@@rupman27isback Yes, Malcom Reid of “How to BBQ Right” rocks all things BBQ, but you cannot beat Sam for the best all around cooking…. He is multitalented in all things “cooking”….
@@JustGrillingandChilling. I agree with you on that about Sam. I love Sam too for that exact reason but I'm replying to the original comment. If you've been craving ribs for weeks, there's lot of alternative content out there on youtube lol
Finally got around to making these today!!! Went right off recipe for the rub and ribs, they were amazing. Another great one and definitely keeping this one for the future. Taste was an A+, amazing and tender!
Bought a Traeger on father's day weekend, had some pork loin ribs and wasn't sure how to prepare them. Watched this video 9 hours after it was posted and made some today. Absolutely incredible, everyone loved them. The only thing I didn't add was the chipotle peppers into the sauce mixture. I can now happily say I can make some delicious ribs as well as my bison smashburgers.
I made these this weekend. They were a big hit. I made one rack the way you did it, and for the other rack, I omitted the chipotle peppers and added honey to the BBQ sauce, brown sugar and maple syrup, and the dusting of rub at the end for the folks who like things milder.
Sam you always took it off since you made the sweet and sticky ribs for new years ever since I was told about that video I been watching all your stuff! Awesome and out standing
Good looking ribs! Something you might want to try sometime is marinating them in apple juice, with some olive oil and aromatics for a few hours. Cuts down the cooking time and adds a lot of flavor.
Nicely done! I like the slightly higher temp (275°F) for rendering the fat and still not rushing the cook. I believe the '3-2-1' method is just easy for newer bbqers to remember. However, that method assures overcooked ribs every time.
Brother does an overnight marinade with Thousand Island Dressing for most of his ribs, but I like a plain salt and pepper dry rub. During the final cooling, orange slices are added, then wrapped for the duration. So very good, and with the orange slices, you can eat the rind and all. Texican here, and remember kids: sauce is a condiment, not the meal.
Just made these ribs... amazing! My son-in-law said, "these are the best ribs I've ever tasted!" Praise from all around the table. Thank you, Sam! Love that sauce! Really, really flavorful!
Dude I’ve been watching you for years! I’ve told so many friends how good you are but for some reason I never subscribed. The only thing I can think of is I started watching you on my TV and didn’t know how to but, on my phone it’s easy! Thanks for being you!
Sam: Thanks for making simple, short and to the point videos. I'm an Arkansas hillbilly (I actually live in Little Rock) and your fun attitude and great cooking skills make me smile. Hey, Arkansas is the home of Johnny Cash and Glen Campbell - so we can't be all bad ☺. Thanks again for your great videos. And, your boys add to the fun!
RIBS! My favorite food on earth. Always have been. This is very similar to how I have been making my ribs for years---I mean the differences are so minor they are negligible. The BEST!
Thank you Sam, I think we were long lost siblings, all the things you say, are things I've been saying for years. Best cooking show ever, could you do a Pastie please
The 3-2-1 method is also cooked at a lower temperature - around 225 or 230. The slower cook will get them more tender, and add more smoke flavor. Feel free to experiment and see what you enjoy :)
Absolutely. 225 is the best. Anything 250 or above constricts the protein sheath and toughens the meat. 225 melts that same sheath and makes the meat even more lucious.
@@ericgrubb21 The sheaths that surround the muscles of the animal begin to contract at 225-250. If the temp is above that range, the contraction makes the meat constrict and be tough. If cooked under that range, the sheaths melt and add delicious unctiousness and moisture to the meat making them lip-smacking good. Thus, however you choose to cook it, low and slow is the way to go!!
Thank you for providing the recipe from your video. It sure helps for us to try it ourselves, because not all of us are as good at you at writing it down and organizing it. Again, your BBQ ribs are different than mine, but I sure want to try them. [Found it on your recipe on your website -- that really, really helps.]
Bro my 30th is coming up and I’m praying for one of your cast irons dude! I love the fact you tell the peeps that two hours smoking is enough!! I cant wait to do these ribs dude
As one of those diva BBQ guys, I think you did a fine job trimming. I usually trim the flap on the back but it's fine if left on. The membrane is a different story. Just look at it when you pull it off and ask yourself if that's something you'd want to eat. I didn't think so. And it literally takes seconds to remove.
