Baby Back Ribs Smoked BEFORE or AFTER Sous Vide, Which is BEST?
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- Опубликовано: 27 янв 2019
- You have asked for this experiment and today I test it! Which is best? To smoke before sous vide or after sous vide. After so many request for this experiment I have decided it is now time to determine the best way to cook and enjoy baby back ribs.
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** Guga's BBQ RUB, Great with EVERYTHING! **
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HOW TO COOK BABY BACK RIBS SOUS VIDE
I cooked it for 14hrs @(155°F / 58°C)
Smoke at low temp 2hrs before
Mine was at @(140°F / 60°C)
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#Ribs #BBQ #SousVide 
Развлечения
I'm all for the brisket experiment
YEAH!!!!!!
More brisket videos are always a plus in my book
@@SousVideEverything can't wait
Brisket, let's do it.
Dry age it too!
I agree with Mao Mao. The bag dilutes the smokiness with the juices, the smoking after results in a more concentrated flavor.
I think maumau got a point there.
*maumau 😉👍
Mao mao kkkkkkkkkk
Yep, MauMau nailed it. Same reason you don't SV with butter anymore. It just carries the fat soluble flavors (including the phenolic compounds responsible for the smokey smells and tastes) out of the meat and into the bag liquid.
Any good flavors you want to be in the meat should either be added after cooking SV -or- you should include the bag juice into the final dish.
I believe Guga is correct.
I can't say enough how much I appreciate that you always link to EVERYTHING. It's been a godsend for me. I've found everything I wanted to buy without having to do any extra leg work. THANK YOU!!!!
The more I keep experimenting with my sous-vide + Traeger the more I come across your videos. This holiday season, I am thankful for your dedication to helping the community.
I’ve done the brisket after and it was the BEST I’ve ever done! Actually fridged the brisket after the Sous Vide then smoked in the Weber kettle until internal temp hit 150. Smoke flavor was amazing!! Right now dry aging a brisket to Sous Vide and then smoke for SuperBowl Sunday!! Love your channel and have learned a TON! Been making everything you guys put out with it Keto friendly.
Both Guga and Maumau are correct.
Guga explained the shrinkage of B and why it's a little bit less tender. Because the rib was constantly in high temperature.
Maumau explained the lack of smoky flavor of A. The smoke flavor was watered down with its own juices.
I've experienced something similar to what happened to A before.
I had a large cook, seven of the shoulders finished early - they were wrapped in butcher paper and placed in a cooler to rest. An hour later, the cooler was full of steam and all of the juices pooled up at the bottom. The meat was still very moist, but the smoke had essentially washed out.
They should do an experiment about eating before and after sous vide. WE WANNA KNOW!!! :v
I have SV'd smoked things a couple of times, and what always strikes me is the fact that some smoke somehow always ends up in the water. In a FB group I learnt I'm not the only one that has smoke permeate through the bag into the SV water.
Why not both? Try smoke before and after!
@@hatfisk
Yes!
Ive been waiting for someone to do an experiment like this for a while. Great job guys!
Would have also put my money on the smoked before ribs. But now I know better.
Cant wait for the brisket video...
Awesome guys....deeeelicious!!! As usual, great experiment. I loved your smoked sous vide brisket video and was going to try it but now I need to wait for you to do the before/after brisket experiment. Thanks for sharing all your knowledge and experience!
I finally have a sous vide machine now, thanks to you i’ve been wanting one for some time now, plan on making your recipes and hopefully they come out as amazing as your seem guga😂
Nice.... I am sure you will do even better than ME!
enjoy it! i am Very happy with mine.
Totally doing this for my super bowl party!! Guga you're the man!!
That is perfect, where is my invitation?
😂 you guys are always invited!! Still waiting on the local Florida meet up!
@@chrisp.795 I'm in Fort Myers
Christopher Puszkar j
These videos just keep getting better and better! Amazing work. Love the flamethrower!
Recently bought a Joule and found your channel. Awesome. You and your guys are great! 👍 We’ve been using your tips and none have failed. Thank you so much for putting the work in by producing such great content.
My 8 year old daughter said after, I said before. She did a (in ur face) dance when u guys choose B. Haha
mob million why do you have to pr*ck? Maybe English isn’t their first language? Or they just don’t care? Or don’t know? Just enjoy the channel, the comments, and chill out with the English lesson bro
@mob million fukoff mate
Definitely an interesting result. It’s been a common statement that meat won’t accept any more smoke after the internal hits 140°F. I’ve always been skeptical, but never put it to the test. Great job Guga! SVE / Mythbuster! 😂😂😂
I always thought its more likely to accept smoke while its cooking because I imagine that heat opens up it pores
Was just wondering about this question! Thank you!
