’re right. It’s damn near ASMR
New setup is great 👍
But Ninja is missed
QUESTION: I am cooking for 48 hours because I like "fall off the bone" tender. Is the 3 hour smoking after JUST to get smoke flavor or is it contributing to the cooking as well? I am assuming it is for flavor only.
Good question.
I'm hoping flavour only as I don't have smoker
What are you doing in “the other guy’s” space?? 😆
What was the sauce you used at the end, before you seared????