What's The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? - Prime Time 

For best results you should combine both. Get the flavor from smoke and control the texture with sous vide. 👍

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1) Think you already came into this with a prejudice towards the sous vide 2) Sous Vide might have been over-cooked. 3) Smoked looks AMAZING!! 4) *FEED ME*

No wonder the sous vide ribs were grey, they were cooked at too high a heat. The convection of heat into the meat in a water bath isn't the same as the convection in a smoker. Liquid vs. air temps don't directly correlate. One of the bedrock principles of sous vide is cooking at the desired temperature of doneness. I wouldn't sous vide beef ribs any higher than 140°.

I used to do these by grilling first for good color and wrapping in a broiling bag and baking in a 180-200 oven for 6 hours. The juice can be used in a savory sauce.

Looks amazing! These two were great together

Love watching these guys cause you can tell they actually enjoy each others company! I need a meat buddy.

The best rib I ever had was a friend of mines pork short ribs. Sous vide for like 2 hours, baked for a little then quickly air fried. They fell right off the bone, but still had a bit of texture, and they had a great flavour.

"Hopefully, im optimistic at some point in my life". Me too brother. Me too.

"Smoked fat is just amazing". Yes it is!

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.

The extra tobacco that was deployed when i made the roll ups on the black and decker case when the battery was connected to the rubicon jewels situation i blew them on the hedge where the cannon hedge yellow finch took cover with rusty cannon situation where that airplane thank god its friday was previoudly deployed which went missing

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.

They need to learn sous vide from Guga

I was just about to recommend doing both I was going to say to cold smoker for 24h+(less then 131f) then sous vide it for another 48h

Dessert sausage challenge. Please!!

0:30 It's like the rack of ribs that tipped over the Flintstone's car.

You're not going to get medium rare sous vide'ing them at 160F!

“Not everyone has a smoker….” Right, I don’t have a smoker so I’ll put it in my $700.00 sou vide machine that everyone has for 12 hours! I love you guys so much

perfect smoked meat can't be beat, souvide gives perfection without the infusion

Sous vide at a lower temp (125-130) then finish by smoking

"Satisfying sound alert!" 🤣

Bob Belcher is doing great with this new show. Say hi to Linda, Tina, Louis, and Gene.

4:18 is my new kitchen theme song!

Smoke is always amazing, did some burgers with some wood last night omg so amazing.

I need this in my life. 🤤 I need to find somewhere in Miami to get a whole beef rib plate.

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.

You guys should try smoked then souved then finish on the grill see if you can. Get the smoked flavor from the smoker cut the time with the sou and finish with the grill for a reverse sear

When are you guys releasing new episodes?? Ive been rewatching s1-6 man

I would have killed for that Hanger Steak you removed from the rib rack. Great video!

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.

Smoked 100%. Personally I really like that hard char with a bitter note. But just so juicy on the inside

I mean, they overcooked the Sous Vide Ribs by ~ 25 degrees F, But also, you should not sous vide anything for 16 hours. That also ruins the meat.

Try deep frying the sous vide ribs. You'll have to break it down into smaller than dino rib size though, but sous vide with rendered beef fat rubbed onto the salted ribs, then a layer of dry rub. When they come out of the sous vide, pat dry and rest on a rack in a fridge overnight and work on the dip - boil 1 part soy sauce (make sure it's not the highly concentrated Korean soy sauce for soup, if so halve the volume) and 3 parts pineapple or cane vinegar with chopped sweet onions and grated garlic, then pour over 1 part Sriracha and mix, loosely cover until cool and let the flavors integrate. Next day deep fry the ribs at 160C right out of the fridge (before condensation forms on it, depending on the humidity anyway) until you get color on the exterior (it has to be crunchy outside but still juicy inside) and enjoy with the dip (and some lager or IPA).

Just do both. You can do "never fail" brisket using a combo of Sous Vide and smoking.

i know this is gonna be good coz i worked for a resto for a while that served sous vide short ribs. and those were awesome. and a whole damn rib like that? damn, that's gonna be a great meal.

Why not do both? I’ve gotten great results from smoking then cooking Sous vide. You get the flavor of the smoke and the fantastic texture from the water bath.

Another vote for using the right temp on sous vide. Also, how about temperature probes?

