 make some baby back ribs, sous vide barbecue. Got these on sale at the Sprout's Market. We have a 277 a pound. Good deal. We have some people coming over tomorrow night for Memorial Day weekend. So it's about nine o'clock on Saturday night. So I want these done tomorrow for dinner time. I'm gonna actually sous vide these for about 18 hours at 1.55 and then we're gonna take them out tomorrow afternoon and throw them on the grill for a couple hours to get some smoke get a good bark and finish them up. So usually what I do with baby backs or any kind of ribs pretty much any kind of meat pork butt. I take it out of the cryo pack bag here and I just wash it off rinse it off with water. I'm not one that will add any other kind of mustard or oil or anything like that to get the rub to stick. But I'm gonna go ahead and open these up wash them off a little bit remove any membrane that may be on there and then we're gonna seize them up put them in the bag. So I'll be back guys I'm back got my bags prepped for the vacuum sealer got my rub out here so I'm just gonna go ahead and get a nice liberal coating of this pork candy from running wild on these ribs and I'm going to put another coating on them when they come out of the sous vide bag but I like to get a nice coating on them get that rub all worked into the meat it will flavor the meat internally a little bit not too much it will go in because there are some things in this rub that will penetrate the meat some but I usually know this most of the rubs and stuff before I see me I do season the meat to get a good surface coating and then I usually will add a little bit more when they do come out of the bag so it doesn't have to go too crazy on the rub when you before you put them in the bag because you are gonna put a little bit more on after the fact but I just get a good even coke with this pork candy on there and I'm gonna flip them all over here some comes off I'm not too worried about it I will put it on both sides just so we can have a nice even even seasoning on the whole racks like I said I don't use mustard and I don't use I don't use oil or any kind of binder I found that water is the best binder for the meat I've never had a rub come off because I didn't use mustard or any other kind of binder and my moisture is what actually makes the rub stick to the meat the best anyway the moisture is what gives you the smoke to smoke to stick to the meat as well so I'm just gonna finish up putting a nice coat on the back of these ribs and we're gonna put them in the vacuum bags you guys I thought I'd show you this a little idea I'm sure if you've ever watched sous vide anything or any other sous vide videos it kind of show you this folding little trick you fold the end of the bag the vacuum bag over a good couple inches so that when you are putting a bigger piece of meat in that you try to keep these areas clean for the seal so I didn't do it on the last one I'm gonna do it on this one just kind of show you how the difference is and all really is just it's just trying to keep these areas on the bag clean from any kind of spices or moisture and when you're done putting the meat in you just fold them back over and I got both of the packs of baby backs all vacuum sealed up I said I got two racks in each one you can see they fit in there pretty good do you have the row on there I said I love the pork I'm gonna actually throw these in the I got my sous vide cooler going heating up we're gonna throw those in for 18 hours we'll check back with them after we get out of church tomorrow about noon so they should be done by then but I'm gonna actually gonna take these outside and I'll show you how I got the cooler set up it's coming up the temp right now alright guys I wanted to show you something while I got my sous vide cooler heating up here just want to show you one of the reasons why I like this Gormilla GSV 140 is the way it faces out you know towards you faces out towards you the way it's set up see the clip is on on the outside of the container here and you also have the face facing out a lot of times even on the other Gormilla unit they actually have the face turn the other way so you either have to put it on the back side of your container to be able to look straight on to it or you got to turn the whole container you know turn your head sideways so but I like this one because I can actually clip it to the front here and have the face I'm gonna go ahead and throw these packets in we said I'm just gonna lay them in just lay right in there and as you can see you know I got a good amount of water in there I'm gonna actually throw a little rack on top of them just to make sure that they don't float up above but probably not gonna have a whole lot of floatage because they are pretty pretty thick but I'm gonna put a little rack on top of them I'm gonna throw my lid on and we'll see you guys back here in another 18 hours hi guys we're back I'm gonna go ahead and get the fire going because the ribs will be pulled out in about a half hour or so I'm probably gonna pull in just a little bit early it's been almost 17 hours when you're doing a cook that long it really doesn't matter if you're short a half hour 20 minutes or so they're pretty much done cooking in the tenderness I want them to be at I'm gonna go ahead and light up my fire starters here get them going get this fire up to temp get some smoke rolling so when I'm ready to pull those ribs out in a half hour or so I can just throw them right on here I'm gonna throw some some beans on as well I'm gonna use my extended rack on this Joe big Joe so that we can actually do a couple of items on here so I'm gonna let these fire starters burn out and get