Sous Vide RIBS, TIME Experiment!

[@a.gabrielarchibald5291]

The Ninja really rocked that keto diet, look at him now, you can't even recognize him.

[@SousVideEverything]

😂😂😂

[@P7OUR]

Hahaha

[@J.Allen_]

Keto works well. But after going to Intermittent Fasting with reasonable carbs I will never go back. It's far better than Keto in every way.

[@Tucanazo69]

LMAO

[@kappatvating]

😂😂

[@KnightFrame45]

Angel and MauMau in a SVE video = top 10 anime crossovers

[@SousVideEverything]

😂😂😂

[@Safouan0]

Agreed lol.

[@vladvd5103]

Exactly what i thought

[@benzmansl65amg]

😂😂😂

[@rolandmata6395]

They are always in this channel wdym?

[@unlisted773]

Just made this for the 4th of July, and it was awesome! Had to go 220 degrees in my smoker because it won't produce smoke at lower temps. Still came out VERY tender! Highly recommend! Thanks, guys!

[@teejay622]

Absolutely loved seeing Maumau IN FRONT of the camera! Thanks for this rib experiment video guys. I've been loving my ribs in the sous vide but have never cooked them more than 6 hours. Now you have me wanting to do some experiments of my own. lol.

[@ElFranselo]

Guga could you get Iberico Ribs sometime? I'm from spain and I can assure you they're amazing.

[@professorm3136]

FrankyYT yes I always use iberico ribs. 63 degrees Celsius for 36 hours and they melt. The flavor is much better than regular ribs

[@philos31]

@@professorm3136 Recipe please? Only rub or later with bbq sauce? How do you sear them? Oven? bbq? torch? how long?

[@professorm3136]

@@philos31 Only dryrub. pat them dry and give it a quick burn on the bbq and give it some bbq sauce and sear it again. this part is the most difficult part. Because I want that char colour and flavor on my ribs, but because it is so tender, the meat will get destroyed fast. So you need to make sure the ribs are pat dry before you give it a sear. Good luck!

[@mmoouussee0011]

I did a time and temperature experiment a couple years ago. I set out to make ribs in about the same time as traditional cooking methods. I also like the meat to have a little bite to it so it doesn’t all fall off the bone with a single bite. What I found was 180°F for 4 hours gives a perfect rib.

[@mschmidt3108]

Do you also smoke them? If so, before or after

[@tuliosouzaa]

hey guga, you should make a video about your life and how you went to america

[@cardodalitay9184]

Yes!!!

[@joeytebben3806]

Draw My Life, but drawn with barbecue sauce.

[@islndaze]

I love the close up of the seasoning hitting those ribs! Great camera view!!

[@eriknephrongfr8847]

Damn. You’re right. It’s damn near ASMR

[@DroidSmartphones]

Guga! My girlfriend bought me Japanese A5 Wagyu as a birthday present and I had it for the first time ever today. It was the best meal I've ever had in my life. I wanted to say thank you, Guga.... I would have never even known wagyu existed if it wasn't for this channel and I would have never gotten to experience what I did today!

[@lrrr9734]

I think you need to propose...

[@carilynn2120]

You're the only person I've ever seen do the mustard trick! I always do that, sometimes with brown mustard too if I want a more subtle spice. I prefer a tender rib but not completely falling apart, tiny not of texture in the bite. These both looked delicious!!

[@jakehenry501]

I was always told that Ribs need to be cooked to 185. Is there a reason why 150 in sous vide? Have i been over cooking my ribs this whole time?

[@chrisk8539]

Really glad you did that experiment, because everyone always ask why I sous vide ribs for 24 hours. Now if only we could know the difference between 24, 18 or even a 12 hour cook...

[@morningdawn2024]

Conduct the experiment yourself.

3:11 Looks amazing!!!

[@csr11]

Thanks Guga I have to say it's a pleasure watching these videos. You all have taken cooking to a level that makes TV chefs look silly. All I can say is wow, keep it up.

[@xXChopperJXx]

Thanks Guga, we did 3 racks for 48 hours and Guga's rub also smoked for 3 hours. EVERYONE loved them. Thanks for making our 4th of July celebration better.

[@Will-kg5ly]

SVE vs Guga Foods Beef Rib battle. Sou vide vs Smoking and reverse sear. Please.

[@jamesgray143]

this would be great Right now we cook at 225 for an hour in half uncovered in the oven then we finish for 45 minutes on the smoker at 225.

[@FireWaterCooking]

Wow! Nice to see that you did the "Smoke After Sous Vide" method this time, it produces the best smoke profile in my opinion. 36 hours is about perfect for a tender and still have a slight pull. Nice cook and video Guga!

[@SousVideEverything]

I agree.

