@@ryeguy01 that's not really right. The ring is like an indicator of the level of smokiness the meat will have, less smoke produces a smaller, lighter ring. More smoke produces a larger, darker ring, indicating more smokiness (which translates to more flavor, although you can overdo it and oversmoke it into bitterness).
Ribs are like pizza. Everyone has an opinion as to which is the best. This is very similar to the way I've made mine for years and I love them like this. ;-)
Cooked these last night for the 4th, finished them off over charcoal on the weber kettle, turned out great. The apricot based glaze really works. Thanks.
I love this show. Would you ever make a "STCG HACK" show. Things like how do you clean your cutting board, how to you sharpen your knives, ..basically all the little support tasks that contribute to the overall cooking experience. Anyway, thanks for all the info....Ps, restock your cookbooks on Amazon so I can buy them
Nominating the man I get a new grill grate for just about every other fathers day. He's had the same charcoal / wood burning grill for the last 10 years and its time for a change. I live in Florida and he is back in my home state of Texas. Miss the fam greatly, Planning a surprise trip for this fathers day and the Evo would make a great addition to my surprise. He's worked in the Hospitals in Houston for the latter part of his adulthood, times have been a lot tougher as of recently. Great father and a great man, deserves more than an EVO but it's quite the token of appreciation for what he's gone through and done for the family. Best cooking channel on UA-cam. Just bought myself a fat means flavor shirt, keep up the great work!!
I used this glaze for my 4th of July ribs(celebrated on the 3rd this year). I used cherry jam instead of apricot because that’s what we had. NEXT LEVEL RIBS, for sure! That glaze made my weekend that much better
Dude... That liquid you throw away is gold!!!.. you let it cooool... add some seasoning to it...let the ribs cool... then, return to the fire...continuously brush the drippings onto the ribs... add glaze at the end of the process, crank up the heat for 15 - 20 minutes.... AMAZING!...
I put the rub on the night before and let it permeate all night. I cook for 3 hours covered in the oven &@ 325. They are so tender you can just about pull the bones out by hand. The glaze or sauce is put on at the end because all the sugar will turn black. I throw them on a Smoky grill and baste them for 5 minutes. Enjoying your knife!
I do ribs in my instant pot pressure cooker. Just clean them up like you showed by trimming the fat. Then I pour in apple juice. Cook 30 min. Put on some sweet baby rays sauce and broil a few min in the oven. Super quick and fall off the bone. Thanks for your videos, I really enjoy them! Cheers from Toronto.
I really like this recipe. I've made ribs this way several times since I first saw this video. But let me tell you. I made these ribs again the other day and had a few boneless chicken breasts sitting around so I gave them basically the same treatment, but no oven. Dry rub > grill > glaze. It was fantastic! Try this recipe on chicken. I might like it even better than the ribs.
Sam I just made this tonight for dinner, and everyone loved it. I think I nailed the sauce but the rub I' doubt. It would be nice if we could get "more Precise measurements" I'm not very good at eyeballing it yet. We've had 5 of your recipes this week and they all have been fantastic! Thanks for making cooking fun! PS I like the magic baking pan trick Ribs go in on a flat cooking sheet and come out on a rack.
As often, I assume he simply forgot to add the wire rack and did it after the shot. God knows, how many takes it took and maybe this shot was better during editing than the one he remembered. Tasty stuff here, but don't take everything too literally here ;)
First of all my dad and I love your videos ! He deserves this grill because he had 3 sons that he spent every winter in the hockey rink with for 20 years and when his youngest was finally out of hockey he added another brother. Now he’s stuck at the rink every winter for the next 10 years . Grilling is his summer vacation . PLEASE SAM AND MAX !!!!
He typically makes two sets of things that take oven or fridge/freezer time. Helps speed everything up. While he was showing you how to prep the ribs, the other set was in the oven.
Sam love the show, could one put the seasoning on the ribs the night before and then cook them in the oven with the vinegar and finish them in the grill like you did? Just thought it might give the thicker ribs even more time for flavor developement?
The ribs go on a rack with the vinegar underneath or directly on the try with the vinegar? When you put them in there is no rack when you took them out they're on a rack.
