What’s The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? — Prime Time

What’s The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? — Prime Time


– Are we talking short rib? – No, we’re talking dino rib. – That’s a long rib! – It’s a big rib. Today on Prime Time, we’re smoking ribs. We’re sous-viding ribs. We’re gonna see which one’s better. Prime Time! Dino rib is a whole short rib, so the entire bone, cooked whole. So we’re gonna try it two ways. We’re gonna do smoked. – [Brent] Classic! – And then Brent has
this wild hair up his ass to do one sous vide and grilled. – Not everybody has a smoker. We’re gonna try one sous vide, see whether that long cooking process and then just throwing it on the grill achieves the same effect as a long smoke. – I’m skeptical, ’cause I don’t really
like sous vide anything, but I’m willing to try anything. – Anything? – Anything. I’m an open book. – I think it’s gonna be
a really consistent way to get a really great product. I don’t think it’s gonna be quite as good as the smoked product. Short ribs are short ribs. They’re super flavorful. So if we lose just a little bit of flavor, I’m maybe willing to take that compromise. – The base for short ribs is pretty high. Short ribs are always gonna be good. – We have a whole rib section here. We have the rib steaks. This is an entire prime rib that we would cut into rib eye steaks. This is the whole short rib section. – If you’re gonna be looking to do something like this at home, the easiest way is to find the closest whole-animal butcher shop. Some grocery stores also
get whole animal in. It’s not too hard. It’s pretty much just ask them to not cut it into the
small cross-cut rib. We’re doing the whole long piece. So it’s actually less work for your butcher to
sell you the whole thing rather than cutting it into pieces. They should be pretty
happy to sell it to you. – I think it’s awesome, ’cause
it’s something you can share. – I kind of like dino ribs, just because you never get to see them. It’s a good crowd-pleaser. It’s a cheap, good crowd-pleaser. ‘Cause you’re paying short rib price for something that’s gonna be a dramatic centerpiece
to a grill-out, right? (saw scraping) ♪ Just sawing a bone
on a short rib plate ♪ Satisfying sound alert! (bone cracks) Ah, that’s the stuff! Take a nice, sharp knife… Clean lines, everybody, clean lines. – Clean lines. Cool! – And for this video, screw this guy. That’s another video.
– Throw it in the trash! – Yup. And there you have it. We cut off these three, because they tend to be
a little bit more puny, a little bit fattier more than meaty. ‘Cause you have a couple
of knives next to you, you wanna just cut those four, and then we’ll take these for trim? – [Ben] Ooh, papa bear! – All right, so we’re
just gonna season ’em, just salt and pepper. – And you wanna season all sides, obvi. We’re not doing it today,
but I like to season them about 12 to 24 hours ahead of time. We’ll sous vide two of them at 160. We’ll smoke two of them at 160. Same amount of time, so that way we will have a very good idea of which ones we actually like better. – This is pretty much science. – It’s pretty much like
we just invented science. – You’re welcome, world. – And, it’s– – [Both] Been 16 hours! – Exactly!
– Here we go. Wow.
– Wow. Great 16-hour nap. – I feel so much better! – Whoo!
– Wow. Sleep really makes a difference, you know? – Yeah, you look great. – Thanks. – All right, let’s pull this. ♪ Sous vide is so terribly uninteresting ♪ ♪ It really takes the fun out of cooking ♪ – There we are, our lightly-boiled meat. There’s nothing more satisfying. – [Ben] Rendered off a
decent amount of fat. – [Brent] Decent amount of fat, yeah. I mean, definitely feels still steak-y. I don’t think it’s super tender. – [Ben] Push ’em back, yeah. – [Brent] Yeah. – So far, I’d say 16 hours at 160 really worked out for
getting the texture we want. – [Brent] Let this cool, relax,
fire the grill, grill it. – [Ben] We’ll be there. – [Brent] Okay. – [Both] Cool. – We just need to get a good sear. Our flame’s pretty high. Get a little bit of flavor,
hopefully, from the grill, and that ought to be that. So you can see, we’re already
getting it pretty dark. What do you think, B? – I think this looks awesome! Very cool that it’s
pulling back from the bone. Still has a nice steak-y texture here. I am hopefully optimistic
about our experiment here. – Wait, you hope to be
optimistic at some point, or you’re hopeful
– No, I said I’m hopefully optimistic.
– and optimistic? – Like, hopefully, I’m optimistic
at some point in my life. – I think they look really, really good. Take some, take the
ones out of the smoker? – Yeah, let’s do it. – All right. Oh, papa bear! (whistles) – This looks awesome. I mean, it’s definitely not
pulling back as much as this is, but I feel like the texture
is gonna be pretty great. – Let’s start sous vide. – Let’s do it! – [Ben] Woo-hoo! – [Brent] It looks great! – [Ben] Yeah, I like where
the fat-to-meat ratio is on this guy. – [Brent] I mean, look at that. It maintained its fat. That’s good. Looks awesome. It looks like a perfectly-cooked deckle. – [Ben] You used to call me
your perfectly-cooked deckle. Well, not anymore. What? That’s looking promising. Got good color.
– Oh man. – [Ben] That fat hasn’t
rendered out through the muscle. – Fat is fully rendered, but still intact. That is beautiful! I mean, this looks great! See how it tastes?
– Yeah. – Cool. I’m not mad! – It’s a little bit closer
to braised than steak than I was hoping for, but the fat breaks down
really, really nice. I feel like I already know
the flavor on the smoked is gonna be better and
more full and beefy, like the way I would expect it to be. It does feel kinda light. – I’d say the shining aspect
of this is the texture. It’s very tender, but does
leave something lacking, as far as the smokiness. – It’s like something to be desired. – Yeah. – [Ben] You can just tell from pinching it that it just kinda, it spreads, but then it kinda pulls
itself back together. – Let’s try the smoked one. – All right. I’m gonna stick with the larger
outer muscle on that too. – [Brent] Great. – Whoa!
– Oh! – [Ben] Okay! A little bit more rendered out. – Oh man, even just
licking your fingertips after touching it has a ton of smoke! – [Ben] You can hear there’s
a little bit more texture. – Also, really impressive
how this still kept almost a medium-rare hue to it, where the sous vide kinda
greyed out a little bit. This is really beautiful
and still super tender. It looks like a medium rare steak. – From a short rib, that’s the stuff. – Buy a smoker. This is phenomenal. – I always kind of felt, it’s like, well, the smoked fat game, you
can’t really mess with, smoked fat is just amazing, but I really thought the texture
on the sous vide was like, well, it’s not gonna beat
the flavor of the smoked, but maybe it can beat, it’ll
probably beat the texture. But I like the texture on this better too. – There is more texture to it, there’s more chew to
it, which I really like. – I like that too. – I gotta say, this is good. – That’s good. – The sous vide was good. If we had to cook a hundred of them, I’d probably say, “Let’s do this.” Just so they all come out– – Exactly the same.
– Exactly the same, super, super even. But small scale, with
a little bit more time, you really can’t beat smokin’ it, all the way, all the way through. – The hits are the hits for a reason.