the fire going real well and then we'll throw some pecan wood on here I'll be back to show you that throw some pecan woods at the heat deflectors in and let the grill come up the temp be back in a minute guys alright guys our fire starters are all burned out fire starting to cook along pretty good I'm gonna go ahead and throw a couple chunks of pecan wood in here like I said on my other cooks you know these Kamado style grills you don't really need a whole lot of wood to make enough smoke to you know make the meat taste good so one of the things I like about them I don't need to load up big tons of bricks I don't have to keep opening it up and add more wood to make smoke you know one or two chunks like this is gonna work just great I'm actually gonna put the ribs on and a thing of baked beans so we're gonna actually close this up I'm gonna put the collector plates in right now we're gonna cook indirect on here we're not gonna cook directly over the fire so I'm gonna put my grates my heat deflectors I already see some of that smoke start in a roll I'm gonna close this up and let the grill come up the tag as I'm gonna go ahead and pull these out you've been sitting at 155 for almost 17 and a half hours so just a little bit shy 18 which like I said on a long cook like this you know 15 20 minutes in the sous-vides not gonna make a whole lot of difference so I'm gonna go ahead and pull these out I'm gonna shut my sous vide off I'm gonna go ahead and pull it out over here so it cools off it runs for about a minute after I shut it off take my lid off and show you this has been sitting here for almost 18 hours and we've lost pretty much no water because of the insulation of the cooler and the lid so not very much of apparition at all if any probably very very much so little you couldn't measure it but you see my ribs are down in there I haven't floated to the top I have a couple things holding them down there they're sitting in there pretty good I'm gonna go ahead and take them out of the water put them on a rack put them back on a pan and I'm gonna add a little bit more rub to these so I'll do that when you pull them out and I'll get back to you when I got them out alright this is what they look like coming out of the bag and you know they don't look too delicious but what we're gonna do is gonna rub some of our pecan butter rub from running wild on there we put the pork candy on the beginning I thought I'd mix it up a little bit and cook it in the pork in the pork candy and we're gonna finish it with the pecan butter see how that tastes I've tried it with just the pecan butter before I tried it with just the pork candy they come out awesome but I thought I'd mix it up a little bit and kind of do a mix cook try it cooking it in the sous vide with one rub and then finish it with another I really like the pecan butter the way it tastes it's kind of hard to describe it does really does take taste like pecan and using the pecan wood with the pecan rub things gonna make it taste pretty awesome I'm gonna go ahead and put the rub on not gonna bore you and showing you how to shake it on there I'm gonna shake it on there and then show it to you before I put it on the grill what they look like I'll be back guys cookers right up to about 275 smokes rolling pretty good I got the pecan butter rub on those baby backs looking pretty good I said those are these are pretty much already done they're almost falling apart picking them up so we're just gonna get a little bit of smoke to them and get some get some bark on them I'm also gonna throw some baked beans that I put together on on the top and the way I'm gonna do that next to put this extended rack on top so I'm gonna go ahead and throw these on the throw these ribs on the grill I'll put that extended rack on top put the beans on and I'll come back and show you how that setup works all right be back guys now you'll see why one of the reasons why I love the big Joe I got four full racks of baby backs in there plenty room to spare without using a rib rack they're in there pretty good we're on direct indirect heat I got my extended rack in there and I got a pan of beans on top so he's gonna roll for about about two hours and come back and check on them in about you know 45 minutes see how they're doing but I'm gonna close this up let them get some smoke and get some bark and we'll hey guys I'm back I just wanted to show you something here I don't like to sauce my ribs when I'm cooking I like to give my guests the option of putting the sauce on themselves so what I normally do is take a couple different kinds of sauce put them in bowls and some spoons they can put it on themselves and really using the running wild sauces that are pretty popular got the original pickery in the hot so I'm gonna give those the options for the guest today all right I think we're about done here it's been on right about two hours I got some good smoke beans are going to have a little bit those ribs looking nice and nice park on a nice and dark beans are done go ahead and pull them off and cut them up all right guys I brought them in off the grill they're looking really nice right now until that bark is set pretty good a nice color to them nice and juicy I can smell the pecan smoke I serve these to people they wouldn't have any idea that they were cooked through the before they were put on the grill I'm getting ready to chop these up we're gonna eat them up that's the beans beans are good as well I got the corn out my sauce is all laid out we're gonna chop these up and eat them thanks for joining me follow us on Facebook follow us on our YouTube channel make sure you like this video and share with friends thanks again subscribe