I COOKED the most DELICIOUS RIBS of my LIFE!

I have cooked many ribs, but none like this! These ribs are so good that we could not keep our thoughts together. My favorite new way to cook ribs is this! Sous Vide just took it to a whole new level and most important it is easy!
Guga’s Rub: • Guga's BBQ RUB - Amazi...
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THE EQUIPMENT I OFTEN USE IN MOST VIDEOS
* SOUS VIDE EQUIPMENT *
Nise Wave Sous Vide: nise.tech/page...
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
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Cheap Suction Sealer: amzn.to/2mtj1Oi
Chamber Bags: amzn.to/2fpvSzD
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Mini Weight: amzn.to/2nF3Q2Q
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Pepper Grinder: amzn.to/2BYhNiz
Large Clips: amzn.to/2nsunQP
Stainless Steel Searing Circle Grate: amzn.to/2osFD3y
Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
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Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
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* EVERYTHING I USE in one LINK *
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* Ribs by Grand Western Steaks
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Use Code "SVE" for 15% Off any purchase, no restrictions!
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* STICKY RIBS SAUCE *
1/2 Cup Sherry Vinegar
1/2 Cup Balsamic Vinegar
10 to 20 Garlic Cloves (Chopped Fine)
1 Cup of Soy Sauce
1 1/2 Cup of Honey
* CORN BREAD RECIPE *
1 Cup cornmeal
3/4 Cup all-purpose flour
1 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, lightly beaten
1 cup buttermilk
1/8 Vegetable Oil
3 tpbs Butter
* CREAM CORN RECIPE *
1 1/2 Cup bacon
4 Cans sweet corn, very well drained
4 cloves garlic, minced
1/2 cup green onion, sliced
2 jalapeno peppers, diced
salt, freshly ground black pepper
1 cup heavy cream
6 ounces mozzarella cheese
Small Cast Iron Skillet: amzn.to/39kqiF1
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* If you have any questions please leave a comment below and I will reply. Thank you so much for watching see you on the next video! :-)
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#Ribs #BabyBackRibs #SousVide

[@CurryJuice]

Can we appreciate how much effort goes into the description, thank you Guga!

[@avey3422]

CurryJuice it’s mostly all copy and paste everytime except from the ingredients list

[@ryy597]

@@avey3422 still... most youtubers wouldn't even copy and paste for their audience. guga is the man!

[@alex-oy7fp]

@@avey3422 he still had to make it in the first place

[@thatrandomguylol]

2yr old comment thread but it's not even copypaste you can just set a default description for all videos and then change it up tiny bit as you upload, not really much of an effort

[@_Fuscous]

@@avey3422 He still updates the equipment he uses in each video as well, along with amazon links for everything.

[@heavymetal1ization]

"i know they dont look that good right now" *wiping away my drool* o-oh yeah of course

[@s550danny]

Heavymetalization haha !

[@Kampylakos]

Hahahahhaha

[@gabriella2902]

Hahahahaha

[@Alex_bkr10]

Salivating while my dogs salivate: "Urm-EH HEM of course right ..they look awful..... >.>"

[@Detroit158]

😂😂😂😂😂😂😂

[@nhotran2368]

Everyone:”are you sure we should do this?” Everyone else:”......?” Guga:” JUST DEW EHH”

[@SayaaNara]

Guga Nike sponsorship when

[@keo319]

@Nho Tran Finally!!! Someone who knows!! 😂😂😂😂 Lets dew et.

[@edyheliawanto4553]

nobody: auto translate: welcome to *stupid* everything guys

[@orzelakaeagle]

I got "welcome back to Sevilla guys"

[@autumnleaf5050]

Got sevilla

[@YaBoiFetz]

lul

[@darkmephilez]

I've Always Wondered... Can you Sous Vide Pizza?🍕

[@SteveMillerhuntingforfood]

@@darkmephilez I've sous vide my tennis shoes; they were just OK. But once I put that sauce on it; yum.

[@LDreaMASTER]

*Angel sees green stuff* Angel: Aight imma head out

[@ElizaGalaxia]

I can hear this quote in his voice

[@pratasmuggler6940]

stay safe guga and family, the SVE and Guga foods community is with you!❤️❤️❤️🥩

[@gray_gogy]

Well, 6 feet away but sure

[@brianscott3021]

Propaganda

[@davi.berling]

Guga: my family attacked the corn. Video shows only Guga's hand taking all the corn.

