I COOKED the most DELICIOUS RIBS of my LIFE!
HTML-код
- Опубликовано: 5 янв 2025
- I have cooked many ribs, but none like this! These ribs are so good that we could not keep our thoughts together. My favorite new way to cook ribs is this! Sous Vide just took it to a whole new level and most important it is easy!
Guga’s Rub: • Guga's BBQ RUB - Amazi...
Become a MEMBER of SVE *
/ @sousvideeverything
-----------------------------------------------
SUBSCRIBE to This Channel
www.youtube.co...
-----------------------------------------------
Subscribe to my 2nd Channel
www.youtube.co...
-----------------------------------------------
SVE MERCH *
Shirts: teespring.com/...
Cups & Boards: www.etsy.com/s...
-----------------------------------------------
MAIL TIME Want to send something?
13876 SW 56th Street #128
Miami FL 33175
FOLLOW ME ON
Facebook: / sous-vide-everything
Instagram: / sveverything
*************************************************
THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
Sous Vide Container: amzn.to/2merrsb
Sous Vide Container Cover: amzn.to/2mbpTxt
My Stove: amzn.to/2DBwP2C
Tongs Tweezers: amzn.to/2M6v3Gm
Best Chamber Sealer: amzn.to/2hGHYF8
Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
Suction Bags: amzn.to/2mXfSUO
Bag Holder: amzn.to/2vjBYp5
Mini Weight: amzn.to/2nF3Q2Q
My Salt: amzn.to/2tofZgN
Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
**************************************************
EVERYTHING I USE in one LINK *
www.amazon.com...
**************************************************
Ribs by Grand Western Steaks
Their Website: bit.ly/2ConGtC
Use Code "SVE" for 15% Off any purchase, no restrictions!
For Personal Touch Speak to Rep. Emilio (305)310-0559
F.Y.I. They have picanha, TELL HIM GUGA SENT YOU!
My SMOKER and STOVE *
Camp Chef WOODWIND: bit.ly/2D893ZC
My Powerful Stove: bit.ly/349pcdn
TORCHES OPTIONS *
FLAMETHOWER: grillblazer.com/
Small Torch: amzn.to/2BWYvv1
Searzall Torch: amzn.to/2meJLS7
Searzall Head: amzn.to/2mX8Pvl
SEARING GRATES *
Searing Tray: amzn.to/2DgLAry
Round Elevated Grate: amzn.to/2rgnF54
MY KNIVES *
Everyday Knives: amzn.to/2Xmi5hp
Chef Knives: amzn.to/2FiEFxb
Strong Knives: amzn.to/2KZs7OW
Fancy Knives: amzn.to/2RmUZSg
SMOKER AND GRILL *
Best Smoker: amzn.to/2Xht5dm
Smoke Gun: amzn.to/2frGzyO
Smoke Dome: amzn.to/2xAHgj7
Portable Stove: amzn.to/2hqF5VN
Wood Pellets: amzn.to/2mMOR9O
Charcoal Grill: amzn.to/2mXaIbp
Weber Griddle 1/2 Moon: amzn.to/2mehj2S
Cast Iron Griddle Round: amzn.to/2nsi0E7
Heat Resistant Glove: amzn.to/2BFEk3J
STICKY RIBS SAUCE *
1/2 Cup Sherry Vinegar
1/2 Cup Balsamic Vinegar
10 to 20 Garlic Cloves (Chopped Fine)
1 Cup of Soy Sauce
1 1/2 Cup of Honey
CORN BREAD RECIPE *
1 Cup cornmeal
3/4 Cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 cup buttermilk
1/8 Vegetable Oil
3 tpbs Butter
CREAM CORN RECIPE *
1 1/2 Cup bacon
4 Cans sweet corn, very well drained
4 cloves garlic, minced
1/2 cup green onion, sliced
2 jalapeno peppers, diced
salt, freshly ground black pepper
1 cup heavy cream
6 ounces mozzarella cheese
Small Cast Iron Skillet: amzn.to/39kqiF1
OTHERS *
Blender: amzn.to/2n3IpKx
Cutting & Serving Board: amzn.to/2lTpcrz
Granite Cutting Board: amzn.to/2mMYPb0
Food Grade Gloves: amzn.to/2lTd8H4
Bundt Cake Glass Pan: amzn.to/2mSE25M
Glass Mason Jars 8 Oz.: amzn.to/2mSF6qm
Glass Mason Jars 4 Oz.: amzn.to/2oxtx7Z
Glass 7 Cup with Lid Container Kit: amzn.to/2onMYhB
My Music *
share.epidemics...