100 thoughts on “What’s The Best Way to Cook Dino Ribs (Smoke vs. Sous Vide)? — Prime Time”

  1. Try to sous viding it for about half the time and then smoking it for a little more than half the time to finish

  2. What if y'all added liquid smoke to the sous vide? Wouldnt that compensate for the lack of smoke? Also to prevent greying could you have cooked the rib for less time in the sous vide?

  3. Smoked ones would be cooler from evaporation of juices. The smoker also wouldn't get them up to temp nearly as quickly as SV. So effectively lower temp, and shorter time. I'd still probably prefer ideally smoked ones, compared to ideal sous vide ones, but this wasn't quite apples to apples.

  4. Sous vide = covering it plastic and heating it so that all the toxic crap in plastic can seep into the meat… hmmm…. yummy….

  5. Most places selling this, french the bone, so you’re paying for the handle, brilliant!
    Proves there is more than one born a minute!

  6. 160° is madness!
    140° for 72 hours then chill. To serve, bring to room temp and then finish on the grill or in a pan to create a crust. It may take 4 days, but it's amazing.

  7. How long did they actually smoke it? I watched it twice and if they said I couldn't tell. And at what temperature?

  8. Like your received and videos, thank you very much.
    I really request a real good traditional Bratwurst receipe from your butcher shop which you do if possible. Really appreciate

  9. you cannot compare sous vide and smoke by using the same time, sous vide definitely doesn't take as long as smoking since heat transfer through water is better than air, you killed the sous vide by overcooking it

  10. "Not everyone has a smoker.", But everyone has an industrial size vacuum sealer to sous vide giant ribs?

  11. On average how much should the dino/short rib cost if the butcher has less work to do & What do I ask for?

  12. this is the second video ive seen them do where they improperly use sous vide, then proclaim the other version is better… FWIW I think the smoked version here would have won either way, but they really need to learn how to use the instrument if they keep making these method comparisons

  13. Thumbs down for the Corolla ad, I pay for YouTube premium so I can get away from ads without needing an adblocker

  14. what if..and hear me out on this one, you sous-vide it for half the time and the other half you smoke it…i think i got something going on with this idea

  15. Sorry If im kinda distracted, but I think they haven't specified how long the ribs were smoked.. maybe 6~8 hours?

  16. No wonder the sous vide ribs were grey, they were cooked at too high a heat. The convection of heat into the meat in a water bath isn't the same as the convection in a smoker. Liquid vs. air temps don't directly correlate. One of the bedrock principles of sous vide is cooking at the desired temperature of doneness. I wouldn't sous vide beef ribs any higher than 140°.

  17. Not doing a great piece of meat like this in a smoker is a crime. Save the sous vide for lesser cuts. They are right. NOTHING tastes as good as fat off a smoked piece of rib eye/prime rib. NOTHING.👍

  18. Seriously, sous vie vs smoker… yeah, that's boiling vs smoking ribs… I wonder which one's going to taste better. NOT.

  19. You guys should try smoked then souved then finish on the grill see if you can. Get the smoked flavor from the smoker cut the time with the sou and finish with the grill for a reverse sear

  20. Salting your meats and sous viding it for long times gives it a slight curing effect. sous vide without salt for the best result.

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