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Whenever you're low n slow cooking something, put your ribs or especially short ribs in your smoker for up to 30 minutes. Fresh smoke, raw (seasoned) meat picks up 80 % of the smoke in first 30 or so minutes... then vacuum seal, aous vide at about 136 degrees for 12 to 24 hours. Sear on high heat on the grill 3 to 5 minutes per side. Most amazing ribs ever!
Guga, from guga food tried both methods smoking beforé and after sous vide. He and his friends came - taste wise - to the conclusion in a direct comparison, that sous vide first and smoking afterwards would provide the best result. I did not such a comparison, but sous vide first and smoking is relaxing and very tasty.
152⁰ for 24 hrs also produces some amazing results. The very best part of this method is that you can cool em down, throw em in the fridge (although I would pat dry and re-seal first) and then reheat when needed. It's pretty close to having ribs on demand without sacrificing flavor -- like they do in restaurants, like Applebee's or Ruby Tuesday's for instance.
I want to try 152 next time. Just did 155 today to ere on the safe side. Way too mushy shall I say, I didn’t think 155 @12 hrs could make it so soft and tender. Might even reduce the hours to 9 or 10? However wife didn't like how only the surface had the texture and flavor of roasted meat. Either I go back to smoke first or I smoke after except I take it past 155 to let it roast longer.
New subscriber from Australia here .. love your videos! I have my ribs and brisket in sous vide right now and will get into smoking heaven later today. This is my second attempt at smoking anything and I love it 😊!
I’ve done this method many times. It’s works really well! How I smoke my ribs depends on how much time I have to devote to cooking the day we are eating them. I love the process of smoking and working on the fire. If I don’t have that much time, then I sous vide them first. Great video!
With sous vide on other meats I've found that adding extra salt beyond just the rub and giving that salt some time to diffuse into the meat will help eliminate that diluted flavor
Interesting video. What if you put the ribs on smoker first at 180-200F for a couple of hours to get some smoke, then sous vide them for however many hours at your preferred temp, AND THEN cool them down and throw back on the smoker to finish them? OR MAYBE you don’t need to cool them as much after removing from sous vide and finishing on a smoker. Those are 2 alternatives that seem worth exploring. Anyone else agree?
So I have been BBQing for years, I watch videos, go to competitions, have a great equipment and in short do everything I can to constantly improve. Tried this method this weekend and it was hands down the best tasting ribs I have ever made and my prior work had elicited countless "best I ever had" comments from friends and neighbors. The fact that they are far less time consuming and I burned far less wood in the process just blew my mind. Never going back to straight Texas style unless I am just bored and feel like hanging outside all day. DEAR SMOKE TRAILS, PLEASE TRY THIS METHOD ON BRISKET NEXT!
Yes I've thought if doing that but I think the salt needs to go on before sous viding. Never tested it but it occurs to me that the salt and rub could have a tougher time forming a good bark and penetrating if it's applied after cooking it.
I would only do this if i refrigerated them after the sous vide cook. In fact i might even freeze them because you could get a killer smoke ring and it would take three hours to come to temp creating that superlative bark. It will make for better planning. You just project out three hours for target meal time. Easy. You could do this with brisket and pulled pork. The freezer to finished temp would take longer but the meat would be perfect.
I rub then SMOKE 3hrs. MUST smoke first and a reason for that. SV 150/17... sauce up & broiler finish... done.... Smoking first loses LESS moisture. In a Guga vid and I tried it...
So, what would happen if you'd do the 321 method as for those 3 stages and combine it with sv? I mean leaving it on the smoker at 225 for a certain amount of time, cooking it all the way till they're tender in the SV and giving that extra bark/char for an hour at the end. How will that turn out?
I just did this, this week! Except I just BBQ'd them as I wanted to see how they were going to work/taste. They came out great. I did 150 for 30 Hrs and a quick 500F flash both sides on the bbq to get a crust. I will be doing a smoker finish next time with this knowledge. Love your videos. Cheers from VI.
I did the same. The top is hollow, so I fold a bath towel and place it on top for more insulation. Careful not to touch the control panel or you may shut off the immersion device.
I am sold on the idea that this may be the best way to cook pork ribs. I've got a video suggestion based on this and your confit brisket videos, what if you did confit with lard in the pellet smoker rather than put in a water container? That would confit while getting smoke into the lard. You seemed super excited of the result of the brisket confit.
Try a sous vide pork butt next time. Best pork butt I ever made and I have been smoking for years. I sous vide overnight and then smoke for three hours. . . perfection
I'm not as worried about bark with ribs. As long as it gets a bit of smoke and the exterior dries up it's good to go. Brisket on the other hand needs a ton of smoke.
