I found your channel when my dad passed away this spring and I get some inner peace when I cook or looking at your videos. It was from my father I learned to cook. I know he also would have loved your channel as I do. Keep up the good work 👍💪 and bring good inspiration.
Aw man, you're definitely winning the garlic press on Wednesday FOR SURE. My condolences for your loss and the strengthening over time it has and continues to take
Good thing i checked the description because my oven is set to 385, and I’m trying to surprise my fiancé and friends with these ribs. Yummy ribs after a long camping trip.
My dad was the only other human being I ever heard say “nobody move” while he was creating something special. And these ribs were fantastic so the nostalgic moment was vindicated. Thanks Sam.
I just came home from the hospital the other day. After being in for 3 days due to them finding blood clots in my lungs. I now need to get back to as normal as I can my life has changed dramatically do to my condition. The cast on this show never sees to bring laughter and joy with their fun nature. You guys will be with me through my healing process. Thank you so much for being one of my go to friends in my healing journey. Fun and laughter is good medicine.
Great news!! Good luck with your recovery. Scary stuff for sure!! These videos are a great way to just chill & I allow them to distract me from things I’m/we’re dealing with/going through. Happy to see this is one of your happy places, we all need them, especially today sadly with the way things are. I feel they’re so Good for the mind & soul & of course our guts too. 😂 Take Care, Hope you have a complete recovery! 😊
Max deserves an award for the edits in all their videos. Huge thanks to everyone who puts in hard work for the channel that has helped all of us become better cooks.
My wife and I are solid followers. I even bought her one of your cook books for her birthday lol. We make a ton of the stuff you make with our own tweeks and it always turns out awesome! Keep up all the great ideas, WE are making them!
My boyfriend wants to try these ribs so bad for football. Since I've been making him watch your episodes with me lol he's been cooking more on his own and trying new recipes!
@@briannetroyer4931 Oh man, you must be so sick of ALL these comments! All 3 of them! You prob have to deal with that nonstop cause you’re so much better than everyone else! Must be exhausting!
Great recipe followed to the t. Except used home canned bourbon peaches. You started out at 385 degrees and later 275. I just went straight 275. Figured maybe misspoke
What would've made that sauce even better is you should've pored the juice from the foil into the sauce. I do it all the time. Man what a bold flavor 👍
I based my cook on these off of this video, and I tell ya, stupid flavor, insanely good. First time making beef ribs. I used equally parts SPG, wrapped in foil, oven at 275 for 3.5 hours, broiled for color, painted kinders original, broiled again. Sam has a method that works and is adaptable. Like I said, my first time making these and it's better than any steak I've made.
My wife used to mock me for watching “some chef on UA-cam cook” but after the Beeria, the fajitas and the chicken pasta with cheese and salsa verde sauce, she hears your voice and watches with me and then asks when I’m making it.
I e been watching your videos for months. Watched this one today and have now decided meeting you is on my bucket list!! Keep making these entertaining, informative videos! Whatever camera your son uses, produces amazing quality videos.
I think an amazing challenge would be for them to try and make the main dish of each country. Would absolutely never run out of content for a long time. Should be exciting also. Really Love this channel, it changed my life, my cooking made my friends jealous and my girlfriend love me. Thank you guys! Andre
@@timtyndall4025 I don't intend on stop watching this channel anytime soon, so i don't see the problem with it being long. And the one national dish can be chosen by the people in the community tab through a poll
@@vaabigardi yeah, I get that you love the show. I do to. But to exclude all other dishes? It would ruin the show. It would change the whole premise of “make this dish that you thought was too hard or have never heard of.” Also, I’m not interested in bbq koala, or gorilla tartar, or some other freaky food.
My mouth (literally) watered when you were getting ready to take a bite. I am definitely gonna try this recipe. I’ve done pork ribs in the oven but never beef. Thank you
Having worked with my own Father for several years, I love the true interaction with the two of you. Its refreshing to have you being genuine with each other. Also being able to watch great cooking. I've tried several of your recipes and found them delicious. Miss my Father daily.
Sam, you first said the oven temp was 385, then at the end you said 275. For 3 1/2 hours I think the 275 is probably accurate, can you confirm it please? Thank you!!
Thank you for a comprehensive video of A to Z of baking ribs for a novice. I have about 6 of those and getting ready for 4th of July. Thank you. Yahoo👏👏👏
Yo Sam words can't explain my gratitude for this content especially during this Time to be Alive, shout out to Max, Chance, and even Lynn with the classic episodes!
