Це відео не доступне.
Перепрошуємо.
Grilled Country Style Pork Ribs | SAM THE COOKING GUY
Вставка
- Опубліковано 13 сер 2024
- Boneless, simple and so great. Who says you need a long time marinating?
00:00 Intro
00:34 Addressing the ribs
1:36 Making a rub & seasoning ribs
4:38 Covering & Refrigerating ribs
5:30 Grilling
8:54 Plating
10:13 First Bite
12:19 Outro
🔴 RECIPE:
➔ bit.ly/2LYhAFs
🔴 SHOP:
⭕️ STCG KNIVES ➔ shopstcg.com
⭕️ STCG MERCH ➔ makeamericacook.com
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
🔴 JOIN THE COMMUNITY:
⭕️ REDDIT ➔ bit.ly/stcg-reddit
⭕️ DISCORD SERVER ➔ / discord
🔴 CONNECT:
⭕️ INSTAGRAM ➔ bit.ly/stcg-insta
⭕️ TIKTOK ➔ bit.ly/stcg-tiktok
⭕️ TWITTER ➔ bit.ly/stcg-twitter
⭕️ FACEBOOK ➔ bit.ly/stcg-fbook
🔴 MORE SAM:
⭕️ MY WEBSITE ➔ thecookingguy.com
⭕️ MY COOKBOOK ➔ bit.ly/stcg-cookbook
⭕️ MY RECIPES ➔ thecookingguy.com/recipes/
🔴 FOR BUSINESS INQUIRIES:
⭕️ reach out to ➔ info@thecookingguy.com
-
Please SUBSCRIBE and enable notifications to see NEW EPISODES❗️
-
New videos uploaded every MONDAY + WEDNESDAY + FRIDAY ❗️
-
We really just have one goal - to make your food life better. Ok that, and be entertained at the same time. And have you learn a few things along the way. So let’s make it 3 goals then.
If you only want the steps to make something, like those vids shot from above with no people, no conversation no nuthin - then we are absolutely not for you. But if you wanna a little fun while you learn, then this is the place.
Cooking doesn’t have to be hard, it just has to be delicious.
-
THANK YOU ❗️
It's awesome to go back and watch the videos from years ago. You guys have come along ways! Still making these today as well.
Idk why I watch anyone else's videos. You are the go to guy for everything. Thank you from rapid City South Dakota
Made them tonight (didn't burn them, I was watching...) and they came out deliciously juicy and crispy on the outside with a hint of sweetness, perfect. Thanx Sam, again you rock! From now on, I don't care if it's winter, lol
I’m a self respecting 80’s girl and I total got this lol ! I’m gonna fix this tonight and I think my husband will enjoy this so much! Y’all crack me up! Thanks for the recipes and the self recept!!
❤😊❤ 👩🍳🥩🍽️🔪😊
I love this guy's laid back method of cooking,.... guestimation expert
Wow Sam has 3.5 million viewers now? Wow. Nice job. Second time I’ve watched this. My favorite parts is when he tells everyone to not be a wimp about spraying the grill 😂
“Keep your shrimp hand clean.”
There’s a T-shirt idea for you.
country ribs are nothing but cut up pork butt/shoulder. One of the cheapest cuts of pork. I live in Florida and pork butts were recently on sale at Winn Dixie for 99 cents a pound. I bought a 12lb roast for $12. lol. Put a good coat of your favorite BBQ rub over the entire thing and get to cooking it. I smoked it in my cheap ass $100 Brinkman smoker for about 6 hours to get a good bit of smoke into it, then finished it in the oven at about 250 degrees. Total cooking time was about 16 hours. You want to bring it up to an internal temp of around 195-205 degrees. It's ok to eat at 145 degrees, but rendering all of that fat makes it amazingly tender and juicy & falling apart. You'll be able to pull the bone right out of it with just a gentle tug. Let it rest for a couple hours and pull it apart with your fingers. It fed like 20 people for dirt cheap & everybody loved it & I still had leftovers. Sam's mustard BBQ sauce would go great with it but it's so good any good bbq sauce would work. But definitely don't rush it. It will take a long time to cook low and slow & get it up to that temp, but it's worth every minute. I've done 3 or 4 of them now and it's turned out amazing every time. DON'T RUSH IT!!
It amazes me that a so called cooking guy doesn't know the difference between a country style pork rib, and a beef short rib.
OMG!!! I've watched like tons of your videos, and that shot of you taking the camera and giving Max a bite, that should happen way more often. Seriously. It's so good to have 2 opinions. In most of your videos I'm just baffled at how Max doesn't even ask for a bite. It's like painful. Plus, cooking is about nurturing someone else besides your self. I love feeding people when I cook, and that's more than half the fun, so MORE MAX BITES!!! And Maybe the rest of the crew too if they're there. Like the garlic bread video.