@@robfreeman5783 I've smoked for about an hour, then sous vide, and compared that to a liquid smoke marinade only. Couldn't tell a difference in the end, finished both under a broiler
My concern would be the amount of plastics used in a warm water environment with them touching and squeezing into the food. That's a large surface area touching the food. Who else is concerned by this aspect of sous vide? Maybe there is an alternate way?
My understanding of smoke ring is a chemical reaction with raw myoglobin in the meat and the compounds produced in the smoke. I'm surprised you found a smoke ring.
@@tomrwills i do to. In fact it you freeze them after sous vide then smoke on the day you serve you get the most outrageous bark and incredible smoke flavor. I tried em both ways. I love my bark so the in the smoker to finish is my method.
I like my ribs falling off the bone . So I sous vide for 48 hours then smoke for 3. I'm thinking putting them in an ice bath like u did would produce more smoke flavor .Will try it next time.
What are your temp settings for the 48-hour sous vide and the 3-hour smoke? I like mine falling off the bone and I haven't had good luck with 3-2-1 method, so I'm looking at sous vide first. I thought internal temp needs to hit around 200F?
Great experiment, made me think of the old way of boiling ribs before grilling, but after watching the process it's very different. Not for me, but great for a novice like you said!
OMG he smokes meat and DMs DnD?! Come to Australia and be my best friend! Oh and everything that comes out of a sous vide looks like hot garbage... until you finish it with the final cook. Totally normal.
@@SmokeTrailsBBQ Dude its your video lol But seriously, SMOKE is your seasoning, your spice. Raw Meat (Protein) absorbs smoke before it is cooked. After it is cooked the protein chains, change in structure preventing the carbon from binding or absorbing into the meat. Its Chemistry.
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Sounds like dihydromyricetin
I have a very important question! Can I make multiple ribs on a Oklahoma joe smoker or one at a time?!
@@chrisg9383 yes
@@kylegohawks8604 no it's a probiotic. Works in the stomach before the byproduct gets to the liver.
Whenever you're low n slow cooking something, put your ribs or especially short ribs in your smoker for up to 30 minutes. Fresh smoke, raw (seasoned) meat picks up 80 % of the smoke in first 30 or so minutes... then vacuum seal, aous vide at about 136 degrees for 12 to 24 hours. Sear on high heat on the grill 3 to 5 minutes per side. Most amazing ribs ever!
Guga, from guga food tried both methods smoking beforé and after sous vide. He and his friends came - taste wise - to the conclusion in a direct comparison, that sous vide first and smoking afterwards would provide the best result. I did not such a comparison, but sous vide first and smoking is relaxing and very tasty.
You're killing it with these experiment videos. Thanks and keep them coming!
152⁰ for 24 hrs also produces some amazing results. The very best part of this method is that you can cool em down, throw em in the fridge (although I would pat dry and re-seal first) and then reheat when needed. It's pretty close to having ribs on demand without sacrificing flavor -- like they do in restaurants, like Applebee's or Ruby Tuesday's for instance.
Great idea. Would be nice to have those ribs done ahead of time and ready to go when serving multiple meats
I want to try 152 next time. Just did 155 today to ere on the safe side. Way too mushy shall I say, I didn’t think 155 @12 hrs could make it so soft and tender. Might even reduce the hours to 9 or 10? However wife didn't like how only the surface had the texture and flavor of roasted meat. Either I go back to smoke first or I smoke after except I take it past 155 to let it roast longer.
New subscriber from Australia here .. love your videos! I have my ribs and brisket in sous vide right now and will get into smoking heaven later today. This is my second attempt at smoking anything and I love it 😊!
I’ve done this method many times. It’s works really well! How I smoke my ribs depends on how much time I have to devote to cooking the day we are eating them. I love the process of smoking and working on the fire. If I don’t have that much time, then I sous vide them first. Great video!
What temperature do smoke the ribs for 1 hour?
With sous vide on other meats I've found that adding extra salt beyond just the rub and giving that salt some time to diffuse into the meat will help eliminate that diluted flavor
Love the sous vide videos, it does many thanks fantastic one you figure out the times\temps.
Keep up the great work
fantastic experiment! I appreciate you sharing these awesome ideas of off the trails barbecue ideas and trying them out. Big fan. KEEP IT UP!
Interesting video. What if you put the ribs on smoker first at 180-200F for a couple of hours to get some smoke, then sous vide them for however many hours at your preferred temp, AND THEN cool them down and throw back on the smoker to finish them? OR MAYBE you don’t need to cool them as much after removing from sous vide and finishing on a smoker. Those are 2 alternatives that seem worth exploring. Anyone else agree?