[@Youtuberrrrrrrrrrrrrrrrrrrrr]

Davi Berling what if there is no family and guga is secretly all alone and is crying for help by eating all this good food

[@stefanomugnani1476]

"my family" xd

[@stefanomugnani1476]

@@KZbinrrrrrrrrrrrrrrrrrrrrr ahhahaha

[@Krieghandt]

@@KZbinrrrrrrrrrrrrrrrrrrrrr Then he needs to post his address, and the next time he's making more meat. He'll have a TON of ppl coming to help him.

[@jokerproduction]

I recently had some Iberico baby back ribs and they were absolutely amazing! Best ribs of my life.

[@jokerproduction]

Yo!

[@Abdulrahman-mh5ep]

Daddy when is lunch? Guga: In 15 hours.

[@khaidanpiedmonte3215]

To smoke after or To smoke before? Guga: Screw it let’s do both

[@sapbucket]

Same question....here's the thing...it's way easier to sous vide before smoking. And I have no idea if what I'm about to say is "right" - but I tell you what it is amazing! Sous Vide for the 12 hours; then fire up the smoker; Do the 3 hours (okay to put it in open foil, you just want smoke); THEN fire up a chimney of coals get it nice and hot; and do this trick: put the ribs on COLD grill grates (you can use cookie rack coolers if they are steel) and do just 30 seconds a rack: every 30 seconds move the ribs to a new cold rack, keep doing it until you have the color you want. My result? nice mayard reaction, delicious flavor; but maybe LESS pink smoke ring than Guga; and LESS "sticky" rub on the ribs - but hey? Guess what? sprinkle a little brown sugar rub at the very end and you'll have everyone licking their chops.... *** someone who is more expert than me please let me know whats wrong with this approach? ***

[@dwoodstwin]

Take a drink everytime Guga says, "I started off with some bacon..."

[@SculptingMinds]

Freshly grown Black pepper

[@jamesellsworth9673]

Just the degree of doneness I like with my ribs. Fantastic side dishes.

[@supriyochakrabortybme]

7:00 Guga: I know they don't look good now. Me: They look, great bro.

[@zekebones34]

Guga, there is a 0% chance I’ll make Gugas Rub but there is a 100% chance I’d buy it. You need to sell the rub!

[@spookyb3019]

you lazy as hell

[@metaspherz]

I know right? But to develop and then take a product to market is very expensive. It requires a huge personal investment of time and money. It requires FDA approval which can take years and then there are the promotional costs that can reach hundreds of thousands or even millions of dollars. It also requires a bunch of lawyers and even a lot more paperwork. Guga could start a Go Fund Me account but even that requires a lot of paperwork and a commitment to investors and a lot of promises, and it all could still go bust overnight. Have you ever watched an episode of Shark Tank? Marketing and getting a new product on the store shelves amid tremendous competition is horrendously difficult even with the proper backing of an investing partner who knows all the tricks of the trade. "Everybody and their brother is hawking their special blend of herbs and spices!" says Shark Tank. "What's so different about your blend of herbs and spices that sets it apart from the competition and how much can I profit?" No matter what the answer is it's a dog eat dog world out there and even the top dog will eventually become dinner for an enemy when he's not looking. I guess Guga could sell his products directly to the consumer using his YT platform. Sounds easy, but it's still outrageously expensive and there are still legal hurdles and expensive insurance policies to protect him and his company from lawsuits that might arise. Meanwhile, Guga isn't pursuing his passion for providing us with these brilliant food videos! I prefer to follow his advice and make my own Guga Rub. It's quick and easy. And I don't have to wait years to buy it at my local Kroger store!!!

[@chuckdam]

09:28 - 09:42 Close your eyes and listen.

[@timpike1616]

They’ll me why I thought the exact same thing

[@pioneltapinessi947]

Lmao!

[@LuisGarcia-nq3hv]

No homo

[@hillaryrono2593]

Haha

[@02.aryajayakusuma15]

No thank's i'm not gay

[@RayMacksKitchenandGrill]

I'm trying this rib recipe with the sides.

[@jxslayz6663]

Link the video bro.

[@xZeroOffical]

I've done it, you won't regret it.

[@jv1984ply]

How did it turn out ray mack??

[@canuckwineguy]

Hi Guga....first time posting... I’m from Abbotsford BC, just 40 miles from Vancouver Canada. During these tumultuous times one of our comforts is company we are self isolating with and what we choose to eat and watch. I have watched many of your videos and enjoy them thoroughly. Your positive attitude and outright glee cooking and presenting is so much fun to watch. I just prepared your ribs and cornbread recipes and hey were a hit. I did both baby back and Louisville cuts and the the Louisville were far better. I have had my sous vide for a few years and really enjoy your videos to increase my techniques. Continued success and see you on the other side of C19 epidemic. Stay safe to you and all your watchers.