This recipe is awesome Sam. I live in an apartment and I usually do mine stove top or in the oven and make a sweet spicy glaze or sauce as well. I agree baby back ribs are good but I always go for the bigger ribs and I NEVER trim them to the St. Louis style; I just remove the membrane and extra fat . I'm having ribs today and my daughter is making them. I hope you had a wonderful Father's Day :-)
FYI “Argentinian” Santa Maria Style Grills have a V shape grates in a descending angle; to drain fat without loosing fire. Great video, amazing ribs btw. ✌🏼
Super yummy. Thank you! I used a rack and put grills on top and apple vinegar under like how he took out from video. But I marinated with dry rub first in case the ribs won’t have flavor. 🙏🥰😋
Hands Down the BEST DAMN COOKING CHANNEL GOING!!!! Thank you Sam and Family for Igniting hunger across the interwebs. Always look forward to new and mouth watering creations.
He literally said if you had a smoker or the time then that’s the best way. I don’t get sams viewers it’s like you guys watch to pick at every little thing lmao.
Well...gonna try the glaze but honestly I just dont think I could keep my appetite after looking at those coming out of that pan. I'll plan ahead and do the smoker thing...but the glaze looks good
Sam, I have a couple of suggestions if you will accept them: 1/ save the liquid from the baked ribs it makes good stock. 2/ use marmalade instead of apricot jam. Adds another complexity of flavour and fewer fruit bits to contend with. 3/ put the rub in a shaker. Improves application accuracy and uniformity. Love from 🇨🇦
The bomb. I pre-smoked my ribs with alder in a low temp smoker before putting them in the oven with vinegar for 1:15 per the recipe. The rub and the glaze are both winners, and are the new favorite at our house.
Made this on Saturday. Don't have such a fancy grill , but the old gas one sufficed. I put a few drops of liquid smoke in the vinegar while it cooked in the oven. Was a nice hint of smoke. Ribs turned out great. Would have put some in the basting glaze but I ran out. :( .
Made these tonight. Absolutely the Best Ribs. The spices and the glaze was to die for. Just the perfect blend of sweet, spice and tang. I could eat these again tomorrow….Hey, I will, I made plenty…lol. Thanks guys…keep the recipes coming.
Steamed vinegar oven ribs...exactly what I'd expect from a Canadifornian. I don't know where to begin. In fact, I won't. Still a big fan and will continue to watch, but this one hurt my BBQ loving heart. Somewhere, Malcolm Reed is weeping for you.
So, my mom was the best cook EVER!!! But She was diagnosed with Alzheimer's a few years ago and now lives with me. Unfortunately I didn't take notes & I don't remember anything she did (and neither does she! lol.. you laugh or cry at this point ;) but we watch these vids all the time & I've done so many recipes. Just Sam, Momma & Me... AND MAX!. :D
I just made these for my family's July 4th celebration. They are comfortably resting and I can't wait to cut into one and taste. They smell amazing AF!
I literally just left the VA Hospital because I broke my ribs and then this notification popped up and I damn near laughed myself to death and was like damn my phone is listening to me.
I season the night before and store in the fridge. Next morning, I add beer instead of vinegar. Cut into 2 bone segments and put them on the grill for about 15 minutes with some smoking chips in the coals. No sauce for me, but you can add sauce when you're done 👍🏾
I just made these for our JULY 4th bbq and everyone agrees, Best Ribs Ever. I'm usually more of a smoked meat kind of guy, but you really can't beat these. I didn't really want to spend hours smoking ribs so we decided to try these and I'm so glad we did. The glaze is the best and will be my go to from now on.
Rub With Love, 2hrs Treager @250, Sweet Baby Rays, 1hr more. Done. Don't even pre-heat the Traeger. Insane how much easier and better looking than this, and with smoky spicy tangy goodness to die for. To die for! I must say though, your custom grill branding does look good.
Hey guys! I just wanted to say that I really appreciate you making these videos and making cooking SO easy. I just made these for my dad today and he LOVED THEM. I loved them too :) thanks for making cooking so easy to understand and learn. Can't wait to make more of your recipes! Happy Fathers day, Sam :)
You already know the answer to that though. Anytime he recommends the oven just remember if you can control the temperature on your grill that always be better especially for meats.
If you have a charcoal grill with a lid, you basically also have a smoker. I've done whole briskets on my Weber kettle, which is by no means marketed as a smoker. Just push the coals to one side, keep the lid vent on the opposite side, and add some wood chips or chunks to your coals.
