How To Cook Amazing Ribs without Smoke or Fire!
Transcript
00:00 (air whooshing)
00:02 (upbeat music)
00:05 While in Seattle recently,
00:08 I visited Chef Step's kitchen laboratory
00:10 where co-founder Grant Crilly showed me
00:12 how to make smoky, delicious ribs using tools
00:14 that are available to any apartment dweller.
00:16 No smoker or open flame is required.
00:19 The secret is in the rub, but it isn't all about spices.
00:22 In addition to a fairly traditional complement of spices,
00:24 including caraway, paprika, black salt, mustard seed,
00:27 celery seed, mace and peppercorns,
00:29 Grant dries a mixture of onions and garlic
00:32 in a 375 degree oven for a couple of hours
00:35 until the vegetables are brown and crispy crunchy,
00:38 but not burnt.
00:39 Then combines the dried vegetables with the spices
00:41 using a tool I was very familiar with.
00:44 Okay, so we've got our spices.
00:45 This looks super familiar to me.
00:46 - Yep.
00:48 These are in grocery stores all over the place
00:50 in the bulk coffee aisle.
00:51 Again, you can use a little spice grinder,
00:54 a blender, whatever,
00:55 but we're very particular about the size we want.
00:57 We want a nice coarse grind.
00:59 And since these are nice big burr grinders,
01:02 you can dump all your spices in, salts, all this stuff,
01:04 and just comes out beautifully.
01:06 - And do you worry with a grinder this big
01:08 that you can't see what's going on inside?
01:09 Do you worry about getting whatever the last spice
01:11 was in here in your next dish?
01:13 - What we'll actually do is dump like a cup
01:14 of kosher salt through.
01:16 Kind of like scrubs up the burrs
01:17 and it comes out real nice.
01:19 The one thing that I learned is
01:21 never stick juniper berries in here.
01:22 - Oh, too moist?
01:24 - They're like resinous.
01:26 So, so sticky.
01:27 That was a disaster.
01:28 - That seems bad.
01:29 But I mean, this looks like a good excuse
01:30 to upgrade your coffee grinder to me.
01:32 - I think it is.
01:33 And I don't know if I would buy a new one,
01:35 but I got this guy at an auction.
01:36 They're surprisingly common.
01:38 I think it'd be 250 bucks for it.
01:39 Which even like the little barrazos are--
01:40 - It's cheaper than a barrazo, yeah.
01:42 - And you just chuck it in and the settings are great
01:44 and out comes like beautiful spices or beautiful coffee.
01:47 - It's rad.
01:47 I can't wait to see how this goes.
01:48 - Yeah, I love it.
01:49 So here's all our nice roasted veggies.
01:53 - Yeah.
01:54 - I want to make sure it's actually
01:56 going to get in the grinder.
01:58 (bag crinkling)
02:00 - Love that smell.
02:03 - That smell.
02:04 There's a much more smoky smell here than I would have
02:07 expected given what you've told me so far.
02:09 - And as soon as you grind it up,
02:11 it kind of opens up all the little insides and pores.
02:14 It starts to smell real fresh.
02:16 - Is there still some oil in there
02:17 or is it just the dry ingredients?
02:18 - Very little natural oils from the garlic and onion,
02:21 but they don't have a lot of oil.
02:23 - Okay.
02:24 - Yeah, it's just kind of little bits of essential oil.
02:26 (bag crinkling)
02:29 - That's a big bowl of spices.
02:30 - Big bowl of spices.
02:31 I don't know if this is a bowl to do it,
02:33 but let's see if we can, let's do fine.
02:36 Yeah, about that texture.
02:39 - So you're grinding this on the,
02:41 between fine and espresso according to the grind master.
02:44 - So it's pretty coarse.
02:46 - This would be about three hours
02:50 of grinding in a mortar and pestle.
02:51 - Oh my God.
02:52 Yeah, and then you end up with fines and coarse bit,
02:56 and this guy's just nice and consistent.
02:58 - Thanks, grind master.
03:03 - Right?
03:04 - That's amazing. - Yeah, I love it.
