 and today we're going to do a special cook. You guys, if you follow along with me on Facebook, or if you watch any of my other videos, you'll know that I'm a big follower of AmazingRibs.com. I love Meathead who runs the website. You get a lot of information on there, a lot of scientific testing that they do. They're big on sous vide and barbecue also. They're one of the first ones that actually in the barbecue community that actually, you know, accepted it with open arms. They work with Chef Steps, you know, the jewel, but make the jewel. They work with them on some videos and stuff. But what I'm going to do today is kind of put them to the test. They have a lot of different rib recipes on their website. And one of them is actually sous vide ribs, sous vide cu ribs. So what I'm going to do is I'm going to take two of their recipes. They're one for sous vide cu ribs and one that's called maple glazed ribs. I don't know if I'm going to do the maple glaze, but I'm going to use the process that they use for the St. Louis ribs. So strictly on the smoker and then wrapping and all that. And then we're going to taste test them at the end and see which one's better. So the sous vide ribs, I've got a couple of St. Louis racks that I bought a couple of weeks ago on a meat sale. And I actually, when I bought them, I pre-seasoned them both with the run and wild peach rub and then I vacuum sealed them. So they're both going to be the same as far as that goes. So what I'm going to have to do today is the sous vide ribs, they need 24 hours to cook. So I'm going to put those in the water today and then tomorrow we'll finish those off and then we'll throw the the ones we're going to just put on the smoker in tomorrow. So that's what we're going to do. We're going to do sous vide Q ribs versus regular St. Louis style smoker ribs. Both the recipes are from amazing ribs. Then we're going to put them up against each other. We're not going to season them any different because I want them to be strictly seasoned the same, just the different cooking methods checked to see which one's better. I think I'm going to use the run and wilds pork candy, the maple bourbon kind. So they're both going to be seasoned the same way. It's just going to be a different cooking method. So all right guys, I'm going to go ahead and throw these. Let's rack in for 24 hours at 150 in the sous vide bath. I got my waters already up and ready to go. So all I have to do is turn it back on and it'll be cooking for 24 hours. So we're just about done and I'm getting ready to throw these on. Smoke only ribs. We're going to this is going to be the maple St. Louis ribs from the amazing ribs. So I'm getting ready to start the smoker up. These are going to go on for three hours without wrap or anything. I'm going to add one more step that's not in the amazing ribs recipe for the sous vide ribs. But really I'm only going to do it because I found out it's better. I'm going to go ahead and the sous vide ribs. I took them out of the vacuum pack and I'm just going to toss them in the refrigerator just to cool down because I found that cold meat cracks smoke better cold wet meat. So when these are done with their first three hours I'm going to go ahead and take these out of the refrigerator. So fire is almost up the temp and I pulled the ribs we're going to just smoke are going to be pulled out and remember both the racks were seasoned with the run and wild cherry rub before I froze them. So this still still has a little bit of that on it. But I'm going to season them both with this run and wild pork candy maple bourbon which they have two different flavors of pork candy. One is sweet hickory, this one is the maple bourbon kind. So we're going to season both of those both of these racks with the same stuff. So we're just going to put a nice liberal coat on each side. I'm not going to wait to put the seasoning on the other one the sous vide one until you get it out of the fridge and get ready to put it on the smoker. So these are going to go on smoker for about three hours by themselves and then we're going to wrap them. These smoker ribs for amazing ribs and they're looking pretty good they got good color to them and the recipe that I'm going by the maple glazed ribs calls for a little bit of apple juice in the wrap and a little bit more of the seasoning. So that's kind of what I'm going to do. Just going to give it a little bit more rub here. Not a whole lot. And then I've got a little bit of apple juice. I'm going to drizzle it on and let it coat the ribs there. And this is just really to add moisture when it's cooking in the wrap. And since the recipe only calls for the wrap to be 30 minutes, we're going to go ahead and throw the sous vide ribs on. And I did add a little bit more of the rub to it. And I did, I went ahead and I baste of these with a little bit of the apple, the apple juice as well, just so we still have the same taste profile. So this is good apple juice. The wrapped ribs been in for a little over a half hour. I'm going to go ahead and take them out for the recipe. I'm going to end the wrap and then I'm going to put them back on the rib rack and we're going to leave them on for another 30 minutes or so. King's Hawaiian barbecue sauce. And I gave it a little taste of the sauce. It actually is kind of sweet. It's kind of good. Kind of like their Hawaiian rolls. If you like their Hawaiian bread and rolls. It tastes pretty good. So here we go guys. I've got two racks and this is the standard traditional smoked amazing ribs recipe here. And then this is the sous vide cube amazing ribs recipe here. So I'm going to go ahead and cut kind of an end piece off of here. We've got a little flyer belt that kind of tastes. And I'm going to cut the same piece off in the end here. Show you. This is the sous vide one. These are St. Louis ribs. So they're not that fatty or like a... Okay, there you go. They're still hot. Just took them off. So this has got a little bit more of a smoke ring you can tell. This one not much of a smoke ring on this one. This has got a good smoke ring. Which it should because it's been on the smoker most of the time. But give it a little taste. Okay, well that one. It goes right through. I mean very tender. Which I would expect being sous vide. Very juicy still. It's not quite as tender. But it is still tender. They're both really smoky. I don't really see taste of difference in the smoke profile at all. This one is pretty good. So this one you can tell is just a little bit more tender because it is a sous vide one. This one is a little bit more chewy. But it's still pretty tender. I mean they're both really good. I would say neither one of these wins. They're both pretty good. I think they turned out both excellent. So I would just suggest you try. Try one of them. Try both of them. But they both came out pretty good. Now I'm going to go ahead and chop these up and we're going to have dinner with them. Thanks again guys for joining. Please go ahead and like this video. Subscribe. Give me some comments. Tell me if you like these type of videos where I do comparison cooks. I personally like to do these type of things where I can see which one comes out better. Or if they come out good. Either one because I like to mix it up a lot. Follow us on our Facebook group. We do a lot of different interactions on the Facebook group. The Facebook page as well. Keep up the date on that. All the different things we're going to be doing. And follow us on Instagram. And I'll see you guys on the next video. Thanks again for following.