Sam, please please please do a show on cooking pork steaks on the grill. They are one of my absolute favorite things and I’d love to see how you’d do them. Love your videos, and the photography is so spot on it always makes me hungry (even if I just ate).
I bought beef ribs on a whim last Sunday and it was Friday and I still hadn’t made them. I thought I’ll sous vide them and then came across this video and just went for it. The results were outstanding. I cooked them per the video and used oyster sauce for the glaze. My son loved them too and he is picky. Love that this is a simple, non fussy technique that delivers on flavour. I took them out of the oven after 2.5 hours since my oven tends to run hot and they were fork tender. Thanks for sharing and I will be making these again.
This looks soo good! But question: At the beginning of the video Sam say's the oven should be 385 but after he takes the ribs out he says 275. Which is it? Thanks!
Oh, this has been a very perfect explanatory video. Thank you so much. You bought the same ribs I bought from Costco. And you cook them on the same tray that I cook my beef ribs on.😊
I can literally taste that sauce in my mind. Looking absolutely amazing. I don’t have beef ribs but I do have Makers so I’ll mix a cocktail and drool over these ribs instead. 🥃
About a year ago I found these ribs at costco and I've been making them a few times a month ever since. I use malinda's black truffle hot sauce as a binder and kinder's woodfire garlic for seasoning and smoke them. Some of the best bites of food I've ever had. I'm salivating as I write this no joke
Everyone in SE Louisiana (me included) have been hit hard recently by Hurricane Ida and your videos have been a welcome escape. Thanks to you and your team for what you do.
I'm from Iraq, I've just saw this video and immediately decided to subscribe. I believe you represent the real American way to cook, talk and even in your face expressions
Been watching since the pandemic started. Love you guys. Love the delicious food. Ordered a limited edition pan, can’t wait to use it. Also, maybe try a recipe with Fuego Takis. The dust left in the bottom of the bag seems just like the type of thing you’d throw into a recipe to mix it up!
I’ve been enjoying your channel and you’ve inspired me for so many different cooks. I’m attempting my first ever beef back ribs on my new smoker, and this helps pass the time! My late father would’ve loved to experience this, he was an excellent cook and taught me a lot. But the things I’m cooking these days… with my little experience… if only he could taste what I’m doing. I guess you could say you’re my mentor now, thank you!
Cooking together has truly been a fun part of eating more at home and you keep us inspired guys! Can’t tell you how excited we were to already have the beef ribs in the freezer! We’re eating large tonight boys!!
How amazing is it all you have to do is grocery shop, put a recipe together, have some kind of personality and you make Bank on UA-cam lol. Amazing. I love the food on this channel. Bought all the stuff to make a cast iron skillet breakfast! Can't wait! I just need energy after my job! Ugh
I just finished harvesting 300 pounds of honey and, there is always a little bit left in the honeycomb caps that are cut of when I extract the honey. While the honey is raw and never heated, I heat the leftover wax to 120 degrees and the honey melts out. This heated honey usually goes to a local bakery but - I saw this and I'm keeping 2 gallons to make BBQ sauce. Thanks for the recipe! I'm off to the butcher shop for RIBS!
Absolutely love the channel guys, all the way from Wales, UK. When this covid is over me and my buddy are planning an American food trip finishing in San Diego to sample all the STCG outlets. These ribs with the BBQ sauce will be sampled very soon!! Also Max, lay off Sam let the food do its thing!! haha
I very rarely follow a recipe. I like to look at them to get ideas. Your videos inspire me to make alot of new meals. I can see why you have so many subscribers.
I am so glad that my husband and I stumbled across your video before the pandemic and look forward to them. With fall approaching maybe some fall foods or soups.
Sam, you are the man! I picked up about 4 lbs. of beef ribs for under 10 bucks. It was a deal I couldn't pass up and your video really gave me some technical help. Keep on cooking!
I've learned you can't listen to what he's saying, as it pertains to measurements, but just watch how much he pours in of each ingredient. Hint: It's usually about twice what he says he's putting in.......
Aww, mustard! Come on man, now don’t put no mustard on that, you need to put a little season on that thing! WHAT! Man come on get that pepper off there! Come on, somebody come get this man! Come on now, come on get that pepper of there, that’s just too much doggone pepper. I don’t wanna see this no more!
