What's The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide? Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
Eric
Hey y'all! Avid sous vide-r here! In this experiment, I can definitely see and appreciate that the one done fully smoked was much better than the SV then grilled-finished one. I own a bargain basement smoker that's not very good at traditional smoking, but great at doing super low smokes (around 160/170F. I have done spare ribs, beef ribs, and briskets SV and then finished in 2-3 hours of low smoke. The results are great. Is it as good as your Franklin's or Little Miss BBQs? I don't think they ever could be, those places are mind-blowingly amazing. But for super easy results I can get from my cheapo smoker and SV circulator, I am more than happy. Another great Prime Time video. Dino ribs are my absolute favorite BBQ.
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Hey y'all! Avid sous vide-r here! In this experiment, I can definitely see and appreciate that the one done fully smoked was much better than the SV then grilled-finished one. I own a bargain basement smoker that's not very good at traditional smoking, but great at doing super low smokes (around 160/170F. I have done spare ribs, beef ribs, and briskets SV and then finished in 2-3 hours of low smoke. The results are great. Is it as good as your Franklin's or Little Miss BBQs? I don't think they ever could be, those places are mind-blowingly amazing. But for super easy results I can get from my cheapo smoker and SV circulator, I am more than happy. Another great Prime Time video. Dino ribs are my absolute favorite BBQ.
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Stimpson
1. Create a rich beef stock seasoned with smoked soy, white soy, garlic, ginger, daikon, and pear. 2. Sous vide 1 hour at 139 F for one hour, shock, Rebag with stock. Sous vide 160 for 12 hours. 3. Shock, save liquid when cooled, air dry meat overnight in cooler. Reduce cooking liquid by half and strain. 4. Ratherm on grill slowly, brushing with reduction. Rec for sous vide that doesn't suck. Its not better than smoking. Ill give them that. But they really don't put in the effort to even try and make sous vide good for people who don't have the ability to run a smoker for 12-16 hours.
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1. Create a rich beef stock seasoned with smoked soy, white soy, garlic, ginger, daikon, and pear. 2. Sous vide 1 hour at 139 F for one hour, shock, Rebag with stock. Sous vide 160 for 12 hours. 3. Shock, save liquid when cooled, air dry meat overnight in cooler. Reduce cooking liquid by half and strain. 4. Ratherm on grill slowly, brushing with reduction. Rec for sous vide that doesn't suck. Its not better than smoking. Ill give them that. But they really don't put in the effort to even try and make sous vide good for people who don't have the ability to run a smoker for 12-16 hours.
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am
The medium rare color in the smoked rib is because of the smoke reacting with the myoglobin in the meat. It doesn't let the myoglobin turn brown even if it reaches temperatures that would usually cause it to brown. This is also responsible for the red color of the smoke ring that we look for in smoked meats. In your case, you smoked it at a very low temperature which enabled the smoke to penetrate the entire rib before it reached the temp that would usually cause it to turn brown. That's why you don't have a smoke ring in your smoked ribs.
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The medium rare color in the smoked rib is because of the smoke reacting with the myoglobin in the meat. It doesn't let the myoglobin turn brown even if it reaches temperatures that would usually cause it to brown. This is also responsible for the red color of the smoke ring that we look for in smoked meats. In your case, you smoked it at a very low temperature which enabled the smoke to penetrate the entire rib before it reached the temp that would usually cause it to turn brown. That's why you don't have a smoke ring in your smoked ribs.
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Nathan
I cooked boneless short ribs the other evening. Let em go one the grill for about 30min-1hr. Let the cool all night then following day, stuck in a pressure cooker for about 15-20min. Came out perfect. Fork tender, the gelatin that runs throughout the meat had that sticky feeling which i like. Moist, fork tender, not soggy at all. Still had the charcoal grill flavor like it was cooked low and slow on the grill.
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I cooked boneless short ribs the other evening. Let em go one the grill for about 30min-1hr. Let the cool all night then following day, stuck in a pressure cooker for about 15-20min. Came out perfect. Fork tender, the gelatin that runs throughout the meat had that sticky feeling which i like. Moist, fork tender, not soggy at all. Still had the charcoal grill flavor like it was cooked low and slow on the grill.
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Fats
I wonder if these guys are aware that thousands of chefs all over the world use sous vide every day to produce Michelin-starred meat dishes from every imaginable cut. The flaw in their result isn't because of sous vide. It's because they haven't learned to use the equipment properly. They should get over their biases and go learn how at one of the many fine culinary schools in their area.
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I wonder if these guys are aware that thousands of chefs all over the world use sous vide every day to produce Michelin-starred meat dishes from every imaginable cut. The flaw in their result isn't because of sous vide. It's because they haven't learned to use the equipment properly. They should get over their biases and go learn how at one of the many fine culinary schools in their area.
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manatoa1
Smoked ones would be cooler from evaporation of juices. The smoker also wouldn't get them up to temp nearly as quickly as SV. So effectively lower temp, and shorter time. I'd still probably prefer ideally smoked ones, compared to ideal sous vide ones, but this wasn't quite apples to apples.
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Smoked ones would be cooler from evaporation of juices. The smoker also wouldn't get them up to temp nearly as quickly as SV. So effectively lower temp, and shorter time. I'd still probably prefer ideally smoked ones, compared to ideal sous vide ones, but this wasn't quite apples to apples.
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Neal
this is the second video ive seen them do where they improperly use sous vide, then proclaim the other version is better. FWIW I think the smoked version here would have won either way, but they really need to learn how to use the instrument if they keep making these method comparisons
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this is the second video ive seen them do where they improperly use sous vide, then proclaim the other version is better. FWIW I think the smoked version here would have won either way, but they really need to learn how to use the instrument if they keep making these method comparisons
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Rajciak
Hello guys, love your videos: ) Id like to ask if you can adjust also the angle of those grilling grids? I noticed they drain the liquids away, so Im interested if the angle is fixed or you can adjust. Anyway, keep it coming; )
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Hello guys, love your videos: ) Id like to ask if you can adjust also the angle of those grilling grids? I noticed they drain the liquids away, so Im interested if the angle is fixed or you can adjust. Anyway, keep it coming; )
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Chupacabra2k10
you cannot compare sous vide and smoke by using the same time, sous vide definitely doesn't take as long as smoking since heat transfer through water is better than air, you killed the sous vide by overcooking it
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you cannot compare sous vide and smoke by using the same time, sous vide definitely doesn't take as long as smoking since heat transfer through water is better than air, you killed the sous vide by overcooking it
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jjschwartzkopf
New drinking game for those that don't watch these videos for the awesome content: 1 shot for every comment containing the word Biff is used. We get it he looks like that guy. Shut up and watch.
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New drinking game for those that don't watch these videos for the awesome content: 1 shot for every comment containing the word Biff is used. We get it he looks like that guy. Shut up and watch.
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