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i did sous vide ribs last night for 12 hours on 165 and wasn't very impressed at the texture. this was a recipe i found on youtube and just decided to try. they were good but still not doing that again. next time i'm doing 8 hours and broiling both sides, seems like that's the best way.

I do mine for about 18 hours, I used to do them for 24 hours, while still delicious they would pretty much just fall apart.

lol the plug for salt "organic salt" please ;D

Use your favorite rub, then cool smoke for 3 hours at 180 to 200 degrees. Seal in bag and sous vide @ 150 for 24 hours. Pop into ice bath immediately to stop cooking process and cool completely. You can refrigerate for up to 2 o three days before using or use immediately. Fire up the grill to max temp. Throw them on and sauce them with your favorite Bbq sauce both sides. Flip and Re sauce. Leave on for 4 to 5 min each side until heated through and sauce is set. Enjoy

Where did you go

The channel sous vide everything did a comparison of 24 vs 48 hours on ribs at 140F. Then finish them off in smoker.

Do you feel that 165 is too high of a temp for the ribs? The ribs cook to 165 and then you put them on more heat on the grill. Would it make more sense to cook to say 130 first?

Rub then SMOKE for 3hrs. 150/17 then sauce up and broiler finish. Been doing this for years. We do spares but same for backs.

if you fold the top edge of the vac bag down two inches and then hold the bag as you would hold a pipping bag... the edge will stay clean for a good strong seal

I thought the meat had to be totally under the water..

the easiest way to NOT get food on the edges is to curl the edges back so that the food never touches it.

I did my ribs for 14hrs @147 F and they were perfect.

At what temp did you grill em at the end?

Should have done a 6,8 & 12hour test I finish them by deep frying in peanut oil.

smoked 2 hours green mountain. 24 hours sous vide. was too much. so went to 24 no smoke just smoked after. tasted just as good.

Try folding back your bag a few inches, I do this and it prevents dirtying up your sealing area.

How about using pork butts in the same manner . ( brining ) ?

You should come back and make more videos for us doing sous vide and smoking meat. Please think about it.

Just don’t fish the Columbia River. A little too much radiation.

Why trim fat before curing? I’ve watched many videos on this and this is the first recommendation to do this

Pickling spices? Bay leaf, coriander seed, mustard seed, anything else?

I knew 7 & 8 hr was bussin when it took you some time to talk and you gave the look to the side😂

I don't think you can overcook ribs. Someone did it for 48 hours @ 150 and they were not ruined.

I've smoked my BBRs for about 2 hours prior to Sous Vide at 165 for an additional 8 hours. They have a very rich smoked flavor. The key is to smoke them at the lowest temperature possible. Enjoy!

Thank you for this experiment, this is going to cut the guess work out of my memorial day ribs.

Wow! That pizza looked absolutely perfect. The browning on the crust looked perfect! I don't like burnt crust. I also liked your sous vide ribs! I remember, 8hrs at 165!👍👍

I always do 10-12 hours when I can. Makes them melt in your mouth delicious!

Nice video. Those ribs looked delicious! I have a sous vide circulator. I am going to give this a try. Thanks!

Best looking pizza I've seen coming out the uuni

That is a fantastic video man, loved it and you explain it very well! If I wanted to infuse Guiness Beer into the Brine, would I just substitute 3 Guiness Stout's for equal portion of water? Thanks again!

I am curing a brisket in a corning brine and I have a question...I have seen several videos (I am watching yours now) telling me to use a ziplock bag with brine covering the brisket. Instructions say to turn the brisket once per day so all sides get plenty of the curing brine in/on the meat. I am using an e-jen kimchi pot which allows complete immersion of the meat, so do I need to flip the slab of meat over every day? I have not found a ziplock that does not leak so I thought this would be a good substitute. These pots are totally reusable and are cleaned very easily. Seems like a good idea to me. What do you think? Thanks in advance for the help and the video. rb Well, you answered my question about the time to soak, and whether it needs to be turned. Now, where can I get a brining bucket. I like bigger slabs of meat so I don't have to go through the process so often. Corned beef and cabbage is addicting. (No way to smoke for pastrami)

Thanks I've been looking for a good coney sauce recipe.

U need more subs. Good job. Looked really good