03:06 - I just love it, yeah.
03:08 - Oh wow.
03:09 - Awesome.
03:09 - Super, yeah, okay.
03:13 - Yeah.
03:13 It's got the salt in there now.
03:16 - Salty, a little bit of smoke.
03:17 There's a little bit of heat on the end.
03:18 And then there's a different kind of salt there too.
03:21 It's hitting me just at the finish.
03:22 - Oh my God, I love it.
03:24 - That's super cool.
03:24 - So this is, like you said, this is five or 10 batches
03:27 of ribs easy.
03:28 - Yeah.
03:29 - Is there marinade in the ribs or no?
03:30 - I don't put anything in the ribs.
03:32 Sometimes for the ribs when we're cooking them sous vide,
03:35 and it actually helps hold on to moisture,
03:38 we just sprinkle it with a little bit of salt.
03:39 - Okay.
03:40 - Too much salt can really dry them out,
03:42 and it usually ends up being about a half a percent
03:44 if you really want to get serious and weigh them.
03:45 - Okay.
03:46 - And that half a percent salt really helps the meat
03:48 hold on to some of that moisture.
03:49 It's kind of like why you have salt in a hot dog,
03:51 helps it stay emulsified and snappy.
03:53 - So you don't end up with that bag full of liquid
03:55 with a piece of meat floating in it.
03:56 - Yeah, you'll always have a little bit,
03:59 but we'll actually use that for this too, so.
04:02 Yeah, so we've got--
04:03 - You just use a Ziploc, nothing fancy here.
04:04 - Yeah, you can use, we have a vacuum machine,
04:06 and when we do real long cooks, we'll use a vacuum machine,
04:10 but for this recipe, it's just not necessary.
04:12 - It's a little, I mean, I find that the vacuum machine,
04:16 it's a little less risky on the water leaking into the meat.
04:19 - Oh yeah.
04:20 - Assuming you set it up right.
04:21 - Yep.
04:22 - And you do good seals and all that stuff.
04:22 - Yeah, and even if you don't want Ziploc,
04:24 you can buy those nice bags, the nice vacuum machine bags,
04:30 and you don't have to seal it, you know?
04:32 Or you use, get the FoodSaver,
04:33 and you use the FoodSaver bags.
04:34 - And at the temperatures you're doing
04:36 with an emergent circulator,
04:36 you don't worry about leaching stuff
04:38 out of the plastic into the food.
04:39 It's something people always ask about.
04:40 - Right, yeah, yeah.
04:42 Most of the temperatures we're cooking meat at,
04:44 any of that stuff, it's not an issue.
04:46 There's actually a new article that came out,
04:48 Dave Arnold was part of, actually came out
04:49 maybe eight months ago or something,
04:51 where he worked with Ziploc,
04:52 and they were starting to do tests
04:53 where they weren't having any leaching
04:55 even at boiling temperatures.
04:56 - Oh, okay.
04:56 That's good, so that means you can do veggies
04:57 and the whole thing.
04:58 - Yep, yep.
04:59 - Cool.
05:00 - So, here's the next phase to this.
05:01 We've got our ribs, they're super juicy, beautiful.
05:04 I know they--
05:05 - Pretty tender there.
05:06 - They are tender, but they have a nice snap.
05:08 I know they still have that sous vide look to them
05:10 right now, which is kind of boring.
05:11 - A little sad gray.
05:12 - A little sad gray, yeah.
05:13 - Not what you want.
05:14 - Yeah.
05:15 - But we're gonna fix that.
05:16 - Yeah.
05:17 - So what are you rubbing on here?
05:18 - So this is molasses.
05:19 We thin it down.
05:21 You can add a little bit of water,
05:22 a little vinegar if you want.
05:23 And if you want, you add a little bit of liquid smoke.
05:26 If you really want it smoky,
05:28 we usually get pretty mild.
05:30 So we just brush this on so we have
05:32 that sweet molasses acidity.
05:35 And then it really helps the rub stick to it.
05:37 - And for Memphis ribs, you want a little bit of sweet
05:39 and you want a little bit of acid, right?
05:40 - Yeah, yeah.
