Best Way to Cook SPARE RIBS Sous Vide - How to Smoke ST. LOUIS SPARE RIBS!

foreign [Music] guys today Saint Louis ribs let's do it I think it's about time I cook my favorite rib a lot of people like baby back ribs but my favorite is Saint Louis spare ribs so let's do it I got two of these beautiful ribs on my supermarket and we're gonna cook them sous-vide the first thing you got to do with ribs is remove the membrane in the back they don't taste good they don't render good so you just gotta get rid of it here's how I like to take them out [Music] then I just spread some yellow mustard on it so my rub was thick and go ahead and add your favorite barbecue rug [Music] I'm going to be smoking these ribs at my lowest setting on my smoker [Music] remember if you don't have a smoker there's no excuse to use Liquid Smoke I've made a video on how to make your own smoker so you get the best results make sure you check out that video later on [Music] [Applause] [Music] because these ribs are very large and I did not want to cut them so I made a custom bag for them I know I did this test with beef but I'm wondering if it's the same results with pork so I am going to be adding butter on the second spare rib [Applause] I love these sous-vide rack systems so much that I got a large one I'm gonna be using them right now let me show you how they work [Music] they have these little notches on the bottom and you can adjust it to any size you want I love the stain foreign [Music] [Applause] [Music] for 20 hours at 150 degrees Fahrenheit as you can see there's a lot of space left and I can probably cook five ribs at once [Music] it's also about time I cook another side dish so let's make some corn on the cob [Music] [Music] guys corn floats big time check this out we had to take I had put scissors on top of it Fork on part of it uh mini weight on top of it you floated so much it fell off the it fell off the container so what we came up with is look we had to put all this on top of it but it floats tremendously look at this it's like a it's like a boat look at that so make sure when you're doing your corn you uh put something really heavy on top of it it's going to stay there for right now until we finish it up with the rib [Music] the ribs are ready and the corns are ready but remember I have all the machines here and we're going to be doing a full review on them if you have any questions about any of these severe machine circulators let me know put it on the comment below I'll make sure to add it to the list now the ribs are ready let's take it out this is important this lid is so good that I got almost zero evaporation look at this exactly the same no evaporation whatsoever that's a good lid foreign remember guys we're in an office so I cannot use those juices but you can because you're doing it in your house so make sure you use it for a nice sauce these sous-vide racks are awesome they held down the pork ribs perfectly now let's take the second one out this is the one with the butter and I can tell right away there's a lot of liquid so it might be a mistake let's see [Music] they smell really good guys now I'm gonna Pat them dry we're gonna go outside we're gonna do a quick sear put a little bit of barbecue sauce and we're going to resear it and see how they tastes let's do it [Music] foreign [Music] that looks so good bro all right let's cut it over let's do it [Music] check this out is that the juiciest you've ever seen in your life or what there you go ninja give it a try my friend hey there's a little difference between that one and this one let's see all right tell me bro how much does it taste [Music] good bro it's good wow super tender good really good Smoky flavor is nicely juicy it's amazing man so you like it I love it okay try this one there's a little difference is that a difference no no that one's better um juicy Smoky perfectly seasoned hold on first we gotta taste it I prefer the other one this one is good okay but I prefer the other one my turn so good very smoky very delicious very tender and extremely juicy with butter clean bone all right so here's where I stand I can't really tell much difference but my mama and ninja could tell a lot of difference they said that the one without butter is better than the one without butter is much juicier but I can't really tell that much difference so my advice to you is don't put butter and throw the butter away I just wanted to see if it was a little bit different with the ribs but it's not no butter is better save the butter for the corn save the butter for the corn ninja is attacking the corn how does the corn taste ninja huh it's really good let me try the corn let me try the corn mmm so sweet corn is so delicious guys I hope you enjoyed the video thank you so much for watching if you enjoyed the video make sure you give it a thumbs up if you're not a subscriber make sure you subscribe for future videos if you're interested in anything I use everything is on the description below thank you so much for watching we'll see you on the next one bye-bye remember if you're interested in any of the circulators I use over there let me know put a comment below and I'll make sure I add it to the video thanks guys we want to get down and dirty now guys now we're going to go ahead and chop it up see you next time [Music] [Music] [Music]

Channel: Sous Vide Everything

Views: 366,969

Keywords: spare ribs, st louis ribs, spare ribs sous vide, how to cook spare ribs, Costillas, ribbe, Rippen, Costelinha, 排骨, sous vide review, anova, tayama, sansaire sous vide, review, step chef, what is sous vide, best way to sous vide, best, circulator, sous vide circulator, immersion circulator, sous vide supreme, gourmia

Id: glM9y8FkJLY

Length: 9min 13sec (553 seconds)

Published: Thu Jun 08 2017