Go to the Article: Amazing Ribs With Meathead, Part II: Exploring Indoor Barbecue
Last video with Meathead? Say it ain't so! This has been such a fun series. I would love to see you guys continue to bring in chefs who are experts in their fields to do collaborations.
Love the series! Excellent work
Where's the recipe? The big link just opens this page again. The other link is broken.
Awesome... I love ribs and really began my cooking passion through grilling and bbq (my first purchase for my first apartment was a big chunk of scholarship money on a the biggest stainles steel Weber I could get and a WSM).
Any thoughts on leaving the belly attached to the ribs?
Are you going to make another video for combining the two indoor approaches? Curious to see results on that!
I agree fully Zach. I lost my shit when I saw them all together.
Also @Grant Lee Crilly, what meathead mentioned regarding the sous vide bag with liquid smoke...give it a shot. I've been doing that with tri tips for a while it's pretty mellow and enjoyable. And it really permeates the bag...good kitchen deodorant. I'm not nearly on your level so I'm sure you can crank out superior results but so far I'm liking what it brings to the table. I also will rub it lightly and broil just to get a little crust.
Keep up the awesome work and thanks again.
Love this--but what about spare ribs, as opposed to baby backs? How would you adjust cooking times and temperature in sous vide for spare ribs?
Thanks for this guide, think the spicy Dry Rub, make the difference, glaze ,texture, flavor and tender, crunchy and juicy.. In this two technics
I get so excited when I see the links for some of the stuff on chefsteps, then I get bummed out to see that it's yet another video.
Always love new techniques! Keep 'em coming!
https://www.facebook.com/pages/Left-Hand-Smoke/116187658462391?ref=hl
The honest interaction and dialogue including both positive feedback and room for improvement lend an integrity to these video sorely lacking on other sites. Far too often, videos are self congratulatory foodgasm filled marketing tools. This was brilliant and remarkable.
some of us don't have the time to watch all these videos.
Printed recipes would be helpful.
Brilliant work guys, whilst we don't know your amazing rib guys I am impressed enough to go look them up. Normally I use tin foil as sous vide takes a long time and hasn't yet made a better product but as was stated I use a digital thermometer in my foil to ensure that it doesn't overcook. Would be very interested to see what amount of liquid smoke you use - and what medium you use it in. I have tried Liquid smoke drops in a bag with oil but found the result wasn't uniform. I think perhaps a better way which is my next try is to brine them with liquid smoke in the brine then I try either sous vide or foil. But I suspect brining them will give me a more succulent product and more even smoke through it. The problem will be getting the ratio of liquid smoke to brine right.
Any thoughts?
I love these longer videos, keep them coming!
You will bring Meathead back, and do a Part three where you take his advice and try to marry the two techniques? I'm going to try combine the Sous-vide with finishing them in my stovetop smoker. Going to also try to squeeze a small ramekin of liquid into the smoker to add some steam during the process.
Great videos guys!! talk about inspiring other cooks??? Already ordered liquid smoke and the other ingredients! Keep up the good work! ,Chefsteps it's an amazing project:))
What's the technique on the Toasted or Burnt spring onions? Do I actually burn them or just let them toast till dark brown?
What's next ... Salmon in the South????
If you watched the video you would find that they were not covering a specific recipe this time As far as I know when they cover a recipe they have it in writing too. The confusion is probably that these posts are treated as recipes, so links say "See the Recipe", when it really just takes you to the linked blog post, which in most cases is a recipe, but in this case and in some others is just a simple blog post.
I loved the videos. I was ready to start cooking some ribs but unfortunately the recipe is not ready yet. In the meantime, the 2 recipes for indoor ribs are here:
http://amazingribs.com/recipes/porknography/smoky_sauna_indoor_ribs.html
http://www.chefsteps.com/activities/apartment-ribs
This is basically the recipe used by Ben in the video. The dry rub is a little different: The apartment rib recipe uses charred onion and garlic, whereas the new version just uses charred scallion. They are also adding pink salts to get a 'smoke ring', but that's a purely aesthetic consideration - it contributes nothing to flavor or texture, it is merely a chemical reaction. But as far as I can tell, those are the only differences.