#samthecookingguy my dad cooked all his life, worked at the golden bull restaurant in Maryland to support our family. He started out as a busboy and became head chef after a decade working there. He loves to cook and always puts his heart into his work. He continues his career as a chef at a corporate restaurant in Virginia. I know this is a long shot but I think he would really love this in his back yard! Thanks!
I made these a few days ago on a gas grill and they were incredible. I just adjust the heat as opposed to bringing it up or down. They're definitely worth making!
This is great! Thanks Sam! I needed this recipe before I got my WSM. But I will use this when I'm hungry and don't feel like waiting for my ribs to come out of the smoker 6 hours later.
My 11 yr old son just said “that Sam is kinda a potty mouth isn’t he?” His 7 yr old sister followed up with “just like you dad!” 😃😂. We wouldn’t have it any other way!!! We love your videos Sam and fam!!! Keep inspiring us to cook at home! Thank you.
I do it a little different,, Prep is the same, Season and rub, then cover in the pan for 2 hours,, cover with foil, then bake covered ""220 F, for 2 hours",, then onto the grill for the deliciuos Char and sauce, and yumminess,,, those look amazing,,!
Sam, put the rub on first ,the meat soaks up all the flavors in the fridge . Then onto the grill for 2hrs . Then wrap em in aluminum foil back on grill with a little water inside ( they steam in there own juice & water )for 40 minutes then off glaze em back on fire for 5 or 10 minutes . MMMMMMM YOUR WELCOME ! THE VOODOO KING
you only get a smoke ring when you haven't let your meat come up to temp before cooking. it might look pretty, but it's a sure sign your cook isn't tending their meats proper.
@@chrissandoval7675 umm that's not true. It's nitric oxide from burning wood. as long the meat isn't cooked before you throw it over some wood your gonna get a smoke ring.
Nope! The second you said “oven” I was out. If those are the best ribs you ever made I weep for your children and it makes me second guess everything you label as “the best” as just hyperbole.
Hahahaha “weep for your children” 😂😂😂. I’ve had ribs done like this and they weren’t awful. They DEFINITELY are not the best. The best ribs are smoked. Hands down.
I live in northern Minnesota and do a lot of fishing so I eat fish very regularly. Could you do an episode on how to improve the classic fish fry? Or just a different way to cook walleye maybe?
For the oven cook, baste the ribs with a mixture of 1 Tbsp Worstershire sauce and 1 tsp of Hickory Liquid Smoke then foil em up. There's yer smoke flavor!
Here's a tip for ribs made any style: Seperate the ribs before cooking ! Do the usual marinate, rubs, etc. Cooking the ribs seperated speeds up the cooking and allows flavor and smoke to penetrate all sides of each rib. I'm a KC BQ judge. Never seen this done at a contest, but I guarantee it works well...
Sam, got to say hats off to you. I gave this ago yesterday. Never again am I going to bother with the 8hrs plus on the smoker. They were amazing. Off the chart amazing.. In under two hours!! Crazy!!
Big fan here, but with all due respect, baby back ribs are from a far more flavorful and tender part of the animal. I find meaty ones all the time. Another difference is I apply rub before baking in the oven. This infuses the meat with the spices. Other than these differences, I completely agree with Sam. Incredibly entertaining and a great cook!
I prefer smoked ribs over steamed but I'm no pro. I'm always looking for different methods to try and learn. Plus it's STCG...nothing he does it wrong. Much Love Sam!!
I'm punishing myself looking at videos like this and I'm on a Weight loss journey! Jan 293lbs -June 17th down 232lbs! I'm so freaking Hungry for Elvis Costello's Ribs, Sam The Cooking Guy! His glasses reminded of Elvis. Anyway...when he took them out of oven I said " What ". Then the seasonings, the 🔥 & OMG the Glaze, it Looks Fantastic! Once I lose this gut, I'm treating myself, but I plan on trying this recipe!
This method is quick and tastes great, but nothing beats the flavor and appearance of slow smoked ribs.
@@Kreegrrr Smoke rings are cosmetic and have nothing to do with flavor. Agreed that smoked ribs are better though!
Totally 100% agree , I was raised on the smokers . Cheers
not everyone has a smoker, anyone can grill pretty easily tho
@@ryeguy01 that's not really right. The ring is like an indicator of the level of smokiness the meat will have, less smoke produces a smaller, lighter ring. More smoke produces a larger, darker ring, indicating more smokiness (which translates to more flavor, although you can overdo it and oversmoke it into bitterness).