Oh this is an excellent experiment, and happened to turn out as i thought! Awesome camera work, good video guys!! YUMMMYYYYYY!!
So Let’s Dooehh!!
😂😂😂 YES!😂😂😂
Sous Vide Everything 😂 👍🏿
Malayalee Gang!
Krishna Sreenivasan GANG GANG GANG DOSA GANG
Ryan Varghese GUGAAAA!!!
Do the BRISKET EXPERIMENT!
So, LETS DO IT!
@@SousVideEverything You could also try with beef ribs if possible! :)
Can't wait!😁
I second this!
Has you done the brisket experiment yet?!?
love that you used sweet baby rays. My absolute favorite!
I did this with beef ribs for 36 hours, sooooo delicious!!! I also tried your ropa Vieja recipe on beef ribs after smoking. It was great. Thanks for the inspiration guys. Keep doing what you do.
"Number A and Number B" :D
In my experience smoking brisket, tri tip, and pork rib roasts, sous vide first, ice bath, fridge for a few hours, then smoke it, it came out AMAZING! AND there was a smoke ring!
But don't take my word for it, make the video and find out!
I like the way you think. 😂😂😂
Lt.Dan457 this would make the process easier. I can season and dry brine in the same bag then Sous Vide, chill then smoke and sear! 👍
Omg, this is your best video to date! Excellent work guys.
I'm in for the brisket experiment. I think the results will be the same.
Very interesting comparison and great job all around. I'm certainly going to give this a go it makes timing much more easy.
I’m sittin here on my break waitin for your notification ! AND it just happened to be a video I been waiting for , for a longggggg time
Keep it up brotha !
Also wanna ask , is there a PO Box or something we could send you stuff too ? I have some local made bbq sauce I want y’all to try next time you make ribs !
Nice, Glad you like it. yes here is the PO Box
P.O. Box 960808 Miami FL 33296
What about smoke before and after?
Thanks for making this video.. I've been waiting for this one. You guys are awesome!! Brisket!! Let's do it!!
Thanks for this one. Ive been on a rib kick trying to take them to the next level and this is the next thing on my list.
Conheci vc no canal do Bruno coloca legenda nos vídeos cara pf eu fico boiando noque vc fala kkk
Do a wood experiment to see which wood has the best smoke flavor.
DMeloMan - The answer, my friend is quite personal. I prefer hickory!!
Here in Northern California, my favorite is certainly coastal live oak (red oak, not to be confused with white oak).
That experiment is unfortunately 100% subjective to each individual person. Everyone I know and everywhere I go people tell me hickory is the only way to go. I refuse to use anything but mesquite, their opinions be damned...it’s what I want.
Just wanted to say thanks for your video. Ribs came out fantastic and as a culinary student, I appreciate your thoroughness.
Thank you for this video! Watching it now!
Guga, you got a recipe for bbq sauce???
yes, soon on GugaFoods, perfecting it.
Can't wait to see it so I can compare mine with yours. It's so easy to make and it tastes a lot better than store brand which uses high fructose corn syrup. It's like the difference between buying store bought smoked meats and smoking your own.
Mix sweet baby rays with ken davis bbq sauce . 50/50 mix tastes much better
"Bigger is always better!" Wow, no need to diss me and lower my self-esteem like that man...
Good work on this vid! Keep it up man :D
New subscriber and absolutely love the videos!!! I have been binge watching like a damn Netflix series!!! Lol!!! Love both channels!!
All that meaty-ness and smoki-ness.. 🤤🤤🤤 could definitely do with some right now!
SVE MauMau me too!
Brisket would be great... But Beef short ribs would be AMAZING!
MauMau! Can you tell Guga or whoever is in charge of the merch store to add a Deeeelicious shirt/sweater? It would be greatly appreciated and I'm sure everyone would love them!
Brisket is best Smoked after SV after a chill in the ice bath or even overnight, it gives you more time to develop bark and you just need to bring it up to serving temp.. I usually put it on the smoker wet with a little more rub, and spritz it every 20 minutes... lets you "paint the smoke" on like Mau Mau said.. :) Video on my channel
I love your experiments, I just got an Anova because of your videos. Thanks guys!
Love, love, love both you channels. Ray's is one of my favorites if I don't make my sauce. I'm an old school retired chef. So, you give me lots of ideas. I can't wait to cook a Picanha for me.....
