Tender Medium Rare Beef Ribs! | Chuds BBQ
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I definitely wanna see a brisket done the same way! Med rare and tender brisket would be wild!!!
I will be making these! – I love my sous-vide. YES! Please try a brisket. – Cheers!
Awesome
Love it. The only way to eat beef ribs
Dude!?
You're REALLY gonna pimp doordash?
I would never knock you
But cmon dude
You way fucking better than that!!!
This doesn't have to take 3 days. I make medium rare brisket and beef ribs all the time. It's fantastic and comes out phenomenally tender and very smokey because the vacuum seal intensifies the smoke flavor. Do not let the meat surpass 135 degrees when smoking. Then sous vide it at 135 for 36 hours. You can go longer but I find it doesn't make much of a difference. At 24 hours they're still tough.
Ok you have to do this with a brisket now!!!!
What type of sous vide bags do you use? Every time I have tried it, the meat comes out tasting like plastic.
Anyone tried this with a prime rib before?
This looks freaking awesome and I can’t wait to try it 🔥
Someday I have a feeling we are going to see some BBQ snake!
Damn, those ribs look amazing!
I think this would be a great way to do chuck roast.
HSY GO TO GUGA FOODS ON SUV OF A BRISKIT
Wow, wonder if you could do the same for a brisket?
You should try all those
Hopefully Santa brings me a sous vide machine lol I will definitely make this
That looks so good. I hope you do the brisket… before Christmas. Oh yeah!
I did a 24 and 48 hour cook…I should try 72 hours.
Bradley why do you always use FOGO charcoal, do they sponsor your U-tube channel, or just prefer FOGO, instead of other charcoal brands like Jealous devil or B&B? And why?
*walks in with smoked rack of beed ribs
"Oh, nice! Dinner almost ready?"
"Oh, in about..three days."
This MY KIND OF EXPERIMENT
Dangit boy 😊
One thing you should try: give it a quick sear on a wood or charcoal fire after the sous vide. It will crisp it up and add a delicious additional flavour.
Smoked ribs?? Delicious! Keep it up man 🙂
Yes Sir! I'm doing this!
How about doing this with a prime rib roast?
I'm curious how a brisket would turn out
Your friend Guga has cooked brisket medium rare before with Sous Vide, you should try it with your own Chud twist on it. Now barbacoa sounds real interesting
Who would have thunk it? Tender, Juicy, Med rare beef rib, count me in sir. Cannot wait for the next smoked, sous vide item.
I've smoked our briskets and then sous vide them at 135 for anywhere between 36-72 hours. They've turned out really well each time. It's also a good way to smoke, freeze, then reheat in the sous vide before eating. Never over cooked.
Thanks for filling my order perfectly.
Ribs look fantastic.
JT
Damn the snake in my butt got me good
Cant wait for the med rare brisket video.
Gr8 st8k rib boss -Str8
joshua weismann – that guy blows. he acts as if he's related to gordon ramsay or something, so full of himself. no idea why people follow that dude, this channel is much more original and authentic.
do that with a standing rib roast for the holidays please
Why do I see this process done on a prime rib roast?
Okay Bradley, I have a question here. If oil is hydrophobic, and spg draws water out of the meat and penetrates for flavor, wouldn't it make more sense to season the meat THEN spray with oil? Or is there a difference? Seems a great video coming to do a CHUD TEST. OOOOOHHHH A NEW PLAYLIST ON THE CHUD CHANNEL!
I HAVE to try this
Could you hold a properly bbqd brisket in a sous vide instead of an oven? That would eliminate making the whole house smell like gloriously smoked beef.
I rather have a snake in my boot but you are in Austin.
"Pat it dry" Hell yes! Brilliant cook.
Guga did a whole brisket similar to this. Smoked 4 hours. Sous vide for 48. Seared over charcoal. I tried his method and it turned out super tender and smoky.
I see a new channel… Chuds Sous Vide… Coming up!
I've done this many times with chuck roast. I'll season/dry brine over night, then smoke for an hour or 2 @225, my pellet smoker won't go any lower than that. Then sous vide 2 days @ 134F. Last step is to sear like a steak, I have a searing station on my BBQ that gets up to 1,800F and only takes a couple minutes usually flipping every 20 seconds. I look forward to this as much as I do prime rib eye. I feel like the chuck has more flavor than the rib eye but not quite as tender, but very close. It's definitely worth the wait. I think I'll try it on some beef back ribs like you did here, I think they taste just as good as the Dino/plate ribs but much less expensive. If going a full 3 days probably don't need 140F, the 134F I use with chuck should do the trick. I hope this catches on because it does have some unbelievable flavor.
Three days, I’m out……
🤤🤤🤤
I need this!!!!!!!!!
Smoked brisket for 3 hours, low and slow for some smoke flavor.. sous vide for 51hrs at 143°. At the same time, I did some pork butts and those went to 160°. 5 butts, 3 briskets… 80 people and sides. Some of the best brisket ever, won't cook it any other way!
Used a big cooler, cut a hole in the lid to help hold the heat, and control moisture loss.. still smells like smoke.
I'm going to try pastrami next. I'm really curious if i can do a corned beef with the cabbage and potatoes in the bag and not destroy the veggies.
Wrapping the potatoes in foil when using a pressure cooker will prevent them from being destroyed if you make a pot roast that way… i wonder if that could work
Can you do a trimmed vs untrimmed brisket blind taste test see if the trim actually matters as much as we all think it does?