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

  1. EustaZZ says:

    ben looks like he could be donut operators brother

  2. Ahdoyyyyy says:

    The marbling and proportions of that rib roast looks so strange what type of beef is that.

  3. Joy B says:

    “Not everyone has a smoker” *assumes that everyone has the means to sous vide 😂

  4. JS_9798 says:

    "I don't really like Sous Vide anything" Me too brother

  5. sevenmilegoku says:

    ……..sexy

  6. Jonathan Larkby says:

    Where can you go to try sous vide to see if you like it? I am bad at everything, but i think i can manage throwing something in a bag and boiling it for a day.

  7. Waheedah's Recipes says:

    It looking great nice and tender hope taste as good as it looks

  8. Jeff Ward says:

    You guys are the best. Smoked fat was my ex-wife, why did you mention her?

  9. ifkar haqqy says:

    This is madness for sous vide it for 16 hours 😂🤣

  10. James Gaffney says:

    Anyone recommend a decent smoker?

  11. am 1234 says:

    The medium rare color in the smoked rib is because of the smoke reacting with the myoglobin in the meat. It doesn't let the myoglobin turn brown even if it reaches temperatures that would usually cause it to brown. This is also responsible for the red color of the smoke ring that we look for in smoked meats. In your case, you smoked it at a very low temperature which enabled the smoke to penetrate the entire rib before it reached the temp that would usually cause it to turn brown. That's why you don't have a smoke ring in your smoked ribs.

  12. Texas 31 says:

    YYYYYABADABADOOOOO!!!!!

  13. iLandjive CNMI says:

    Shout out to all the minimum wage people who don’t have a smoker.

  14. JKT adventures says:

    I need this in my life. 🤤 I need to find somewhere in Miami to get a whole beef rib plate.

  15. Brett Mog says:

    Just ordered 10 lbs of short rib. Damn you guys!!

  16. Johnny Leal says:

    No sauce? No rubs? Geez kinda disappointed tbh

  17. ertic yusa says:

    Can I do one hour job to get those meat? I'm really want them so bad right now

  18. ICANTBELIEVETHISSHIT says:

    Watch Sous Vide Everything channel and learn how to do it properly.

  19. comedyflu says:

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

  20. Ilham Akbar Aznandy says:

    Cant believe i have been watching this vid for 16 hours

  21. Aaditya Vishwanath says:

    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?

  22. Philip Anthony Barbosa says:

    Bunch of rookies trying to experiment something useful.

  23. David Long says:

    The bias was palpable.
    Also, learn to sous vide.

  24. Doodle says:

    4:50 i know they dont look that good right now-

  25. Preto Gsx says:

    Should have left them as plate short ribs

  26. SpaceCowboy5555 says:

    you guys married to each other?

  27. manatoa1 says:

    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.

  28. Carl-Fredrik Mårtensson says:

    What, 160F in suis vide???

  29. Steep Guide says:

    "Sous vide takes the fun out of cooking"
    With that logic, so does smoking it lol

  30. The Dude says:

    This is the dumbest video I have watched in a while. Smoke vs sous vide? wtf

  31. Some Guy says:

    Just do both. You can do "never fail" brisket using a combo of Sous Vide and smoking.

  32. netdog713 says:

    next time put a bit of liquid smoke in the sous vide bag geniuses

  33. formxshape says:

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

  34. Ian Jefferson says:

    Sous vide is boiling food in a bag. It’s barely cooking.

  35. DB3 says:

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

  36. Ashen Paladin says:

    I question their knowledge of beef when they sous vide at 160.

  37. rj tungol says:

    Sous vide then smoke

  38. Dmac 740 says:

    Why cut it off what a waste thumb down

  39. analogmemories says:

    Loving the Garfield sweater

  40. Drew says:

    Can you guys bring back Nick solares. This stuff is child's play

  41. daviladc says:

    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.

  42. Ian Riker says:

    You should get the sous vide everything

  43. saif Malik says:

    Smoke in oak post wood for 2 hours from raw

  44. Ray S. says:

    For perfection smoke for two hours sovay for 14 hours the best of both worlds!

  45. Steve Timko says:

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

  46. Rene Hernandez says:

    160 is too low should be at least 250 ar 8 hrs. You wasted time and the meat. Amateur

  47. Matthias81 says:

    Okay but what would one do with the three fattier ribs you put aside?

