Sous Vide RIBS, TIME Experiment!
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- čas přidán 19. 06. 2019
- Today we are going to find out the best time and temp for ribs! Does it make a difference 24hrs or 48hrs? Join me on the awesome cook to find out the best time and temp for ribs cooked sous vide.
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#Ribs #SousVide #Recipe - Zábava
The Ninja really rocked that keto diet, look at him now, you can't even recognize him.
😂😂😂
Hahaha
Keto works well. But after going to Intermittent Fasting with reasonable carbs I will never go back. It's far better than Keto in every way.
LMAO
😂😂
Angel and MauMau in a SVE video = top 10 anime crossovers
😂😂😂
Agreed lol.
Exactly what i thought
😂😂😂
They are always in this channel wdym?
Just made this for the 4th of July, and it was awesome! Had to go 220 degrees in my smoker because it won't produce smoke at lower temps. Still came out VERY tender! Highly recommend! Thanks, guys!
Absolutely loved seeing Maumau IN FRONT of the camera!
Thanks for this rib experiment video guys.
I've been loving my ribs in the sous vide but have never cooked them more than 6 hours. Now you have me wanting to do some experiments of my own. lol.
hey guga, you should make a video about your life and how you went to america
Yes!!!
Draw My Life, but drawn with barbecue sauce.
Thanks Guga I have to say it's a pleasure watching these videos. You all have taken cooking to a level that makes TV chefs look silly. All I can say is wow, keep it up.
Guga could you get Iberico Ribs sometime? I'm from spain and I can assure you they're amazing.
FrankyYT yes I always use iberico ribs. 63 degrees Celsius for 36 hours and they melt. The flavor is much better than regular ribs
@@professorm3136 Recipe please? Only rub or later with bbq sauce? How do you sear them? Oven? bbq? torch? how long?
@@philos31 Only dryrub. pat them dry and give it a quick burn on the bbq and give it some bbq sauce and sear it again. this part is the most difficult part. Because I want that char colour and flavor on my ribs, but because it is so tender, the meat will get destroyed fast. So you need to make sure the ribs are pat dry before you give it a sear. Good luck!
Really glad you did that experiment, because everyone always ask why I sous vide ribs for 24 hours. Now if only we could know the difference between 24, 18 or even a 12 hour cook...
Conduct the experiment yourself.
Guga! My girlfriend bought me Japanese A5 Wagyu as a birthday present and I had it for the first time ever today. It was the best meal I've ever had in my life. I wanted to say thank you, Guga.... I would have never even known wagyu existed if it wasn't for this channel and I would have never gotten to experience what I did today!
I think you need to propose...
Love your channel, Guga. Always so much fun to watch!
I HAVE BEEN WAITING FOR THIS! Thank you!
You’re killing me Guga! My God, you’re amazing! I love love love your videos!
Great cook as always! Your patience is another level
You're the only person I've ever seen do the mustard trick! I always do that, sometimes with brown mustard too if I want a more subtle spice. I prefer a tender rib but not completely falling apart, tiny not of texture in the bite. These both looked delicious!!
MauMau and Angel in the same video??
Wow this feels better than your favourite avenger come over to your place
3:11 Looks amazing!!!
I love the close up of the seasoning hitting those ribs! Great camera view!!
Damn. You’re right. It’s damn near ASMR
I did a time and temperature experiment a couple years ago. I set out to make ribs in about the same time as traditional cooking methods. I also like the meat to have a little bite to it so it doesn’t all fall off the bone with a single bite.
What I found was 180°F for 4 hours gives a perfect rib.
Do you also smoke them? If so, before or after
Sous Vide a whole cow in a swimming pool
Guga has been challenged and must accept
@@yowmemperor Aqua Teen Hunger Force!!
Let’s doowih
haha
Everyday im torturing my saliva glands by watching your video.. 🤤🤤
I wish I coulda thumbed you up 20 more times.
SVE vs Guga Foods Beef Rib battle. Sou vide vs Smoking and reverse sear. Please.
this would be great
Right now we cook at 225 for an hour in half uncovered in the oven then we finish for 45 minutes on the smoker at 225.
I’ve been waiting for this 😍
Love your work mate 💯
Wow Guga I didn’t know this was your channel! Amazing! Subbed to this one too!!