[@rmkscrambler]

So could you sous vise the ribs. Freeze them, then pull out of the freezer smoke and eat?

[@MrSeamusHayes]

Sous Vide a whole cow in a swimming pool

[@yowmemperor]

Guga has been challenged and must accept

[@jayce5025]

@@yowmemperor Aqua Teen Hunger Force!!

[@kidred750]

Let’s doowih

[@maortizjr80]

haha

[@barber0611]

Guga: can you refrigerate these ribs overnight after the initial souse vide cook and before you smoke and sauce and sear?

[@goocherrific]

I say yes

[@jettan5018]

Great cook as always! Your patience is another level

[@philipgrapatin1406]

you make my day/night everytime I watch!!!! Thank you for a good time and GREAT recipes!!!!!

[@alfreddorkalam5954]

Hey Gouga. I want to cook chicken at 155 f for 2 to 2:30 hours and beef at 130 Fahrenheit for 2 hours. I only have one sous vide machine. What do you recommend? I was thinking put the chicken in for 1 hour at 160! Drop it to 130. Keep the chicken in for two hours w the beef at 130. Take it all out and sear and serve. Beef is strip loin and the chicken is boneless skinless thighs

[@VicJuarez88]

MauMau and Angel in the same video?? Wow this feels better than your favourite avenger come over to your place

[@kevinlahey8087]

Great video! Just found your channel and recently purchased a Anova machine...👍 I’m cooking ribs now for 24hrs if u didn’t want to go thru the smoking process what would you recommend as being the next steps?

[@jamesanderson9408]

QUESTION: I am cooking for 48 hours because I like "fall off the bone" tender. Is the 3 hour smoking after JUST to get smoke flavor or is it contributing to the cooking as well? I am assuming it is for flavor only.

[@GeelongCableLocations]

Good question. I'm hoping flavour only as I don't have smoker

[@bray2kray]

Guga do you have a video on how to make that sauce?

[@TurboAljo]

Whats the sauce Guga??

[@SousVideEverything]

Its coming... I am perfecting it is. When I do it will be out.

[@jesuspruneda7559]

@@SousVideEverything Guga, greetings from México!, do you have the BBQ sauce video ready?

[@Bodgy76]

@@SousVideEverything Hi By any chance Did you release the sauce 😀

[@MarkWoodChannel]

This is almost exactly what I do, I do 139 F @ 36 hours then smoke for 2-3 hours at 170 F. Perfect every time, can't wait to try your rub.

[@JHNielson4851]

Now you need to try them from 18 to 36 hours in two hour increments. Also can do the same thing at 155, 160 & 165 F. Then you can have a big get together with all your subscribers as taste testers.

[@tomm7301]

The ribs looked amazing! Could you share your sauce recipe?

[@wayneemerson8318]

Guga!! You should do a video on when to season the steak before you freeze for storage or right before you SousVide

[@tristandagraca2072]

Nice video guys!!! Gonna try some ribs in the sous vide for the first time today, so thanks for the tips. Do you also have a recipe for that BBQ sauce? I found one for the rub in the description. Thanks in advance!

[@west777s]

Looks great!!! Just got my Anova last week for my birthday. I Love it, so thanks to you Guga!!! I’m anxious to try some ribs with it now. Can you still get a good smoke ring and flavor ??? Both of your channels are great, appreciate them very much!!!!

[@SousVideEverything]

yes. smoke flavor and rigs are intense.

[@seanmoakes]

Would be cool to see a video of you going over all the kit you currently use. That chopping board looks great

[@soh1046]

Looks deeeeeeeelicious!! Is there a recipe for the Sauce ?

[@craigbouwer01]

Yes please

[@gothicel]

Guga, can we get the recipe/video on your sauce? edit 1: Also, TIL about using Yellow mustard to bind the rubs. edit 2: What do you do with the meat liquid from the sous vide?

[@joshuahuff607]

You can use anything as a binder. Mustard, hot sauce, apple cider vinegar, a bit of water, etc

[@misturchips]

I've heard of using mayonaisse as a binder, too.

[@kayozindewsir1176]

Guga! Can we get the sauce recipe? Love watching SVE and Guga Foods, keep up the great work my friend.

[@etfremd]

Kayoz Indewsir yeah what is that mystery sauce? 😋😋😋

[@brysonjohnson2983]

Sweet baby rays? Lol

[@KurtOrionmysteryG]

Love your channel, Guga. Always so much fun to watch!

[@Tjockisen]

I don't have a smoker, is it worth doing with just Sous Vide and then sear them?

[@JHNielson4851]

They're ribs of course there going to be good!

[@pvera2u]

I used their diy smoker they used on another video & it worked great.

[@TirulinBR]

I use my sous vide machine to cook proteins on my dorm room but I don't have access to a smoker here, gonna try to make a rib rack without smoking to see how it comes out! Thanks for the great content, keep them coming!