If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
#Ribs #BabyBackRibs #SousVide
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
Can we appreciate how much effort goes into the description, thank you Guga!
CurryJuice it’s mostly all copy and paste everytime except from the ingredients list
@@avey3422 still... most youtubers wouldn't even copy and paste for their audience. guga is the man!
@@avey3422 he still had to make it in the first place
2yr old comment thread but it's not even copypaste you can just set a default description for all videos and then change it up tiny bit as you upload, not really much of an effort
@@avey3422 He still updates the equipment he uses in each video as well, along with amazon links for everything.
I recently had some Iberico baby back ribs and they were absolutely amazing! Best ribs of my life.
Yo!
Everyone:”are you sure we should do this?”
Everyone else:”......?”
Guga:” JUST DEW EHH”
Guga Nike sponsorship when
@Nho Tran Finally!!! Someone who knows!! 😂😂😂😂 Lets dew et.
"i know they dont look that good right now"
*wiping away my drool*
o-oh yeah of course
Heavymetalization haha !
Hahahahhaha
Hahahahaha
Salivating while my dogs salivate:
"Urm-EH HEM of course right ..they look awful..... >.>"
😂😂😂😂😂😂😂
09:28 - 09:42
Close your eyes and listen.
They’ll me why I thought the exact same thing
Lmao!
No homo
Haha
No thank's i'm not gay
Really like Guga.. a lot. Has so much fun with what he does and the love and respect he shows people is amazing. Respect brother
stay safe guga and family, the SVE and Guga foods community is with you!❤️❤️❤️🥩
Well, 6 feet away but sure
Propaganda
Its 2:25 am here in New Zealand. We are going into day 2 of lock down. Guga's house will be the best place to be in during lock down.
Hi Guga....first time posting... I’m from Abbotsford BC, just 40 miles from Vancouver Canada. During these tumultuous times one of our comforts is company we are self isolating with and what we choose to eat and watch. I have watched many of your videos and enjoy them thoroughly. Your positive attitude and outright glee cooking and presenting is so much fun to watch. I just prepared your ribs and cornbread recipes and hey were a hit. I did both baby back and Louisville cuts and the the Louisville were far better. I have had my sous vide for a few years and really enjoy your videos to increase my techniques. Continued success and see you on the other side of C19 epidemic. Stay safe to you and all your watchers.
I'm trying this rib recipe with the sides.
Link the video bro.
I've done it, you won't regret it.
How did it turn out ray mack??
Cheers from the UK, Guga! Thanks for the brilliant show and stay safe
Keep these coming bro, we’re stuck at home, and need your videos for entertainment and levity.
Sounds like a good "lockdown" dinner! Think I'm gonna do this Friday! Thanks as always Guga!
7:00 Guga: I know they don't look good now.
Me: They look, great bro.
*Angel sees green stuff*
Angel: Aight imma head out
I can hear this quote in his voice
Guga: my family attacked the corn.
Video shows only Guga's hand taking all the corn.
Davi Berling what if there is no family and guga is secretly all alone and is crying for help by eating all this good food
"my family" xd
@@RUclipsrrrrrrrrrrrrrrrrrrrrr ahhahaha
@@RUclipsrrrrrrrrrrrrrrrrrrrrr Then he needs to post his address, and the next time he's making more meat. He'll have a TON of ppl coming to help him.
Great video! I love that Guga and his team are still producing these videos weekly on SVE and Gugafoods, even when the worlds in turmoil with this Covid19 pandemic, this guy still brings a smile to everyone’s face, and a little bit of joy to people’s lives. 🤙🏼 legend!
Definitely going to try this. A suggestion for the cornbread use honey not sugar, sub the regular milk for buttermilk & to grease the cast iron over heat w/bacon grease to just the point of smoking. Makes for the best crust 😋
Thank you for continuing your wonderful recipes during this particular moment of our lives...Keep safe to you and all your family and stay at home if it is possible...A big hug from Italy....
Take a drink everytime Guga says, "I started off with some bacon..."
Freshly grown Black pepper
Just the degree of doneness I like with my ribs. Fantastic side dishes.
