It is, lol. Traeger gives them to several youtube cooks to pimp it. It isn't worth near what they're asking for it though. There are equal-better pellets out there with several of the same features that cost a fraction of what a Traeger does.
There was a "Basics with Babish" video a few years back where he went out on his balcony to use the $1,900 Traeger. I was like you're freaking kidding me, right? There's nothing remotely basic about using a $2K pellet smoker to cook anything.
I can afford it with no efford but I live in an apartment. Same with gas burners. We have no gas installation and propane tanks is not allowed by regulations. So I cook on induction burners. Dear Sam, your channel is great and everything, but please don't forget some of us that lives in big cities also cooks ;)
Thank you for all your content Sam. I've been following you for about a year now and I had knee surgery yesterday. Your videos have helped me keep my mind at ease and made being laid up bearable. Thanks for all you do!
Beef plate ribs are one of the finest cuts for smoking, but it's imperative not to try to rush them. This Traeger looks amazing, but you don't need to spend that kind of money to achieve excellent results. I do these all the time on my Weber Smokey Joe, about a $45 grill (14"). They now make an 18" size, the Jumbo Joe, for about $89. Build your charcoal fire, scoot it off to one side of the grill, drop an aluminum pan down on the opposite side (I also put a piece of foil on this vertically that goes up to the grate to help keep the heat from cooking the meat directly), then arrange your ribs above the pan. Use wood chips or chunks (don't overdo it, though) to add smoke. Put the lid on, adjust the vents to achieve 225 - 250 degrees (I recommend adding an aftermarket temperature gauge to the lid - about $10, otherwise you don't really know where your temperature is at), and let it be for 2 hours, no peeking. After 2 hours, maybe add some more wood chips. I wrap them in heavy duty foil (tightly) at 3 hours and return them to the cool side of the grill to finish cooking to temp (slightly above 200). Toward the last third of the cooking time, you may need to add more fuel to the grill to maintain 225 - 250. Even though they are not insulated, Webers really do a great job of holding their temperature for many hours.
This^^^^. Totally agree. I have a Webber kettle I got for $120 and added a S&S (slow & sear). I have smoked ribs, briskets, chicken, and of course regular grilling on it to perfection. While a Trager would be nice, I cannot justify the cost when a Webber kettle can do the job. The only fancy thing I have a Meater probe so I can monitor via my phone.
@@chads7796 I'm still rocking a flip phone (but it's 4G, so suck it, phone shamers), so I just drink beer and watch the temp gauge I installed on the lid. 😆😆
I smoke dino ribs by visual and feel, never by time. Spritz only after the bark has set. 225-250 is where I like them to ride. They get wrapped in butcher paper when the bark looks like a Boeing bomb. Final temp isn't as important as the probe test. There should be zero resistance when probed, which could be at 203 degrees or 210. Finally, they are rested in a cooler with towels for a minimum of one hour. See ya. I'm going to the butcher shop.
Hey quick tip for everyone on here. Take some smoked ham hocks, mirepoix, thyme, bay leaves, and veggie or chicken stock and combine them in a pressure cooker. Set the timer for 1 1/2 hours and then strain. You now have one of the best broths ever for beans or greans. If you can make this better please do. Add peppercorns, bay leaves, or rosemary. Hell some chilis. Have fun. This is a delicious stock.
The ribs looked great. I'm definitely going to be trying those beans. I know you've got to pay the bills, but the product placement on this vid was a bit much. No doubt the Traeger is super sexy as smokers go but you don't need a $2000 piece of equipment to get the same result. For me, I like the hands-on aspect of smoking - learning about the meat, adjusting the airflow, tending the fire, mopping the beast, checking temps, etc. The set it and forget it until the app beeps on my phone nature of these high end smokers/grills takes away from the experience and you learn very little in the process. That being said, if Traeger wanted to drop an Ironwood XL in my backyard I wouldn't say no. 😁 Love you Sam! Keep up the great work!
First time. Long time. My wife and I watch every episode and have incorporated a ton of your recipes into our lives. I, personally, don’t appreciate the product placement recipe videos. Help me feed my family. I’ve bought the cast iron pan and 12” knife… I’m a true Sam fan. I get that you need sponsors but show us some recipes to wow our family and friends.
Hey, Sam! Today's my son's 24 birthday. What he wanted for dinner was the Jewish Style Brisket from your Intentional Leftovers cookbook. It turned out great! Thanks!
These are one of the easiest and best things to smoke for beginners. Beef ribs are delicious and very forgiving if you are just starting out. Great job
Hello! Mr. Sam and your team! I love your show and the amazing recipes you always bring us here. A warm hug to you all! here in South America, from your big fan in Brazil.