I made the ribs on my Weber Smokefire pellet smoker and they turned out great! But the absolute highlight of the meal was the bourbon apricot BBQ sauce. It is the bomb!
Just saw the program and cannot wait to make these ribs!! They looked great. Also saw the mistake on the temp, supposed to be 275 and not 385! Great recipe.
My boyfriend and I watch your videos every single night before bed! Occasionally, for the sake of variety, he’ll try to suggest watching other UA-cam chefs/cooks. My response is always the same, “Nooooo, JUST SAM!” He loves me (and your channel) enough to never dispute my request.
Everyday, my son asks to see if there’s a new Sam video. We love watching your videos and learning easier ways to cook different foods! Thanks Sam, Max, & Chancey
I've made pretty much every pork ribs recipe you've shared, and I am known as the rib guy in my family now. This recipe will be a nice change-up. Thanks!
Sometimes it doesn't take much to change a life. Sam, Max, and Chance... You guys are 3 simple ingredients creating content that has gotten me through these crazy times we live in. Don't stop doing you! You are needed!
I been watching this for years now, every time before bed I watch this and end up hungry haha, thank you for inspiring me to cook. As a fire fighter it comes in handy.
Funny that Sam misspoke and said 375 degrees which was way too high, but then at the end when asked what to do with the ribs max said "burn them". Love you guys. Keep up the good work
so my wife and kiddo decided that I needed your cookbook and got it for me for father's day. here I was not checking the video yesterday and I made ribs regardless and they came out amazing with the mustard binder and a 14 spice blend! in the oven! when I watched the video today I was like, "heeeeeyyy! I made ribs too!" let's go to garlic press town!
I use jams in several of my recipes. Sugar free orange marmalade in a beef stir fry that I make - quick and easy. I made a bunch of little things for the Super Bowl last year, found a recipe you did with sausage links wrapped in dough and baked ... I made a quick dipping sauce for them - 1/2 grape jelly and 1/2 chili sauce - simmer together for 10 minutes - went great together! 😎
My boyfriend and I love you guys. So much so, that we keep a tally of how many times Sam says "gorgeous" in each episode. You're amazing. Don't ever change.
In honor of Max - I can’t decide whether to grill chicken breasts or chicken thighs. I guess I’ll just wing it. Seriously though, you all are fantastic and bring so much to the table. Your poise, professionalism, and the ability to mess around and have a good time, all while making amazing food, and teaching people to have a passion for the things they eat, it’s just a joy to watch. Y’all have created one of the best UA-cam channels of all time and I’m loving the journey!
Thank you for making a rib recipe that appeals to people who live in apartments, like myself! I cannot have a smoker on my balcony and this is a perfect solution. Can't wait to make these!
Sam! We love your content! ❤ Thank you! Super easy! to make, we used the Sweet Baby Ray's barbacue, added the bourbon and the apricot jelly to the sauce, lazy ! With sweet corn and butter on the side and Red lobster cheddar bay biscuit mix muffins. Those ribs are a Sunday staple for our family, easy good and trust me, my wife doesn't like to cook onSundays. LOL. Thank You!
Been an avid subscriber since 2019 and look forward to your uploads every Monday Wednesday and Friday. Your casual and organic way of going about your cooking is a nice change from the robotic and manufactured ways of televised cooking. If you fuck up, we all get to see it, and you're okay with that. I watch your surf and turf crunchwrap supreme video on repeat all the time, and laugh every time I hear you tell the button throat man story. Thanks for the laughs and great food.
I have recently been learning how to grill and have been cooking for myself more at home. Sam, I think you should have warned us about how addictive making good food and grilling is. All i can think about is grilling and new recipes
Seeing the notification for a new STCG video I feel like a kid in a candy store, been watching for almost 2 years now and you guys never let me down. So much love and respect. :)
One of my all time favorites Sam. Your exactly right. It’s instant love. You the man Sammy. Y’all got to subscribe to this great chef, you’ll never be sorry.
Sam your sauces are the best. It has made me a better cook. The family always say "you made this yourself." Yes I did! Thanks for making me look good. God Bless.
Just made these this weekend. Turned out great. Didn't have the apricot preserves so I had to use Sweet Baby Ray's BBQ sauce--add bourbon to it. Worked great. Also used the oven broiler. Fantastic. Keep it up.
