Sous Vide Que St Louis Style Barbecue Ribs Smoke Before or After?
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- čas přidán 6. 09. 2024
- This topic comes up daily in the smoking and sous vide groups and forums and there are proponents on both sides of the argument. I tend to lean more towards the science and like to show people the "Why" one works better than the other. This video is my attempt to impart a little knowledge and not just an opinion.. A lot of this information can also be found in my book. Now I am all for people cooking they way they like to and personal preference is a big thing to food and cooking, but sometimes things do work a certain way due to science..
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Terrific--I've been wondering about this and my instinct was sous vide first but this really lays it out perfectly. I like particularly the last part where you explain the pre-smoke getting washed away in the sous vide. Great job.
Glad you enjoyed it!
Thanks. I have wondered about this for ribs and everything else that gets the sous vide and bbq process.
Glad it was helpful!
Appreciate your videos, i've learned a lot. Are rib tips sou vide at the same settings as ribs? Thanks
Yes they are. Thanks for watching!
I preferred smoke first, then sous vide to 170 to break down that collagen better and finish back on smoker 400⁰ or so to set sauce or crust
cool....
How long at 170?
I'd be interested in seeing this same experiment, but without the rub. I've found that rub can actually block smoke flavor. Just salt and coarse pepper.
how would "rub" block smoke flavor and salt and pepper would not? does not make any sense.. Smoke would build up as it is attracted to moisture and the colder surface. that is why people spritz their meat when smoking. I am a certified KCBS BBQ judge and 99% of bbq competitors use rubs to season their meat...
@@FireWaterCooking Mad Scientist BBQ talked about it a bit. Rub creates almost a barrier since it's so much finer than just salt and pepper. I've tried it, and the difference in smoke flavor was very very noticeable on a pellet grill where smoke flavor is at a premium. I'll try to find the exact video, but I think it was a Rib video. For an offset? Probably doesn't matter, admittedly. But those extra flavors definitely can mask the results of the test even if they don't block any smoke.
@@johnwoodard8717 I am sorry, but Mad Scientist BBQ guy says a LOT of wrong stuff and does not use science in most of his videos.. He also says Wagyu tallow is Aaron Franklin's secret for brisket and many other falsehoods. He is only after views just like Guga.. If you want real "Science" in bbq, check out AmazingRibs dot com website where they have a "Real" food scientist explain how things work.. Next time you smoke something, give it a spritz with liquid every hour or so and you will be painting your meat with layers of smoke flavor. Jeremy Yoder may have a larger channel than I do, but that does not make him right.
Now I'd like to see a side-by-side comparison between water bath sous vide and the new Anova Precision Oven sous vide. Heck I might just do it myself, I'm not a polished video CZcams guy so it won't be up to your quality but I'm dying to compare the two, I've noticed the APO seems slightly drier, but that could be my imagination based on the fact that it looks dry compared to the water bath since the juices fall into the pan. Anyway, I'd rather see you do it LOL.
Thanks for the comment SanDiegoJoey! your thoughts are appreciated...
Good info as always, Darren.
Thanks 👍
Hello.
What the reason you pre-smoke at 250 and why for 2½hrs? Trying to learn.
I usually smoke at 200.
250 is my preferred smoking temp
Does 200 not smoke well on your grill?
Now do smoke before and after 👍
I have done that before and found it is a waste of a step... no added benefit for the hassle of firing up the smoker twice..
Aftr because you lose alot in the sous vide from all the fat etc leaving the ribs and watering everything down basically.
Comments aren’t showing…
I see all 3 of your comments... :)
@@FireWaterCooking
great, thanks, they weren’t showing up on my iPad as I was posting them. Sorry for the duplicates.
Great stuff Darren. If I only want to sous vide them for 24 hours what time would you think I should do that at?
temp? 155f
Thank you Darren. Yes temp. So 155 then?
Only cooking to 150 IT on the grill seems weird
science
Good info as always, Darren.
Thanks 👍