I tried the Joshua Weissman 72H SHORT RIBS against my 4-2-10 Beef BBQ Ribs method
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- čas přidán 31. 05. 2024
- I tried the Joshua Weissman 72H SHORT RIBS against my 4-2-10 Beef BBQ Ribs method and the results were amazing
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0:00 - intro
0:32 - prepare short ribs
1:10 - sous vide
1:33 - BBQ beef ribs
2:14 - fire up the BBQ
2:46 - 4 hours smoke
3:12 - 2 hours create bark
3:42 - 10 hours resting
4:40 - result 72 hours sous vide
4:56 - reduction sauce recipe
6:12 - results BBQ Beef Ribs
7:05 - finishing the sous vide short ribs
7:39 - experiment results
8:15 - taste test
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KEYWORDS
BBQ, Barbecue, PitmasterX, Roel Westra, ROEL, recipes,
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Thank you so much for watching see you on the next video! - Jak na to + styl
This is the only channel where I watch the videos all the way through
Try smoking the beef ribs for a couple hrs and then sousvide.
Guga smoked them for 4 hours then sous vide them. Best of both worlds
There are a few changes that could improve the result on the SousVide beef ribs:
1- seasoning before SV
2- smoking for 2-3h at very low temperature before SV
3- searing before SV
One of the main features of the SousVide cooking process is that it concentrate the flavours inside the bag.
So it is really important to season before vacuum sealing the food.
In the same way the smoke flavour and the seared crust flavour can be "infused" into the meat during the SV cooking process.
Hint: if you want to cook something SV after smoking it, I suggest to do it outside. Smoke is water soluble so if you do it inside you'll spread smoke smell all over the house.
I would add a fourth step to give it a mild sear after again, as sous vide will soften the crust.
And as for the hint right at the end, thats some good information. I didnt know that. I will keep that mind.
I'm envious over here watching you cook and eat those Incredible looking ribs!...but that sauce looks like what comes out of my nose after it bleeds....
Combine these methods. Smoke for a bit, then sous vid, then refrigerate and sear.
Good day to all.
Awesome!
BBQ for me every day of the year I think. On a side note, I am sure it tastes good but that gravy looks horrendous with that purple grey hue 😯
Yeah - wasn’t done properly. These are proteins, which have been dissolved. Best is, to basically cook in the bag juices - with a bit of oil, until there is nothing left (except of the font) and then add wine (or a bit broth).
Also Sous vide can tremendously improve BBQ. The 10 hour resting period in the oven is basically a sous vide technique (or lets say low temperature cooking technique, which is very similar to sous vide).
Can you or would you combine the SOUSVIDE process and the grilling process to get the tenderness and bark ? 6 hours SOUSVIDE and 3 hours on the grill or something like that ?
Well - I would first of all smoke the ribs for 1 hour on the BBQ. Then sous vide it for 24-48 hours. After that, take it out of the bag and let it cool down (fridge) - so it can dry up. Maybe before you could add mustard and a layer of seasoning (less or no salt, because you salted it already before).
Instead of grilling it then, you could then have it in a very hot oven (no broiler), until the bark forms and solidifies and the ribs become nice warm.
Just be careful about the smoking. Sous vide is usually concentrating aromas - especially when it comes to smoke. It could become far too smoky if you are smoking it too much.
I recently did this with chuck roast, and I'm sure it would work with beef ribs too. First, season the meat and smoke it until at least 165°F or until you have a crust, whatever comes last. Then take it out of the smoker, throw it in a bag, and sous vide for 24 hours. I honestly don't remember what temp I used, but you can Google it and find articles to follow. I've done a bunch of chuck roasts and a few brisket flats, and this method was by far the best. You get the smoke flavor, if the crust is developed enough before the water bath, it doesn't get ruined, and the end result is so ridiculously tender without completely falling apart.
Thanks Roel - I love my sous vide - BUT - each is different and each is good in it's own way. - Happy 2024! - Cheers!
Pre-sear or smoke (3 hrs on low) the ribs before sous vide. Ive done them in 24 hrs at a higher temp.
Bark is so important😊
I usually do them 160f for 24hrs. Pat them dry then throw them in the broiler for about 10mins. it gets super crispy. I want to try this with liquid smoke to see if I can get that nice smokey taste.
Be careful with liquid smoke in sous vide, the flavor gets overpowering real quick with that method, start with way less than you think, or I’ve used some rubs that have a little smoky flavor in them.
@@jameshasenjaeger5181 Ever taste the liquid smoke right out of the bottle? lol it's eye opening.