They've done taste tests over and over with membrane on and membrane off. There is zero difference in a blind taste test. Remove it if you want. Leave it on if you're in a hurry. She doesn't matter in the least.
There is a different in taste with the membrane removed. Rub's do not penetrate it, so if you want even flavor on both front and back with your rub, just remove it.
Used your process on 4 July. While I didn't have my offset smoker game figured out I did manage to get them done properly anyway. It was great! thanks!
I thought removing that horizontal “rib tip” section at the top of the rack is part of what makes them St. Louis-style? Either way, these look fantastic. I don’t know why 3-2-1 is so prevalent…i find that’s just unnecessarily long. Maybe that much time is needed if you are running at a solid 225, but I find ribs are pretty forgiving, and that you can get great results at higher temps in much less time.
Marriage takes two people working together with the same values and love for one another. After 32 years of marriage and almost 40 years together... I thought what was a pretty good marriage... was not. Its heartbreaking but now I get to grill everything and spice it up as much as I like.
If you don't like that knuckle of cartilage at 11:10, find where the longest bone terminates and use that as the top edge of your slab. Trim all that off and you'll lose most of the cartilage. Usually, pre-trimmed St Louis slabs aren't really St Louis slabs. They always leave too much meat across that top edge.
I tried 3-2-1 at 225 a couple of times and found that it was entirely too long of a cook. 2.5 - 1 - 20 @250 yields pretty good results. 2-1-:30 at 275 sounds about right too.
Hey Guys, Ok i just want to suggest one thing to how Sam is doing his ribs. Its called a foil boat. For the last 30 mins instead of taking the ribs all the way out of the foil and putting them on the grill. You simply flip them over (Meat side up) and simply make a boat by crumpling the foil around the ribs. This keeps all the juices inside for the last 30 mins and helps not Dry them out. !!!!!!!!!!! Trust me it WORKS !!!!!!!!!!!!!!!!!!!!!!!!!!! ROCK ON SAM. Oh and Chance............... Get rid of the PORN STACH.... it looks funny
I'm going have to try the honey and butter step the next time I make ribs. I'm currently smoking some for Mother's Day, but I never knew about adding honey and butter to it. Could you still do it with butcher's paper or would it soak through too much?
Great video as always. Ribs were already on the menu for tonight…now I just make them your way. BTW…you need a Get Canada Cooking t-shirt too! I’d buy it!
Sam... Congratulation to you and Kelly on 36 years of marriage. My wife and I were married for 48 years until she went to be with her sister and father in Heaven. My Mom and Dad were married for 53 years before he passed. Seems like today's generation don't view marriage the same as our generation do. I pray that you and Kelly will out do me.
Sam those look fabulous. But my husband and I add that yummy pork juice in that foil to a thicker BBQ sauce, homemade or store bought. That juice mixed with that sauce brings it all together. Try it sometime.
I have done the 3-2-1 method for years. I tried Sam's method this weekend for the 4th of July. NEVER going back. Thanks Sam!
Thank you Sam Max and Chance for all the great recipes!
I’ve been wanting some ribs for weeks, and Sam gives us this.👍👍. He is a mind reader.
There's like hundreds of recipes on youtube that are similar. How to BBQ right is my fav.
@@rupman27isback Yes, Malcom Reid of “How to BBQ Right” rocks all things BBQ, but you cannot beat Sam for the best all around cooking…. He is multitalented in all things “cooking”….
You’re blue pilled
Except the recipe isn't there.
@@JustGrillingandChilling. I agree with you on that about Sam. I love Sam too for that exact reason but I'm replying to the original comment. If you've been craving ribs for weeks, there's lot of alternative content out there on youtube lol
I just made this. Best ribs I have ever made. The timing is right on the money. Thanks Sam.
Finally got around to making these today!!! Went right off recipe for the rub and ribs, they were amazing. Another great one and definitely keeping this one for the future. Taste was an A+, amazing and tender!
same here and yes awesome
Bought a Traeger on father's day weekend, had some pork loin ribs and wasn't sure how to prepare them. Watched this video 9 hours after it was posted and made some today. Absolutely incredible, everyone loved them. The only thing I didn't add was the chipotle peppers into the sauce mixture. I can now happily say I can make some delicious ribs as well as my bison smashburgers.
Try the chipotle next time. It is not included for the heat so much as for the smoke flavor. Huge plus.
