The Sous-vide method is almost magical the way it can cook all kinds of foods perfectly without much loss of weight for excellent juiciness and doneness. You just need the proper temp and time. You can use just about anything that can hold water to sous vide. I've cooked Sous vide in my Instant Pot with and without the circulator with excellent results. Monitoring the proper temperature is key, of course. Sous Vide Everything channel has used all kinds of weird ways to sous vide, like in a dishwasher and in Zipper freezer bags so you can try sous vide even without the expensive equipment and get some really great results. I suggest that people watch a few different videos just to see how they did their ribs, which temp, and how long. Then how it was finished, either on the grill, in a smoker, or just using a hand torch. Also, the way they seasoned the ribs either before or after might be helpful too. I say experiment -- with everything and the enjoyment will be much better!
@MarkWoodChannel5 жыл бұрын
Nice video, simple. I do 139 F for 36 hours then drop them in an ice bath and put them in the fridge till I'm ready to finish them. Then I smoke them at 170 - 180 F for about 3 hours to finish.
@TexasStyleCuisine5 жыл бұрын
great looking ribs. sous vide does such a great job
@StokedOnSmoke5 жыл бұрын
Thanks man, I appreciate it!
@SmokyRibsBBQ5 жыл бұрын
Great seeing you post a video Steve! I think I'm about ready to incorporate a little sous vide into some videos myself. Looking forward to seeing what you got coming brother!
@StokedOnSmoke5 жыл бұрын
There's gonna be haters...no doubt...but I don't even care at this point. It's SO MUCH FUN! I can't wait to see what you come up bro! Hope you and the fam are doing well and off to a great 2019!!!!
@KevinWindsor19715 жыл бұрын
I've always put a strip of parchment paper along the ends of the bones to keep them from poking through the bag, but then again I use a chamber vac machine with 3 mil poly bags.
@justaddmusclecom5 жыл бұрын
I love my Sous Vide, one of the best investments you can make for your kitchen. The ribs came out amazing.
@StokedOnSmoke5 жыл бұрын
Yeah I've been kicking myself I waited this long (years) to get one. I'm instantly hooked....and adding in a grill or smoker outside for the finish satisfies the BBQ guy in me :)
@1984BBQ5 жыл бұрын
I got a sous vide machine for Christmas and a stock pot for know myself . Those ribs looked good and tender that's for sure . I'm excited to try this out
@StokedOnSmoke5 жыл бұрын
Let me know how it turns out. Have fun!
@DelmarvaBackyard5 жыл бұрын
Awesome video Steve. Look into getting "dam" bags. They have a piece of fabric at the top, just below where you seal. They're designed to keep any liquids from being pulled out when applying vacuum.
@metaspherz3 жыл бұрын
I'll look into 'dam' bags. I use the Food Saver unit with a liquid feature that practically eliminates the problems associated with bad seals. On occasion when I've used too much milk and butter with my potatoes I can double bag and if there is a bad seal with the original bag I make a small hole in the original bag so that it can suck out the air from that bag too with a minimum of moisture to avoid a floating bag. I've had more successes than failures so it works for me. Also, I have used paper towels to catch the liquid and then seal again to contain the paper towel and avoid it getting into the food. Then cut off the part with the paper towel in it.
@georgecutting39525 жыл бұрын
You can fix that problem with the smoke flavor by smoking them first then putting them and your water bath to cook them then when they're done you throw him back on the grill. Crisp up a little and throw sauce on them
@StokedOnSmoke5 жыл бұрын
Thx George. Another guy on here recommended smoking it first as well. I'm going to try that next time. Thanks for the suggestion.
@progers50195 жыл бұрын
Never have eaten or used the sous vide, so I can't pass judgement on if I like it or not. However, you sure did make it look great. I'll prolly get round to it eventually like all the other toys. lol Thanks-Phil
@StokedOnSmoke5 жыл бұрын
It's definitely a fun way to cook. I wish I had gotten into it years earlier.
@SmokedReb5 жыл бұрын
Happy new year, Steve! These ribs looks great. Can't wait for more awesome sous vide videos!
@StokedOnSmoke5 жыл бұрын
Thanks bro, Happy New Year to you too! Next up is a sous vide brisket video. Video will post later this week :)
@ryanbramich69515 жыл бұрын
Steve- to get more smoke with sous vide, you can also do an ice bath and refrigerate overnight after the water bath and then put on the smoker until it gets back to original SV temp. Have you tried that technique yet or do you plan to in a future video?