05:41 So we just kind of go crazy on the rub.
05:44 - And this is what's gonna make our crust
05:47 when we chuck them in the oven.
05:48 - Yep.
05:49 - So when you're developing a recipe like this,
05:51 what's your process like?
05:52 How do you, where do you start with something like this?
05:55 - Well, for this one,
05:57 we had a pretty clear problem to solve.
05:59 I really wanted nice bark.
06:01 I really wanted nice crunch and nice smoke on the ribs.
06:05 And you have these simple parameters for us,
06:07 which is I don't have a smoker, I don't have a grill.
06:09 How can I get those nice flavors in an oven?
06:11 What are the tools I have in an apartment?
06:13 So for us, we're, you know,
06:14 let's take some vegetables, let's burn them.
06:17 - How can we make smoke?
06:18 - How can we make smoke with a home oven
06:20 and turn it into actually like a rub
06:22 or a liquid or something?
06:23 And for us, we just ended up settling on the vegetables.
06:26 In the first couple of trials, for sure,
06:27 we had, we overcooked them and they were black
06:30 and they're just way too bitter.
06:32 And through that experience, we're like,
06:33 let's tone it down.
06:34 So we do the mellow cook overnight is the easiest one.
06:36 You don't have to worry about burning them.
06:38 Toast them just a little bit more.
06:40 And from there, you know,
06:42 we started putting the rub on
06:43 with the vegetables and the spices.
06:45 Didn't have enough kind of smoke flavor for us
06:47 or enough sweetness.
06:48 So then we dig into the molasses.
06:50 Let's figure that one out.
06:51 And we want it to stick a little more.
06:53 So then we added the rub, the molasses rub.
06:55 But it's a pretty simple problem solution stuff for us.
06:58 We just kind of keep stacking those bricks of,
07:01 I want more smoke, I want more flavor.
07:02 I don't have this tool.
07:04 Those are actually really fun problems for us to solve too.
07:05 - A little bit of scientific method applied to food.
07:07 - Yeah, yeah, yeah, yeah.
07:08 - Very cool.
07:09 - Yeah.
07:10 So we've got a rub on here
07:12 and the next step is just pop them in the oven.
07:14 So if you were gonna do a party,
07:16 if, you know, usually when you're doing ribs or something,
07:18 you're doing them for eight people or six people.
07:19 - Doing five racks.
07:20 - Yeah, you're doing five racks.
07:21 And at this point,
07:22 you can just let these hang out in your kitchen
07:25 and you can maybe put one or two racks in at a time
07:27 whenever people want them.
07:28 - Okay.
07:29 - You can put them all in if your oven was big enough.
07:31 But these can really hang out for a little bit.
07:32 You can actually put them back in the fridge
07:33 and do the full reheat in the oven if you want.
07:35 - And you're just gonna put them in a baking sheet,
07:36 nothing?
07:37 - I'm just gonna leave them right here on this.
07:38 - Okay.
07:39 - This moisture will dry up
07:40 and this rub will get nice and dark and crusty.
07:42 - Cool.
07:44 - These are gonna go in the oven.
07:45 - And this is a commercial oven,
07:46 but this will work in a normal oven.
07:48 - Yep, you can pop in here.
07:49 This tray is too big for this guy,
07:51 but it doesn't matter, you can throw them in there.
07:54 Right now, this is a little bit fancier oven,
07:56 but it's not doing anything your home oven doesn't do.
07:58 Set at 400.
07:59 This has a little fan stirring there and that's it.
08:03 So, I don't know, five, six minutes,
08:06 depends how dark you want them.
08:07 So you're gonna dry it out the outside
08:09 so it has that nice bark to it.
08:10 So we'll come back in a couple minutes.
08:11 - Okay, so Grant,
08:12 one of the things I always have a problem with
08:13 when I do ribs is getting the membrane off the back.
08:15 - Yeah.
08:16 - Is there a trick for this?
08:17 - I think so.
08:18 I don't know if it's a trick,
08:21 but I'll show you how I do it.
08:23 So, this is the top of the ribs right here.
