Beef Short rib Experiment - Smoke & Sous Vide

Today i smoke a rack of beef short ribs or plate ribs for 4 hours then sous vide them for 13 hours after the smoke. Come see how it turns out!!!!
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[@cboggs1998]

I didn't know about Sous Vide until I watched this. Now I'm interested to learn more.

[@kutzqbbq1804]

it is one of the bnest ways to cook meats stay tuned for more videos

[@ucdbnxt7318]

LOVE shorties. Will be ordering rib plates from SRF soon. I won't trim any fat really. I like to sear after SV... But really one of the BEST cuts of beef....

[@seanew121]

I was thinking of doing this. Searched on KZbin and saw that you actually did it already. Thanks!!

[@kevinjones2878]

Great video. I’m thinking of trying something similar with a brisket flat since I keep drying it out the old fashioned way. How did the smoke flavor on these compare to the ones you smoked without using sous vide?

[@richietipene]

The oh god moment was priceless!

[@cesaramin83]

Great Video. I have a question, can I leave it on the sous vide longer? 24 hours? have you try it longer on the sous vide after the smoke?

[@mala85521]

Thanks for some good ideas - cheers

[@motowncooking6125]

That looks amazing, I'm about to do a brisket I usually do it all in the smoker I was thinking about doing the hybrid sous-vide like you. Do you think you got better results with the hybrid,

[@kutzqbbq1804]

J. R. Yes absolutely. It came out perfect

[@tomkorevec4005]

Can you please tell us the name of the torch that you are using to sear the meat? Also, I have been cooking sous vide for several years but I have always seared/smoked the meat after the sous vide cook. Is there a benefit to smoking it first? Thanx!

[@kutzqbbq1804]

Tom Korevec it’s called a Sears all. I tried something different to be honest. Because meat doesn’t take in smoke past a certain temperature I felt that smoking first was more beneficial. Thanks for watching

[@tomkorevec4005]

@@kutzqbbq1804 Thanx for the reply! I ended out buying a Searsall a couple weeks ago and it works GREAT!

[@IssacCox]

Ok... I liked your video, it was great... But... I think your temp was too low. 160...? I dunno. When I smoke mine I pull them off at 195, they tend to rise to 201 and then ready to cut "Like Butter" although yours looked great, and I love the mixture of Grill and Sous Vide (I have a Poly Science) , I think you should have cooked them at a higher temp so they would have slid off the bone tender. But excellent idea.

[@kutzqbbq1804]

its all about time and temp it doesnt have to be 195 or 200 to get that feel with sous vide especially the method i used its still breaks down cause of time

[@IssacCox]

@@kutzqbbq1804 Now I am not saying they weren't good... However, they DID NOT slide off the bone... You sawed those off. I use my Sous Vide a lot... So i know how it works... I just think yours should be at a higher temp... But my hat off to you. I am a fan.

[@michaeltranchina6358]

Wow...Loved it...It's a lot of work but it looks amazing...I have a Sous Vide, but have not thought about using it after I smoke the meat...Great video! BTW, what part of New Jersey (What exit?)

[@kutzqbbq1804]

Michael Tranchina I’m at 117 lol how about you. Thanks for the comment

[@michaeltranchina6358]

Kutz Q BBQ I’m in South Florida but both of my brothers are in S Jersey, exit 2...All three of us have RecTecs, and one them after watching your review decided to upgrade to the BFG-2500. Have not tried beef ribs yet, that’s next on my list! Love my Ribs and Brisket... Excellent four cities video! 👍

[@Designguidetv]

Hope you don't mind me asking but why not sous vide it first and then smoke it?

[@kutzqbbq1804]

Because the meat won’t take smoke flavor after a certain temp.

[@Designguidetv]

@@kutzqbbq1804 oh interesting!

[@julias-p7911]

What temp is the smoker set at?

[@daveshinn7008]

What temperature did you smoke at?

[@chrisneilson7221]

The general rule of smoking plus sous vide cooking is that you shouldn't let the internal temp while smoking to exceed what you would sous vide cook it at.

[@Ma-dv9fx]

Put wet paper towel under your cutting board. Different level of comfort

[@richardw4928]

Those ribs look like back ribs not short ribs