@@hokieduck I couldn’t find them in the store :(
@@arsenicnuke In the Mexican food aisle next to the enchilada sauces ;)
I just made these exactly how you did them. And yes, these are the best ribs ever! I can see why your wife keeps you around! love ya Sam!
I made these this weekend. They were a big hit. I made one rack the way you did it, and for the other rack, I omitted the chipotle peppers and added honey to the BBQ sauce, brown sugar and maple syrup, and the dusting of rub at the end for the folks who like things milder.
Sam you always took it off since you made the sweet and sticky ribs for new years ever since I was told about that video I been watching all your stuff! Awesome and out standing
Good looking ribs! Something you might want to try sometime is marinating them in apple juice, with some olive oil and aromatics for a few hours. Cuts down the cooking time and adds a lot of flavor.
Apple juice and grape 🍇 juice the best
Really. I have never heard of that. Will have to give it a try.
I marinate mine in Shiner Bock for 18 hours.
Dear Chef Sam,
Thank you for including new recipes on the recipes page
Nicely done! I like the slightly higher temp (275°F) for rendering the fat and still not rushing the cook. I believe the '3-2-1' method is just easy for newer bbqers to remember. However, that method assures overcooked ribs every time.
Well Sam, you've done it. This recipe is now my wife's favorite ribs recipe. Thank you, from one Canadian to another.
What a sheep you are.
Do you know Sam, personally?
I made these yesterday. They turned out perfect! I definitely will be making these again.
Brother does an overnight marinade with Thousand Island Dressing for most of his ribs, but I like a plain salt and pepper dry rub. During the final cooling, orange slices are added, then wrapped for the duration. So very good, and with the orange slices, you can eat the rind and all. Texican here, and remember kids: sauce is a condiment, not the meal.
They came out beautiful!
I made these today, July 4th. They were PHENOMENAL! It's our new favorite ribs recipe! You ROCK, Sam!
Just made these ribs... amazing! My son-in-law said, "these are the best ribs I've ever tasted!" Praise from all around the table. Thank you, Sam! Love that sauce! Really, really flavorful!
Dude I’ve been watching you for years! I’ve told so many friends how good you are but for some reason I never subscribed. The only thing I can think of is I started watching you on my TV and didn’t know how to but, on my phone it’s easy! Thanks for being you!
I’m making this right now. The rub tastes great!
Easiest and best ribs I've made on the pallet grill, thanks Sam.
Sam is so Gangsta!!! I’m here for the personality first, food second!!
What a great personality, love this guy
Sam:
Thanks for making simple, short and to the point videos. I'm an Arkansas hillbilly (I actually live in Little Rock) and your fun attitude and great cooking skills make me smile. Hey, Arkansas is the home of Johnny Cash and Glen Campbell - so we can't be all bad ☺. Thanks again for your great videos. And, your boys add to the fun!
Ribs video?! Perfect timing really, Moncton Ribfest is on right now. Had some for lunch and will be going Sunday for LOTS more!!!!!
Enjoy! That means we're getting our yearly Canada Day delivery of deliciousness here in the Halifax area. Boom.
RIBS!
My favorite food on earth. Always have been. This is very similar to how I have been making my ribs for years---I mean the differences are so minor they are negligible. The BEST!
You guys are great!!! I get a good chuckle every time. Love to watch !! Thanks !!!
If you mix some of the pork honey butter liquid from the wrap stage into your sauce, it kicks it up a notch! its what i personally do.
One of my brother-in-laws premium words of wisdom is: "you don't go wrong adding mustard to pig meat."
Boy those looks amazing!! 🤤
Thank you Sam, I think we were long lost siblings, all the things you say, are things I've been saying for years. Best cooking show ever, could you do a Pastie please
I watch this video every time I do my ribs. Thanks for your great vids 👊
The 3-2-1 method is also cooked at a lower temperature - around 225 or 230. The slower cook will get them more tender, and add more smoke flavor. Feel free to experiment and see what you enjoy :)
Absolutely. 225 is the best. Anything 250 or above constricts the protein sheath and toughens the meat. 225 melts that same sheath and makes the meat even more lucious.
What temp would I use if cooking in the oven? Same temp?
@@ericgrubb21
The sheaths that surround the muscles of the animal begin to contract at 225-250. If the temp is above that range, the contraction makes the meat constrict and be tough. If cooked under that range, the sheaths melt and add delicious unctiousness and moisture to the meat making them lip-smacking good.