Thanks Guga, we did 3 racks for 48 hours and Guga's rub also smoked for 3 hours. EVERYONE loved them. Thanks for making our 4th of July celebration better.
You really know how to make us hungry Guga! 🤤😍
Maumau at home! Fun video. Thanks Guga!
Just bought a Sous Vide Stick and have to try it out! It looks deeeeeeeeeelitious!! Greetings from Germany
I watch all the ads to support you guys! Love the videos!
Cooked to perfection! Nice job Guga!
THanks!
Angel and MauMau together in a vid works perfect in my opinion. I don’t know if it’s the first time you do this but it’s a treat!
i giggle as i watch Angle keep grabbing another rib. 😀 and how he was more careful with the 48hr rib. Also love this line up
As an ex chef I love your enthusiasm! Keep up the great work; thanks for saving me so much time experimenting.
When are you going to make your own tv show? Chef Guga, honestly you are VERY good at this! A lot of the recipes I’ve made myself and your rub you make is fabulous
Would be cool to see a video of you going over all the kit you currently use. That chopping board looks great
Looked so good!
Followed your methodology (including mustard) to the letter with St. Louis ribs (24 hour) for family meal yesterday. (caveat: my rub recipe and sauce recipe) Awesome results. Totally crushed it.
was waiting for this video!
Awesome!
I just can’t stop watching your videos.. I’m addicted!!
Thanks.
Just tried Guga rub, and 24 hour rib. It was fantastic! Thanks for the info guys!
I use my sous vide machine to cook proteins on my dorm room but I don't have access to a smoker here, gonna try to make a rib rack without smoking to see how it comes out! Thanks for the great content, keep them coming!
Great video! I like doing pulled pork like that... sous vide followed by some smoke and no wall to worry about. Shout out to the nephew!
Love how while Guga and Maumau talk, Angel on the sly gets seconds 😂
J K bro he does that in every video lmaooooo I’ve seen guga stop him before😭
Can you do a Video with ribs cooked sous vide then chill in the fridge then smoke vs the regular sous vide way
Now you need to try them from 18 to 36 hours in two hour increments. Also can do the same thing at 155, 160 & 165 F. Then you can have a big get together with all your subscribers as taste testers.
Love these guys
Não consigo ver isso e não ficar com água na boca !!!! 👏👏👏👏
Brother, I would love to know the recipe for the asonador that looks amazing and delicious ... greetings from the City of Mazatlan Sinaloa Mexico.
Guga qual seria o nome equivalente dessa costela aqui no BR?
Excelente guga, saludos desde Chile
Nice video guys!!! Gonna try some ribs in the sous vide for the first time today, so thanks for the tips. Do you also have a recipe for that BBQ sauce? I found one for the rub in the
description. Thanks in advance!
Thanks for doing all you do to take out the guess work.
You make us all look good.
Thanks for that brother! I appreciate it.
Thanks Guga!
How does a higher temperature(165f) compare though to the 48h at this temperature.
I just did ribs at 141F for 60 hours with Guga's rub. They had really good bite but still fell off the bone. Smoked for 1.5 hours and seared over locust wood. Deeeeelicious!!!
looks wonderful! !! !!
Damn!!!!
Best video, you are really the best man. well done!!!!
Thanks! I appreciate that.
Looks great!!! Just got my Anova last week for my birthday. I Love it, so thanks to you Guga!!! I’m anxious to try some ribs with it now. Can you still get a good smoke ring and flavor ??? Both of your channels are great, appreciate them very much!!!!
yes. smoke flavor and rigs are intense.
Great video Guga! I might not comment often but I am a huge fan of yours!
Thanks Michy I appreciate that.
Guga!! You should do a video on when to season the steak before you freeze for storage or right before you SousVide
What was the sauce you used at the end, before you seared????
So could you sous vise the ribs. Freeze them, then pull out of the freezer smoke and eat?
Guga seriously makes his own rub and shows us how. And doesn't sell it? Best guy ever!!
This is almost exactly what I do, I do 139 F @ 36 hours then smoke for 2-3 hours at 170 F. Perfect every time, can't wait to try your rub.
God your videos are the only ones that i love to watch but regret it afterwards as they make me so hungry xD
Guga do you have a video on how to make that sauce?
Whats the sauce Guga??
Its coming... I am perfecting it is. When I do it will be out.