Ribs are like pizza. Everyone has an opinion as to which is the best. This is very similar to the way I've made mine for years and I love them like this. ;-)
I've never been more jealous of an outdoor kitchen setup. That round flat top and the adjustable height cast iron grill...perfection!
is it just me or the audio gets weird towards the end?
Great to meet you! :)
Oh yeah, things get fucked up around the 14min mark
It’s almost like his mic died or something.
Yess but still an awesome video always start with a good note and then state wtv so they don't feel like they failed a video.... you understand?
using the camera mic
Cooked these last night for the 4th, finished them off over charcoal on the weber kettle, turned out great. The apricot based glaze really works. Thanks.
I love this show. Would you ever make a "STCG HACK" show. Things like how do you clean your cutting board, how to you sharpen your knives, ..basically all the little support tasks that contribute to the overall cooking experience. Anyway, thanks for all the info....Ps, restock your cookbooks on Amazon so I can buy them
That’s a great idea 👍🏼
Yes please!
Nominating the man I get a new grill grate for just about every other fathers day. He's had the same charcoal / wood burning grill
for the last 10 years and its time for a change. I live in Florida and he is back in my home state of Texas. Miss the fam greatly,
Planning a surprise trip for this fathers day and the Evo would make a great addition to my surprise. He's worked in the Hospitals in Houston
for the latter part of his adulthood, times have been a lot tougher as of recently. Great father and a great man, deserves more
than an EVO but it's quite the token of appreciation for what he's gone through and done for the family. Best cooking channel on UA-cam. Just bought myself a fat means flavor shirt, keep up the great work!!
I used this glaze for my 4th of July ribs(celebrated on the 3rd this year). I used cherry jam instead of apricot because that’s what we had. NEXT LEVEL RIBS, for sure! That glaze made my weekend that much better
Dude... That liquid you throw away is gold!!!.. you let it cooool... add some seasoning to it...let the ribs cool... then, return to the fire...continuously brush the drippings onto the ribs... add glaze at the end of the process, crank up the heat for 15 - 20 minutes.... AMAZING!...
This would've been a good episode for this "They may not look that good right now... but watch THIS!"
guga foods / sve 🔥
Maybe sam should take a note from him on making juicy meat.
Guga foods is the fam
I mute that man every time he says that haha its so annoying
I put the rub on the night before and let it permeate all night.
I cook for 3 hours covered in the oven &@ 325.
They are so tender you can just about pull the bones out by hand.
The glaze or sauce is put on at the end because all the sugar will turn black. I throw them on a Smoky grill and baste them for 5 minutes.
Enjoying your knife!
Imagine being Sam’s neighbor and smelling all the delicious food he cooks everyday 😍🥺
I can't. I think I would have to be his new bestie or cameraman or something to earn a bite!
That'll be torture because you know his food tastes amazing but you won't be able to have any
ua-cam.com/video/azEOeTX1LqM/v-deo.html
That's why the neighbor leaves and sends in the lawn care team.
I'm about to become homeless outside his house, lol.
I do ribs in my instant pot pressure cooker. Just clean them up like you showed by trimming the fat. Then I pour in apple juice. Cook 30 min. Put on some sweet baby rays sauce and broil a few min in the oven. Super quick and fall off the bone. Thanks for your videos, I really enjoy them! Cheers from Toronto.
When did the ribs transfer from the pan to the sheet rack? Didn’t he wrap the ribs that was not on the rack?
It's because he doesn't know how to cook ribs.
Imagine hating. If you’ve made any of his food.... you’d know. Flavortown....right Sam??? Lmaoooooo No seriously...
i was wondering the same. so I guess you don't want them sitting in that juice when in the oven?
@@PsychoPezzy correct. You don't want it to cook in the juice.
Fucking Chris Angel!!!
I really like this recipe. I've made ribs this way several times since I first saw this video. But let me tell you. I made these ribs again the other day and had a few boneless chicken breasts sitting around so I gave them basically the same treatment, but no oven. Dry rub > grill > glaze. It was fantastic! Try this recipe on chicken. I might like it even better than the ribs.
Sam I just made this tonight for dinner, and everyone loved it. I think I nailed the sauce but the rub I' doubt. It would be nice if we could get "more Precise measurements" I'm not very good at eyeballing it yet. We've had 5 of your recipes this week and they all have been fantastic! Thanks for making cooking fun! PS I like the magic baking pan trick Ribs go in on a flat cooking sheet and come out on a rack.