To do the cook and be able to sear both pieces of meat at the same time, you should start the sous vide + smoke (14+2) at the same time as the smoke + sous vide (2+14). This way both pieces are roughly the same temperature at the time of sear. They will not start sous vide at the same time. I completely disagree with the young man (please tell us how his name is spelled) who believes the "smoke flavor was washed off" in the sous vide bag -- I believe the lack of smokey flavor was due to temperature -- your nasal olfactory receptors are more sensitive to aromas from hot foods . . . your lingual receptors (taste buds) are largely unaffected by temperature . . . but BOTH work together to signal your brain. To test this, take two pieces of the same smoked meat (2-3 ribs connected from the same full rack) and cool to room temperature, then steam one to about 100 F and another to about 140 F . . . and then taste. The hotter one will seem to have more smoke flavor.
If you do the experiment with brisket, please follow this suggestion. Determine the total time for sous vide + smoke and start the smoke + sous vide on the smoker at the same time as the sous vide + smoke in the water bath. Both will be ready for sear at the same time, both will be about the same temperature at the table. You MUST learn to isolate and control the variables as much as possible. Also, be sure both briskets are nearly the same weight after trim.
Bold of you to assume that they're not just chowing down on room temperature ribs 😂
What about smoked before and after?
Sodalite Sabre -!You are SO intelligent!!
At that point I would just smoke it all together.
@@vinstinct 100%
Only thing better than refried beans is three-fried beans
Now you're talking!😊
So been dying to watch this video!! Had to plow snow last night and now want ribs!!!!!! Awesome!
I would love to see your brisket experiment also, I'm learning a lot about cooking with sous vide from you and still catching up on your older videos.
If I'm doing ribs for 16 hours, I might as well just leave them on the smoker.
FOR 8 hours @ 210 F and they're perfect and it's not time for breakfast tomorrow!
@@uscitizen5656 My baby backs are done in 4.5 hours. That's including the time it takes to prep them and get the fire going.
Notification squad, where ya at?🙌
My People in the HOUSE 👍👍👍!!!! NOTIFICATION SQUAD!!!!! Yeah!!!
That looked amazing man!!
You guys are Awesome! Keep up the good work 👊
This is a serious question for anyone. Can you dry age ribs
Now you got me.
@@SousVideEverything please dry age some big beef ribs
@@SousVideEverything I would not age pork ribs -- there will be too much meat loss. Full racks of beef short ribs on the other hand might be an interesting experiment.
Just ate ribs. Get outta my head guga
oh boy... I read minds now.... 😂😂😂
Same here! I smoked two racks yesterday! They looked great but were over cooked. 😢
Sous Vide Everything , Guga what internal temperature do you cook your ribs to?
Thank you for this. I've been wanting to know how I can do a very precise but quicker smoke rib recipe.
You took my question serious!!!! Awesome comparison
Def interested in a brisket experiment. Great video as always
Cnt wait to see the brisket video , great videos all the time 👍👍
Honestly bro, I never realized the fun of sou vide until I found your channel, now my life is so much better😭♥️
Man... this is mouth watering 😭 I alway's watch you're channel when I'm eating, to get even more taste out of my food 🤣 sounds stupid, but it's true. Love love love
You guys are awesome. Love the videos. All of them have inspired me to explore these techniques. If you are ever in Boise, Idaho I would like to buy you a couple beers. Cheers
Awesome!! I am making smoked/sous vide st louis rib for Super Bowl Sunday and was going to smoke before sous vide. Definetely going to switch it up based on this. Great timing on the video!! I vote yes for brisquet
There are multiple things that affect the outcome. Since they were smoked for the same time but one started at a higher temperature that would mean that one of them was at the peak temp for a longer time than the other so it's going to change the end product. And I also imagine some of the smoke flavor did get bled out from it cooking sous vide after the smoking. Glad you tested this so I don't have to!
Great tips, nice presentation!😀
3:20 Love that music when you bring out the flame thrower (increase the Volume).
Taste is King (Number B)... I go with the Sous Vide first then Smoked, but I like the looks of the bigger one.
Thanks, Hoss.
I should never watch this kind of videos past 1 am, looks so good I wouldn't complain about eating number A!
How did I miss this video until now??
And YES do the Brisket Experiment!!!
I'm all in for that test!
Just do it all over again!! I would love to see a Short Rib experiment!!
Got inspired by your videos ended up buying some things to sous vide my own stuff at home 😁
Of course you have to do the brisket. You guys are AMAZING!!