08:26 This is where the membrane is.
08:28 It's this little sheet right here,
08:30 this little piece of, it's not skin,
08:32 it's just a membrane.
08:33 - And there's nothing wrong with eating,
08:35 it's just kind of unpleasant to eat.
08:36 - Yeah, it can get,
08:38 especially if you do traditional grilling or smoking,
08:40 it gets very papery and tough.
08:42 Less of a problem with sous vide
08:44 because that moisture really starts to break it down.
08:47 But you often have to do higher temperatures,
08:49 longer times for it to become real tender.
08:51 - Okay.
08:52 - So we just get rid of it.
08:53 - Sounds good.
08:54 - Yeah, in order to get rid of it,
08:55 it starts, you can start at this end or this end,
08:57 but I usually start at the small end
08:58 on something like baby backs.
09:00 And you just get a nice dry rag.
09:02 - Get your thumb in there and peel it.
09:04 Oh, wow.
09:04 - Yeah, you just, it really helps to have a rag.
09:07 You don't need a knife, you don't need anything.
09:08 This is the old school chef way to do it.
09:10 - That is much easier than the way I've always done it.
09:12 - Yeah.
09:13 - And if I can help it, all this good stuff,
09:16 this nice fat, I leave that.
09:17 - Yeah, and you don't want to lose
09:18 the little chunks of meat either.
09:20 That's amazing.
09:21 - Yeah, so it's nice and straightforward,
09:22 super tender ribs.
09:24 - And now they'll cut easier
09:25 and nothing to get in your way when you're eating.
09:26 - Yep, and yeah, the other thing about the membrane
09:28 that I don't like is you put a nice rub on it
09:29 and that membrane starts to peel or it's tough
09:31 and then you lose all the nice rubs
09:33 that you just made on it.
09:34 So this is great.
09:35 - Perfect.
09:35 - Yeah, really straightforward.
09:37 - These look great.
09:38 You've got a little bit of brown on the crust,
09:40 little bit of top and bottom.
09:42 - Yep, so the thing that you're gonna see in the oven
09:45 is, so I know I'm not overcooking,
09:47 it just starts to pull away a little bit.
09:49 - Okay.
09:50 - That's the trick I look for.
09:51 If it starts to pull a little more than that
09:52 and I go, okay, I'm overcooking it.
09:53 - And then what's your strategy for cutting these?
09:55 Just every other bone or?
09:58 - You know, you could do singles, you could do doubles,
10:00 you could serve a big guy like this,
10:01 but just so we can show people how to cut them.
10:03 These are trimmed here.
10:06 They slice off, this is a little shine bone
10:08 and we just start slicing right into them.
10:10 - Oh.
10:11 Oh man, those look good.
10:13 - Yeah, and because they're cooked sous vide,
10:15 they're just gonna have that really nice,
10:17 consistent texture we like, that nice snap to them.
10:20 And they're just beautiful.
10:21 And I like the big thick pieces like that.
10:23 - Oh, that looks good.
10:24 - Still got some nice collagen in there.
10:26 Really beautiful.
10:27 - Grant, these look fabulous.
10:29 Can we go for a bite?
10:29 - Yes, please.
10:31 - Digging in here.
10:32 - Cheers.
10:33 A little hot.
10:34 - Oh man.
10:38 - Right?
10:39 - Never would have guessed you didn't put these
10:40 on the smoker overnight.
10:41 - Partner ribs, man.
10:42 That's amazing.
10:43 Oh my God, wow.
10:45 - Okay, one more bite and then I'm gonna ask
10:46 you some more questions.
10:47 It's just pulling off the bone.
10:51 The meat's perfectly cooked.
10:53 There's a ton of flavor on the outside.
10:56 Meat's delightful.
10:58 And just like you said, crisp, tender.
11:02 - Right.
11:03 It's got a little bit of snap to it.
11:04 - Super strong.
11:05 - The outside is still,
11:07 it's like just a little bit dried out,
11:09 which is just perfect for that bark and that crust.
11:11 Yeah, I just, I love these.
11:12 I really love this recipe.