Use the same amount of each spice (3 tbsp)
I enjoy that Sam breaks down an easy way to make these in an apartment without all the special equipment. Will try this soon!
I love it when the doofus keeps burning himself.
When did the wire rack show up in the baking pan? Wasn't there when you first covered the ribs and put them in the oven!
lol
Haha I noticed that too. I had to make mine in a casserole dish because my flat pan was too shallow and liquid was dripping out.
Sam's not telling us everything.
Yup. I noticed that too. Lol
As often, I assume he simply forgot to add the wire rack and did it after the shot. God knows, how many takes it took and maybe this shot was better during editing than the one he remembered. Tasty stuff here, but don't take everything too literally here ;)
First of all my dad and I love your videos ! He deserves this grill because he had 3 sons that he spent every winter in the hockey rink with for 20 years and when his youngest was finally out of hockey he added another brother. Now he’s stuck at the rink every winter for the next 10 years . Grilling is his summer vacation . PLEASE SAM AND MAX !!!!
How come the ribs were on a rack when you took them out of the oven and not when you put them in?
thats what i was wondering
That's why their neighbors dog bark.
@@jb902331 I think we should win something just for being so damn observant!
He typically makes two sets of things that take oven or fridge/freezer time. Helps speed everything up. While he was showing you how to prep the ribs, the other set was in the oven.
Eddy LMAO
Made these for my wife for Mother’s Day. Turned out as good AF!! Thanks for helping my cooking to not suck!!
Sam love the show, could one put the seasoning on the ribs the night before and then cook them in the oven with the vinegar and finish them in the grill like you did? Just thought it might give the thicker ribs even more time for flavor developement?
Yes
I was literally going to ask this same question as I already seasoned them
Oohhh yes, great idea, I'm doing this way
YES! I don't understand why Sam doesn't thoroughly season the ribs the day before he cooks them.
The ribs go on a rack with the vinegar underneath or directly on the try with the vinegar? When you put them in there is no rack when you took them out they're on a rack.
Did you ever find out because I wanna know too
I wanna know too!!
Me three
@@richiet6381 , still waiting for an answer from Sam or Max or someone.
vaelion1 I made them last night I put the ribs on a rack with the vinegar underneath and bake them it came out unbelievable! I hope this helps
This recipe is awesome Sam. I live in an apartment and I usually do mine stove top or in the oven and make a sweet spicy glaze or sauce as well. I agree baby back ribs are good but I always go for the bigger ribs and I NEVER trim them to the St. Louis style; I just remove the membrane and extra fat . I'm having ribs today and my daughter is making them. I hope you had a wonderful Father's Day :-)
FYI
“Argentinian” Santa Maria Style Grills have a V shape grates in a descending angle; to drain fat without loosing fire.
Great video, amazing ribs btw.
✌🏼
Super yummy. Thank you! I used a rack and put grills on top and apple vinegar under like how he took out from video. But I marinated with dry rub first in case the ribs won’t have flavor. 🙏🥰😋
Can we get an “Ow Sh*t That’s Hot” T-shirt 😂🤣also is the giveaway international??
agreed
Yes!
Holy Esss
I'd buy that in a heartbeat
Yes
Sam's passion for cooking is what makes these video's so compelling.
“they have ribs in them... you think they’d appreciate that” lmao
😂
Basic math
Hands Down the BEST DAMN COOKING CHANNEL GOING!!!! Thank you Sam and Family for Igniting hunger across the interwebs. Always look forward to new and mouth watering creations.
Needs more smoke flavor. Also nothing beats the look of a low n slow cooked rib.
He literally said if you had a smoker or the time then that’s the best way. I don’t get sams viewers it’s like you guys watch to pick at every little thing lmao.
@@davidferrer678 Naa I love what he does, and I don't know how I missed where he said that.
9:35
I can’t stand smoked meats, except for authentic kielbasa, but a mild smoke.
@@TheRedRaven_ I'm so sorry.
I made these ribs tonight, and used babybacks... They came out tender and terrific and were Fast! Thanks..I now have a new way to do ribs!
