 traditional spare ribs. So I bought these spare ribs last week and I prepared them both at the same time. I vacuum sealed them both and rubbed them down with some run-and-wild peach rub, threw them in the freezer. I just took the other rack out that I'm going to cook traditionally and put those in the refrigerator in my garage so they can thaw out so they're ready to throw on the smoker tomorrow. These frozen ones they're going to go in the sous vide bath right now and we're going to sous vide cook these at 150 degrees for 24 hours. So tomorrow we will take these out right around 3 30 or so to throw on the grill to get some smoke and bark for a couple hours. The traditional ones we will throw on about noon tomorrow and we'll cook those for five to six hours strictly on the smoker and we will see which one turns out better. So I'm going to go ahead and throw these spare ribs. The smoked only ribs and so the fire is gone. I only put one fire starter there in the middle because we're going to be cooking right around 225 to 250 so give it a couple minutes and I'll throw I'm going to put some pecan wood on today so be back in a few minutes and we'll put our wood on. Alright guys welcome back. Alright I got the ribs out that I'm going to smoke only. Hold them out of the refrigerator and I'm just going to put a little bit more of the peach rub on from running wild just because some of it came off and it's been sitting in there marinating. So I'm just going to head through a little bit of more of that on and the fire is coming up the temp I'm going to put these on a rib rack today so this is going to go on the fire in about 10 minutes and then we'll let that cook for about three or four hours and then we'll throw the other ones on so I'll be back. Alright it's sitting right at 225 and smoke's rolling pretty good. I'm going to throw that first rack of ribs on and like I said we are going to use our rib rack here and since it's only going to be two racks it's going to stick them right here in the middle and I'm mainly using this so that they don't get burnt on the top or the bottom. Just kind of keep it where it's got a good air flow on it. So alright that's that first rack and we're going to leave these in here about three to four hours on their own. We'll come back and check them occasionally make sure the temp is staying right around 225. I'm going to close this down a little bit just so we can nail it in. I don't like to go overshoot too much because it's hard to get it back down. Alright guys we're going to see you back in about three, three and a half hours. Okay I pulled these ribs out of the sous vide bath. They've been in there for 24 hours at 150 so they are completely cooked. I did put a little bit more of the run and wild peach rub on there and I am going to go ahead and throw these on the smoker with the other ribs. They have been the other ribs have been on for three and a half hours and we're going to let these cook on there just to get the bark and the smoke for about an hour and a half. The smoker's right at 225 but we're going to walk out there and I'll meet you at 225. These ribs are looking pretty good if you can tell. They got some good bark to them. Nice mahogany color from that peach rub. So I'm going to go ahead and throw these on right next to them. Like I said we're just going to make sure that these get some smoke and some bark to them. So I'm going to go ahead and close this bad boy up. Make sure that the temperature stays right about where this. Alright it's been right at about another two hours. So these ribs have been on for about five and a half hours and these are the sous vide ribs. They've been on about an hour and a half or so. It's a little over an hour and a half and they're getting pretty good looking. So we're going to leave them on there for another 10 or 15 minutes and then we will take them off and chop them up and see which one turns out to better. I'll be right back. Alright guys they are in and they're both looking pretty darn good. I don't know if you guys can tell which one's which but I'm getting ready to cut these up and we're going to have a taste test with a friend of mine Adam who I made the pastrami for in my pastrami video. So I'm going to go ahead and slice this stuff up and he's going to taste which one's better. So I hope you guys got a good look at those and we'll be right back. Okay I got my friend Adam Herkelman here. He is going to be my taste tester today. So he has A and B. He doesn't know which one's which and he is just going to taste. They're both been seasoned the same. They've just been cooked a little different. So go ahead and try A. Just tell me it's a tender, smoky. And then go ahead and rinse your mouth out so they're both been seasoned the same so there shouldn't be any difference in the taste. Just looking for the smokiness and the tenderness. I used a peach rub on that so no sauce. I don't sauce the ribs until I let people sauce them at the end. Alright now you're eating B. Okay so it's more tender. What about smoky flavor? Okay so not as much smoke but they're a lot more tender. So which one would you prefer over either one of them? I would prefer B. B? Okay well B is the one that was sous vide and then smoked. Okay so probably I could have probably put a little bit more moisture on it when I put them in the in the smoker but I should have sprayed it down with some apple juice. It would have got a little bit more smoky flavor but the tenderness and overall flavor is much better on B on the sous vide. Cool. You need them both but B is a slight edge. Well great. Well thanks for helping me out today. I appreciate it. You can eat both of those. I'm not gonna tell you you can't have them now. Alright guys well thanks again. I hope you enjoyed this video. Follow us on Facebook. Follow us on Instagram. Make sure you subscribe and like this video and I'll be doing more like this where we compare the difference down the road. So thanks again. Thanks for watching.