THE RIBS MY WIFE CAN'T STOP ASKING ME TO MAKE... | SAM THE COOKING GUY
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- čas přidán 1. 06. 2024
- It's possible these ribs are the only things keeping my wife with me. Sure we've been together a billion years, but thankfully I've got these babies in my back pocket b/c its all she wants!
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🔴 RECIPE: tinyurl.com/bddsw9vj
00:00 Intro
1:30 Making the Rub
2:00 Trimming Ribs
4:10 Seasoning Ribs
5:11 Smoking Ribs
5:36 Wrapping Ribs
6:35 Second Smoking
7:16 Making BBQ Sauce
8:04 Unwrapping & Basting Ribs
10:00 Serving
11:27 First Bite
11:50 Chance Tries
12:17 Outro
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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.
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THANK YOU ❗️ - Zábava
Well Sam, you've done it. This recipe is now my wife's favorite ribs recipe. Thank you, from one Canadian to another.
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 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
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 made these yesterday. They turned out perfect! I definitely will be making these again.
Thank you Sam Max and Chance for all the great recipes!
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!
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.
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!
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.]
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.
2 beers and a blunt!! Love it. You re a good man!
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
Dear Chef Sam,
Thank you for including new recipes on the recipes page
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.
You guys are great!!! I get a good chuckle every time. Love to watch !! Thanks !!!
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
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.
Ima try this this weekend!
I'll look forward to making those on my new smoker. Great video guys.
They came out beautiful!
I just made this. Best ribs I have ever made. The timing is right on the money. Thanks Sam.
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.
Sam, you crack me up. Couple cocktails and a blunt make the roller foods go down.
I made these today, July 4th. They were PHENOMENAL! It's our new favorite ribs recipe! You ROCK, Sam!
One of my brother-in-laws premium words of wisdom is: "you don't go wrong adding mustard to pig meat."
Easiest and best ribs I've made on the pallet grill, thanks Sam.
I sprits with apple juice,honey and apple cider vinegar. Then wrap in brown sugar,honey bbq sauce and honey.
I’m going to try this recipe! My mother also uses gochujang for spice!
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!
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!
Sam is so Gangsta!!! I’m here for the personality first, food second!!
Not too bad... bark is a lil weak though. I'll get on your show one day as a special guest and we'll get it right for your audience Sam lol.
Great channel. Love it
Now all you need is some bbq baked beans, macaroni, a GOOD potato salad, and some Texas toast 😎 👍
I am totally doing those. Great video guys!
I’m making this right now. The rub tastes great!
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 started using Garlic Chili Cholula as a binder. I love it.
Love the quick and easy rib recipe! What if you don't have a smoker?
You would maybe have to do it in oven and use some liquid smoke. Not quite the same...but close.
This recipe looks fantastic.
I want to hang out with these people...y'all awesome!
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.
Good marital advice !
MADE it, ATE it and DEFINITELY A ⭐️⭐️⭐️⭐️⭐️! THANKS, SAM💥🥳🤗
Boy those looks amazing!! 🤤
You make it cause "That's what she said", and cause the love. RIGHT BOYZ!
I'm making these for July 4th, perfect timing on the vid!
I normally make the 321 style, trying this today and man, so far, im loving this version. Bout to go make the sauce and start brushing.
2 - 1-30 worked great
Thanks for the marriage tips lol and oh yeah the delicious rib recipe ! Definitely my next recipe when cooking ribs 👍🏼
I cooked theses ribs to your instructions and they were a little dry. Good. Flavor
It is on this day... that my bbq sauce has forever changed. Thank you for sending chipotle chilies in adobe sauce!
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.
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.
He’s a very smart man. Yes dear
Drools like Homer after he has ribwich!🤣😅😋
Just made these ribs. Fantastic recipe. Youre 2 for 2 Sam
Dude Sam, you make "cooking" fun. Thanks bro.
Grilled onions. Add grilled/carmelized onions to the sauce and blend for body and flavor.
Well Sam,looks like you know the secret too.........for me 32 nice years together just for two words "oui chérie" (yes,love).do whatever you want after,but when she asks or says something,these two words are MAGIC!!!!!!
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!
Hello Sam
Make your own version of the New Haven-style white clam🍕
Cheers from San Diego California
Glad we had our ribs fix tonight! Awesome recipe Sam. Now my girl wants to stay… 😂
Thanks from Brisbane Australia mate 😊
Have to make some ribs again, now. But I love a good memphis dry rub on ribs and pork. So tasty!
I come back to this video weekly as well as the other rib video as well
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.
Looks great! Fantastic job. I am doing your pollo asado this weekend!
Making these tomorrow!
"Yes my love whatever you say." Those are the magic words gentlemen 😂
Honey as a binder is my go to
Sam can u plz make pulled pork or burnt pork ends anything that has to do with pork plz
Smart man; happy wife - happy life!
Love this recipe and technique! Time to have a barbecue! 😎
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.
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!
I don't say this very often at all... but ,Yee Haw those look scrumptious!
Yum, looks so good
Need the cocktail and the blunt it’s just makes sense when ur cooking
Will definitely try this on beefy ribs. Don’t do pork. Looks great though!🤤
Really good video 🙏🏾
What bbq do you have? How about a video of your outdoor kitchen.
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!
I watch a lot of rib videos, but I swear I can smell the aroma of these ribs through the t.v. screen! 👍
This is always good maybe you guys could do like a q&a with you do you like a question-and-answer with chance
Chance’s ‘stache is legendary! The ribs must have been good too.
Come on Sam
Every week. “Oh shit, oh my God” stop with the handling of hot food! 😂😂😂
@@user-jo7vl4se1l No!
Bite me!
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.
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!
Ribs!!!!! Is it me or did Chance turn into John Holmes😂😂😂😂
Use the liquid from the foil packet and add it to the bbq sauce.
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
I love this freaking channel.
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 !!!❤
U got them at that time cause u had the temp up higher. Most times rubs done around 225-250. Looks good. Do more Smoker recipes please.
Finally some ribs can't wait to try this
Looks amazing! 🙂😋
Beautiful!
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.
Hopefully Chance isn't going anywhere since Sam cooked his last meL. LOL
Oh My God Chance is so pretty! 😂😂😂