Smoke Ribs BEFORE or AFTER Sous Vide?

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28 июн 2024

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Комментарии : 115

@rjtompkins2507 Год назад

I really like how convenient the sous vide first method looks! very cool.

@SmokeTrailsBBQ Год назад

It's super convenient!

@benjaminl3084 Год назад

Your videos are superb Steve! Thank so much for conducting these experiments!

@SmokeTrailsBBQ Год назад

Thanks man!

@vikingdrool2252 Год назад

Is there a video on how you built the sous vide chamber by chance?

@BarHRanch Год назад

I would also like to see this

@jonbuettner270 Год назад

I thought I saw a video of him fabricating one. Can’t find it.

@jonbuettner270 Год назад

@@theH2experience found the video ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html

@jonbuettner270 Год назад

@@BarHRanch found it ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE--6ocRbEU7io.html

@vikingdrool2252 Год назад

@@jonbuettner270 awesome thank you

@PJ-mb3ue 2 месяца назад

Can’t wait to try this! And the brisket method.

@mikehuynh5586 Год назад

Thanks for the test and info.

@SmokeTrailsBBQ Год назад

Thanks for watching!

@BigAlsBBQ Год назад

I used your method of the long hold for the 1st time recently & it worked so well. Definitely what I will do from now on. Thank you Steve. Al

@SmokeTrailsBBQ Год назад

Cheers man! For ribs?

@BigAlsBBQ Год назад

@@SmokeTrailsBBQ I have used it for 3 things now. St Louis cut ribs, Bacon ribs & pulled pork. It worked fantastic on all of them but the pulled pork was the juiciest I have ever made. The trick is getting them off at the right temp to finish whilst in the long hold.

@benwagoner9741 Год назад

What a great video! I’ve been wondering which way is better. Now I know it doesn’t matter. Thank you!

@SmokeTrailsBBQ Год назад

Thanks for watching!

@benwagoner9741 Год назад

@@SmokeTrailsBBQ I love how you’re diving in and combining different techniques to find the best bite of bbq. Keep up the great work!

@WizardsDen Год назад

awesome experiment!

@SmokeTrailsBBQ Год назад

Thanks!

@PJ-mb3ue 2 месяца назад

Oh sweet I had this question

@kuhne 24 дня назад

Great video, in situations like these where the difference is minimal, the ideal thing would be to do whats less cumbersome to you. In my situation, smoking first on the weber smoky mountain then leaving them overnight on the anova oven at 100% humidity (sous vide mode) means that it's easier to simply take them out of the oven, broil them for 5 minutes then serve, I don't do the smoke again part like I normally would if I was using the 3-2-1 method on the smoker. However, if I am serving for guests outside on the grill, it would be more fun for everyone to finish on the smoker that way the guests get the full effect of their food being taken out of the smoker and serving it right away in front of them, so it really doesn't have much to do with taste, rather what's easier for whoever is cooking. Thanks for a great, great video.

@ahoghead3820 Год назад

Another great video, I may try and apply this to pork steaks. Would be a easy way to get to fork tender.

@SmokeTrailsBBQ Год назад

great idea!

@Andrew_Thompson1776 Год назад

How are we not discussing that BBQ Freak hat?! When’s the Smoke Trails merch coming!?

@michaelliese3809 10 месяцев назад

When I smoke pork ribs I spray them with apple juice, keeping them moist. But when I smoke a brisket, I spray them when I put them in the smoker and then I drink a few beers, then I spray my brisket again after 3 hours. For my rub on my ribs, it's my own rub. My rub took me over 10 years to get to the perfect rub. All my friends ask me where I buy the rub. But when I tell them it's my own rub, they get very pissed off. As for the brisket I only use kosher course salt and course black pepper. Sometimes I cut some small notches in the brisket and push in some pulled garlic cloves. Gives the meat some extra flavor.