11:13 And when you make, you know,
11:14 you can make a day project out of making a spice
11:16 and you make the 10 times batch.
11:18 Whenever you want, you make your partner ribs,
11:21 which is just super straightforward.
11:23 - Well, the neat thing about the rub is,
11:24 I'm sure you can use it on other stuff too.
11:25 You can put it on your pork chops,
11:26 put it on your pork shoulder,
11:28 whatever it is you want to make.
11:29 - Yep, salmon.
11:30 - Grant, thank you so much.
11:32 People want to know more about Chef's Steps.
11:33 What's the best place to find you guys?
11:35 - The best place to find us is at chefsteps.com.
11:38 - And we'll have more from Chef's Steps
11:40 on Tested later this week.
11:41 See you guys later.
11:42 (upbeat music)
11:45 - I don't know if I would buy a new one,
11:51 but I got this guy at an auction.
11:52 They're surprisingly common.
11:54 I think it'd be 250 bucks for it,
11:55 which even like the little barrazos.
11:56 - It's cheaper than a barrazo, yeah.
11:58 - And you just chuck it in and the settings are great
12:00 and out comes like beautiful spices or a beautiful coffee.
12:03 - It's rad.
12:04 I can't wait to see how this goes.
12:04 - Yeah, I love it.
12:05 - So here's all our nice roasted veggies.
12:09 Yeah.
12:11 I want to make sure it's actually going to get
12:13 in the grinder.
12:14 Love that smell.
12:19 - That smell.
12:20 There's a much more smoky smell here than I would have
12:23 expected given what you've told me so far.
12:25 - And as soon as you grind it up,
12:27 it kind of opens up all the little insides and pores.
12:30 It starts to smell real fresh.
12:32 - Is there still some oil in there
12:33 or is it just the dry ingredients?
12:34 - Very little natural oils from the garlic and onion,
12:37 but they don't have a lot of oil.
12:39 - Okay.
12:40 - Yeah, it's just kind of little bits of essential oil.
12:42 - That's a big bowl of spices.
12:46 - Big bowl of spices.
12:47 I don't know if this is a bowl to do it,
12:49 but let's see if we can, let's do fine.
12:52 Yeah, about that texture.
12:55 - So you're grinding this on the,
12:57 between fine and espresso according to the grindmaster.
13:00 - So it's pretty coarse.
13:02 (grinding)
13:05 - This would be about three hours of grinding
13:06 in a mortar and pestle.
13:07 - Oh my God.
13:09 Yeah, and then you end up with spines and coarse spit
13:12 and this guy's just nice and consistent.
13:14 - Thanks, grindmaster.
13:19 - Right?
13:20 - That's amazing. - Yeah, I love it.
13:22 - That smell? - Yeah.
13:23 (upbeat music)
13:31 - While in Seattle recently,
13:32 I visited Chef Step's kitchen laboratory
13:34 where co-founder Grant Crilly showed me
13:36 how to make smoky, delicious ribs using tools
13:38 that are available to any apartment dweller.
13:40 No smoker or open flame is required.
13:43 The secret is in the rub, but it isn't all about spices.
13:46 In addition to a fairly traditional complement of spices,
13:48 including caraway, paprika, black salt, mustard seed,
13:51 celery seed, mace, and peppercorns,
13:53 Grant dries a mixture of onions and garlic
13:56 in a 375 degree oven for a couple of hours
13:59 until the vegetables are brown and crispy crunchy,
14:02 but not burnt.
14:03 Then combines the dried vegetables with the spices
14:05 using a tool I was very familiar with.
14:08 Okay, so we've got our spices.
14:09 This looks super familiar to me.
14:11 - Yep.
14:12 These are in grocery stores all over the place
14:14 in the bulk coffee aisle.
14:15 Again, you can use a little spice grinder,
14:18 a blender, whatever,
14:19 but we're very particular about the size we want.
14:21 We want a nice coarse grind.
14:23 And since these are nice big burr grinders,
14:26 you can dump all your spices in, salts, all this stuff,
14:28 and it just comes out beautifully.
14:30 - And do you worry with a grinder this big
14:32 that you can't see what's going on inside?