@@SousVideEverything Guga, greetings from México!, do you have the BBQ sauce video ready?
@@SousVideEverything Hi By any chance Did you release the sauce 😀
I’ve watched this video probably a dozen times, made the ribs three times. Still enjoying the video as much as the ribs.
Can you review the harbor freight electric start propane torch Guga?
How do I prepare them the best after sous vide if I don't have a smoker?
Great video! Just found your channel and recently purchased a Anova machine...👍
I’m cooking ribs now for 24hrs if u didn’t want to go thru the smoking process what would you recommend as being the next steps?
Love your show huge fan and ninja is fun,I always wonder what is picanha in south Africa its rump top so thank you for the knowledge
LOL! The lads, wringing their hands in anticipation ... Guga, you need to open a restaurant so I can come and get some over your amazing food!
The ribs looked amazing! Could you share your sauce recipe?
Born ready and hungry, dare Guga! I'll wait for you in Belluno 👋😎🇮🇹 with your fabulous ribs !!!
Poor Ninja, what was lost !!! 😭
Can a Anova nano cooker heat that 26 qt container and hold temp??
I don’t have a smoker. Will the ribs still taste good if you add sauce and torch them after they come out of sous vide?
Πολυ ωραιο βίντεο αδερφέ!!!!
Awesome, I'm having some ribs tomorrow! Not Sous Vide, but hopefully just as delicious! Just a quick question, how does the Vesta equipment compare to your standard Sous Vide gear? Have a good one!
Save some for us next time or send us an invite !!
The meat dealer!
The Drug dealer!!!
1:22 So Guga makes a meat rub and decides to give the recipe for free to whoever wants to use it, You're the saint of steaks and meat.
Sauce Recipe?
do you let the rub rest for a period of time like other meats?
Guga! Can we get the sauce recipe? Love watching SVE and Guga Foods, keep up the great work my friend.
Kayoz Indewsir yeah what is that mystery sauce? 😋😋😋
Sweet baby rays? Lol
So we were doing 2 beef filets sous vide last night and the "Wasserstein" immersion cooker had jumped from 126° F up to 200°! Seemed it was an electrical issue, as it was humming after cutting off, then the humming stopped when I unplugged it. Time to get a new one, and the Vesta looks like a decent bet, thanks for the lead!!!
Why oh why oh why have I been following Guga for a year, listened to all the tips...ALMOST..! Made ribs yesterday, didn't double bag, and now my water bath looks like a scene from Jaws! Be sensible, be like Guga. DOUBLE BAG STUFF WITH BONES!!!
Wow! Nice to see that you did the "Smoke After Sous Vide" method this time, it produces the best smoke profile in my opinion. 36 hours is about perfect for a tender and still have a slight pull.
Nice cook and video Guga!
I agree.
Did you sauce and sear just one side of the ribs? Or did you do both sides but just not video it like you normally do while seasoning?
Looks deeeeeeeelicious!!
Is there a recipe for the Sauce ?
Yes please
Awesome video. I was just talking to my wife about trying sous vide ribs. Guga, if I don't have a smoker do you think I could finish the ribs in the oven?
Bro, start selling your seasoning I just made it and it was so freaking good!!!
It seems like 30 minutes in the smoker added to the cook time. How would the tenderness and texture be with the smoke gun instead of the smoker since it will not add additional heat?
Guga if you are using a offset smoker seat the ribs where you put the charcoal and wood it’s a great finish for ribs
Hey guys, a question, can you take a slab of ribs cut it in half and then put both halves in the same vous vide bag and cook? Would it work? Try it...
I don’t have a smoker, but have sous vide. Can you do this without smoking it, or does it not taste as good.
Thank you Guga, I finally got to make these. 24 hour sous vide then 3 hour smoke with sauce on the last 30 minutes. My wife said they were the Best I’ve ever made. This is the only way for me from now on!
That sounds awesome, I think you just inspired me to give ‘em a shot.
I need to try this!
Ribs are amazing!
I salt the meat and sous vide, applying the rub prior to smoking. The rub absorbs a bit of the remaining moisture. I would think this method would be detrimental to the crust?
Guga: can you refrigerate these ribs overnight after the initial souse vide cook and before you smoke and sauce and sear?
I say yes
Can you wrap the meat in aluminum paper before puting it in the plastic bag??
I love when maumau comes over