The title is completely accurate. I made these and everyone who tried them told me to enter them into a competition. These were by far the absolute best ribs of my life. I did end up tweaking the recipe a touch. Used my own rub. I smoked the ribs for 3.5 hours at 200F then sous vide for 14 hours and then 1 hour smoke without glaze and 2 hour smoke with glaze. No other ribs I have had or made have ever came close to these amazing flavors. Mine were a bit more fall off the bone and extremely juicy with an amazing thin bark holding it all together. Everyone was very impressed with the corn too. There were no left overs. Absolutely amazing Guga!!!
At what temperature did you smoke after sous vide?
Guga, thank you so much for the great videos! I have found a lot of happiness watching your content over the past few weeks. Also, I will definitely will be making these ribs soon! Thanks again!
Daddy when is lunch?
Guga: In 15 hours.
nicely done Guga! I did the same 3 hours smoke, 24 hours sous-vide, but then flash froze the bag (juices and all) and stored in the freezer. After thawing in the fridge a week later, put on the smoker for 2 hours (smoke setting) with bbq sauce....they were amazing.
Guga, there is a 0% chance I’ll make Gugas Rub but there is a 100% chance I’d buy it. You need to sell the rub!
you lazy as hell
I know right? But to develop and then take a product to market is very expensive. It requires a huge personal investment of time and money. It requires FDA approval which can take years and then there are the promotional costs that can reach hundreds of thousands or even millions of dollars. It also requires a bunch of lawyers and even a lot more paperwork. Guga could start a Go Fund Me account but even that requires a lot of paperwork and a commitment to investors and a lot of promises, and it all could still go bust overnight. Have you ever watched an episode of Shark Tank? Marketing and getting a new product on the store shelves amid tremendous competition is horrendously difficult even with the proper backing of an investing partner who knows all the tricks of the trade. "Everybody and their brother is hawking their special blend of herbs and spices!" says Shark Tank. "What's so different about your blend of herbs and spices that sets it apart from the competition and how much can I profit?" No matter what the answer is it's a dog eat dog world out there and even the top dog will eventually become dinner for an enemy when he's not looking.
I guess Guga could sell his products directly to the consumer using his YT platform. Sounds easy, but it's still outrageously expensive and there are still legal hurdles and expensive insurance policies to protect him and his company from lawsuits that might arise. Meanwhile, Guga isn't pursuing his passion for providing us with these brilliant food videos! I prefer to follow his advice and make my own Guga Rub. It's quick and easy. And I don't have to wait years to buy it at my local Kroger store!!!
nobody:
auto translate: welcome to *stupid* everything guys
I got "welcome back to Sevilla guys"
Got sevilla
lul
I've Always Wondered...
Can you Sous Vide Pizza?🍕
@@flickshotgirl I've sous vide my tennis shoes; they were just OK. But once I put that sauce on it; yum.
To smoke after or To smoke before? Guga: Screw it let’s do both
Same question....here's the thing...it's way easier to sous vide before smoking. And I have no idea if what I'm about to say is "right" - but I tell you what it is amazing! Sous Vide for the 12 hours; then fire up the smoker; Do the 3 hours (okay to put it in open foil, you just want smoke); THEN fire up a chimney of coals get it nice and hot; and do this trick: put the ribs on COLD grill grates (you can use cookie rack coolers if they are steel) and do just 30 seconds a rack: every 30 seconds move the ribs to a new cold rack, keep doing it until you have the color you want. My result? nice mayard reaction, delicious flavor; but maybe LESS pink smoke ring than Guga; and LESS "sticky" rub on the ribs - but hey? Guess what? sprinkle a little brown sugar rub at the very end and you'll have everyone licking their chops.... *** someone who is more expert than me please let me know whats wrong with this approach? ***
What I love more than your brilliant recipes Guga is your reaction to delicious food. You taste food by your sole instead of your taste buds
Well he does taste food with his taste buds, your soul is your personality not your taste buds?
Just wanted to say, adding 2-4 Tbsp of butter to the sauce = Amazing!! Add's just a touch of creamy-ness to the savory/sweet flavor. I really would put this sauce on anything. Thanks Guga! Love your channels.
I love how Humble Gouga is about the food he makes
Especially the meat. He always blames the flavor on the dish itself not on how amazing of a chef he is 😭
Praise, not blame.
That is true.