14:33 Do you worry about getting whatever the last spice
14:35 was in here in your next dish?
14:37 - What we'll actually do is dump like a cup
14:38 of kosher salt through.
14:40 - Okay.
14:41 - Kind of like scrubs up the burrs
14:41 and it comes out real nice.
14:42 - Okay.
14:43 - The one thing that I learned
14:45 is never stick juniper berries in here.
14:46 - Oh, too moist.
14:48 - They're like resinous, so sticky.
14:51 - Oh.
14:52 - That was a disaster.
14:52 - That seems bad.
14:53 - It was bad.
14:54 - But I mean, this looks like a good excuse
14:55 to upgrade your coffee grinder to me.
14:56 - I think it is.
14:57 And vegetables, let's burn 'em.
14:59 - How can we make smoke?
15:00 - How can we make smoke with a home oven
15:02 and turn it into actually like a rub
15:04 or a liquid or something?
15:06 And for us, we just ended up settling on the vegetables.
15:08 In the first couple trials, for sure,
15:10 we overcooked 'em and they were black
15:12 and they're just way too bitter.
15:14 And through that experience, we're like,
15:15 let's tone it down.
15:16 So we do the mellow cook overnight is the easiest one.
15:18 You don't have to worry about burning them.
15:20 Toast 'em just a little bit more.
15:22 And from there, we started putting the rub on
15:25 with the vegetables and the spices.
15:27 Didn't have enough kind of smoke flavor for us
15:30 or enough sweetness.
15:31 So then we dig into the molasses.
15:32 Let's figure that one out.
15:33 And we wanted to stick a little more.
15:35 So then we added the rub, the molasses rub.
15:37 But it's a pretty simple problem solution stuff for us.
15:40 We just kind of keep stacking those bricks of,
15:43 I want more smoke, I want more flavor.
15:44 I don't have this tool.
15:46 Those are actually really fun problems for us to solve too.
15:48 - A little bit of scientific method applied to food.
15:49 - Yeah, yeah, yeah, yeah.
15:50 - Very cool.
15:51 - Yeah.
15:52 So we've got a rub on here.
15:54 And the next step is just pop 'em in the oven.
15:56 So if you were gonna do a party,
15:58 if, you know, usually when you're doing ribs or something,
16:00 you're doing them for eight people or six people.
16:01 - Doing five racks.
16:02 - Yeah, you're doing five racks.
16:03 And at this point,
16:04 you can just let these hang out in your kitchen.
16:07 And you can maybe put one or two racks in at a time
16:09 whenever people want 'em.
16:10 - Okay.
16:11 - You can put 'em all in if your oven was big enough.
16:13 But these can really hang out for a little bit.
16:14 You can actually put 'em back in the fridge
16:15 and do the full reheat in the oven if you want.
16:17 - And you're just gonna put 'em in a baking sheet, nothing?
16:19 - I'm just gonna leave 'em right here on this.
16:20 - Okay.
16:21 - And this moisture will dry up
16:22 and this rub will get nice and dark and crusty.
16:25 - Cool.
16:25 - And these are gonna go in the oven.
16:27 - And this is a commercial oven,
16:28 but this'll work in a normal oven.
16:30 - Yep, you can pop 'em.
16:31 - Oh, wow.
16:32 - Awesome.
16:32 - Super, yeah, okay.
16:36 - Yeah.
16:37 It's got the salt in there now.
16:39 - Salty, there's a little bit of smoke.
16:40 There's a little bit of heat on the end.
16:41 And then there's a different kind of salt there too.
16:44 It's hitting me just at the finish.
16:46 - Oh my God, I love it.
16:47 - That's super cool.
16:47 So this is, like you said,
16:48 this is five or 10 batches of ribs easy.
16:51 - Yeah.
16:52 - Is there marinade in the ribs or no?
16:53 - I don't put anything in the ribs.
16:56 Sometimes for the ribs, when we're cooking 'em sous vide,
16:58 and it actually helps hold on to moisture,
17:01 we just sprinkle it with a little bit of salt.
17:03 - Okay.