I wonder if 72 hours is really necessary or could you get away with 48 or 24 or maybe even less. I know it doesn't really matter all that much because it's not like you are there watching the pot. It is just sitting there, brewing away, while you are doing something else but it just seems excessive.
With methods like smoking and sous vide, the real magic is getting collagen to break down into gelatin, which holds something like 30x it's weight in water, which keeps the meat juicy in these cooks. At the temperature the sous vide is at it takes a lot longer. You can go shorter for sure, but you might not get the same result. There's personal preference for sure in it though, as it also breaks down the meat fibers which some people don't like the texture of
Ive done 72hrs, and 24hrs theres a massive difference between the 2. Both a good, but 72hrs is like magic. Put it in a zip lock and taste it at each time see what yoh like
@@LagSpikeX
I've been smoking meats for about 25 years so I understand the concept of low and slow. I was just questioning the 72 hours. Sometimes creators use a clickbait type of title to get more views and 72 hours sure seems like that. Please note, I'm not accusing Pitmaster X or Josh Weissman of clickbait, just that the title made me question the time.
Spider2544 has said he's tried and that there is a difference. That is just more support for the concept so I thank him for that.
This just helps cement the fact for me that Josh Weisman makes garbage content.
Could you smoke the ribs for a few hours/to 165 then sous vide them to finish
We used to Sous vide lamb rumps. Found past 36 hours the texture went to gritty pate so was not nice. I think we settled on 24 hours as a good balance of tender and texture. I’m assuming this would be similar on the beef ribs.
No way I have time for the 72 hours…don’t care how well they taste. I’ll smoke them every time.
Isn't there any risks in terms of bacteriological developement with only 60° for such a long time?
They won't last 72 hours 😅
Both looks great. But from, at least, a textural point of view I assume 4-2-10 wins. Happy new year, Roel, Morrison, and your mates and families. Cheers!
Season and smoke the meat until it develops a good crust, at least internal temp of 165. Then immediately put it in the water bath for 24 hours. It is the best way.
Pitmaster X.
I just made the caramel ham.Boom it was amazing. Your a legend
❤🎉❤
I’ll take the grill option all day long… i prefer a bit of chew to my beef ribs plus you cant have beef ribs without bark!
I'll stick to the traditional beef ribs. 72hrs seems like wisemen is trying to make barbacoa
How about a 72 hour smoke at 72 degrees?
Sousvide garen zonder enige peper of zout?
You smoke them for a few hours then sous vide them.
Time to mix techniques and do a 4-72-sear method
Is the 4-2-10 really necesaary? Is 4-2-5 also ok to make and eat this the same day?
For sure
i appreciate these descriptive titles more than the clickbait algorithm ones they insist the creators make.
I think you absolutely cannot compare them.
A sous vide beef rib (especially 72h - about 55º-57ºC) is pretty much like a steak. Personally I love them, because while beef ribs are not cheap, they are eating like a really expensive wagyu steak - however with more beef flavor.
You can also make a BBQ steak with the help of sous vide. Sure - there is less of a bark, but you can smoke it for one hour and then sous vide it for 24-48 hours - but at a significantly higher temperature.
This will give you a texture which is more like BBQ (strands of beef).
People often don’t understand, that sous vide is just a technique (like grilling or steaming) - but it depends how you are choosing time/temperature/pre&post treatment, to determine the result.
*Pitmaster X -----> Stay Deliciously Mad*
You are comparing seasoned to non-seasoned ribs. I think a mix of both of these methods would be ideal.
Stick with BBQ
"These are best non-bbq beef ribs I've ever had." Are they the first, too? Not sure I'm a fanbasedon your description. I'll stick with bbq.
Soooooo,
Which did you like better...lol...!!??
Putting hot food in the fridge? Is so, I hope it's a dedicated, empty fridge. Or at least bring it to near room temp before putting it in.
Commercial fridge, food needs to be cooled fast to prevent bacteria growth
72 hour duck?
Cooking meat in plastic has never been appealing
72 hours 👎, waste of time, I'll stick to my 6 to 8 hour smoke.
Hey, im not sure if anyone told you this but im sure your videos would do a lot better with an improvement on your thumbnail. This current thumbnail format just dosnt look appealing or "clickable" if i may say so.
tbh, the sauce looks disgusting 😀
Weissman over-complicates cooking just to be pretentious.
I unsubscribed so long ago for that reason. His head got too big.
I like Josh for his knowledge and culinary skills. But his recipes are getting more and more ridiculous. He become something of a showman instead of a chef because nobody gonna follow these kind of recipes (unless they have too much free time).