But he's a home cook, not a chef. He didn't go to culinary school or cook in restaurants most of his life. He's an excellent cook but he has not earned the title of Chef. Guga is humble enough, I'm sure he'd agree. Sorry guys.
Even Andrew Rae (Binging with Babish) admits the same thing.
@@HTMLguruLady2
Guga is better than many chefs.
Beni Reges But that doesn't make him a Chef. He is still just a cook, a damn good one, but a cook, not a Chef.
@@HTMLguruLady2
I know.
Guga you should try melting a bit of butter in the pan before adding the cornbread batter, you'll end up with crispy buttery edges that taste amazing
Hi Guga great recipe. Love from South Africa
Yo Guga your editing skills just got way better good job man
@Guga when you are doing cornbread if you want a really nice crust heat up your cast iron before putting in your batter, this is what we do for our corn bread.
9:29 close your eyes
yesn't
copied
Not Another Cooking Show brought me here, and I am thrilled. Both channels are bomb!!! Thanks Covid!!
Cooked this yesterday, great recipe.. I also had trouble with people eating all the corn before the ribs were done
Love your content Guga
made the cream corn substituting with Mexican cheese mix and jalapeno in adobo both from Aldi...great success. Thanks for the inspiration. Mike
9:47. Person in the next room thought I was watching something else. 🤣😂🤣😂🤣
Honestly ever since following this channel and getting my own immersion cooker, making fall off the bone ribs sous vide for 24 hours and serving it over something like rice to catch all the meat juices and sauce is one of my favorite things to make. I'm not sure sous vide ribs can be beat.
To prevent the top from cracking and to reduce cook time on your corn bread you to leave the the cast iron in the oven when your preheating. It actually makes the crust more consistent from sides to bottoms.
Watching this while I'm eating my instant noodles. :(
Kenji Maxilom me too hahaha
I was eating mashed potatoes and mince meat with sauce
I am eating my home made smoked brisket tacos lol!
Im just sucking the air near my screen
same here
A Southern Feast, with *sweet* corn bread?
Bless your heart, you Brazilian Yankee!
That is one helluva menu, my friend! Love the way smoking and sous vide play together with ribs.
This glaze is awesome. Made it today for ribs. The amounts he used are enough for way more ribs though.
Great, now I need to go smoke some ribs... Thanks Guga!
Gugas rub makes me a champion cook at home! Thanks Guga!
Amazing and your enthusiasm is contagious!
GUGA
You have the Best CookChanel i have ever found on RUclips omg i Love your Videos so much
Love that chef John reference, you guys are my 2 favorite cooking channels
I love how Guga uses that Rock n Roll music every video when showing the close ups, it’s like his theme song at this point.
I call it, "Dog-the-bouny-hunter meets Virginia motorcycle gang" music.
This is phenomenal! I cooked it and MAN! Thank you Guga!
Is he using cherry vinegar or sherry vinegar
I love the cast iron cornbread recipe you included, Guga. I'm gonna try it this weekend!
Wow Guga that looked AMAZING so good I sure do hope TASTE o VISION is coming soon to household near me
Watching this while in lockdown :( damn... looks so good.
Dude, the whole world is on lockdown I think 😅😅😅
@@ndiogouniang83 Not yet.
ndiogou niang most is lol
@@rossxjohnson here in Syria we are lockdown
Great session!
Gotta try this..
Cheers from Norway
Guga I've been a long time fan but your channel tortures me with all this amazing food
I honestly hate when videos state "the best" for recipes since there is so much variation.... but at the same time.... you are the master of grilling meat.... so your word means way more in this case than the average super great chef...
Thanks for the food guys 👍🥩 Looking forward to the channel reaching 1 million subs, well deserved!
Thank you, Guga! Stay well.
Made this Sunday, one word, AWESOME!
Guga, You never mentioned how long in the smoker after sous vide? Also how many times do you glaze it in the smoker during that time? thanks
I need that to
Hello Guga, cannot wait for quarantine to be over so I can try this. Looks fantastic! But with things as they are now cannot buy the ingredients here in SoCal
Guga... you like the corn bread edges then you gotta put lard or shortening in the skillet then preheat pan inside the oven when you pour the batter in you should hear the sizzle also use buttermilk!
another one in the bucket list!!! maumau you looked natural cool and i enjoyed watching you . 100% respect brothers.
this probably wont get seen but ive seen damn near every one of your videos and plan on doing a few things that turned out mouth watering to look at and hear you talk about it. but you need to be informed, that cheesy corn side dish you made, here in Minnesota we have a similar dish with tater tots added as a hot dish. basic as all, tater tot hot dish but it is phenomenal and worth a try!