@StokedOnSmoke5 жыл бұрын
I just tried that technique with a brisket this past weekend (video will post next week)....except I didn't do an ice bath b/c it was pouring down rain for the entire day so I just put the brisket in the fridge then smoked it the next day when it stopped raining. I wasn't as happy with the brisket as I was with these ribs...but I'm still learning how to nail down a brisket sous vide cook. When I post that video, let me your thoughts.
@ryanbramich69515 жыл бұрын
StokedOnSmoke will do! I think I will try brisket at 155 for 48 hours next time. I have done the 155/36 and it wasn’t as tender and I’ve heard 48 may be more optimal. I also have the joule and they just posted another recipe at 185 for 24 hours which I also have never tried...
@MrMdhaas5 жыл бұрын
Smoke for 2 hours BEFORE sous vid bro, youll keep a lot of the smoke flavor, then quick blow torch sear at the end
@StokedOnSmoke5 жыл бұрын
That's an interesting approach. Thanks for sharing. I don't have a blow torch but I see a lot of people doing that on the finish. Maybe I'll pick up a torch now that I'm getting into sous vide. Thanks man-
@MrMdhaas5 жыл бұрын
@@StokedOnSmoke blow torch optional, its what a lot of guys who arent good with the grill might do, but bottomline, smoke before the sous vide, for an hour or two, just for the purpose of getting smoke to penetrate the meat, then do your sous vide 24 hr cook. Lastly sear anyway you want, over charcoal , cast iron, or the blow torch work well. You will find that your experience on the grill and smoker will compliment sous vide. Maybe even in ways the sous vide experts dont know. Cheers
@RichsRiverSmokersWestVirginia5 жыл бұрын
Hey Steve these ribs are awesome I’ve got to get me a soui vid thing! Great video brother hope all is well!?
@StokedOnSmoke5 жыл бұрын
thanks man!
@ManCaveMeals5 жыл бұрын
Excellent video... Sous vide is something I have had a hard time getting used to. I might try this technique with some baby back ribs. I have been looking for a couple alternative ideas for cooking ribs and this seems like a good one. If you get a chance, try boneless skinless chicken breasts at 140f for about 3 hours. It makes the juciest and most flavorful chicken breasts I have had.
@StokedOnSmoke5 жыл бұрын
I can honestly tell you bro the texture/tenderness/taste of these ribs were on point. I'm going to do a brisket flat next for a video. And YES...I did some chicken breast sous video and now Jenn and the girls don't want me to make chicken any other way....LOL.
@ManCaveMeals5 жыл бұрын
@@StokedOnSmoke Awesome... I may do a sous vide baby back rib video next week...
@StokedOnSmoke5 жыл бұрын
@@ManCaveMeals Do it!!!
@KevinWindsor19715 жыл бұрын
When you do a brisket flat, 140f for 1-2 days is a good starting point. I do them at 132f for 3 days and they come out great. Some people will say collagen won't break down at that low of a temperature, but it will given enough time.
@StokedOnSmoke5 жыл бұрын
@@KevinWindsor1971 Thanks for the info. I have a friend that recently did one for 35'ish hours and she said it was the most tender brisket she'd ever had.
@solman935 жыл бұрын
Steve, I'm curious, what made you go with a 150 degree temp? Was it recommended by Chef Steps?
@StokedOnSmoke5 жыл бұрын
Yes...as I am new to sous vide and learning a lot right now...I'm heavily relying on the ChefSteps app as well as reading up on things online. The app suggested anywhere from 144 (firm) to 167 (fall off the bone)...so I went with 150. They were amazing...but I think next time I'm going to try 160. I think they'll be even better.
@bcjonesy775 жыл бұрын
Steve, to add on to that question, why 24 hours. I just got the Joule as well and have been looking through all the recipes on the app to get ideas, and thought their time for the ribs was 6 hrs. Just curious if you can just cook things longer than recommend and how it turns out. Tks!
@xdaniedx5 жыл бұрын
Check out Sous Vide Everything here on KZfaq... He has amazing tips and awesome cooks with the sous vide! I can't wait to get one! Awesome video Steve!!!
@StokedOnSmoke5 жыл бұрын
Sous Vide Everything is one of my fav channels! I've definitely been inspired by his channel and have been spending a lot of time studying his techniques. Thanks for the support bro!