[@josephcalvano5]

Thank you for continuing your wonderful recipes during this particular moment of our lives...Keep safe to you and all your family and stay at home if it is possible...A big hug from Italy....

[@Kynthrandir]

Watching this while I'm eating my instant noodles. :(

[@alexalex742]

Kenji Maxilom me too hahaha

[@xornedge8204]

I was eating mashed potatoes and mince meat with sauce

[@ItsHunterYall]

I am eating my home made smoked brisket tacos lol!

[@Eeleibbor]

Im just sucking the air near my screen

[@Gasparvjs]

same here

[@rogeryermaw]

Sounds like a good "lockdown" dinner! Think I'm gonna do this Friday! Thanks as always Guga!

[@Shoddragon]

Honestly ever since following this channel and getting my own immersion cooker, making fall off the bone ribs sous vide for 24 hours and serving it over something like rice to catch all the meat juices and sauce is one of my favorite things to make. I'm not sure sous vide ribs can be beat.

[@kc8767]

9:47. Person in the next room thought I was watching something else. 🤣😂🤣😂🤣

[@M.Ahotaha]

Its 2:25 am here in New Zealand. We are going into day 2 of lock down. Guga's house will be the best place to be in during lock down.

[@markiusk3773]

Guga, You never mentioned how long in the smoker after sous vide? Also how many times do you glaze it in the smoker during that time? thanks

[@jadlozkotla]

I need that to

[@rossxjohnson]

Watching this while in lockdown :( damn... looks so good.

[@ndiogouniang83]

Dude, the whole world is on lockdown I think 😅😅😅

[@rossxjohnson]

@@ndiogouniang83 Not yet.

[@AnUnknownPlayer.]

ndiogou niang most is lol

[@realourkem]

@@rossxjohnson here in Syria we are lockdown

[@doobowns1]

The title is completely accurate. I made these and everyone who tried them told me to enter them into a competition. These were by far the absolute best ribs of my life. I did end up tweaking the recipe a touch. Used my own rub. I smoked the ribs for 3.5 hours at 200F then sous vide for 14 hours and then 1 hour smoke without glaze and 2 hour smoke with glaze. No other ribs I have had or made have ever came close to these amazing flavors. Mine were a bit more fall off the bone and extremely juicy with an amazing thin bark holding it all together. Everyone was very impressed with the corn too. There were no left overs. Absolutely amazing Guga!!!

[@chpopel265]

At what temperature did you smoke after sous vide?

[@Kuuwwaa]

9:48 - 9:53 listen with eyes closed 🤣🤣

[@odahcaMleinaD]

i though the same

[@pioneltapinessi947]

And 9:30

[@boxeehtpc1]

nicely done Guga! I did the same 3 hours smoke, 24 hours sous-vide, but then flash froze the bag (juices and all) and stored in the freezer. After thawing in the fridge a week later, put on the smoker for 2 hours (smoke setting) with bbq sauce....they were amazing.

[@TheSkySearcher]

Just wanted to say, adding 2-4 Tbsp of butter to the sauce = Amazing!! Add's just a touch of creamy-ness to the savory/sweet flavor. I really would put this sauce on anything. Thanks Guga! Love your channels.

[@italo_trento_]

9:29 close your eyes

[@boy_of_war]

yesn't

[@rizzy6087]

copied

[@TheDeathmail]

I honestly hate when videos state "the best" for recipes since there is so much variation.... but at the same time.... you are the master of grilling meat.... so your word means way more in this case than the average super great chef...

[@sensationalsounds140]

Not Another Cooking Show brought me here, and I am thrilled. Both channels are bomb!!! Thanks Covid!!

[@DavePruett]

That is one helluva menu, my friend! Love the way smoking and sous vide play together with ribs.

[@lilldunder4918]

You should marinade some meat in mountain-dew, so when you är about to pour it on the meat you say "LETS DEEEW IIT"

[@HTMLguruLady2]

Hey boys... 6' apart!! As rampid as the COVID-19 is in Dade and Broward, I wish you both well. Not a person here wants to see you, Mau Mau, or any of your family ill. Stay in and stay safe!