Hi mate from Australia, Luv your work..You are a Legend!!!
Guga, if you wanna do a more southern style cornbread, leave out the sugar and grease the pan with bacon fat. Such a savory taste. Sweet cornbread is typically a northern thing. Its sometimes called Yankee Cornbread.
For the first time ever, when Guga said "I know they don't look that good right now, but watch this", I thought to myself....They actually DO look good right now!
On the second smoke what temp and how long?
Tubby Puddy I must know!
He mentioned the highest heat his smoker would go, but no time was given. I'm guessing it was until the sauce started to caramelize.
@@evolunchbox yes he did. I would assume 20-30 minutes to caramelize or less at 400F. I plan to smoke it again another 2-3 hours then glaze on the sauce with the flamethrower. For a true smoke/sous vide/smoke then sear.
6:31. That sauce is sous good. 😋😋😋😋
my mouth just waters when i watch these guys
Love your videos, I'm new to your channel but love it!!!
I prefer Beef Ribs. Can we get a video on some soon? Yummy video as always Guga 🙏
I grew up in Iowa, we are known for corn ... it's like the only thing we do ... but yeah I've spent years of my life eating corn not from a can just super fresh and I honestly hate to say this but those TV dinners you get at the supermarket with the corn sides... those are about as close to fresh corn as you can get without it being on the cob with the husk still on.
I buy those TV dinners every now and than (no longer live in Iowa) and I always enjoy it, not sure how they do it but they do it fell.
For folks unaware corn like many fruits/vegetables has a lot of natural sugar inside it, once picked the plant doesn't actually die right away it can live for a long time. It will slowly draw the sugar from the corn tho and this process will extend it's life but it changes the taste of the corn.
Wanted to do some SV ribs so I searched for SVE ribs... brought me back in time to see chunky Guga and my favorite sidekick Mumow! What happened to Mumow? I miss him!
Hola Guga! Excelente receta como siempre. Podrías hacer un vídeo con tu receta de "pão de alho" por favor? GRACIAS!!!
Dry age a steak in salt crust its traditional islandic way 😁 but u have to bury it in the ground too!
Thanks for mentioning Chef John from "Food Wishes"....respect!
Dan you Guga it's 2am and watching this made me hungry
So the second time in the smoker is what temp for how long? I'm about to make this myself
I have some pork belly going right now in the sous vide. I put rib rub on it. I think I’m gonna make that sauce to drizzle over it after it’s seared.
Not sure it’s been done, but you should do a taste test of condiments! Steaks cooked in ketchup, mustard, barbecue sauce, hot sauce etc
I havent sleep all night but now I wont sleep just to watch this video lol
Greetings from México guga
I have now made the creamed corn 3 times and it is one of my favorite things ever.
Torturando me viendo estos videos en cuarentena mientras comemos arrocito con sardina. Pero al menos queda sadinita
😂😂 Saludos guga
This guy guga is really great you always nailed it bro😄👊
Why do i always end up on your channel when im hungry ... too good man! mouth watering to watch haha.
Oh my that looks so delicious...you always make me hungry guga
Love watching your videos can’t wait to try this on my own
I have found best to smoke for 3 hours before, then for an hour or 2 after at low temp and then finish them with the sauce.
Hi Guga, How long did you leave the ribs on at the highest setting after applying the glaze?I’m making these ribs for my family on Saturday. Love your videos!!!
9:48 - 9:53 listen with eyes closed 🤣🤣
i though the same
And 9:30
Try gochugaru in your rub, maybe 25% gochugaru, 40% brown sugar, and the rest salt, pepper, garlic powder, pepper, etc.
Makes for a killer rub. Add a bit of sauce? Unbeatable.
Wow, three great looking dishes in one video! I have made similar dishes but these looks so much better than mine. 12 hours in SV seems like a lot, but I will surely try it soon.
Thanks Guga for this video, just watching you guys eat...and myself suffering. ,👍👍👍👍
Lol I love the way his voice inflects at the end of each sentence
Guga might honestly be one of the best chefs in the world
My boi Guga always having a blast