  48. Jeison Galindo says:

    uff que buen video,

  49. alflurin says:

    The sous vide temperature might be a bit too high. Great upload. Many thanks

  50. Conor Maury says:

    Gross car commercial is gross.

  51. pryodiablo says:

    The two of you don't know how to sous vide at all. You gotta learn from the master. Guga.

  52. Jordan Houle says:

    4:18 is my new kitchen theme song!

  53. Eduardo Hernandez says:

    Biff and Bob going hard on those meats

  54. Dave Otuwa says:

    Where did they get the bones from? From the archaeological site! Apparently! Duh!

  55. Vijay Gray says:

    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

  56. Chupacabra2k10 says:

    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

  57. Driving With Jake says:

    Smoke is always amazing, did some burgers with some wood last night omg so amazing.

  58. King Kozmik says:

    Sous vide at a lower temp (125-130) then finish by smoking

  59. Bubba terrrell says:

    I wish I had y’alls job

  60. userbosco says:

    @5:27 Money Shot…

  61. BeeRich33 says:

    Sous vide is a joke. It should die the ugly death it deserves.

  62. J T says:

    "Not everyone has a smoker" – even less have a sous vide machine….

  63. tim trousdale says:

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

  64. Joshua Rankin says:

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

  65. Richard Garron says:

    On the set of the next Saw movie….

  66. Darthplagueis13 says:

    Would you recommend Stegosaur or Triceratops?

  67. Neal Beegle says:

    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

  68. Joe David says:

    I think you need to adjust your sous vide maybe 135 for 8 hours

  69. Graham Bergey says:

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

  70. Stephen Lopez says:

    Is no one going to talk about the bottle opener on the wall!? I want that asap

  71. Marcus Chan says:

    sous vide then smoke

  72. Frode Tuvendal says:

    2:43 Take a knife sharp nice

  73. San Serrif says:

    JUST BANG ALREADY THE SEXUAL TENSION IS KILLING ME

  74. Hachem Weirdo says:

    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

  75. Slythiechick1 says:

    ….I want one o them ribs.

  76. Vinicius Gonzaga says:

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

  77. Vinicius Gonzaga says:

    btw, in this case, smoking does kicks the hell out of sous vide..

  78. Michael Wilson says:

    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°.

  79. 333 999 says:

    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.👍

  80. Noah Zeichner says:

    "Hopefully, im optimistic at some point in my life". Me too brother. Me too.

  81. Allon Guseynov says:

    these guys are so awkward 😀

  82. Exspected says:

    Where did Ben get his sweatshirt from?

  83. Carl Stawicki says:

    0:30 It's like the rack of ribs that tipped over the Flintstone's car.

  84. Howie KoanZeno says:

    That mo is getting out of control lol

  85. Hack Saw says:

    Another vote for using the right temp on sous vide. Also, how about temperature probes?

  86. sappermills says:

    That stache deserves a production credit.

  87. Stephen Callari says:

    Typically i cold smoke for 3 hours tgen sous vide at 185

  88. fialee8 says:

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

  89. Mr MUNYANG says:

    YUM!!!!

  90. zasde35 says:

    Why not first smoking the ribs for lets say 2 hours and than sous vide ?
    Best of both worlds.

  91. Jordan Stewart says:

    Sous vide for ten hrs smoke it for one hr problem solved

  92. Plans for the Creative Commons says:

    Is the bloke on the left actually a time traveller from the 1980's?

  93. Demond Thomas says:

    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

  94. Jason Gates says:

    16 hours is waaaaaaaaay too long to sous vide something like that.

  95. Laci LeBlanc says:

    "Not everyone has a smoker."

    Yes but who the hell besides chefs and serious cooks has a sous vide setup?!!

  96. Joshua 윤호 Han says:

    this is why us Koreans love short rib so much

  97. TheGuyGuy Wilson says:

    What are those grill , drip runoffs called ?

  98. TheGuyGuy Wilson says:

    And do u guys smoke weed lmao just askinggg

  99. Aditya Bhatia says:

    I thought the intro was a second ad lmao

  100. Jackson May says:

    you guys should have a restaurant

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