I appreciate your videos!
Yes. They are long. But learning takes time and these are the best teachers. Better than watching TV! And there are links to the recipes. Harumph!
I'd like to see that too! I think they need to start with our rub and their sous vide, follwed by dry heat.
Not sure about sous vide, but I once had awesome ribs in a little joint in South Carolina where they left the skin AND the belly on spare ribs. They thoroughly wetted the skin and then heavily salted it. The result was like cracklins on top of bacon on top of ribs. Oh and they also used a mustard sauce!
Looks like Ryan's was a little closer to the real deal. I was wondering why when I clicked "see the recipe" it didn't actually show a recipe, turns out you guys are taking their feedback and refining your technique to get the best of both worlds. I can't wait to see what your return to the drawing board produces.
Oh one more thing, it seems like the rub meathead used was a little different than what they have on their site. Sounds like there is curry powder in there (and maybe ginger?). Any ideas on quantities used?
Couldn't you use beet root juice instead of the pink salt to get a "smoke ring" especially if you are souse vide-ing it?
Meat Warlock.
Your bark came out a bit like mine, not ALL the way done in a few places and when I flipped the ribs over to slice some of the bark comes off on the cutting board. I was a little discouraged because I do your recipe a lot, but now I see it even happens to the pros. It's still delicious no matter what and I get rave reviews from everyone.
So, donde esta part tres? Very much looking forward to your final voltron recipe...
woah, I need me some of that! One of my favorite cuts is "country style" ribs, which when done correctly (often is not) has a big chunk of belly on the end. But no skin. Skin-on would be AMAZING.
Sooooo, today, 7/14/2015, I have updated our recipe based on what we learned in Seattle and slipped in some ideas for how to make the worlds collide and combine both techniques for indoor ribs from, AmazingRibs.com and ChefSteps. Let's call it ARCS! Here it is http://amazingribs.com/recipes/porknography/smoky_sauna_indoor_ribs.html
Hi, thank you but it was one day to late. I made your recipe yesterday afternoon which I had printed on the 13th so I made the old one thinking I was making the one on this video. I came back on this website to watch the video to find out why the result was different. Great ribs though.
In your updated recipe, why are you cooking the ribs 2 hours in foil and 2 hours no-foil? In the video it seems that you did 2h30mn + 2h30mn.
Is the Memphis dust the same as the one than your partner was using in the video? Because you mentioned using curry but it is not listed as an ingredient in the Memphis dust recipe. Also what is the cola taste Grant mentioned? I would love to get the recipe for that other dust your guys used in the video.
Last on your website the revised date listed is 7/14/2015 while it should be 8/14/2015.
Thank you for sharing your expertise!
am I blind? I keep clicking on see the recipe. I want get cracking on my ribs people;-)
hey ChefSteps:
I was wondering if there had been any progress on the ribs. I am making ribs right now (my water bath is currently heating up) and I've used elements from the information here, and the apartment ribs, but while waiting, I watched this video to the end again, and you guys all agreed there was still work to be done on this. So, has there been any progress? Love your stuff
I have tried this recipe twice now and it has been absolutely awesome. The second time I had friends over and one of them was collecting the bones that still had meat on them.
Please Guys, find out the secret way of making MONTREAL SMOKED MEAT...nothing like it!
Diane
I've been a member of the AmazingRibs fan club for a few years now and I'm only a newbie with ChefSteps. But, I'm glad to see my two favorite cooking sites working on putting out some great 'cue. Even though I have several outdoor smokers, I have to try 'cue on my Sous Vide Supreme, while I'm waiting for my Joule to ship. BTW, Meathead's Memphis Dust is the absolute best rub for pork.
Is Part III on the horizon? I'm anxious to see the child of both of these methods.