[@VPRoar]

Awesome video. I was just talking to my wife about trying sous vide ribs. Guga, if I don't have a smoker do you think I could finish the ribs in the oven?

[@mbbrown721]

I don’t have a smoker. Will the ribs still taste good if you add sauce and torch them after they come out of sous vide?

[@pramuditajohan9013]

Everyday im torturing my saliva glands by watching your video.. 🤤🤤

[@eriknephrongfr8847]

I wish I coulda thumbed you up 20 more times.

[@oscara1896]

Hey.. guga I have a question for you what is the best method to cook the picanha in a normal kitchen without having a BQ and without using the sous vide method ????

[@alvarogarciavales8948]

In the dishwasher

[@SousVideEverything]

Pan... it will be good.

[@bfvelitex6546]

Cooked to perfection! Nice job Guga!

[@SousVideEverything]

THanks!

[@adammelchert]

I salt the meat and sous vide, applying the rub prior to smoking. The rub absorbs a bit of the remaining moisture. I would think this method would be detrimental to the crust?

[@chrismills9318]

I just did ribs at 141F for 60 hours with Guga's rub. They had really good bite but still fell off the bone. Smoked for 1.5 hours and seared over locust wood. Deeeeelicious!!!

[@eriknephrongfr8847]

You’re killing me Guga! My God, you’re amazing! I love love love your videos!

[@johnmal801]

Hey guys, a question, can you take a slab of ribs cut it in half and then put both halves in the same vous vide bag and cook? Would it work? Try it...

[@sceptre1067]

i giggle as i watch Angle keep grabbing another rib. 😀 and how he was more careful with the 48hr rib. Also love this line up

[@Bijutu]

Just bought a Sous Vide Stick and have to try it out! It looks deeeeeeeeeelitious!! Greetings from Germany

[@doithigh9213]

Angel and MauMau together in a vid works perfect in my opinion. I don’t know if it’s the first time you do this but it’s a treat!

[@MatthewClise]

Nice crossover action! Y'all need to be guests on Salty Tales. I wonder what the Brazilians would think of the Cuban food

[@SousVideEverything]

What do you mean? we love CUBAN FOOD. 1/2 my family is CUBAN. 😂😂😂

[@MatthewClise]

@@SousVideEverything I learn something new every day 😎 Either way, you need to get on the Ninja's channel. I hear the food is deeeeeslicious

[@Student_1004]

What sauce did you use to glaze your ribs?

[@tonibahloni920]

What sauce did you use? Love your channel!!!

[@GeelongCableLocations]

Yep, a few of us would like to know the answer to this one

[@JK-zq2tn]

Love how while Guga and Maumau talk, Angel on the sly gets seconds 😂

[@marteendesantiago4856]

J K bro he does that in every video lmaooooo I’ve seen guga stop him before😭

[@franciscohernandezvenegas259]

Brother, I would love to know the recipe for the asonador that looks amazing and delicious ... greetings from the City of Mazatlan Sinaloa Mexico.

[@GrandWesternSteaks]

Save some for us next time or send us an invite !!

[@takeshiabe]

The meat dealer!

[@jeronimoaguilar]

The Drug dealer!!!

[@justplanefred]

How long did you have them on the smoker? Did you pull them based on time or Internal temp?

[@Matthew3687]

Did you cool the ribs before smoking them?

[@siba2893]

WOW Guga! What sause did you use?

[@xxdjrage8111]

Guga if you are using a offset smoker seat the ribs where you put the charcoal and wood it’s a great finish for ribs

[@garysheets7520]

Did the 12hr cook but twisted it. Did one rack with just rub and one rack with rub and about 6 chunks of pineapple. MMMMMM Delicious.. I was thinking the pineapple wouldn't really come through especially after putting some BBQ sauce on it and grilling them to caramelize the sauce but you could really taste it on the back.

[@byClosee]

I just can’t stop watching your videos.. I’m addicted!!

[@SousVideEverything]

Thanks.

[@gordonganey]

What is the brand of smoker you used in this cooking experiment? Also what is the brand of you flame thrower?

[@Fieldyrhart]

HEY GUGA you should sous vide the most tough piece of meat on the cow, the eye of round, in order to see if you can make it tender. Cook it for different amounts of time or something???

[@trevortimm7528]

Did you sauce and sear just one side of the ribs? Or did you do both sides but just not video it like you normally do while seasoning?

[@Ben_Basso]

7:24 Guga and Mau Mau: *intense rib argument* Angel: Imma stare at these beautiful ribs *slow, delicate bites*

[@davesmith7906]

As an ex chef I love your enthusiasm! Keep up the great work; thanks for saving me so much time experimenting.

