I COOKED the most DELICIOUS RIBS of my LIFE!
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- Опубліковано 25 бер 2020
- 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/pages/buywave
Joule Sous Vide Circulator: amzn.to/2Ii6SFy
Anova Precision: amzn.to/2PM1izx
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Large Clips: amzn.to/2nsunQP
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Grate Inside Container: amzn.to/2pKCxIS (mine is 10x15)
Rack System Lifter: amzn.to/2tMRNDE
Affordable Rack System: amzn.to/326c5Ih
Stainless Rack System: amzn.to/2qu0eAK (Choose the right size for you)
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* Ribs by Grand Western Steaks
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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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#Ribs #BabyBackRibs #SousVide - Розваги
Can we appreciate how much effort goes into the description, thank you Guga!
CurryJuice it’s mostly all copy and paste everytime except from the ingredients list
@@avey3422 still... most youtubers wouldn't even copy and paste for their audience. guga is the man!
@@avey3422 he still had to make it in the first place
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
@@avey3422 He still updates the equipment he uses in each video as well, along with amazon links for everything.
"i know they dont look that good right now"
*wiping away my drool*
o-oh yeah of course
Heavymetalization haha !
Hahahahhaha
Hahahahaha
Salivating while my dogs salivate:
"Urm-EH HEM of course right ..they look awful..... >.>"
😂😂😂😂😂😂😂
I recently had some Iberico baby back ribs and they were absolutely amazing! Best ribs of my life.
Yo!
Guga: my family attacked the corn.
Video shows only Guga's hand taking all the corn.
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
"my family" xd
@@UA-camrrrrrrrrrrrrrrrrrrrrr ahhahaha
@@UA-camrrrrrrrrrrrrrrrrrrrrr 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.
stay safe guga and family, the SVE and Guga foods community is with you!❤️❤️❤️🥩
Well, 6 feet away but sure
Propaganda
*Angel sees green stuff*
Angel: Aight imma head out
I can hear this quote in his voice
Everyone:”are you sure we should do this?”
Everyone else:”......?”
Guga:” JUST DEW EHH”
Guga Nike sponsorship when
@Nho Tran Finally!!! Someone who knows!! 😂😂😂😂 Lets dew et.
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....
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
Guga, thank you so much for the great videos! I have found a lot of happiness watching your content over the past few weeks. Also, I will definitely will be making these ribs soon! Thanks again!
Sounds like a good "lockdown" dinner! Think I'm gonna do this Friday! Thanks as always Guga!
09:28 - 09:42
Close your eyes and listen.
They’ll me why I thought the exact same thing
Lmao!
No homo
Haha
No thank's i'm not gay
Great video! I love that Guga and his team are still producing these videos weekly on SVE and Gugafoods, even when the worlds in turmoil with this Covid19 pandemic, this guy still brings a smile to everyone’s face, and a little bit of joy to people’s lives. 🤙🏼 legend!
Cheers from the UK, Guga! Thanks for the brilliant show and stay safe
Daddy when is lunch?
Guga: In 15 hours.
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.
Keep these coming bro, we’re stuck at home, and need your videos for entertainment and levity.
Just the degree of doneness I like with my ribs. Fantastic side dishes.
Amazing and your enthusiasm is contagious!
I love the cast iron cornbread recipe you included, Guga. I'm gonna try it this weekend!
To smoke after or To smoke before? Guga: Screw it let’s do both
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? ***
Hi Guga great recipe. Love from South Africa
7:00 Guga: I know they don't look good now.
Me: They look, great bro.
Love your content Guga
Take a drink everytime Guga says, "I started off with some bacon..."
Freshly grown Black pepper
Love watching your videos can’t wait to try this on my own
Love your videos, I'm new to your channel but love it!!!
nobody:
auto translate: welcome to *stupid* everything guys
I got "welcome back to Sevilla guys"
Got sevilla
lul
I've Always Wondered...
Can you Sous Vide Pizza?🍕
@@darkmephilez I've sous vide my tennis shoes; they were just OK. But once I put that sauce on it; yum.
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.
Absolutely amazing, looks soo delicious!
Cooked this yesterday, great recipe.. I also had trouble with people eating all the corn before the ribs were done
Definitely going to try this. A suggestion for the cornbread use honey not sugar, sub the regular milk for buttermilk & to grease the cast iron over heat w/bacon grease to just the point of smoking. Makes for the best crust 😋
What I love more than your brilliant recipes Guga is your reaction to delicious food. You taste food by your sole instead of your taste buds
Well he does taste food with his taste buds, your soul is your personality not your taste buds?
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.
That is one helluva menu, my friend! Love the way smoking and sous vide play together with ribs.
another one in the bucket list!!! maumau you looked natural cool and i enjoyed watching you . 100% respect brothers.
Wow Guga that looked AMAZING so good I sure do hope TASTE o VISION is coming soon to household near me
I'm trying this rib recipe with the sides.
Link the video bro.