@CoolJay77 Год назад

Great video Steve. Your experiment answers many questions, and concerns about smoking an already cooked meat in sous vide. In a previous comparison video, you did not find that finishing ribs over charcoal to be optimal. However since your latest methods call for smokong/cooking pork ribs to 150 F, It would be interesting to see you finish them with a quick char.

@SmokeTrailsBBQ Год назад

Great idea!

@victortrain8223 Год назад

Thanks!

@mattvangampler7508 Год назад

Great experiment as always! I wonder how a brisket would work with this method

@SmokeTrailsBBQ Год назад

A great question!

@Mho-Cooking Год назад

Ive done what you did, and They were both very good, only difference i can probably think of is the one i smoked then sous vide had a bit more smoked taste.

@johnwoodard8717 Год назад

This is driving me crazy. How can you tell which is going to taste better if you smother them both with rub and sauce? How about repeating the exercise with just salt and coarse pepper?

@SmokeTrailsBBQ Год назад

I'm that good!

@LeviathanPits Год назад

Ok now this is awesome! Now I just need you to test sous vide-ing pork butts, brisket and beef ribs :) It would be interesting to see how much time is needed to get a proper Texas style bark post-sous vide. Less time sat tending an offset = a huge win in my books. One other benefit I can see here is that you now don't need to cook a whole large cut in one go on the offset - sous vide what you want, then get some smoke on it. Trying to smoke a quartered or half brisket in an offset from the start never works out well (dry AF by the time it comes up to the correct internal temp).

@SmokeTrailsBBQ Год назад

Yea that would be interesting to try. I think if I took the brisket up to 190-200 I could get some good bark on the smoker

@stevebone9190 Год назад

I just did this. I sous vide for 18 hours. Put on the sauce and smoked it. It was good. Not fantastic but still good. I’ve had worse but I’ve had better. Would I do it again? If I was pressed for time the following day, yes. If I had 6 or so hours to spare, I would do the traditional method. But great video and thanks for making it

@SmokeTrailsBBQ Год назад

Nice!

@DaddoesDestiny 7 месяцев назад

Well when you sous vide you typically add aromatics to impart that flavor. That being said I would think smoking first would give you all the flavor you want in that bag 🤷‍♂️

@fly1327 Год назад

I sous vide all kinds of beef and pork, but never thought of ribs, maybe 'cause I couldn't fit them whole in my water container. But makes perfect sense from my experience. Thanks!

@SmokeTrailsBBQ Год назад

Thanks for watching!

@hardtruth2039 Год назад

I like smoking first for 1-2 hours at 180 degrees. I think the smoke flavor completely penetrates to rib meat during the sous vide cook just like the salt and seasonings do.

@QuadView 2 месяца назад

I love how the flakey salt just falls onto the ribs when you open the smoker. Love it.

@jlqtraceur 11 месяцев назад

For the sous vide first, did you let them rest before putting them in the smoker or they went straight to smoke?

@lcglazer 2 дня назад

I find when I SV, whatever flavors in there mellow out and even change, not necessarily in a good way. Once I grilled beef ribs, then tried to SV in a bag for many hours to breakdown. The charred flavor mellowed a lot and even had this acrid off-putting flavor. Also the bark gets ruined in the humidity and requires another step back on the bbq. Therefore I always SV first before any other steps.

@AngryBullBBQ 4 месяца назад

if you take sous vide ribs out and they are 150 degrees as that was your sous vide temp, when you put on pit do they not rise in temp quickly? Also for the pulled pork you said was juiciest also in the sous vide at 150 for 18 hours and then similar 2-3 hours on pit before a 150ish degree long hold? Thank you

@Keasbeysknight Год назад

ill have to give this a try, i feel like i struggle with consistency on ribs. i like the idea of sousvide 1st then smoke. i also think it opens some doors to seasoning options.... 18 hour marinade with butter and seasonings 1st? endless options.

@SmokeTrailsBBQ Год назад

That sounds tasty!

@fridge_mx4743 5 месяцев назад

i'd love to hear how this works out.

@TheSd1cko 2 месяца назад

Smoke after and use pink salt in the rub. The pink salt creates a "faux" smoke ring.