I think that EVERY video!!!
Do you add bbq sauce to them occasionally. I cook what vegetables are in season. I do like yellow squash grilled with butter and asparagus grilled with garlic and butter with fish or steaks or even my ribs. We done two baby back ribs the other day one on charcoal and the other in the oven . Guess I don’t have to say which every one liked Best Buy if I grilled them a little while and you could wrap them and finish in the oven . The sweet souse work best for ribs. My steaks don’t need A1 when I am through. The butter does a good job with them. Ty
I think they look perfect with the char
Been a subscriber for about 2 years and never went back to your older stuff. Anyways, these were a summer staple when I was growing up, cheap and feeds a lot of people. My Dad just used garlic salt & pepper, no sauce, over indirect heat to eliminate that charring. I carried on the tradition. Very forgivable cut of meat that can be prepared in so many different ways. Good in the oven too. It amazes me how many people have never heard of these.
I just put spicy brown mustard on the ribs then I made a rub with paprika, garlic powder, onion flakes, pepper, salt and some creole seasoning which has less salt
I like a keep it real chef , "I had my grill to hot and I burned that side"!
As much as it goes against the grain of my being, I love your presentation and off the cuff unintentional abrasiveness. Dig the t-shirts too!
_"A little chard's not a bad thing"_ *Burnt to a CRISP is* 🤣 😂
Your videos have come along way since this, but I still enjoy the oldies!
Awesome! I just discovered this cheap and tasty cut of meat!!
That heat wave sucked! Thanks Sam!
Ah, brought that "talk show" radio host thing with you! (Clue...the SM7 mic). You guys are much fun...for me, adding that spice combo needs a nice big bag..or 2, so you can toss the meat and spices...YMMV. I prefer the bone in, as it allows a bit less cooking time. That said, slower cook, more beer whist cooking. Oh yeah, nice spice mix there. AND...you can vary it from that savory blend to something like Polynesian, etc. Good work!
KEEP THAT PIMP HAND PIMPING ✋✋✋
I appreciate the way you season. Thank you.
I like how you blamed it on the hot weather lol I bet they were still incredible
I love how you use the towel to open the refrigerator not to touch it with the meat hand you go boy!
FWIW, they're not that similar to beef short ribs. These come off of the back rib section of the pig. Whereas beef short ribs come from the belly side of the cow's ribs.
Yea i watch you everyday but im cooking this tonight hope you don't mind baked 😂
That white plate is so cute
You guys have come a long way in 6 years 😉 Love you guys.
Yo - Aldi has these ribs all day long at like $7.00 - Love that U used “ Maarroone !!!”
Good Paisan way of making ur point !!
Like this Guy - he’s def kool
YES! I haven’t heard “Maarroone” since I was back home in NY ☺️ Love it!
@Lloyd Bonafide the only LOWER quality meat than Aldi - Is YOURS - so says ur boyfriend !!!
My gaydar is goin crazy
Good lookin dish, Sam - and really nice camera work!! :)
i really admire all the cooking dishes, all look amazing! the flame does come back to the can if you dont keep distance(explosion seen, same idea as using kerosene). First hand from experience, need to know how to handle fire, you definitely do. Been watching for months just recently decided to leave a comment. Great food! keep it up! NYC viewer
Love the shirt!
Grilling and BAKED....all at the same time!
Under loved. 200 internal on smoke and soak. 275 temp grill
pimp hand strong is not from 80s or 90s its 60s or 70s. classic marriage comandment
No on boneless! Soooo much better bone-in!
I was with you on the rub until the white refined sugar came out. Love me some "country style ribs"!
Hey! I grilled those for dinner. One of my wife's favorite.
I love how owned up to the hate-filled comment! We are really making progress as of people!
Can you make country style mozzarella sticks
FYI "Country style pork ribs" are not ribs at all. they actually come from the region where the loin meets up with the blade, or shoulder very close to where a Boston butt roast cut comes from. Very tasty!
yeah i really like watching your stuff
What temp do you set the grill at?
Lmmfao!! I guess it's good!! I love the rub, sugar? But it worked!! Flavor town!!
Oh boy, you guys have come a long way from there
I am making this today!
I use pam spray for my grates also.
What kind of savage picks up tongs and doesn't click them like a lobster? 6:00
Made this tonight delicious 🤤
Would be nice to know the make of those BBQ's you decided to take home and reasons why. Especially the "Jet Engine" model...
country style rips are pork shoulder btw just slices of it
i like that grill
Too funny, but nice rub!! Talking bout the spray issue!! No fear!!😈
The comments in this video are ridiculous.