We look forward to every Monday, Wednesday and Fridays in our house. Many of your recipes have become regular staples at meal-time. You keep make'n em, we'll keep watch'n and try'n em!
Lucky I happened to watch Sam cooking beef back rib, yesterday I pulled out my beef rib from the freezer. I am gonna cook it tonight Sam, you impress me with your beef ribs. Cheers, Johannes
Looks outstanding. A couple of things: 1. While back ribs taste great, there's not usually much meat on them. This is because they're cut from a whole ribeye, so the butcher maximizes the amount of meat that goes to the steaks. I still buy them sometimes, anyway. 2. Doesn't matter as much in the oven, but we don't usually remove the membrane when smoking them like on pork ribs, specifically so they won't fall apart. I'll have to try this one when it's not smoking weather.
These look amazing! Love watching you with my grandson's! The issue....every time they spend the night they want to make, as they call them, those cheese things Sam makes! So we go watch the video again...then head to the store for supplies!
thanks for this! i no longer have a smoker, and and miss beef ribs, as i can't see to eat pork - it just comes right back up. that paper towel trick is the bomb! i've struggled with getting that membrane off for years!
STOP THE CENSORSHIP!!! Stop stifling freedom of speech (and our entertainment!). Let Sam do his thing and the food do its’ thing! Great looking easy recipe. Thanks guys. Love to y’all from Memphis!
I found your channel when my dad passed away this spring and I get some inner peace when I cook or looking at your videos. It was from my father I learned to cook. I know he also would have loved your channel as I do. Keep up the good work 👍💪 and bring good inspiration.
God bless ya man. Sorry bout your loss. Like ur finding peace in cooking. Sounds like a good thing.
Sorry to hear about that man, keep up the cooking, that'll keep him close :)
Keep strong friend the pain does pass over time. God bless you hope your pain heals quickly.
Boooooooohooooooo
Aw man, you're definitely winning the garlic press on Wednesday FOR SURE.
My condolences for your loss and the strengthening over time it has and continues to take
Good thing i checked the description because my oven is set to 385, and I’m trying to surprise my fiancé and friends with these ribs. Yummy ribs after a long camping trip.
I came to the comment section to say wth is this oven temp! You saved me from moving on from this recipe 😅
the membrane removal demonstration was insanely helpful!!!
My dad was the only other human being I ever heard say “nobody move” while he was creating something special. And these ribs were fantastic so the nostalgic moment was vindicated. Thanks Sam.
I just came home from the hospital the other day. After being in for 3 days due to them finding blood clots in my lungs. I now need to get back to as normal as I can my life has changed dramatically do to my condition. The cast on this show never sees to bring laughter and joy with their fun nature. You guys will be with me through my healing process. Thank you so much for being one of my go to friends in my healing journey. Fun and laughter is good medicine.
Garlic is a blood thinner.
@@timtyndall4025 He will be on prescribed blood thinners with regular INR tests.
@@theone-swta so? I’m on blood pressure meds AND I limit my salt. it can help to do both.
@@timtyndall4025 I have had a pulminary embolism, you don't know what the fk you talking about.
Great news!! Good luck with your recovery. Scary stuff for sure!! These videos are a great way to just chill & I allow them to distract me from things I’m/we’re dealing with/going through. Happy to see this is one of your happy places, we all need them, especially today sadly with the way things are. I feel they’re so Good for the mind & soul & of course our guts too. 😂
Take Care, Hope you have a complete recovery! 😊
Max deserves an award for the edits in all their videos. Huge thanks to everyone who puts in hard work for the channel that has helped all of us become better cooks.
My wife and I are solid followers. I even bought her one of your cook books for her birthday lol. We make a ton of the stuff you make with our own tweeks and it always turns out awesome! Keep up all the great ideas, WE are making them!
My boyfriend wants to try these ribs so bad for football. Since I've been making him watch your episodes with me lol he's been cooking more on his own and trying new recipes!
You are right honey I have
Boyfriend?! What was all that “one in a million” talk?!
Thank you to all the weird creeper dudes for their comments 🙄
@@briannetroyer4931 Oh man, you must be so sick of ALL these comments! All 3 of them! You prob have to deal with that nonstop cause you’re so much better than everyone else! Must be exhausting!