[@professorm3136]

I HAVE BEEN WAITING FOR THIS! Thank you!

[@gotloveforall01]

What's the sauce?

[@Xelaon]

I watch all the ads to support you guys! Love the videos!

[@aquazier1132]

You really know how to make us hungry Guga! 🤤😍

[@noname-fp3kh]

Can you wrap the meat in aluminum paper before puting it in the plastic bag??

[@jackbailey5304]

Awesome, I'm having some ribs tomorrow! Not Sous Vide, but hopefully just as delicious! Just a quick question, how does the Vesta equipment compare to your standard Sous Vide gear? Have a good one!

[@benjaminmacintyre349]

Who is your Brother or sister?

[@greghaefs4677]

I don’t have a smoker, but have sous vide. Can you do this without smoking it, or does it not taste as good.

[@jeffmancuso2715]

I’ve watched this video probably a dozen times, made the ribs three times. Still enjoying the video as much as the ribs.

[@masteropuppets5642]

It seems like 30 minutes in the smoker added to the cook time. How would the tenderness and texture be with the smoke gun instead of the smoker since it will not add additional heat?

[@morningdawn2024]

Hello! You are doing a wonderful job when you popularize sous vide! But you need to write under the video the composition of the marinades, as well as the temperature and cooking time. Then your experience will turn from technical to culinary. In addition, they watch you in Europe, and there the temperature is measured in degrees Celsius, and although there is no problem converting from Fahrenheit to Celsius, people are different and this must be remembered. Thanks for your nice work.

[@jeannienutter3015]

What was the sauce you used at the end, before you seared????

[@benzmansl65amg]

Maumau at home! Fun video. Thanks Guga!

[@Skootavision]

Why oh why oh why have I been following Guga for a year, listened to all the tips...ALMOST..! Made ribs yesterday, didn't double bag, and now my water bath looks like a scene from Jaws! Be sensible, be like Guga. DOUBLE BAG STUFF WITH BONES!!!

[@adriankenyon1339]

Love your work mate 💯

[@MRkorykyc]

@3:30 can u tell whats smokin aside from the ribs? happy weekend!

[@saithunga152]

Damn!!!! Best video, you are really the best man. well done!!!!

[@SousVideEverything]

Thanks! I appreciate that.

[@PagesFlyingCircus]

Followed your methodology (including mustard) to the letter with St. Louis ribs (24 hour) for family meal yesterday. (caveat: my rub recipe and sauce recipe) Awesome results. Totally crushed it.

[@henghorn83]

Can you do a Video with ribs cooked sous vide then chill in the fridge then smoke vs the regular sous vide way

[@royalty8]

Bro, start selling your seasoning I just made it and it was so freaking good!!!

[@ghostythunder]

When are you going to make your own tv show? Chef Guga, honestly you are VERY good at this! A lot of the recipes I’ve made myself and your rub you make is fabulous

[@lexwaldez]

Great video! I like doing pulled pork like that... sous vide followed by some smoke and no wall to worry about. Shout out to the nephew!

[@danzfloor1]

Would love to see whats the best method to sous vide ribs. With butter, with Cola, with pinaple juice, etc....

[@frankflag5094]

Sauce Recipe?

[@emmanuelbriscoe1354]

Done the same experiment at home by my lonesome. Ended up splitting one rack in half n took half out 24 hrs n then ate the 2nd half the next day. So major meal prep tip thanks to this video, save lots of time

[@spencer-mav]

Curious about splitting the difference - 36 hours? Or less than 24 hours?

[@dassassin1985]

Hey Guga how come you have not done any reviews for the Vesta sous vide machine or any of their other products? I liked watching your reviews on other machines in the past.

[@wrthrash]

So we were doing 2 beef filets sous vide last night and the "Wasserstein" immersion cooker had jumped from 126° F up to 200°! Seemed it was an electrical issue, as it was humming after cutting off, then the humming stopped when I unplugged it. Time to get a new one, and the Vesta looks like a decent bet, thanks for the lead!!!

[@TheParrotFan]

Thank you Guga, I finally got to make these. 24 hour sous vide then 3 hour smoke with sauce on the last 30 minutes. My wife said they were the Best I’ve ever made. This is the only way for me from now on!

[@Fallout3131]

That sounds awesome, I think you just inspired me to give ‘em a shot.

[@TheGhman87]

do you let the rub rest for a period of time like other meats?

[@BloodEagleMWO]

Yo guga! Been watching for a long time! Tried out these yesterday/today only to find each bag of ribs was bathing in blood for 24 hours. Threw them out not trusting myself to feed myself and others considering pork is, well, pork. Could you, or someone else, please share with me where i went wrong? Only thing i can think of is that they weren’t completely thawed???? Or was the blood something to expect and everything was actually fine?