Home Cook vs Best BBQ Delivery, Baby Back Ribs Challenge!

welcome back to sugar everything guys today restaurant delivery service versus home cook and the best part is you guys are gonna be the judge and let me know which one is best check it out so of course the first thing we need to do is to place an order i started by opening up the ad and ordered some barbecue and the best rated barbecue restaurant i found was this one shorty's barbecue so i started scrolling down and i finally found what i was looking for and they call it the full dinner for the sides i chose french fries coleslaw and of course garlic bread once i was done placing the order for my family as well this is what arrived i mean check it out there's not much to say because the most important thing is always the taste so let's give this a try all right we got some deliveries here on andrew you hungry i'm really hungry i'm hungry too everybody we hungry let's give this a try and see how you like it how i like it cheers everybody i need salt any salt you know it stays inside of the container for so long that's probably why it gets soggy try that coleslaw everybody okay okay i can say whatever i want to say about everything else but that cost lost amazing that is phenomenal it's kind of sweet savory crunchy that is they put a lot of sugar on this one i'll tell you that you ready for the start of the show some baby back ribs oh yeah as you can see this is what it looks like everybody has like a nice little bark almost like kind of crunchy you see that yeah how's the bone let's test out the pull off the bone oh it's tender that bone comes right off everybody he don't want to talk everybody he just want to eat cheers everybody hmm that's good hmm that's nice i could use more barbecue sauce a little bit more yeah it's a little dry delivery baby bag ribs this is gonna get an eight an eight item oh that's good then for delivery yeah that's good i like it falling off the bone as well but at the same time i don't like my ribs dry i like it nice and juicy and i could take a little bit more of the sauce right it's like not enough barbecue sauce and the bread check out the bread angel mine is all soggy because he was on the side of the container everybody as as expected you know what i mean now that you guys seen it it is my turn everybody i'm going to show you my take on it let's do it but first i made the whole thing and for today's cook these are the ribs i'm going to be using they are two beautiful baby back ribs as you can see they do have a good amount of fat and as we all know fat is flavor the first thing i like to do is to remove the membrane on the back this allows me to put more seasoning and on top of that you're not gonna eat that membrane it's way too tough so my recommendation is always remove the membrane and to make that happen it's pretty straight forward you just gotta use a butter knife and jiggle it around once you've released one part to make it easy because it's kind of slippery i like to use a paper towel to pull it all out as you can see once i was done this is what it looks like and let me tell you something these ribs are going to be extra good the next thing to do is to apply our rub you can use any type of rub you like but for today i'm going to show you the one i'm using and it's pretty easy because you have all the ingredients already i started with brown sugar followed by garlic powder black pepper turmeric cinnamon onion powder and smoked paprika now there's left to do is to mix it well and your barbecue rub is done this my friends is what i like to call guga's rub and i'll tell you one thing it is a wonderful rub to go with pretty much any type of meat be sure to apply the barbecue rubbing both sides including the edges now i don't know if you noticed that there is one ingredient missing from this barbecue rub and that will be the master of all seasoning which is salt whenever you're designing your own rub make sure you leave the salt out of it because a lot of times we put way too much barbecue rub because we're trying to look for that salt so if you leave the salt aspect out of it then you're gonna be good to go as you can see i always season it with salt separately but now that we have it perfectly seasoned the next thing to do is to smoke it and for that i set up my camp chef woodwind pellet smoker to low smoke and put them in there my goal is to smoke them for a total of three hours this should give that wonderful smoky flavor that we always look for on ribs once the three hours up i took them out and this is what they look like that mahogany color right there is a sign that the smoke penetrated nicely and deeply into the meat but i'll tell you one thing it is still completely raw inside and in order to get it super tender we're gonna cook it sous vide so now there's left to do is to back them up vacuum seal them and they are ready for the water bath but before that happens i like to show you a nice wonderful barbecue sauce to go along with it and this one is super easy to do these are all the ingredients i'm going to be using remember exact amount always on the description down below for you we started with ketchup followed by molasses water garlic powder liquid smoke worcestershire sauce smoked paprika salt mustard powder black pepper and brown sugar now mix it well and combine all of these ingredients together the next thing i like to add is my secret ingredient pineapple juice and believe me the canned one is actually best for this application so throw that in there once that's done mix it well and combine all of these ingredients together you want to let it simmer under low heat let it reduce until you are happy with the consistency once that has happened your barbecue sauce is done this right here my friends is basically barbecue gold and even though it's a little bit sweet it is absolutely fantastic now this is the base of the barbecue sauce and since angel likes a little bit spicier we're gonna throw in some sriracha and there is absolutely no trick for this add as much as you like make sure you mix it well and your barbecue sauce is ready now as you guys saw it there we were not big fans of the french fries that came in and mostly that's because it was inside of that container but what i like to do is to double fry my fries the first fry i like to set them at 325 degrees fahrenheit and let them cook all the way through once that's done i let them chill because for the second fry i actually put my oil way hotter at 450 degrees fahrenheit this produces these little crust which i absolutely love and to be fair there's nothing like french fries done right now now for the garlic bread you can actually use any type of bread you like because the most important thing is actually the butter and here's how i like to make it i first started with salted butter which was actually a little bit microwaved for 30 seconds followed by 2 tablespoon of garlic paste and then i like to throw in a little bit of freeze dried oregano now as you already know all there's left to do is to mix it well and your garlic butter is done this right here my friends can go in any type of bread just make sure you always toast them and one