Thanks. Good to know this. I tried post smoking ribs last week, but I did it with a smoke gun after searing and saucing. Smoke got into the sauce, but not the meat. It was really good, but not the best I've ever had. I'll try smoking before and after searing and saucing next time. I do like having the smoke in the sauce. I think I'll also try triple smoking it also. That's smoking before sous vide, smoking after sous vide, and smoking after searing and saucing.
Yes, I want to see you try it!!!
Brisket test!! Thanks guys!!
Great video!
What a cliffhanger!!! I need that brisket video!!!!
Loved the video
Really interesting cook. Looking forward to having a go at version B.
Yes for the brisket! I personally have smoked it after SV. Both I have done have turned out awesome!!!!!
Smoke after will always win. Nice experiment! Cheers!
Definitely need to see the brisket experiment!!!!
Guys, your channel(s) are amazing. Just love it, it´s addicting how much fun you guys have and the ideas are very original. After watching a sh*t ton I was thinking, what to cook now? I mean, there is a lot on your channel, so I have a request: What is your number one go to "recipe". I guess picanha, okay. But what seasoning, what type of cooking etc., etc.. Maybe in the format of a "last meal"/"last supper". What would you eat and how would you prepare it if you would just be able to cook only one meal for the rest of your lives.
I would love to see a brisket challenge on whether to smoke first or after sous vide. This is my first comment and you guys are the first Chanel that I subscribed too. I also want to thank you for teaching me how to sous vide. I've been watching for over 2 years. Some of the other Chanel's I like are T-Roy Cooks, Baby Back Maniac, Mike Chen-Strictly Dumplings and of course just recently Salty Tales. Today I'm doing brisket, pork ribs, beef ribs, pork loin and chicken. Heading to Booth Bay Harbor Maine and I'm bringing a lot of smoked/Sous Vide meats to my friend Sprague's Lobster. Love your Chanel and thank you so much for all I've learned.
Looking forward to the brisket!! Vou comprar um sous vide por sua causa!!
Bring on the Brisket !! Thank you for the Videos, I will be trying this on my Ribs and Brisket Soon
After, hmm gotta try this method. Thanks brother
The limes always look so perfect
Smoke before, gives the smoke flavor 14 hours to mellow out.
Smoke after has a fresh smokiness to it. More intense smoke flavor because it hasn't had time to mellow. Kind of like a good tequila! A blanco is young and intense, where a reposado is more mellow... and then there's the Anejo, which I would have to imagine equates to ribs that were smoked throughout their entire cook.
Also, you made a very good point about the temperature. That is also a variable that plays into the outcome.
Y'all are my entertainment all-stars. Thank you for everything!
Very informative, love my Sous Vide.
Just a huge thanks for the tips and instruction!! I am cooking magnificent steaks thanks to you.
I'm Team Brisket all the way!! As usual, great video! Anything smoked is my cup of tea.
Trying the ribs this weekend!!!! Y'all have a safe one.
I can't believe you guys did this video because I cooked off a weeks worth of meat in the sous vide, a day before cooking my first pork butt via ghetto smoker that i learned to make on this channel. You're mind readers. I'm smoking the rest of the - after sous vide - meat when it stops raining!
Definitely do the brisket! Thank you for this video as well, I've been concerned that smoking after sous vide would dry it out. When I do my brisket I usually smoke for 3 hours then sous vide at 165 for 48-60 hours and they come out great ESPECIALLY with a coffee rub
Happy Birthday Ninja!! The Video was published on my Birthday!!
GREAT VIDEO!
just watched this again because i'm planning on smoking some baby back ribs this weekend. and planning on doing a brisket for 4th of july so hopefully you can do the brisket smoke before or after experiment before then =)
Of Course we want to see that!!!
I've done pork butt and brisket via sous vide but I smoke after to get that bark. It's FABULOUS, it's not diffult, and it completely removes "the wall" from the equation - there's just no guess work to the expensive cuts of meat and they turn out perfectly every time. I have my butcher season the cuts and vacuum pack for me so it's ready to sous vide when I get home. SHOUT OUT TO OUR AWESOME LOCAL BUTCHERS!
I don’t know who dislikes these videos. I love both of the channels.
I did the before and it was outstanding.
What happened to the smoke before/after brisket video?
Love these experiments, takes so much of the time for trial and error out of our busy lives, I appreciate the time and money you put into your experiments!
YES! Do the brisket experiment!!!
Very interesting that after SV the rib still absorbed the smoke flavor. Awesome experiment bro 👍