Great recipe followed to the t. Except used home canned bourbon peaches. You started out at 385 degrees and later 275. I just went straight 275. Figured maybe misspoke
Did 275 cook them correctly?
Hello everybody. I've just found out, that according to the recipe the temp should be 275 °F. On 385 they are great, on 275 they are greaterer ;)
My eyes pop when he said 385 for 3 hours 😮
What would've made that sauce even better is you should've pored the juice from the foil into the sauce. I do it all the time. Man what a bold flavor 👍
I thought the same thing
Ooh good call! Can’t believe I’ve never thought of it - I think you’ve just changed my BBQ life! Thanks!👍
Yeah man.
Thought th same, an would have done...
BTW, after instructions to seal tightly...
How'd dat juice git in th pan ;-)
I'm with you man!👍🏿
I based my cook on these off of this video, and I tell ya, stupid flavor, insanely good. First time making beef ribs. I used equally parts SPG, wrapped in foil, oven at 275 for 3.5 hours, broiled for color, painted kinders original, broiled again. Sam has a method that works and is adaptable. Like I said, my first time making these and it's better than any steak I've made.
My wife used to mock me for watching “some chef on UA-cam cook” but after the Beeria, the fajitas and the chicken pasta with cheese and salsa verde sauce, she hears your voice and watches with me and then asks when I’m making it.
I e been watching your videos for months. Watched this one today and have now decided meeting you is on my bucket list!!
Keep making these entertaining, informative videos!
Whatever camera your son uses, produces amazing quality videos.
Yellow mustard as a binder on ribs always 😍😍
One of my long-term goals is to master beef ribs on the pit. Maybe I can try these as a warm up. LOVE your channel; it always makes me smile.
I think an amazing challenge would be for them to try and make the main dish of each country. Would absolutely never run out of content for a long time. Should be exciting also.
Really Love this channel, it changed my life, my cooking made my friends jealous and my girlfriend love me.
Thank you guys!
Andre
I'm asking brazilian dishes for ageeeessss, tired of burgers already 🤣
Kom on begin by Bobotie, en daarna dalk 'n skaap kerrie uit durban?
Dan is daar ook natuurlik my gunsteling... pens en pote potjie.
How would you choose THE national dish? Also, that would take like 2.5-3 years. A kind of long series. Don’t you think?
@@timtyndall4025 I don't intend on stop watching this channel anytime soon, so i don't see the problem with it being long. And the one national dish can be chosen by the people in the community tab through a poll
@@vaabigardi yeah, I get that you love the show. I do to. But to exclude all other dishes? It would ruin the show. It would change the whole premise of “make this dish that you thought was too hard or have never heard of.” Also, I’m not interested in bbq koala, or gorilla tartar, or some other freaky food.
My mouth (literally) watered when you were getting ready to take a bite. I am definitely gonna try this recipe. I’ve done pork ribs in the oven but never beef. Thank you
Outstanding! That was Fab and “Gorge?”… anyway, it was all of those. I’m gonna have to make these soon. Thanks STCG!
Fab, Gorge, George, any of it is good, as long as it's delicious ... sorry for using the old-timer language ;-)
Having worked with my own Father for several years, I love the true interaction with the two of you. Its refreshing to have you being genuine with each other. Also being able to watch great cooking. I've tried several of your recipes and found them delicious. Miss my Father daily.
Sam, you first said the oven temp was 385, then at the end you said 275. For 3 1/2 hours I think the 275 is probably accurate, can you confirm it please? Thank you!!
I caught that too, and it probably makes a huge difference in the outcome.
Glad I'm not the only one that caught that, haha
It’s 275. When he first said 375 for 3.5 hours, my head started to spin! “You’re gonna ruin those ribs, Sam!”. Luckily, he just misspoke.
Its 275, he has made this recipe but with a different type of ribs.
It's low and slow don't wrap them until the last hour or they just steam
Thank you for a comprehensive video of A to Z of baking ribs for a novice. I have about 6 of those and getting ready for 4th of July. Thank you. Yahoo👏👏👏
Yo Sam words can't explain my gratitude for this content especially during this Time to be Alive, shout out to Max, Chance, and even Lynn with the classic episodes!
Sam, please please please do a show on cooking pork steaks on the grill. They are one of my absolute favorite things and I’d love to see how you’d do them. Love your videos, and the photography is so spot on it always makes me hungry (even if I just ate).