last thing i'm gonna tell you eating this garlic bread with a little bit of that sauce you just made is absolutely incredible for our last preparation of course i'm gonna show you my take on coleslaw and the first thing we gotta do is the sauce and remember exact amount of ingredients always in the description down below for you i started with a little bit of mayo followed by orange juice heavy cream dijon mustard seeded mustard black pepper and of course a little bit of salt now mix it well and combine all of these ingredients together once that's done to finish it off i threw in a little bit of brown sugar make sure you dissolve all of the sugar into your sauce because after this final mix your coleslaw is done this one my friends i can guarantee you is better than the restaurant it just tastes awesome now you can use it with any type of cabbage you like it can either be purple or green or any mix it does not matter because once you chopped it all up all there is left to do is to mix everything well and your cost law is done but with all that being said it's time to finish up our ribs i'm going to be cooking them at 170 degrees fahrenheit for 24 hours that will give the perfect dentist that angel is looking for which is fall off the bone [Music] i got the coleslaw ready i got the barbecue sauce ready i'll tell you one thing whenever you're making this barbecue sauce make sure you make enough because your family members will ask to take some home i guarantee you with all that being said i cook the ribs at 170 degrees fahrenheit for a total of 24 hours they should be extremely tender we are hungry they are ready and it's time to take them out let's do [Music] it the smell that comes off these juices from the bag is absolutely phenomenal please everybody i used to throw this stuff away do not throw it away make a ramen make a sauce there's so many applications for it and if you don't want to use it right away just store it freeze it on your freezer it will be good for a very very long time i promise you now here's the deal we got our ribs 100 ready i'm gonna first of course glaze it with the barbecue sauce but at the same time you want that sauce to caramelize so you want to put it on a broiler or better yet you can have the flame thrower just make sure that you do not if you have the flamethrower and you're using the flamethrower make sure that you do not leave it there for too long because as you know it has sugar and it will burn you don't want the sugars to burn so just make sure you do a nice brush and caramelize those sauces on top of the ribs because it's going to be phenomenal but i know my ribs don't look that good right now but watch this [Music] all right everybody here we have our beautiful spread what do you think angel there's a feast i know right i'll tell you one thing this is a lot more than the restaurant i know you love coleslaw you even eat it from the restaurant but today i'm feeling nice oh you're feeling nice i get it very good i got my coleslaw i'll tell you one thing everybody as you as you're making it you already know you have to try it for seasoning right all right i might be biased but mine is better mine is better you want some angel i'm okay that's all for you you're good bro yeah you sure okay try the french fries you tell me that i can try these these french fries are definitely different than the restaurant and well you're definitely crunchier than the other one i hope it comes to the camera we're gonna check it out buddy nice and crunchy the secret like i mentioned in the video is to double fry them yeah the restaurant fries were a little bit soggy i think what happened no salt it had no salt i think that what happens in the restaurant is because they also put it on that box container as soon as it comes in you know what i mean it's been on that box for so long but that's not an excuse for the salt though remember the bread that we ate try that one see if there's any difference i'll tell you it's crunchy it's crunchy yeah of course it's crunchy mmm nice garlicky taste but not too much not too much butter nope remember the one from the restaurant they put extra butter in there everybody i'll tell you that this one is just enough you know you want a nice layer of butter not soak the whole thing in butter right this barbecue sauce here everybody that i made if you put it a little bit like this on the bread itself i know it sounds weird angel but try like that it is so good you ready for the main choke okay so here's the deal i know you like your ribs falling apart completely off the bone yeah that's how you like it so that's how i made it remember everybody i put it to cook at 24 hours at 170 degrees fahrenheit it's falling apart everybody literally i mean i'm not kidding check it out look at it look how the bone completely comes out that's how you like it i like a little bit more tug so if you like more cook it at 165 or 160 degrees fahrenheit but at 170 to please you that's what we got yes go right oh yeah all right cheers everybody there's no problem we fall off the bone it's so tender though huh like it's like you don't have to do anything you just get to enjoy it you have you don't need any teeth it just completely you take a few bites you just love it and it just goes in everybody it is amazing i'll tell you that if you like fall off the bone completely fall off the bone this is the temperature that you got to cook your ribs at the way i like the bone to come off is like that see because then because when you when you eat it you don't have to work [Laughter] zero waste that's what you're saying don't waste the rib everybody zero waste if you cook it this way i agree with you you guys saw my version you saw the restaurant version vote down below and let me know which one you guys think is the winner at the same time i'll say one thing the wonderful thing about being able to make it at home is that you can control everything you can control what you like and what you don't like if you don't like those fries that has the little you know bumpies you make it like this and of course you're gonna like it better because you like it better like this now i will say one thing you got to support all of the restaurants out there everybody especially nowadays and if you are not willing to put the work today and uh you know make all of your food then it's definitely okay to order from a restaurant the restaurant did a fantastic job but at the same time if you're willing to put the work you will have it better because you'll make it the way you want it agree 100 i hope you guys enjoyed this video if you do enjoy make sure you give it a thumbs up if you're not a subscriber be sure to subscribe for future videos remember if you are interested in any of the equipment i use everything is always in the description down below for you thank you so much for watching and we'll see you guys on the next one take care everybody bye

Channel: Sous Vide Everything

Views: 565,361

Keywords: sous vide, baby back ribs, guga's bbq sauce, ribs, sous vide ribs, best ribs, tender ribs, juicy ribs, ribs recipe, how to cook ribs

Id: OHnDUgxT_YU

Length: 14min 10sec (850 seconds)

Published: Thu Aug 20 2020