The sous vide is better for achieving the perfect temp on a short cooking meat, if your using it for a long time I feel it dilutes the flavor

You guys are the best.

you guys are the best.

Make a super long untrimmed tomahawk!

How long did they actually smoke it? I watched it twice and if they said I couldn't tell. And at what temperature?

That stache deserves a production credit.

Short ribs should be taken way higher. It's comparable to a brisket where you want it well rendered and it probes like butter which is typically 195-202F or so.

It looking great nice and tender hope taste as good as it looks

The real question is does your place in BK sell this whole? If so I am going by this week :)

Where can I buy a grill like the one you guys have? Looks like an argentinian style / santa maria?

Should’ve tried cold smoking the sous vide rib as well. Would’ve made this a far better test tbh

*temps sous vide higher that med rare* "Yeah it didn't really start medium rare like the smoked one"

“What do you think B” Jesus you guys are the greatest couple!

I thought the intro was a second ad lmao

These geeks rock!

Start with the smoker for 2/3 of the time. Then hit the sous vide. Worth a shot!

it's quite interesting - when he said 'satisfying sound alert' and cracked the bone and his co host literally moaned in pleasure, I had chills ripping apart my spine and felt like throwing up

What brand of grill is it? I like the grooved channels.

Just ordered 10 lbs of short rib. Damn you guys!!

Please teach us about whole beef cuts.

"You used to call me your perfectly cooked deckle" 😏

How do you smoke at 160 degrees?

Couldn't agree more with the sous vide song 4:15

Combine both methods...you'll love it.

Can you use the rendered fat from the suos vide to make a glaze?

can I just use any hack saw for cutting through meat or are there particularities to look out?

Where can you go to try sous vide to see if you like it? I am bad at everything, but i think i can manage throwing something in a bag and boiling it for a day.

I saw steam coming from the water bath so the temp must have been way to high.

What kind of grill did they have?

They don't know how to sous vide

you guys should have a restaurant

Is no one going to talk about the bottle opener on the wall!? I want that asap

I have maybe watched all their videos 12 times each. I'd like to point out that both samples may have the exact same "doneness", but the smoked sample is more pink because of the nitrates found in smoke. That (the *more pink'ness*) in and of itself is not necessarily more cause for excitement.

Most places selling this, french the bone, so you’re paying for the handle, brilliant! Proves there is more than one born a minute!

ben looks like he could be donut operators brother

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 ;)

Cant believe i have been watching this vid for 16 hours

that was a REALLY long rib commercial during my toyota video.

Brent: not everybody has a smoker Me: how can I do this in a microwave?

Wrap in foil in the oven for around 4 hours then finish on the grill if you don't have a smoker

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.

Biff and Bob going hard on those meats

Like your received and videos, thank you very much. I really request a real good traditional Bratwurst receipe from your butcher shop which you do if possible. Really appreciate

You had that in the Sous Vide for about 12-14 hours more than necessary. You botched your own experiment with bias.

What are those grill , drip runoffs called ?

you can smoke on the lowest setting and then sous vide afterwards then just sear it.

What kind of smoker are they using?

their friendship has grown so well. I remember when these two used to be soooo awkward with one another haha

Loving the Garfield sweater

"My perfectly cooked deckle." I'm gonna call my wife that.

He said “everyone doesn’t have a smoker”. Haha Yeah we all access to sous vide cookers. Anyone with a grill has a smoker. Lol Still love these guys!

Salting your meats and sous viding it for long times gives it a slight curing effect. sous vide without salt for the best result.

I think you need to adjust your sous vide maybe 135 for 8 hours

You guys made a mistake, of COURSE the sous vide isn't gonna be med rare if you set the temp to well done!? If you wanted the sous vide to be Med Rare why didn't you set it to 125 instead of 160? smh

Ya might not dig sous vide, but that beef fat from the bag will make a great soup starter... Perhaps a French onion soup with a crusty cheese cap...

I have a sous vide machine thing. I need a smoker now

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

Sous Vide EVERYTHING

Does anyone know what happened to these two guys I can’t find them on Twitter or anything

You guys run a great show

BRENT LOOKING LIKE BIFF FROM BACK TO THE FUTURE

"Not everyone has a smoker.", But everyone has an industrial size vacuum sealer to sous vide giant ribs?