Just started watching a few weeks ago and the new is the same as the old. It's all great. This video has some awkward shots but all I need is the voice and information. Keep it up, which you did.
for years this cut was averaging 99 cent a pound here in the los angeles area, as i type this (2021) it has jumped to around 1.20$/ LB. its still a reat juicy cheap cut,i do dry rub and grill then cube to make pork tacos
Charred is flavor. I like a little char.
Ty my food was so good i did bone in and to 150
These old videos are fucking hilarious, love em ,Sam !
Idk why this was rlly spicy for me
Best rub ever!!!
Great pimp game 💪💪
Man what a kitchen, man you are the man, come on man, in a kitchen like that, let men see you cook that suckling pig, your friends will make you the Mayor, ribs home run ,good to see yah, BB
I must have the same mentality as you when it comes to spraying the grill with oil cause I do the exact same thing, keep your pimp hand safe man 👍😉
Holy shit, the expression on your guys faces was priceless.i
Your plate looks like a toilet tank lid. Lol
What temp?
Yesterday you were at 1.5M now you're at 1.7M followers!!!
Where We Cook One, We Cook All
You should appreciate your great 👍 Father
Sear them a few minutes then
Wrap in tin foil put on top of second rack , frig moist and crunchy ... just my 2 cents .. ok watching rest 😎👍🏻
Sam has a wussie pain tolerance
cheaper is carving a pork butt - make your own country style ribs
this is a hot grill. still looked good AF
we always cook steak and I love ribs wife or kids don't but I do so guess it will cost less for me to make witch means I'm on my way to the meat department thanks for the idea looks good
Make a video of catching a wild boar, dressing it live on video, and cutting out the ribs and smoking them… on the video!!
I love this guy he just burned the recipe wouldn't own it used the phrase pimp hand and I'm a bigger fan because of it!
Hey bud!. Decent job but dont complain about the heat. Its -10 here right now while I'm cooking these . Bone in is twice as good trust me
Get rid of the propane lol
Made this today, 6 bucks for a ton of meat, seasoning was good just a bit too much salt, i added some cinamon which made it even better, thanks for the vid!
that char is just right!
During the hype of the coronavirus i bought a huge pack of this for $2.36 after all the panic buying, and am now trying to fine a good recipe for it lol
Right? I got 7 lbs of these for 7 bucks!!!
It's "SAM THE COOKING GUY" not "SAM THE GRILLING GUY" for a reason. Hint, it was the sugar in the rub that caused the pork to burn so easily.
Keep yo pimp hand clean and strong 😂
"Girl men", if you're gonna use the p word go for the gold ya PAB!
This is before your current grill?
I wonder how much all the meat costs today. Definitely not 8 bucks anymore.
Not a rib at all, on kind comes from the but / shoulder end, will have a Y blade bone in them, the other one comes from the Loin end after the first 12 ribs have been cut out, you have a piece of meat left, split it into 2 pieces... viola... 2 country style ribs. The other end is just basically a pork steak, / Boston but slices...
Silly thing is, that is neither one of the cuts I'm speaking of, I think that is just but chunks hahahaha
Temperature?
I came here while searching in Korea.
We go well looking.
$8 not in 2023 😂
Trust the Cooking Plan. Also, Castle Rock. Hmmmm
If you haven't already, you should redeem yourself and redo this. :)
These are nothing more than a porkbutt aka pork shoulder deboned and cut into thick strips.
Cook to 160* remove and apply sauce, wrap, continue to 198*
Remove from heat let rest 30 mins serve.
Eye liner?
Is that the old "turbo gas gril"?
turn the flame all the way down with pork...
Sam the glasses aren't you, it ruins the Logo brand. Hey the pimp comment was alright it didn't hurt anyone, Wah Wah! lol
It'll shrink down too
The sugar bro gotcha. I smoke mine off set at 250. I have a kamado.
I would think that you would not want to draw the moister out of the meat because it would be less juicey because salt drys out the meat
All meats are cured with salt before it's sold. Hams are packed with salt to cure them prior to sale. Salt adds flavor and compliments meats more than it will them dry out for the few minutes they are being cooked to being consumed.
Not sure about this but....the best tenderizer for a tough cut of beef, is rock salt. Lay it on pretty thick, let it sit for a half hour or so, rinse it off, pat dry, grill it. Try it.
Paul... this is common practice... letting it season covered for several hours allows the salt to draw the moisture out and enough time for the meat to reabsorb the moisture... try it
Max used to be more of a part of the videos. Kinda weird.
I followed your recipe and my country ribs turned out yummy and tender.