Well...gonna try the glaze but honestly I just dont think I could keep my appetite after looking at those coming out of that pan. I'll plan ahead and do the smoker thing...but the glaze looks good
Boujie
looks like the boiled ribs they use in restaurants, before they sit it in marinade for the day to cook and become tender....but turned out beautiful.
Sam, I have a couple of suggestions if you will accept them:
1/ save the liquid from the baked ribs it makes good stock.
2/ use marmalade instead of apricot jam. Adds another complexity of flavour and fewer fruit bits to contend with.
3/ put the rub in a shaker. Improves application accuracy and uniformity.
Love from 🇨🇦
Intro: "HeYy Pigggy Piggy!!!"
Me: Alriiight! I'm coming, fuck.
Cool comment! lets connect :)
The bomb. I pre-smoked my ribs with alder in a low temp smoker before putting them in the oven with vinegar for 1:15 per the recipe. The rub and the glaze are both winners, and are the new favorite at our house.
"I'm not competing, I'm only eating." smells like a new t-shirt design.
Right on man
For boiled then burnt ribs, I gotta say....the weld.com guys did a great job on that cooker.
The ribs look insane 🔥🔥 Love seeing the grill I'm action.
Was this grill a one off for STCG or is an exact replica...minus the STCG grill surface...available?
@@Bajaknot I’m guessing you could order one. It looks awesome. I’d love to have one like that.
Are you in Florida Tampa? This is shipping and does it come to Florida Tampa?
@@Bajaknot It was a one off
@@gifford1984 We are in Tampa. We drove this out to San Diego in a collaboration we did with Sam. We don't make these for sale.
Made this on Saturday. Don't have such a fancy grill , but the old gas one sufficed. I put a few drops of liquid smoke in the vinegar while it cooked in the oven. Was a nice hint of smoke. Ribs turned out great. Would have put some in the basting glaze but I ran out. :( .
So I guess we’re gonna pretend like he didn’t say “...spice from the cholula” and then proceed to use sriracha lmao.
Asian Cholula...
Made these tonight. Absolutely the Best Ribs. The spices and the glaze was to die for. Just the perfect blend of sweet, spice and tang. I could eat these again tomorrow….Hey, I will, I made plenty…lol.
Thanks guys…keep the recipes coming.
Steamed vinegar oven ribs...exactly what I'd expect from a Canadifornian. I don't know where to begin. In fact, I won't. Still a big fan and will continue to watch, but this one hurt my BBQ loving heart. Somewhere, Malcolm Reed is weeping for you.
i was thinking the same thing malcom reeds bbq is golden still love sams vids except this one jus wasnt it lol
He just said he's not competing he's just eating.
😂😂😂😂😂
As a Californian, I don't even want to be associated with that half when it comes to that cook.
Lol
So, my mom was the best cook EVER!!! But She was diagnosed with Alzheimer's a few years ago and now lives with me. Unfortunately I didn't take notes & I don't remember anything she did (and neither does she! lol.. you laugh or cry at this point ;) but we watch these vids all the time & I've done so many recipes. Just Sam, Momma & Me... AND MAX!. :D
Max’s favorite word in a video title? “BEST”
Yup. Super played out
I mean...Sam said it too
I just made these for my family's July 4th celebration. They are comfortably resting and I can't wait to cut into one and taste. They smell amazing AF!
I literally just left the VA Hospital because I broke my ribs and then this notification popped up and I damn near laughed myself to death and was like damn my phone is listening to me.
Get well soon my friend
hahahaaa
I hope your recovery goes well my friend!
Get well and be sure to glaze yourself in apricot jam
I season the night before and store in the fridge. Next morning, I add beer instead of vinegar. Cut into 2 bone segments and put them on the grill for about 15 minutes with some smoking chips in the coals. No sauce for me, but you can add sauce when you're done 👍🏾
“They are humans after all” 😭😂
I just made these for our JULY 4th bbq and everyone agrees, Best Ribs Ever. I'm usually more of a smoked meat kind of guy, but you really can't beat these. I didn't really want to spend hours smoking ribs so we decided to try these and I'm so glad we did. The glaze is the best and will be my go to from now on.
3-2-1 recipe on the Traeger is my favorite rib recipe.
The cooking aromas coming from your back yard must drive your neighbors simply crazy!
My favorite thing about UA-cam right now!
Rub With Love, 2hrs Treager @250, Sweet Baby Rays, 1hr more. Done. Don't even pre-heat the Traeger. Insane how much easier and better looking than this, and with smoky spicy tangy goodness to die for. To die for!