[@lazybedford3018]

Dis guy sounds like Nacho libre 6:32 "So good"

[@TheOnlyMG]

Really like Guga.. a lot. Has so much fun with what he does and the love and respect he shows people is amazing. Respect brother

[@taweesin59]

I wanna re-comment this but I *PETITION GUGA TO MAKE THE WORLD’s MOST EXPENSIVE PEANUT BUTTER SANDWICH* With friggin’ gold leaves and donkey caramel, I dunno

[@peppertime1]

another one in the bucket list!!! maumau you looked natural cool and i enjoyed watching you . 100% respect brothers.

[@christopherdutton8565]

Love that chef John reference, you guys are my 2 favorite cooking channels

[@SgtNomadZero]

So the second time in the smoker is what temp for how long? I'm about to make this myself

[@TubbyPuddyProduction]

On the second smoke what temp and how long?

[@OrangeCountyHP]

Tubby Puddy I must know!

[@evolunchbox]

He mentioned the highest heat his smoker would go, but no time was given. I'm guessing it was until the sauce started to caramelize.

[@etfremd]

@@evolunchbox yes he did. I would assume 20-30 minutes to caramelize or less at 400F. I plan to smoke it again another 2-3 hours then glaze on the sauce with the flamethrower. For a true smoke/sous vide/smoke then sear.

[@jpb2541]

The ribs are one of the best cuts of meat (at least for me)

[@MrMalicious5]

For sure.

[@remygilbertkarting544]

Anyone else missing the random “oh oh oh oh” in the back ground?🤣

[@Nophilein]

GUGA You have the Best CookChanel i have ever found on KZbin omg i Love your Videos so much

[@TechHug]

"I know they don't look that good right now..." OBJECTION!

[@bladevr4647]

9:28 "DON'T BE SHY PUT SOME MORE"

[@Brad-sq7ee]

Great, now I need to go smoke some ribs... Thanks Guga!

[@eltonsbbq-pit]

Great session! Gotta try this.. Cheers from Norway

[@TFarr62]

Hi Guga, How long did you leave the ribs on at the highest setting after applying the glaze?I’m making these ribs for my family on Saturday. Love your videos!!!

[@Ghettochild.2600]

What my neighbors think Im watching: Porn What I'm actually watching: Sous Vide Everything

[@dexarok]

Either way, it's porn.

[@robertrico7598]

Keep these coming bro, we’re stuck at home, and need your videos for entertainment and levity.

[@reesemeyer561]

Hi Guga great recipe. Love from South Africa

[@TheCodEliteKiller]

Love watching your videos can’t wait to try this on my own

[@all1001races]

I love how Humble Gouga is about the food he makes Especially the meat. He always blames the flavor on the dish itself not on how amazing of a chef he is 😭

[@benireges]

Praise, not blame.

[@HTMLguruLady2]

That is true. But he's a home cook, not a chef. He didn't go to culinary school or cook in restaurants most of his life. He's an excellent cook but he has not earned the title of Chef. Guga is humble enough, I'm sure he'd agree. Sorry guys. Even Andrew Rae (Binging with Babish) admits the same thing.

[@benireges]

@@HTMLguruLady2 Guga is better than many chefs.

[@HTMLguruLady2]

Beni Reges But that doesn't make him a Chef. He is still just a cook, a damn good one, but a cook, not a Chef.

[@benireges]

@@HTMLguruLady2 I know.

[@Ass_Burgers_Syndrome]

"To remove the membrane make sure you use a paper towel." Good idea, except the bastards have hoarded them all and you can't find any

[@kaypee1972]

Ass_Burgers_Syndrome you can also use toilet paper instead 😂

[@Ass_Burgers_Syndrome]

@@kaypee1972 lol

[@Batman_the_bad_man]

It's a flex, like putting gold on a Pizza ;)

[@foodisgood7607]

kaypee1972 that’s even harder to find😂

[@kaypee1972]

Food Is good that was the joke!

[@jtfberryfarm9592]

Cooked this yesterday, great recipe.. I also had trouble with people eating all the corn before the ribs were done

[@SaracatungaX]

Guga you never cooked "mollejas" sous vide in your channel, I think they are called Sweetbread in english, they are amazing grilled with salt and lemon, please try them.

[@benoq.]

"My ribs are ready, its time to take'em out, so lets do iit" *Surgery intensifies*

[@whiteobama4536]

Ngl I would love to be quarantined with guga

[@marcdanielleclemente5301]

Oh my that looks so delicious...you always make me hungry guga

[@robertfuhrman6930]

U r now a certified southerner we accept y’all with open arms

[@cmdrbnd007bond8]

If you have never had cornbread you are missing something delicious.

