Your definitive guide to SOUS VIDE RIBS, Pt 1: Smoke then Sous Vide

it's about time we add some smoke to our lives let's do some ribs [Applause] [Music] what's up everybody james with jbsuvi and i'm so glad to have you back for another great video if you're here to broaden up your suv game you're in the right place if that sounds like you hit that subscribe button below and get ready because in this series we're talking all about ribs and we're going to use smoke and sous-vide to make some of the best ribs you've ever had in part one here we're going to be discussing smoking before using the sous vide that's going to impart that smoky flavor beforehand and it's going to really get a nice kind of baseline bark on it there's this big debate in the suvian smoke world about whether or not you should smoke first or sous vide first your protein for maximum flavor me i'm coming into this experiment with an open mind because really in the end they're both going to be a great product it's just a matter of which one you're going to prefer we'll discuss some details soon but first i gotta get that smoker on and get these ribs ready we're gonna use the weber kettle here today as you can see i got uh some leftover briquettes here and a slow and sear accessory that's this thing it's going to keep everything to one side make everything indirect for those ribs we're just going to get a small smoke on them so i just got a small amount of charcoal and chimney and i got some hickory wood okay for consistency's sake for this series we're going to focus on one style of rip the st louis cut all right these are your st louis cut ribs there's not much trimming we're going to need to do with this um really everything's going to do on the back side here so let me flip these over you got this skirt that runs here that's just a flap of meat that's not gonna cook well probably burn here and you also got this membrane on the back so we'll first start out by removing this skirt here now you got the membrane easiest way to do this membrane here butter knife as you saw the ribs came out wet here um when we get out on the smoker it's going to help absorb that smoke a little bit if it's wet so i like to season right before i put it on the smoker uh we'll start on the back here and what we're going to do we're going to use these two as a layer all right so first we're going to go with the honey hog next is gonna be our holy cow here and we'll do the same on this side okay and just a little extra i like to add some of my own coarse black pepper on top here all right i'll let this sit for about 15-20 minutes uh while i go check on the weber kettle make sure she's coming up to 10. okay our rubs have time to set in and our smoker's up to 10. let's get our ribs on we're going to start by setting on some hickory chunks then we're going to put our ribs on the indirect side now you can just close it up and let it smoke anytime i fire the grill up i like to get some good use out of it so after we pull these ribs off we're going to grill some corn and we're going to make this great elote style side we're going to start here by shucking the corn down to the stems we're definitely gonna leave this portion of the stem here and it's gonna act sort of like a handle when we grill it oh baby those ribs are looking amazing let's take them off and we'll go ahead and leave the lid open here for the weber to start heating up to grill our corn and there we go that's that after about three hours of smoke on the weber uh now we're just gonna go ahead and bag it up and get it ready for the suv and that's the number one reason why i give myself some extra room on the food sealer bag you can see all those juices that were there just ran up towards it there you go there's your smoked ribs for the souvenir all right now that it's heated up we'll just grill this corn here until it's heated and lightly charred we'll go ahead and cut the corn off the cob here in a large bowl now to that bowl of corn we're gonna add two tablespoons each of sour cream and mayo two teaspoons each of tajin and some meat church fajita mix and of course two tablespoons of cohe the cheese and there's your lotte side that's gonna go perfect with these ribs this can just go in the fridge and wait till you're ready all right y'all what a bath break let's have a heart to heart on rib time and temps first off seeing crazy times for ribs i just don't think it's necessary uh the 48 hours uh 36 hours just for ribs i don't think it's necessary to get yourself a great end product but what this is going to require is for you to decide what type of ribs you like do you like fall off the bone type do you like them to pull off the bone where you take a bite and you can just pull everything with it uh that's where i land i like the pull apart and texture of a rib i like where i can grab it and it just comes off the bone i got that great piece of pork to eat so for this i like the high temp short time method for you if you like fall off the bone you're going to probably want to do about 165 for about 12 hours if you're just getting into ribs and you really don't know what you like my recommendation would be to start with the lower temp do a little bit more time and then from there you can make your decision whether or not you want to back off some time or you want to add some temperature ribs are just so great to experiment with all right our ribs are done let's get them out sauced up and finished [Music] all right for these ribs we're just gonna sauce them up with barbecue sauce you can make your own here um i'm gonna use this franklin sauce we're gonna pour it on and we're gonna spread it out nice even thin coat we're going to be putting this in the oven and we're going to let that sauce set up except we have one more little twist what you're going to do is you're going to take some of that rub you still have left and we're going to give that sauce a good coating just kind of like a little intermediary flavor there [Music] whoa baby look at that [Music] [Music] so [Music] so [Music] all right y'all let's see how we did oh man i can uh i can smell that hickory from here let's take a look here great color on that outside a little bit of hint of a smoke ring there really looks tender really juicy so let's dive in wow that's really good that's really good i really like that texture wow a lot of flavor you can really get that smoke i'd say this is a massive success here yeah you just pull it off the bone here that's context where i like pull off the bone not really fall off the bone well you got to try another one right great great color on there for being sous-vide the last couple hours really like that it's i like ma'am good good really uh really excited for doing that second experiment who doesn't love ribs let's try some of the solo type oh that's banging that's so good that goes so well with this you're going to definitely want to make this that sweetness the saltiness the tahini really comes out really contrast those barbecue style ribs love it well there you have it an amazing rack of ribs and a really great way to start off this series you're going to want to stick around for the continuation if you got something out of this video give it a like below hit that subscribe button to the channel go watch some of the other videos we have for you and i'll catch you on the next one

Channel: JBSOUSVIDE

Views: 13,605

Keywords: sous vide, pork ribs

Id: PYjNgBiMIeY

Length: 12min 2sec (722 seconds)

Published: Mon Jun 28 2021