Thus, however you choose to cook it, low and slow is the way to go!!
I cook mine at 250 and have no issues with toughness. I use baby backs.
I'll look forward to making those on my new smoker. Great video guys.
I started using Garlic Chili Cholula as a binder. I love it.
"Yes my love whatever you say." Those are the magic words gentlemen 😂
I'm making these for July 4th, perfect timing on the vid!
2 beers and a blunt!! Love it. You re a good man!
I think this is the first time I've heard you mention the "Good Wife". Happy Wife Happy Life!
zzzzzzzzzzzz
Love how it's not someone else telling Sam it's hot. He checks the tempurature know's it's 200 degrees and still picks it up tries to eat it.
Thank you for providing the recipe from your video. It sure helps for us to try it ourselves, because not all of us are as good at you at writing it down and organizing it. Again, your BBQ ribs are different than mine, but I sure want to try them. [Found it on your recipe on your website -- that really, really helps.]
It is on this day... that my bbq sauce has forever changed. Thank you for sending chipotle chilies in adobe sauce!
MADE it, ATE it and DEFINITELY A ⭐️⭐️⭐️⭐️⭐️! THANKS, SAM💥🥳🤗
I want to hang out with these people...y'all awesome!
I Loved the way he said Blunt🚬🤎Happy Wife, Happy Life!!!
He’s a normie
I guess that's why I am divorced twice. Never agreed with that statement.
Nope. Happy king, happy kingdom.
“Ribs for her pleasure”😉
Happiness is overrated
Bro my 30th is coming up and I’m praying for one of your cast irons dude! I love the fact you tell the peeps that two hours smoking is enough!! I cant wait to do these ribs dude
Looks great! Fantastic job. I am doing your pollo asado this weekend!
As one of those diva BBQ guys, I think you did a fine job trimming. I usually trim the flap on the back but it's fine if left on. The membrane is a different story. Just look at it when you pull it off and ask yourself if that's something you'd want to eat. I didn't think so. And it literally takes seconds to remove.
The membrane can be okay if it is scored; it gives it a crispy texture and it's fine, it's what a lot of restaurants do when doing them in bulk.
I keep the membrane on. Removing it causes some of fat to peel off. I love my ribs juicy.
They've done taste tests over and over with membrane on and membrane off. There is zero difference in a blind taste test. Remove it if you want. Leave it on if you're in a hurry. She doesn't matter in the least.
There is a different in taste with the membrane removed. Rub's do not penetrate it, so if you want even flavor on both front and back with your rub, just remove it.
Dude Sam, you make "cooking" fun. Thanks bro.
Sam, you crack me up. Couple cocktails and a blunt make the roller foods go down.
I kind of do the same type of rib method, but I do the 1st wrap in parchment, then do a foil wrap and no sticking. Those ribs looked great.
Look great!!! I also do the 2-1-.5 and for me works the best.
This is always good maybe you guys could do like a q&a with you do you like a question-and-answer with chance
Used your process on 4 July. While I didn't have my offset smoker game figured out I did manage to get them done properly anyway. It was great! thanks!
Thanks for the marriage tips lol and oh yeah the delicious rib recipe ! Definitely my next recipe when cooking ribs 👍🏼
This recipe looks fantastic.
Thank you for sharing Sam. I will have to try this method!👍👍👍
I thought removing that horizontal “rib tip” section at the top of the rack is part of what makes them St. Louis-style?
Either way, these look fantastic. I don’t know why 3-2-1 is so prevalent…i find that’s just unnecessarily long. Maybe that much time is needed if you are running at a solid 225, but I find ribs are pretty forgiving, and that you can get great results at higher temps in much less time.
Marriage takes two people working together with the same values and love for one another. After 32 years of marriage and almost 40 years together... I thought what was a pretty good marriage... was not. Its heartbreaking but now I get to grill everything and spice it up as much as I like.
Greatest cooking channel EVER !!!! 😎
Smart man; happy wife - happy life!
Sam can u plz make pulled pork or burnt pork ends anything that has to do with pork plz
Six words to a happy marriage “ Yes dear” “you’re right” “I’m sorry “
You must be a simp. Your wife must be in control. Man up buddy!!
You must be able to tell her no.
If you don't like that knuckle of cartilage at 11:10, find where the longest bone terminates and use that as the top edge of your slab. Trim all that off and you'll lose most of the cartilage. Usually, pre-trimmed St Louis slabs aren't really St Louis slabs. They always leave too much meat across that top edge.