17:03 - Too much salt can really dry 'em out
17:05 and it usually ends up being about a half a percent
17:07 if you really wanna get serious and weigh 'em.
17:08 - Okay.
17:09 - And that half a percent salt
17:10 really helps the meat hold on to some of that moisture.
17:13 It's kinda like why you have salt in a hot dog,
17:14 helps it stay emulsified and snappy.
17:16 - So you don't end up with that bag full of liquid.
17:18 - Yeah.
17:19 - Piece of meat floating in it.
17:20 - Yeah, yeah.
17:21 You'll always have a little bit,
17:22 but we'll actually use that for those ribs too, so.
17:25 Yeah, so we've got--
17:26 - You just use a Ziploc, nothing fancy here.
17:27 - Yeah, you can use, we have a vacuum machine,
17:30 and when we do real long cooks, we'll use a vacuum machine,
17:33 but for this recipe, it's just not necessary.
17:36 - It's a little, I mean, I find that the vacuum machine,
17:39 it's a little less risky on the water leaking into the meat.
17:42 - Oh yeah.
17:43 - Assuming you set it up right.
17:44 - Yep.
17:45 - And you do good seals and all that stuff.
17:46 - Yep, and even if you don't want Ziploc,
17:48 you can buy those nice bags,
17:52 the nice vacuum machine bags,
17:53 and you don't have to seal them.
17:54 - Yeah.
17:55 - Or use, get the FoodSaver, and use the FoodSaver bags.
17:57 - And the temperatures you're doing
17:59 with an emergent circulator,
18:00 you don't worry about leaching stuff
18:01 out of the plastic into the food.
18:02 - No.
18:03 - It's something people always ask about.
18:04 - Right, yeah, yeah.
18:05 At most of the temperatures we're cooking meat at,
18:07 any of that stuff, it's not an issue.
18:09 There's actually a new article that came out,
18:11 Dave Arnold was part of,
18:12 actually came out maybe eight months ago or something,
18:14 where he worked with Ziploc,
18:15 and they were starting to do tests
18:17 where they weren't having any leaching
18:18 even at boiling temperatures.
18:19 - Oh, okay, that's good.
18:20 So it means you do veggies and the whole thing.
18:21 - Yep, yep.
18:22 - Cool.
18:22 - So here's the next phase to this.
18:24 We've got our ribs, they're super juicy, beautiful.
18:28 I know they--
18:28 - Pretty tender there.
18:29 - They are tender, but they have a nice snap.
18:31 I know they still have that sous vide look to them
18:33 right now, which is kind of boring.
18:34 - A little sad gray.
18:35 - A little sad gray, yeah.
18:36 - Not what you want.
18:37 - Yeah.
18:38 - But we're gonna fix that.
18:39 - Yeah.
18:40 - So what are you rubbing on here?
18:41 - So this is molasses, we thin it down.
18:44 You can add a little bit of water,
18:45 a little vinegar if you want.
18:46 And if you want, you add a little bit of liquid smoke.
18:49 If you really want it smoky,
18:51 we usually get pretty mild.
18:53 So we just brush this on so we have
18:55 that sweet molasses acidity.
18:58 And then it really helps the rub stick to it.
19:00 - And for Memphis ribs, you want a little bit of sweet
19:02 and you want a little bit of acid.
19:03 - Yeah, yeah.
19:04 So we just kind of go crazy on the rub.
19:07 - And this is what's gonna make our crust
19:10 when we chuck them in the oven.
19:11 - Yep.
19:12 - And the meat too.
19:13 - Yep.
19:14 - So when you're developing a recipe like this,
19:14 what's your process like?
19:15 How do you, where do you start with something like this?
19:18 - Well, for this one, we had a pretty clear problem to solve.
19:22 I really wanted nice bark.
19:24 I really wanted nice crunch and nice smoke on the ribs.
19:28 And you have these simple parameters for us,
19:30 which is I don't have a smoker, I don't have a grill.
19:32 How can I get those nice flavors in an oven?
19:34 What are the tools I have in an apartment?
19:36 So for us, we're, you know, let's take some.