What's The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? — Prime Time

[Music] how we tuck it short-rib know what sucking down a room that's a long read the big rib today on primetime with smoking ribs we're so median Gribbs we're gonna see which one is better [Music] dinah rib is a whole short rib so the entire bone cooked whole so we're gonna try it two ways we're gonna do smoked classic and then Brent has this wild hair up his ass to do one sous-vide and grilled not everybody has a smoker we're gonna try one sous-vide see whether that long cooking process and then just throwing it on the grill achieves the same effect as along smoking I'm skeptical because I don't really like sous-vide anything but I'm willing to try anything anything anything I'm an open book I think it's gonna be a really consistent way to get like a really great product I don't think it's gonna be quite as good as the smoked product serves or shorts they're super flavorful so if we lose just a little bit of flavor um may be willing to take that compromise the base for our short ribs is like pretty high sure ribs are always gonna be good [Music] we have a whole rib section here we have the rib steaks this is an entire prime rib that we would cut into ribeye steaks this is the whole short rib section if you're gonna be looking to do something like this at home the easiest way is to find the closest only animal butcher shop some grocery stores also get a whole animal in it's not too hard it's pretty much just ask them to not cut it into a small cross cut rib we're doing the whole long piece so it's actually less work for your butcher to sell you the whole thing rather than cutting it into pieces they should be pretty happy to sell it to you I think it's awesome because it's something you can share kind of like diner herbs just because you never get to see them it's like a it's a good crowd pleaser it's a cheap good crowd pleaser because you're playing short rib price for something that's gonna be like a dramatic like centerpiece to like a grill out right just saw a bow on a show really satisfying sound alert oh stuff take a nice sharp knife clean lines everybody clean lines cool for this video screw this guy that's another way in the trap yep and there you have it we cut off these three because they tend to be a little bit more puny a little bit fatty or more than meaty because you have a couple of knives next to you when I just cut those four and then we'll take these four trim pop-up air alright so we're just gonna season them just salt and pepper and you want to season all sides obvi we're not doing it today but I like to season them about 12 to 24 hours ahead of time well sous-vide two of them 160 will smoke two of them at 160 same amount of time so that way we will have a very good idea of which ones we actually like better this is like pretty much like science it's pretty much like we just invented science and it's been 16 hours every go wow wow great 16 hour now I feel so much better [Applause] sleep really makes a difference you know yeah you look great Thanks alright let's pull this sous-vide is so terribly uninteresting really takes the fun out of cooking there we are our lightly boiled meat there's nothing more satisfying we're gonna off a decent amount of fat decent amount of fat yeah I mean definitely feels still steaky I don't think it's super tender push him back yeah yeah so far I'd say 16 hours a 160 really worked out for getting the texture we want let this cool relaxed fire to grill grill it I'll be there okay cool [Music] I just need to get a good sear our flame is pretty high get a little bit of flavor hopefully from the grill and that ought to be that so you can see we're already getting it pretty dark what do you think B I think this looks awesome very cool that it's pulling back from the bone still has a nice sticky texture here I am hopefully optimistic about our experiment when you hope to be optimistic at some point well no I said a holy and a fully optimistic like hopefully I'm optimistic at some point my life I think this will be they look really really good take some take the ones out of this Ruger yeah do it all right Oh Papa Bear this looks awesome I mean it's definitely not pulling back as much as this is but I feel like the texture could be pretty great it starts to bean let's do it whoo-hoo it looks great I like yeah I like where the fat to me ratio is on this guy I mean look at you tame this fat that's good looks awesome it looks like a perfectly cooked deckle you used to call me or perfectly cooked deckle not anymore what that's looking promising good color oh man that fat hasn't rendered out through the muscle fat it's fully rendered but still intact that is beautiful I mean this looks great see how this yeah [Music] I'm not bad there's a little bit closer to Bray's than steak that right then I was hoping for but a fat breaks down really really nice I feel like I already know the flavor on the smoked is gonna be better and more full and BP like the way I would expect it to be it does feel kind of light I'd say the shining aspect of this is the texture it's a very tender but does leave something lacking as far as this the smokiness it's like something to be desired yeah well you can just tell from like pinching it and just kind of like it spreads but it doesn't then it kind of pulls itself back together let's try this smoke one all right I'm gonna stick with the larger outer muscle on that - oh okay a little bit more rendered out oh man even just licking your fingertips after touching it has a ton of smoke you can like you can hear there's a little bit more texture it also really impressive how this still kept almost a medium-rare hue to it where the Suvi kind of kind of grayed out a little bit yeah this is really beautiful and I'm still super tender look it looks like a medium-rare steak yeah from a short rib like that's that's the stuff by a smoker this is phenomenal yeah I always kind of felt like well there's smoked fat game you can't really mess what smoke pad is just amazing but I really thought the texture on the sous-vide is like well what it's not gonna it's not gonna beat the flavor of the smoke but maybe you can like beat the it'll probably beat the texture but I get texture on this better - there is more texture to it yeah more chew to it yeah which I really like I like I don't um I gotta say this is this is good that's good the Sufi was good yeah if we had to cook a hundred of them I'd probably say let's do this yeah just so they all come out exactly exactly the same super super even but small scale with a little bit more time you really can't beat yeah smoking in all the way all the way through you know the hits are the hits for a reason [Music]

Channel: Eater

Views: 865,188

Keywords: Ribs, Dino ribs, barbecue ribs, sous vide ribs, sous vide, barbecue, bbq, meat, cooking meat, barbecue meat, grilling meat, smoking meat, smoking ribs, grilling ribs, butchering ribs, butchers, how to butcher ribs, how to cut ribs, prime time, meat show, ben turley and brent young, ben turley, brent young, butcher shop, cuts of beef, eater, eater.com, food, restaurant, dining, dish, foodie, chef, foodshow

Id: CG1IqOItL58

Length: 9min 17sec (557 seconds)

Published: Thu May 23 2019