Thank you for the recipes Sam and crew! Was wondering would you have a recipe for Japanese ramen? Thank you in advanced!
I just cook the veg and everything in a wok, cook the noodles separately and make the broth out of store brought powdered chicken stock
I bought beef ribs on a whim last Sunday and it was Friday and I still hadn’t made them. I thought I’ll sous vide them and then came across this video and just went for it. The results were outstanding. I cooked them per the video and used oyster sauce for the glaze. My son loved them too and he is picky. Love that this is a simple, non fussy technique that delivers on flavour. I took them out of the oven after 2.5 hours since my oven tends to run hot and they were fork tender. Thanks for sharing and I will be making these again.
This looks soo good! But question: At the beginning of the video Sam say's the oven should be 385 but after he takes the ribs out he says 275. Which is it? Thanks!
Dude exactly… no answer tho 😢
275 is the accurate one
275 for 3h is ok.
385 for 3h, no-no
@@wrighthausracing9641he clarifies it's 275 in the video description
275
@@wrighthausracing9641
Oh, this has been a very perfect explanatory video. Thank you so much. You bought the same ribs I bought from Costco. And you cook them on the same tray that I cook my beef ribs on.😊
I can literally taste that sauce in my mind. Looking absolutely amazing. I don’t have beef ribs but I do have Makers so I’ll mix a cocktail and drool over these ribs instead. 🥃
About a year ago I found these ribs at costco and I've been making them a few times a month ever since. I use malinda's black truffle hot sauce as a binder and kinder's woodfire garlic for seasoning and smoke them. Some of the best bites of food I've ever had. I'm salivating as I write this no joke
I get so happy and excited when I see a new Sam the cooking guy video.
Everyone in SE Louisiana (me included) have been hit hard recently by Hurricane Ida and your videos have been a welcome escape. Thanks to you and your team for what you do.
"Those ribs are GORG" -Editor for Teen Vogue
I'm from Iraq, I've just saw this video and immediately decided to subscribe. I believe you represent the real American way to cook, talk and even in your face expressions
Been watching since the pandemic started. Love you guys. Love the delicious food. Ordered a limited edition pan, can’t wait to use it. Also, maybe try a recipe with Fuego Takis. The dust left in the bottom of the bag seems just like the type of thing you’d throw into a recipe to mix it up!
I’ve been enjoying your channel and you’ve inspired me for so many different cooks. I’m attempting my first ever beef back ribs on my new smoker, and this helps pass the time! My late father would’ve loved to experience this, he was an excellent cook and taught me a lot. But the things I’m cooking these days… with my little experience… if only he could taste what I’m doing. I guess you could say you’re my mentor now, thank you!
Cooking together has truly been a fun part of eating more at home and you keep us inspired guys! Can’t tell you how excited we were to already have the beef ribs in the freezer! We’re eating large tonight boys!!
How amazing is it all you have to do is grocery shop, put a recipe together, have some kind of personality and you make Bank on UA-cam lol. Amazing. I love the food on this channel. Bought all the stuff to make a cast iron skillet breakfast! Can't wait! I just need energy after my job! Ugh
This garlic press give away reminds of Charlie searching for a golden ticket!
Still holding out hope that we’ll get lucky 🤞🏻🤞🏻
I just finished harvesting 300 pounds of honey and, there is always a little bit left in the honeycomb caps that are cut of when I extract the honey. While the honey is raw and never heated, I heat the leftover wax to 120 degrees and the honey melts out. This heated honey usually goes to a local bakery but - I saw this and I'm keeping 2 gallons to make BBQ sauce. Thanks for the recipe! I'm off to the butcher shop for RIBS!
Absolutely love the channel guys, all the way from Wales, UK. When this covid is over me and my buddy are planning an American food trip finishing in San Diego to sample all the STCG outlets. These ribs with the BBQ sauce will be sampled very soon!! Also Max, lay off Sam let the food do its thing!! haha
So jealous, I'd love to do that!
I very rarely follow a recipe. I like to look at them to get ideas. Your videos inspire me to make alot of new meals. I can see why you have so many subscribers.
This one is really hard to just watch, because you know it's going to taste really great!
(recipe saved, thanks!)
I am so glad that my husband and I stumbled across your video before the pandemic and look forward to them. With fall approaching maybe some fall foods or soups.
Sam: "It's so easy even I can do it!"
Me: "I gotta try this recipe."