I must say though, your custom grill branding does look good.
Make a shirt that has a picture of Sam grabbing food off the grill with the “ouchie face” saying “ahh shit” 👍
Yes. "Hot for Ribs"
Hey guys! I just wanted to say that I really appreciate you making these videos and making cooking SO easy. I just made these for my dad today and he LOVED THEM. I loved them too :) thanks for making cooking so easy to understand and learn. Can't wait to make more of your recipes! Happy Fathers day, Sam :)
I can regulate the temp on my grill to 350. Wouldn't that actually be better than the oven as some smoke will get in there?
You already know the answer to that though. Anytime he recommends the oven just remember if you can control the temperature on your grill that always be better especially for meats.
If you have a charcoal grill with a lid, you basically also have a smoker. I've done whole briskets on my Weber kettle, which is by no means marketed as a smoker. Just push the coals to one side, keep the lid vent on the opposite side, and add some wood chips or chunks to your coals.
Yes grill. Grill is an oven with wood smoke instead of gas.
A couple of weeks ago I cooked some ribs on the Weber kettle. Smoked them with apricot wood. The result was awesome.
There's the grill! I haven't seen it in a while.
#samthecookingguy my dad cooked all his life, worked at the golden bull restaurant in Maryland to support our family. He started out as a busboy and became head chef after a decade working there. He loves to cook and always puts his heart into his work. He continues his career as a chef at a corporate restaurant in Virginia. I know this is a long shot but I think he would really love this in his back yard! Thanks!
New T-Shirt Design: "Talk to me about gorgeous..."
Getting ready to make my second Best Ribs and it's the 4th of July! The first turned out amazing straight from the oven.
Are you also a magician? That rack wasn’t under the ribs when you walked away with them... but my god do those ribs look amazing!!!
I wanted to ask the same question. But you beat me to it.
I noticed that too
Thank you for the advice at the end if you don't have an outdoor grill! Great practical tip.
7:56 “ it’s like a half inch deep” that’s Sam responding to is it in yet
This is hitting a trifecta for me. I love ribs, Sam the cooking guy, and weld.com I’m happy you’re using that grill again.
What I love is that nobody will be able to do this because honestly who has that upsy downsy grill thing?
I made these a few days ago on a gas grill and they were incredible. I just adjust the heat as opposed to bringing it up or down. They're definitely worth making!
So happy Sam decided to use the Santa Maria grill.
I'm just here to count how many times Sam realizes hot things are hot.
Or how many times Sam uses the WHOLE ROLL to wipe his mouth!!!! 😂🤣
IKR? but I dont think he cares if its hot. lol
This is great! Thanks Sam! I needed this recipe before I got my WSM. But I will use this when I'm hungry and don't feel like waiting for my ribs to come out of the smoker 6 hours later.
As someone born in Santa Maria California I can tell you this is "Not Santa Maria style BBQ or Santa Maria style ribs"
My 11 yr old son just said “that Sam is kinda a potty mouth isn’t he?” His 7 yr old sister followed up with “just like you dad!” 😃😂. We wouldn’t have it any other way!!! We love your videos Sam and fam!!! Keep inspiring us to cook at home! Thank you.
8:22 i knew he throw the liquids away, WHY SAM? No!
Yeah, he's dumb like that...
I’m dumb like that, too. Care to share what you would do with it?
He makes mouthwash with it, the only conceivable reason to keep it.
@@isaelbarias6604 reduce and use in the sauce. so much melted collagen
@@isaelbarias6604 soup, stock, broth, and use it for anything you want to add pork flavor to.
I do it a little different,, Prep is the same, Season and rub, then cover in the pan for 2 hours,, cover with foil, then bake covered ""220 F, for 2 hours",, then onto the grill for the deliciuos Char and sauce, and yumminess,,, those look amazing,,!
The fact they aren't smoked low and slow kills me on the inside
Sam, put the rub on first ,the meat soaks up all the flavors in the fridge .
Then onto the grill for 2hrs . Then wrap em in aluminum foil back on grill with a little water inside ( they steam in there own juice & water )for 40 minutes then off glaze em back on fire for 5 or 10 minutes . MMMMMMM
YOUR WELCOME ! THE VOODOO KING
Not a bad way to cook ribs fast, missing the smoke ring.
you only get a smoke ring when you haven't let your meat come up to temp before cooking. it might look pretty, but it's a sure sign your cook isn't tending their meats proper.