@scottchandler5597 Год назад

Hi Steve...great info as usual! Could you give us some details on the steam sous vide holding chest you have there? Did you buy it or build it? Thanks

@SmokeTrailsBBQ Год назад

There's some info in my texas bbq secrets video from last year and a detailed tutorial on my patreon

@scottchandler5597 Год назад

@@SmokeTrailsBBQ Thanks Steve!

@GetOutSmore Месяц назад

If I accidentally got them up to 170/180 for the smoke first method, would that be the temp I sous vide at and adjust the time shorter?

@Jim-qx2mx Год назад

Offset vs reverse flow brisket video with tips for each?

@SmokeTrailsBBQ Год назад

One's coming out soon

@philtyrich1 Год назад

Whats your take on the Goldee offset smoker

@SmokeTrailsBBQ Год назад

Never used one so I couldn't say!

@Jim-qx2mx Год назад

It looks goofy but seems like a pretty solid idea to use much more of the grill space inside the pit That recent video they just released shows how much you can load up and it’s impressive

@johnlicciardello2389 Год назад

Great video! Do you prefer sous vide or smoke/long hold method?

@edwardprokopchuk3264 Год назад

Smoke plus long hold at 150 seems like it would be similar to sous vide for long at 150…🤔 I’d think smoke and long hold (especially in butcher paper) would be the better option to preserve the bark and that bbq flavor.

@SmokeTrailsBBQ Год назад

It's pretty similar but the long hold in a holding chest washes the bark off a bit less than a sous vide bag submerged in water

@ucdbnxt7318 5 месяцев назад

Smoke BEFORE... less moisture loss. Watch Guga's vid. If you want more smoke, then smoke after as well... I have done this for years now and that is all...

@adamellistutorials 2 месяца назад

How long were they smoked for once SVd?

@Jim-qx2mx Год назад

It’s “let’s get smokin” and not “let’s get boiling” for a reason 😂 Thanks for this one. Haven’t tried this yet but have wanted to.

@SmokeTrailsBBQ Год назад

Lets get boil-smoking!

@Jim-qx2mx Год назад

@@SmokeTrailsBBQ 🤣” let’s get smoiling” 🤣

@chipsammich2078 Год назад

You should do some ultrasonic Sous Vide'ing

@SmokeTrailsBBQ Год назад

Never heard of it!

@chipsammich2078 Год назад

@@SmokeTrailsBBQ look into it. I think it's the future of Sous Vide

@kingfisher65 9 месяцев назад

smoke then sous vide. why? the if you have a very good vacuum sealer, the vacuuming opens up pores for deeper penetration of smoke into meat. but if you value presentation and instant tender ribs in the yard with friends then sous vide then smoke grill ;)

@robfreeman5783 Год назад

Think the sous vide post-smoking makes the most sense convenience wise. It can take time/attention to get the fire, temp, color right. Don't want to mess with all that an hour before serving. Sv though you can just hold it at 150 as long as you need, and it's sitting in smoky juices the whole time. I cut, sauce and broil them for 5 minutes before serving.

@Jim-qx2mx Год назад

What’s your thoughts on just smoking them until a solid bark is formed then freezing them in vacuum bag to sous vide later?

@SmokeTrailsBBQ Год назад

Yep that'll work

@PJ-mb3ue 2 месяца назад

Do you refrigerate after sous vide? Wouldn’t the sous vide first ribs be at 150 already and then you put them on the smoker and they would go up in temperature?

@SmokeTrailsBBQ 2 месяца назад

You can dunk the bags in ice water first

@mefobills279 Год назад

At 6:40 sous vide first were at 150F, then put on offset at 225F to get color and smoke...2 hours. Rib temp not too much above 150. Seems like 225 for 2 hrs should have some temp rise? I should think finishing temp would be 190 or so.

@johnnymann5679 Год назад

I swear I’ve seen you on Stranger Things!

@SmokeTrailsBBQ Год назад

I'm the demogorgon

@haraldtrager9152 5 месяцев назад

did you leave the silver skin on? And if so, why?