Could you sous vide them then cool and smoke when you need them at a later date or the other way around?
I’ve done the before but I seasoned the meat and place it in fridge with salt to draw out the moisture , that why there was so much water in the bag.
Nice!
So I have been BBQing for years, I watch videos, go to competitions, have a great equipment and in short do everything I can to constantly improve. Tried this method this weekend and it was hands down the best tasting ribs I have ever made and my prior work had elicited countless "best I ever had" comments from friends and neighbors. The fact that they are far less time consuming and I burned far less wood in the process just blew my mind. Never going back to straight Texas style unless I am just bored and feel like hanging outside all day. DEAR SMOKE TRAILS, PLEASE TRY THIS METHOD ON BRISKET NEXT!
I'm the same way. This totally blew my mind. I will definitely be experimenting more with brisket
Damn straight!
Wondering if I can just sous vide the ribs in the original cryo pack and then apply the dry rub right before the smoker? Just shows how lazy I am
Yes I've thought if doing that but I think the salt needs to go on before sous viding. Never tested it but it occurs to me that the salt and rub could have a tougher time forming a good bark and penetrating if it's applied after cooking it.
I would only do this if i refrigerated them after the sous vide cook. In fact i might even freeze them because you could get a killer smoke ring and it would take three hours to come to temp creating that superlative bark. It will make for better planning. You just project out three hours for target meal time. Easy. You could do this with brisket and pulled pork. The freezer to finished temp would take longer but the meat would be perfect.
Thanks for the video! Can you share info on the Rode mic you're using? You sound is awesome.
It's a rode shotgun mic
Anybody got oven tips. I have sous vide but no smoker. How can I finish these off in the oven
You not wrong. Best ribs I ever had.
I rub then SMOKE 3hrs. MUST smoke first and a reason for that. SV 150/17... sauce up & broiler finish... done.... Smoking first loses LESS moisture. In a Guga vid and I tried it...
So, what would happen if you'd do the 321 method as for those 3 stages and combine it with sv?
I mean leaving it on the smoker at 225 for a certain amount of time, cooking it all the way till they're tender in the SV and giving that extra bark/char for an hour at the end. How will that turn out?
That would be interesting. It sounds like the only additional step from what I did would be to smoke it after the SV
@@SmokeTrailsBBQ that's right before and after on the smoker. Before, to get smoke when the meat is cold and after to make a tacky sauce.
I just did this, this week! Except I just BBQ'd them as I wanted to see how they were going to work/taste. They came out great. I did 150 for 30 Hrs and a quick 500F flash both sides on the bbq to get a crust. I will be doing a smoker finish next time with this knowledge. Love your videos. Cheers from VI.
Buy a small cooler, cut a notch in the corner of the lid just big enough for the machine to poke out. Holds temp better I find
I did the same. The top is hollow, so I fold a bath towel and place it on top for more insulation. Careful not to touch the control panel or you may shut off the immersion device.
I do this - Sous Vide, cool, DRY THEM OFF, smoke, then sauce and serve.
You had me at D&D
I'm going to sous vide whole brisket in my brewing kettle tomorrow.
I like the Dad taste test. More of his reactions !
Try smoking BEFORE and AFTER Sous Vide. Hands down best ribs ever!!!
We love your channel
Thanks Troy!
Aye bro you post *just the recipe* anywhere?
Are these baby back ribs or regular ribs?
Never mentioned which temp to smoke them at for the one hour
As low as possible. Around 225
I love your barbecue content, but now I wanna geek out with you about D&D lol.
I'm running tomb of annihilation!
@@SmokeTrailsBBQ brutal! Tomorrow I start DM'ing my first campaign, Curse of Strahd.
@@toranas1500 ohh I want to try that one!
Strahd is such a unique villain because he doesn't want to kill you. He wants to "own" you
I don’t drink anymore, but properly made moonshine will never give you a hangover. It’s not the alcohol. It’s the impurities.
I’m gonna try! Thanks
Try 167f or 75c for 3hours. I find that works best.
I am sold on the idea that this may be the best way to cook pork ribs. I've got a video suggestion based on this and your confit brisket videos, what if you did confit with lard in the pellet smoker rather than put in a water container? That would confit while getting smoke into the lard. You seemed super excited of the result of the brisket confit.
Is that a new offset smoker you got?
New ish. It's my yoder trailer smoker
Sous vide is more for consistency, texture, and doneness.