Sam, you are the man! I picked up about 4 lbs. of beef ribs for under 10 bucks. It was a deal I couldn't pass up and your video really gave me some technical help. Keep on cooking!
I've learned you can't listen to what he's saying, as it pertains to measurements, but just watch how much he pours in of each ingredient. Hint: It's usually about twice what he says he's putting in.......
Definatly a to do recipe, that covid Ramen Thai curry, huge hit! Thanks for all the awesome recipes and new ideas!
Aww, mustard! Come on man, now don’t put no mustard on that, you need to put a little season on that thing! WHAT! Man come on get that pepper off there! Come on, somebody come get this man! Come on now, come on get that pepper of there, that’s just too much doggone pepper. I don’t wanna see this no more!
I made the ribs on my Weber Smokefire pellet smoker and they turned out great! But the absolute highlight of the meal was the bourbon apricot BBQ sauce. It is the bomb!
Just saw the program and cannot wait to make these ribs!! They looked great. Also saw the mistake on the temp, supposed to be 275 and not 385! Great recipe.
My boyfriend and I watch your videos every single night before bed! Occasionally, for the sake of variety, he’ll try to suggest watching other UA-cam chefs/cooks. My response is always the same, “Nooooo, JUST SAM!” He loves me (and your channel) enough to never dispute my request.
We've been fans of beef ribs for years, this sauce will definitely up the game! Can't wait to try!
Everyday, my son asks to see if there’s a new Sam video. We love watching your videos and learning easier ways to cook different foods! Thanks Sam, Max, & Chancey
Just ordered a Nakiri. Couldn’t be more excited to get it. Thanks for being my go to 3 times a week!
I've made pretty much every pork ribs recipe you've shared, and I am known as the rib guy in my family now. This recipe will be a nice change-up. Thanks!
Sometimes it doesn't take much to change a life. Sam, Max, and Chance... You guys are 3 simple ingredients creating content that has gotten me through these crazy times we live in. Don't stop doing you! You are needed!
Going to make these for sure! Ribs put the Mrs in the mood every time!
I been watching this for years now, every time before bed I watch this and end up hungry haha, thank you for inspiring me to cook. As a fire fighter it comes in handy.
Funny that Sam misspoke and said 375 degrees which was way too high, but then at the end when asked what to do with the ribs max said "burn them". Love you guys. Keep up the good work
so my wife and kiddo decided that I needed your cookbook and got it for me for father's day. here I was not checking the video yesterday and I made ribs regardless and they came out amazing with the mustard binder and a 14 spice blend! in the oven! when I watched the video today I was like, "heeeeeyyy! I made ribs too!" let's go to garlic press town!
I always feel the need to thank someone who taught me something useful, so thank you!
Just tried this today.... Awesome sauce, literally! Ribs are delicious, too! For your next dish, try the Fried Stuffed Avocado 🥑
Amazing BBQ sauce!! Definitely gonna be using this one all the time!
I use jams in several of my recipes. Sugar free orange marmalade in a beef stir fry that I make - quick and easy.
I made a bunch of little things for the Super Bowl last year, found a recipe you did with sausage links wrapped in dough and baked ... I made a quick dipping sauce for them - 1/2 grape jelly and 1/2 chili sauce - simmer together for 10 minutes - went great together! 😎
As I usually watch this while eating, these videos are just mesmerizing by their humour and simplicity. keep on going!!
My boyfriend and I love you guys. So much so, that we keep a tally of how many times Sam says "gorgeous" in each episode. You're amazing. Don't ever change.
In honor of Max - I can’t decide whether to grill chicken breasts or chicken thighs.
I guess I’ll just wing it.
Seriously though, you all are fantastic and bring so much to the table. Your poise, professionalism, and the ability to mess around and have a good time, all while making amazing food, and teaching people to have a passion for the things they eat, it’s just a joy to watch. Y’all have created one of the best UA-cam channels of all time and I’m loving the journey!
No one can argue, this is the BEST cooking show ever made!
Thank you for making a rib recipe that appeals to people who live in apartments, like myself! I cannot have a smoker on my balcony and this is a perfect solution. Can't wait to make these!
Sam! We love your content! ❤ Thank you!
Super easy! to make, we used the Sweet Baby Ray's barbacue, added the bourbon and the apricot jelly to the sauce, lazy ! With sweet corn and butter on the side and Red lobster cheddar bay biscuit mix muffins.