I tried 3-2-1 at 225 a couple of times and found that it was entirely too long of a cook. 2.5 - 1 - 20 @250 yields pretty good results. 2-1-:30 at 275 sounds about right too.
You make it cause "That's what she said", and cause the love. RIGHT BOYZ!
Group of guys chilling cooking up a certified summer classic✔️
Love this recipe and technique! Time to have a barbecue! 😎
Love the shirt. Straight truth. Cooking becomming a lost art. Thanks for the vids. I make your carne asada.....alot
Hey Guys,
Ok i just want to suggest one thing to how Sam is doing his ribs. Its called a foil boat. For the last 30 mins instead of taking the ribs all the way out of the foil and putting them on the grill. You simply flip them over (Meat side up) and simply make a boat by crumpling the foil around the ribs. This keeps all the juices inside for the last 30 mins and helps not Dry them out. !!!!!!!!!!! Trust me it WORKS !!!!!!!!!!!!!!!!!!!!!!!!!!!
ROCK ON SAM. Oh and Chance............... Get rid of the PORN STACH.... it looks funny
I'm going have to try the honey and butter step the next time I make ribs. I'm currently smoking some for Mother's Day, but I never knew about adding honey and butter to it. Could you still do it with butcher's paper or would it soak through too much?
Just made these ribs. Fantastic recipe. Youre 2 for 2 Sam
I watch a lot of rib videos, but I swear I can smell the aroma of these ribs through the t.v. screen! 👍
Give your wife a hug and kiss , these are the best ribs made . Thank you for sharing your recipe 🎉
I cooked theses ribs to your instructions and they were a little dry. Good. Flavor
This man is a legend!
Glad we had our ribs fix tonight! Awesome recipe Sam. Now my girl wants to stay… 😂
Thanks from Brisbane Australia mate 😊
Outstanding Sam. Gods Blessings 🙏 Eh!
Now all you need is some bbq baked beans, macaroni, a GOOD potato salad, and some Texas toast 😎 👍
Same what if I don’t have a smoker and cooking in the oven, same temp and time?
Great video as always. Ribs were already on the menu for tonight…now I just make them your way. BTW…you need a Get Canada Cooking t-shirt too! I’d buy it!
When you dust the top of a sauced rib with bbq rub, it makes what is called a “muddy rib”. From a bbq guy, great job Sam!
I’m going to try this recipe! My mother also uses gochujang for spice!
I am totally doing those. Great video guys!
First time yesterday. Decent temp with rub. Say 2 hrs roughly. A hour wrapped. Half hr with some honey on it. Was excellent
Looks amazing! 🙂😋
Hello Sam
Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
ANOTHER AWESOME VID. BY THE KING OF GRILLING‼‼THX U SAMMY}💋💋💋
Chance’s ‘stache is legendary! The ribs must have been good too.
Use the liquid from the foil packet and add it to the bbq sauce.
Thanks for a great video. 1st time watching your channel and I'm going to try your way next time I do ribs.
thanks Good day and perfect timing i just pulled out rib , 😂 and was wondering what to do !! yay thank you , and I'm from Canada !!!❤
2 - 1-30 worked great
Sam... Congratulation to you and Kelly on 36 years of marriage. My wife and I were married for 48 years until she went to be with her sister and father in Heaven. My Mom and Dad were married for 53 years before he passed. Seems like today's generation don't view marriage the same as our generation do. I pray that you and Kelly will out do me.
Congrats & condolences. I’m blessed with 61years with my brown eyed girl. ❤❤
Is this better than your other rib recipe putting it in the oven with vinegar and making it look great on the grill? I need to know?
And here I was wondering what I was going to make myself for my 56th birthday tomorrow. I could have just come here. Thanks guys!
“Happy Wife, happy Life”
Sam those look fabulous. But my husband and I add that yummy pork juice in that foil to a thicker BBQ sauce, homemade or store bought. That juice mixed with that sauce brings it all together. Try it sometime.
I like the membrane when it gets like crispy paper!
Great video! Would love to try them but unfortunately I don’t have access to a grill. Any suggestions? Could it be done in the oven or a slow cooker?
Yes you can absolutely use a household oven. Just won’t have the smoke flavor. I’ve done it with pork butt. You can also do pork butt in a crock pot.