[@JAN.kuwago]

4:45 first look i thought cockroach 🤦🏽‍♂️🤦🏽‍♂️🤦🏽‍♂️😅

[@drbillwotb8324]

Amazing as always...however fresh sweet corn (like peas) isn’t best. Unless you can get them into the pan less than 30-60 mins after picking (or the sugar turns to starch). So frozen is best unless you live next door to a corn farm (or grow your own) :)

[@10yearsago94]

Me: wow those ribs look amazing after sous vide! Guga: I know they don't look good right now... Me: yeah, Not good at all.

[@metaspherz]

This is definitely a thumbs up video! There shouldn't be a single thumbs down! How can someone give a thumbs down if they've never tasted the ribs or tried the recipe? Are they anti-sous vide? Are they anti-smokers? Are they vegetarians? Is it against their religion to eat pork? Don't they like the side dishes? Do they have issues with Guga? Or are they just morons with personality disorders who like to troll just for the sake of it? ;P

[@galutten]

What would happen if you sear your steak before using your sous vide

[@svenportelagaming5259]

Try sous vide the stake with a thin layer of brigadeiro

[@DrunkenRhinoceros]

Kale, Spinach, Tomato and Avocado is right up there too!

[@lightgaming2125]

Looks so good

[@olivervosper390]

Absolutely amazing, looks soo delicious!

[@armanrahimi4653]

I’m gonna drizzle on this one ahhhhh

[@슈빱두리두바]

Questions for sous vide: Can you microwave to reheat the sous vide meat for the restaurant service??? I know the best way for reheat is to put in the sous vide for about 30mins but i don't know how the actual restaurants deal with these sous vide product in terms of 'timing'. Do they put'em in the microwave for each order? or put'em in the sous vide water bath during the service???

[@rajdeepnath1633]

Everyone : No food, our country is locked down. Guga: It's cooked THE best ribs of my life!!!! 😨😨😨

[@jaredlopez552]

Hey Guga, can you buy a whole cow and make a series cooking every cut

[@sydneyriggsgarcia4484]

Thank youu! Your video is amazing!

[@SakarApte]

They already looked good honestly 🤤

[@lout3921]

I am absolutely making this. Thanks

[@themasteryocheese8133]

Man Im dying to try something like this..

[@nikomerrich8923]

"I KNOW THEY DONT LOOK THAT GOOD RIGHT NOW" Me: WHAT THE FUCK U TALKING ABOUT!!! THEY LOOK AMAZING

[@MmvWaffle]

The recipe in description calls for buttermilk and you say in the video to use whole milk, what am i supposed to use ???

[@greensoul7484]

I havent sleep all night but now I wont sleep just to watch this video lol Greetings from México guga

[@vonangelopesa4971]

subscriber from philippines🙂👌

[@WhisperXK]

My family, we like adding a little but of honey into the corn bread and it's amazing

[@tylerwood1625]

Small tip, when baking; sugar is considered a wet ingredient.

[@DJB10T1C]

@10:50 "Bylofft" xD

[@charbelchagoury3755]

Do a video with hanwoo beef!!!! It's more expensive and more tender than kobe

[@alwin9616]

I love everything about tis...going to make the corn bacon dish tomorrow!! XD

[@Paul-yk3qw]

Watching this in lockdown in an apartment and wishing i had a smoker :) Or lived next to Guga...

[@dougdruziak8795]

Guga.. in my opinion you’re near Gordon Ramsey level. You’ve come so far! Keep the amazing content coming!

[@Jatama]

In what temperature you smoked ribs after the sous vide? And how long?

[@ambush28]

I have the same oven as you! that thing is amazing.

[@faz1991]

Gordon Ramsay: season your face before looking at your ingredients. season the olive oil. drink some olive oil. pour some olive oil. season. flip the ribs. add some olive oil. Guga: BUDDUR. BUDDUR. BUDDUR. BUDDUR. More BUDDUR!

[@naydacarmona2709]

7:23 i thought he was about to say “alright everybody here i have my beautiful cousin”

[@supergeek1418]

A Southern Feast, with *sweet* corn bread? Bless your heart, you Brazilian Yankee!

[@cyglox9548]

The cream corn looks delicious!

[@michelturcotte9533]

How Many time in your smoker after sousvide

[@damonehenderson3486]

I just love how guga thinks we are all millionares and we can buy wagyu from the corner store.

[@exvocks7358]

guga: uses mustard as a binder olive oil: *crying oil noises*