@@chrissandoval7675 umm that's not true. It's nitric oxide from burning wood. as long the meat isn't cooked before you throw it over some wood your gonna get a smoke ring.
Thx for the quick note at the end for those of us living in apartments with no grill!!😉
In the competition circuit those ribs would be called “shiners”. Over cooked.
well if it was low and slow yea but these are quick and easy so we'll take it ya know?
Ed Phillips 4:36. Just saying..
He doesn’t have a clue.
They are ruined.
ribs are best smoked ,oven cooked never ,low & slow
Ohhh DAMB Sam! You knocked it out of the park. I did this cook and nearly had resuscitate the family. They almost died from the joy.
I HATE WHEN YOU DON'T PUT IN THE MEASUREMENTS FOR THE INGREDIENTS!! I NEED MEASUREMENTS FOR THE RUB AND SAUCE!!!!!! ANYONE???
And when the best ever recipe is not on the website and I have to rewatch a 18 minutes video for ingredients. Dude needs a secretary or something.
Today is the third times I made this. I just love it! Thanks for the recipe!
A Hungarian man from Malta!
Attila
Nope! The second you said “oven” I was out. If those are the best ribs you ever made I weep for your children and it makes me second guess everything you label as “the best” as just hyperbole.
Hahahaha “weep for your children” 😂😂😂. I’ve had ribs done like this and they weren’t awful. They DEFINITELY are not the best. The best ribs are smoked. Hands down.
I live in northern Minnesota and do a lot of fishing so I eat fish very regularly. Could you do an episode on how to improve the classic fish fry? Or just a different way to cook walleye maybe?
For the oven cook, baste the ribs with a mixture of 1 Tbsp Worstershire sauce and 1 tsp of Hickory Liquid Smoke then foil em up. There's yer smoke flavor!
Absolutely the best cooking/information show on the net. I've learned a lot of tricks and techniques watching this channel.
Here's a tip for ribs made any style: Seperate the ribs before cooking ! Do the usual marinate, rubs, etc. Cooking the ribs seperated speeds up the cooking and allows flavor and smoke to penetrate all sides of each rib. I'm a KC BQ judge. Never seen this done at a contest, but I guarantee it works well...
Sam, got to say hats off to you. I gave this ago yesterday. Never again am I going to bother with the 8hrs plus on the smoker. They were amazing. Off the chart amazing.. In under two hours!! Crazy!!
Big fan here, but with all due respect, baby back ribs are from a far more flavorful and tender part of the animal. I find meaty ones all the time. Another difference is I apply rub before baking in the oven. This infuses the meat with the spices. Other than these differences, I completely agree with Sam. Incredibly entertaining and a great cook!
Thanks for the shoutout on the grill Sam. Glad to see you’re still enjoying it. 🤘🔥 gonna have to do some Ribs this weekend now.
OK, first COVID get together with the outlaws, did this and it was Fantastic,. I did add a little Chipotle chilli paste into the glaze..... Love it !
Making these ribs today for the fourth of July!! Can't wait!!
Never seen ribs done that way.. But theirs always a first time. And it worked ... Yum
I tried this recipe today and it was unreal. Thanks v much Sam and boyos. My wife is a great cook and she gave me an 8/10, ha ha...success!
"I am not competing, only eating". Felt that in my soul
I prefer smoked ribs over steamed but I'm no pro. I'm always looking for different methods to try and learn. Plus it's STCG...nothing he does it wrong. Much Love Sam!!
We are making these today.
Awesome.
We had these ribs last night. Outstanding! The glazing was picture perfect and the taste was unique.
I'm punishing myself looking at videos like this and I'm on a Weight loss journey! Jan 293lbs -June 17th down 232lbs! I'm so freaking Hungry for Elvis Costello's Ribs, Sam The Cooking Guy! His glasses reminded of Elvis. Anyway...when he took them out of oven I said " What ". Then the seasonings, the 🔥 & OMG the Glaze, it Looks Fantastic!
Once I lose this gut, I'm treating myself, but I plan on trying this recipe!
Thank you sir. Finally got it down pat. So good. Eating them now. Might add pepper flake to the rub next time. But this was solid!
I have recently tried this recipe and the ribs were amazing. Thank you for the inspiration and your videos.