Tender Medium Rare Beef Ribs! | Chuds BBQ 

I will be making these! – I love my sous-vide. YES! Please try a brisket. – Cheers!

Love it. The only way to eat beef ribs

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.

What type of sous vide bags do you use? Every time I have tried it, the meat comes out tasting like plastic.

This looks freaking awesome and I can’t wait to try it 🔥

Damn, those ribs look amazing!

HSY GO TO GUGA FOODS ON SUV OF A BRISKIT

You should try all those

That looks so good. I hope you do the brisket… before Christmas. Oh yeah!

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?

This MY KIND OF EXPERIMENT

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.

Yes Sir! I'm doing this!

I'm curious how a brisket would turn out

Who would have thunk it? Tender, Juicy, Med rare beef rib, count me in sir. Cannot wait for the next smoked, sous vide item.

Thanks for filling my order perfectly.
Ribs look fantastic.
JT

Cant wait for the med rare brisket video.

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.

Why do I see this process done on a prime rib roast?

I HAVE to try this

I rather have a snake in my boot but you are in Austin.

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'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.

🤤🤤🤤
I need this!!!!!!!!!

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?