Beef Short rib Experiment - Smoke & Sous Vide
HTML-код
- Опубликовано: 11 окт 2024
- Today i smoke a rack of beef short ribs or plate ribs for 4 hours then sous vide them for 13 hours after the smoke. Come see how it turns out!!!!
Please like and subscribe for more videos like this
Thank You
I didn't know about Sous Vide until I watched this. Now I'm interested to learn more.
it is one of the bnest ways to cook meats stay tuned for more videos
I was thinking of doing this. Searched on RUclips and saw that you actually did it already. Thanks!!
LOVE shorties. Will be ordering rib plates from SRF soon. I won't trim any fat really. I like to sear after SV... But really one of the BEST cuts of beef....
The oh god moment was priceless!
Great video. I’m thinking of trying something similar with a brisket flat since I keep drying it out the old fashioned way. How did the smoke flavor on these compare to the ones you smoked without using sous vide?
Thanks for some good ideas - cheers
Can you please tell us the name of the torch that you are using to sear the meat? Also, I have been cooking sous vide for several years but I have always seared/smoked the meat after the sous vide cook. Is there a benefit to smoking it first? Thanx!
Tom Korevec it’s called a Sears all. I tried something different to be honest. Because meat doesn’t take in smoke past a certain temperature I felt that smoking first was more beneficial. Thanks for watching
@@kutzqbbq1804 Thanx for the reply! I ended out buying a Searsall a couple weeks ago and it works GREAT!
That looks amazing, I'm about to do a brisket I usually do it all in the smoker I was thinking about doing the hybrid sous-vide like you. Do you think you got better results with the hybrid,
J. R. Yes absolutely. It came out perfect
Ok... I liked your video, it was great... But... I think your temp was too low. 160...? I dunno. When I smoke mine I pull them off at 195, they tend to rise to 201 and then ready to cut "Like Butter" although yours looked great, and I love the mixture of Grill and Sous Vide (I have a Poly Science) , I think you should have cooked them at a higher temp so they would have slid off the bone tender.
But excellent idea.
its all about time and temp it doesnt have to be 195 or 200 to get that feel with sous vide especially the method i used its still breaks down cause of time
@@kutzqbbq1804 Now I am not saying they weren't good... However, they DID NOT slide off the bone... You sawed those off. I use my Sous Vide a lot... So i know how it works... I just think yours should be at a higher temp... But my hat off to you.
I am a fan.
Wow...Loved it...It's a lot of work but it looks amazing...I have a Sous Vide, but have not thought about using it after I smoke the meat...Great video!
BTW, what part of New Jersey (What exit?)
Michael Tranchina I’m at 117 lol how about you. Thanks for the comment
Kutz Q BBQ I’m in South Florida but both of my brothers are in S Jersey, exit 2...All three of us have RecTecs, and one them after watching your review decided to upgrade to the BFG-2500.
Have not tried beef ribs yet, that’s next on my list! Love my Ribs and Brisket...
Excellent four cities video! 👍
What temp is the smoker set at?
Hope you don't mind me asking but why not sous vide it first and then smoke it?
Because the meat won’t take smoke flavor after a certain temp.
@@kutzqbbq1804 oh interesting!
Put wet paper towel under your cutting board. Different level of comfort
What temperature did you smoke at?
The general rule of smoking plus sous vide cooking is that you shouldn't let the internal temp while smoking to exceed what you would sous vide cook it at.
Those ribs look like back ribs not short ribs