@lifewithcharlesandleah Год назад

Hi Steve, new Smoke Squad member here. How do I access Smoke Squad content?

@SmokeTrailsBBQ Год назад

Hey man, there's a pin linked in patreon to get into the discord chat

@tlc2011jlc Год назад

What temp on the sous vide if I do it first, then smoke till done?

@SmokeTrailsBBQ Год назад

150 for 18 hours

@jamesbell5793 Год назад

What was the temp you sous vide at and the time. Must have missed it in the video

@edwardprokopchuk3264 Год назад

It was 18 hours at 150 degrees

@jamesbell5793 Год назад

@@edwardprokopchuk3264 thanks

@averageguy1261 9 месяцев назад

How about smoke before and after!

@wcneathery3100 Год назад

IMO the best way to compare cooking techniques is to use a simple salt only application. Based on my experience I believe smoking first then vacuum sealing facilitates deeper smoke penetration. Bottomline if you like more smoke I suggest smoking first. If you like a mild smoke sous vide first.

@SmokeTrailsBBQ Год назад

Great idea!

@GroguSlayer69 Год назад

the real question is, is this the best way to get the best rib? looks like very poor meat pullback, bark looked weak also. it would be nice to hear a conclusion based on the best rib you could make. sous vide is lazy cooking lol and Im not sure it can produce the best rib possible.

@SmokeTrailsBBQ Год назад

I think it is if it's executed well. I think a good sous vide then smoked rib could beat a fully smoked/wrapped up to 190+ rib.

@jonbuettner270 Год назад

How is it you sou vide the first ribs at 150° for 18 hours and put it on the smoker for 225° for 3 hours and not go over 150° internal when it was 150° coming out of the sou vide? Sorry. Maybe I missed something.

@SmokeTrailsBBQ Год назад

Ice bath after sous vide

@jonbuettner270 Год назад

@@SmokeTrailsBBQ ahhh ok. Thanks man!!!

@mikegrayjr6527 Год назад

Same experiment but with brisket? 🤔🤔🤔

@SmokeTrailsBBQ Год назад

Now there's an idea

@CoolJay77 Год назад

@@SmokeTrailsBBQ Could you build a good bark without overcooking a brisket, after being cooked in sous vide? Someone had told me he does this, but I have not seen the result.

@SmokeTrailsBBQ Год назад

@CoolJay77 I have not been able to but I could give it another try

@stevebone9190 Год назад

What sauce did you use at the end?

@SmokeTrailsBBQ Год назад

A blend of a few sauces with some maple syrup added. Kind of a competition style sauce.

@stevebone9190 Год назад

@@SmokeTrailsBBQ thanks! I have my ribs in the sous vide bath now. I will smoke them later for a bit. I’ll let you know how they go

@twinheatingairconditioning135 7 месяцев назад

Why go through all that trouble. Smoke for two hrs wrap and cook for two more done.

@sinnbaddicus Год назад

Do you live in Alabama

@SmokeTrailsBBQ Год назад

Canada

@adamalday01 Год назад

Why are using the Joe and not Beefy Luigi

@SmokeTrailsBBQ Год назад

Just easier and more fuel efficient unless I'm cooking alot of meat

@adamalday01 Год назад

@@SmokeTrailsBBQ so you don’t see any noticeable differences in outcomes?

@magic49r Год назад

Do a blind taste test

@SmokeTrailsBBQ Год назад

I hear you. It's just a lot more work and often not needed. Ideally it would be a blind taste test with other people but I'm just a humble working youtuber trying to crank out videos

@krewshal3374 Год назад

most people dont want tug or a bite on their ribs... i wish you would try a comparison where they are cooked longer with a more tender, almost fall off the bone texture...

@SmokeTrailsBBQ Год назад

Not my preference but I know alot of people like it fall off the bone. I just find it mushy and flavorless

@mikehuynh5586 Год назад

Thanks!

@SmokeTrailsBBQ Год назад

You the man! thank you!