Those ribs are a Sunday staple for our family, easy good and trust me, my wife doesn't like to cook onSundays. LOL. Thank You!
Glad you mentioned the toaster oven. That's my situation right now and I was wondering if they would fit.
Been an avid subscriber since 2019 and look forward to your uploads every Monday Wednesday and Friday. Your casual and organic way of going about your cooking is a nice change from the robotic and manufactured ways of televised cooking. If you fuck up, we all get to see it, and you're okay with that. I watch your surf and turf crunchwrap supreme video on repeat all the time, and laugh every time I hear you tell the button throat man story. Thanks for the laughs and great food.
The apricot jelly is a MUST...you guys are inspiration🙏🌹
I have recently been learning how to grill and have been cooking for myself more at home. Sam, I think you should have warned us about how addictive making good food and grilling is. All i can think about is grilling and new recipes
We love that you always encourage people not to eat crappy food. Just got my knife for my birthday, and I want to be entered to win a garlic press!
That membrane trick really works. Big time appreciate it, Sam! Got my beef ribs in the oven as I type this :)
Seeing the notification for a new STCG video I feel like a kid in a candy store, been watching for almost 2 years now and you guys never let me down. So much love and respect. :)
One of my all time favorites Sam. Your exactly right. It’s instant love. You the man Sammy. Y’all got to subscribe to this great chef, you’ll never be sorry.
The love love with Father and Son is wonderful. You all rock.
These are in the oven right now but I just tasted the BBQ sauce, and my god is it delicious. Can't wait to taste it with the ribs!
Sam your sauces are the best. It has made me a better cook. The family always say "you made this yourself." Yes I did! Thanks for making me look good. God Bless.
Just made these this weekend. Turned out great. Didn't have the apricot preserves so I had to use Sweet Baby Ray's BBQ sauce--add bourbon to it. Worked great. Also used the oven broiler. Fantastic. Keep it up.
You’ve inspired me to get a round flat top like the one you use, will officially be the first purchase in my new house next month!
We look forward to every Monday, Wednesday and Fridays in our house. Many of your recipes have become regular staples at meal-time. You keep make'n em, we'll keep watch'n and try'n em!
These look amazing. Not typically a big rib person, but I will absolutely have to try
Lucky I happened to watch Sam cooking beef back
rib, yesterday I pulled out my beef rib from the freezer.
I am gonna cook it tonight Sam, you impress me with your beef ribs. Cheers, Johannes
Looks outstanding. A couple of things:
1. While back ribs taste great, there's not usually much meat on them. This is because they're cut from a whole ribeye, so the butcher maximizes the amount of meat that goes to the steaks. I still buy them sometimes, anyway.
2. Doesn't matter as much in the oven, but we don't usually remove the membrane when smoking them like on pork ribs, specifically so they won't fall apart.
I'll have to try this one when it's not smoking weather.
Where can I get one of them black spoons you're using? I also kinda want one of the garlic presses. Thanks for your delightful videos!
These look amazing! Love watching you with my grandson's! The issue....every time they spend the night they want to make, as they call them, those cheese things Sam makes! So we go watch the video again...then head to the store for supplies!
Omg, just made these. 1st time ever making beef ribs. Love it.
I'm actually cooking ribs right now. This was a great great video to have along side. I adjusted my recipe accordingly. lol. Thanks guys.
thanks for this! i no longer have a smoker, and and miss beef ribs, as i can't see to eat pork - it just comes right back up. that paper towel trick is the bomb! i've struggled with getting that membrane off for years!
I've never had beef ribs but I have to try them now! Thanks for the inspiration!
I’m coming to SD soon, and top of my priority list is visiting one of your restaurants and meeting you, my guy!
I have a jar of pear habanero jelly in the cupboard and I know EXACTLY what I'm using it for now! Thanks for the inspiration!
Amazing. I’ll be making these ribs pronto. Making your jambalaya recipe tonight!
The Beef rib that you cut looked like the perfect Popsicle! I want one in my life right now!🤷🏽♂️❤️
Not only does the food you make look delicious, I enjoy the banter between you two. Please keep entertaining us. Thanks 😊
STOP THE CENSORSHIP!!! Stop stifling freedom of speech (and our entertainment!). Let Sam do his thing and the food do its’ thing! Great looking easy recipe. Thanks guys. Love to y’all from Memphis!