Try a sous vide pork butt next time. Best pork butt I ever made and I have been smoking for years. I sous vide overnight and then smoke for three hours. . . perfection
Interesting. You smoked your brisket first on one episode and then sous vide it. Why not the same with the ribs? Curious.
I'm not as worried about bark with ribs. As long as it gets a bit of smoke and the exterior dries up it's good to go. Brisket on the other hand needs a ton of smoke.
Ahhh didn’t think of that. Great point.
I'd be tempted to smoke them just 30 mins first so they're sousvided the 20 hrs in the smoke flavor, then finishing them hot and fast.
@@robfreeman5783 I've smoked for about an hour, then sous vide, and compared that to a liquid smoke marinade only. Couldn't tell a difference in the end, finished both under a broiler
@@SmokeTrailsBBQ what's the best way for brisket with time, temp, and smoke?
I keep telling myself I don’t need a sous vide but it’s getting harder to say no
Should do a test on the cold meat " fake smoke ring" vs real smoke ring. Looks like your already doing it. Just a twist
Why is a cold meat smoke ring a "fake" smoke ring?
times and temperatures are all over. Lol I am going to try 165 for 12-14 hours. I don'f have a smoker
Dude! D&D BBQ nerds untie!!
Add a D20 inspiration die!
Double proficiency bonus on skill checks using cooking tools
Super moist! 😝
smoke first then sous vide, meats won’t take anything but surface smoke once they are cooked.
been doing it this way for years once I understood.
You can also use liquid smoke and put them under the broiler.
My concern would be the amount of plastics used in a warm water environment with them touching and squeezing into the food. That's a large surface area touching the food. Who else is concerned by this aspect of sous vide? Maybe there is an alternate way?
Yes those pesky microplastics. We still do not know the evils of these plastics.
Your guests will not care that it's not real bbq
You’re doing it backwards, smoke it first then I hold it at 150° in sous vide until I’m ready to serve which could be 1 hour to next day
go to 3:00. my new favourite word, "DONENESS"!
Dad only gets one
My understanding of smoke ring is a chemical reaction with raw myoglobin in the meat and the compounds produced in the smoke. I'm surprised you found a smoke ring.
It is the myoglobin reacting to combustion gases, I believe. Amazing ribs explains it 👍
Having the meat cold is when i get my best smoke rings they are thicker and darker.
Best way to fix diluted flavor with a sous vide is give the ribs three or four hours of dry brining before sous vide
You did it backwards. Its best to season then smoke at low temp for 2-3 hours then sois vide.
agree..... You lost the best part of sous vide. you get the flavor in then you can hold it at the temp till serving time.
Guga on Sous Vide Everything did this test and they all liked it better sous vide first then smoked.
@@tomrwills i do to. In fact it you freeze them after sous vide then smoke on the day you serve you get the most outrageous bark and incredible smoke flavor. I tried em both ways. I love my bark so the in the smoker to finish is my method.
@@Phloored that sounds good and convenient
@@Phloored do you thaw before smoking? How long of a smoke?
I like my ribs falling off the bone . So I sous vide for 48 hours then smoke for 3. I'm thinking putting them in an ice bath like u did would produce more smoke flavor .Will try it next time.
What are your temp settings for the 48-hour sous vide and the 3-hour smoke? I like mine falling off the bone and I haven't had good luck with 3-2-1 method, so I'm looking at sous vide first. I thought internal temp needs to hit around 200F?
Salisbury steak
Neat experiment, definitely not for me but for those that cant make great ribs the normal way, this is a great tip👍🏼🔥🍻
Great experiment, made me think of the old way of boiling ribs before grilling, but after watching the process it's very different. Not for me, but great for a novice like you said!
So with an actual sous vide machine, 155°F at 20hrs is your final answer? You wouldn't change anything?
That’s all rendered collagen and fat in the bag. It’s nothing like boiling ribs gray into a pot of water ffs.
It was so good .mmm
Not sure what I did wrong, since I followed the recipe exactly, but the ribs were overdone. So disappointed!
OMG he smokes meat and DMs DnD?! Come to Australia and be my best friend!
Oh and everything that comes out of a sous vide looks like hot garbage... until you finish it with the final cook. Totally normal.
Ugg another screwed up idea lol. Yah why even bother with the smoker lol. Just put them in the crock pot you will get the same results lol
Totally! Why not just boil them?
@@SmokeTrailsBBQ Dude its your video lol
But seriously, SMOKE is your seasoning, your spice. Raw Meat (Protein) absorbs smoke before it is cooked. After it is cooked the protein chains, change in structure preventing the carbon from binding or absorbing into the meat. Its Chemistry.