I've done it, you won't regret it.
How did it turn out ray mack??
Great, now I need to go smoke some ribs... Thanks Guga!
Yo Guga your editing skills just got way better good job man
Made this Sunday, one word, AWESOME!
Thank you, Guga! Stay well.
Watching this while I'm eating my instant noodles. :(
Kenji Maxilom me too hahaha
I was eating mashed potatoes and mince meat with sauce
I am eating my home made smoked brisket tacos lol!
Im just sucking the air near my screen
same here
Oh my that looks so delicious...you always make me hungry guga
GUGA
You have the Best CookChanel i have ever found on UA-cam omg i Love your Videos so much
This is phenomenal! I cooked it and MAN! Thank you Guga!
Is he using cherry vinegar or sherry vinegar
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.
Hi mate from Australia, Luv your work..You are a Legend!!!
Thanks for the food guys 👍🥩 Looking forward to the channel reaching 1 million subs, well deserved!
Great session!
Gotta try this..
Cheers from Norway
Why do i always end up on your channel when im hungry ... too good man! mouth watering to watch haha.
Gugas rub makes me a champion cook at home! Thanks Guga!
Amazing! Going to try this!
Love that chef John reference, you guys are my 2 favorite cooking channels
I can't wait to watch this ♥️
It all looks so good!
made the cream corn substituting with Mexican cheese mix and jalapeno in adobo both from Aldi...great success. Thanks for the inspiration. Mike
Wow, three great looking dishes in one video! I have made similar dishes but these looks so much better than mine. 12 hours in SV seems like a lot, but I will surely try it soon.
Thanks Guga for this video, just watching you guys eat...and myself suffering. ,👍👍👍👍
Not Another Cooking Show brought me here, and I am thrilled. Both channels are bomb!!! Thanks Covid!!
Awesome video as always! Is there an alternative way to get some of the smoke flavors without using a smoker? I don't have one, only have a sous vide device and regular oven.
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!
you lazy as hell
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!!!
I enjoyed the video will definitely try the recipes! I do have a question. Can you used a cast iron with the Hestan Cue burner?
Hola Guga! Excelente receta como siempre. Podrías hacer un vídeo con tu receta de "pão de alho" por favor? GRACIAS!!!
Thank youu! Your video is amazing!
Great job as always Guga. :)
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.
I havent sleep all night but now I wont sleep just to watch this video lol
Greetings from México guga
So the second time in the smoker is what temp for how long? I'm about to make this myself
my mouth just waters when i watch these guys
Love that corn recipe so much I had to go back to watch Chef John's video again
Hello Guga, cannot wait for quarantine to be over so I can try this. Looks fantastic! But with things as they are now cannot buy the ingredients here in SoCal
This glaze is awesome. Made it today for ribs. The amounts he used are enough for way more ribs though.
Thanks for mentioning Chef John from "Food Wishes"....respect!
I love everything about tis...going to make the corn bacon dish tomorrow!! XD
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!!!
9:29 close your eyes
yesn't
copied
Looks so good
Dan you Guga it's 2am and watching this made me hungry
Lol I love the way his voice inflects at the end of each sentence
9:47. Person in the next room thought I was watching something else. 🤣😂🤣😂🤣
This guy guga is really great you always nailed it bro😄👊
Watching this while in lockdown :( damn... looks so good.
Dude, the whole world is on lockdown I think 😅😅😅
@@ndiogouniang83 Not yet.
ndiogou niang most is lol
@@rossxjohnson here in Syria we are lockdown
Let's get this channel to a million subs already!!
9:48 - 9:53 listen with eyes closed 🤣🤣
i though the same
And 9:30
That is amazing!!!!! Supa Guga! :-)
Torturando me viendo estos videos en cuarentena mientras comemos arrocito con sardina. Pero al menos queda sadinita
😂😂 Saludos guga
I have now made the creamed corn 3 times and it is one of my favorite things ever.
"I know they don't look that good right now..."
OBJECTION!
Looks very delicious now I want some and very nice video🤤🤤
Guga I've been a long time fan but your channel tortures me with all this amazing food
They already looked good honestly 🤤
"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
Ass_Burgers_Syndrome you can also use toilet paper instead 😂
@@kaypee1972 lol
It's a flex, like putting gold on a Pizza ;)
kaypee1972 that’s even harder to find😂
Food Is good that was the joke!
@Guga when you are doing cornbread if you want a really nice crust heat up your cast iron before putting in your batter, this is what we do for our corn bread.
Watching this while cracking on cereals
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
I need that to
My boi Guga always having a blast
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 😭
Praise, not blame.
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.
@@HTMLguruLady2
Guga is better than many chefs.
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.
@@HTMLguruLady2
I know.
To prevent the top from cracking and to reduce cook time on your corn bread you to leave the the cast iron in the oven when your preheating. It actually makes the crust more consistent from sides to bottoms.
I am absolutely making this. Thanks
Came for the ribs left with a whole southern thanksgiving