I've gotten those from Costco many times, they're well worth it! I like to make a ¼" cross hatch on the top, season and cook in the oven until they're close and then finish on charcoal. Never been disappointed, always juicy and delicious 😋
I have been watching many others do cooking shows & I think You have become my Favorite. You are Damn good at your Art & very enjoyable to watch. Thank You.😘
Sam shiners are the best beef ribs to smoke !! They are the ribs left when they trim a rib roast so the bones from a trimmed prime rib roast .... ! Quick and awesome !
Master BBQ Chef Sam , Thanks for showing us great recipes , BBQ Beef ribs to die for ! I make those on my smoker and a cheaper version with chuck roast ! I love cooking beans on my grill in a cast iron roasting oven ,then bake uncovered in the smoker , I put pulled pork and smoked hocks ,with smoked beacon bites in with the beans ! When I was a kid my Nono was a cowboy and they used to make bean and muffin sandwiches also . Your bean sandwich brought back great memories of Nono and I eating Bean sandwiches at Nono's home BBQ . Where he BBQ'ed in a wheel barrow on a grill my dad made to fit level on his wheel barrow ! Thanks Johnny Johnson
Ditto! Sam, love ya but you fell down on saying or even showing the temp. I see 250 and 275 on your phone during the demo. Assume you went up for the finish…
Working as the Kitchen Manager in a restaurant, I ordered all the food and supplies for the back end. It always cracked me up seeing a 9" Flex Boner in the catalogues.
Ok now that is just awesome 🤩 What a great idea with the beans and buns ! You have to do more smoking ideas ! Love watching you guys ! I am addicted to your videos 😊
Ugh. Haters need to quit hating. Or move on. Electric is great for many areas and many people. Years back, I bought an electric Brinkman water smoker for my Girlfriend's birthday, and she loved it. Then she bought me a nice Bidet for my birthday. About the same price, and We were both Very Happy! And Folks, if beef is still outrageous $$ where you're at, road trip down to Texas! Still getting excellent Ribeyes, T Bones, Porterhouse, KC strips, etc for anywhere from $ 4.89/lb to $ 6/lb at everywhere from Krogers to Albertsons to Tom Thumb. Even $ 7.98/lb nearly fully trimmed whole beef Tenderloin at Winco. Plus, it's a trip to Texas y'all. Peace Out
Okay; what was the cooking temp? What flavor of pellets? What was the meat temp when he took it off. And where's his 2 previous Traegers? I'll buy his used previous one! Already got the 780.
Sam, please please make a tortierre! I’m from Canada, living in Arizona and miss those delicious meat pies! You could even make one into a burrito with the same flavor profile!
You even said that the extra effort (which isn't much) to cook over charcoal is worth it, you should do more of that or wood fire on that custom Santa Maria grill you have. The expensive saw dust oven cookers are just kinda boring.
Sam. Chance and max. Where can I see the recipe for this video. I can’t get any other details after the ribs where sprayed with beef broth and water. I need to know when the come off the smoker after how long? And how long to rest wrapped. I just need the recipe. Can you help me.
Those pellet smokers are convenient af, but imho nothing beats the smoke flavor of a wood fired smoker. That said, yes, wood fired are a LOT more work and way more high maintenance.
This is the 3rd Traeger Ironwood video from people I subscribe to today, so it must be sponsorship day, lol.
It is, lol. Traeger gives them to several youtube cooks to pimp it. It isn't worth near what they're asking for it though. There are equal-better pellets out there with several of the same features that cost a fraction of what a Traeger does.
Yup! I’ve had the same Pit Boss 820 for 4 years now and it cost me around $500 at the time and has been wonderful.
@@IconTactical and you have 820sq inches of cooking space. This thing has 600...lol.
Traeger can feel free to send me a free grill at any time...haha
There was a "Basics with Babish" video a few years back where he went out on his balcony to use the $1,900 Traeger. I was like you're freaking kidding me, right? There's nothing remotely basic about using a $2K pellet smoker to cook anything.
OMG, I grew up Catholic, happily recovered, if I would have heard the term "Nun Race" that would have been so much fun.....lol🤣🤣🤣
I can't afford the grill or the ribs but I'll still watch because I love beef ribs!
You could make it go simple.
👍
Even with out smoke we've done slow oven baked beef ribs. It works too!
I can afford it with no efford but I live in an apartment.
Same with gas burners. We have no gas installation and propane tanks is not allowed by regulations. So I cook on induction burners.
Dear Sam, your channel is great and everything, but please don't forget some of us that lives in big cities also cooks ;)
@@sauron5535 he did some videos on indoor grilling. Better watch those.
You killed me with the biscuit sandwich at the end!!! Wow!!! 🤤🤤
I felt the same way!! LOL🤤🤤
Try putting the beans under the ribs to catch the drippings. Good stuff!
Canned biscuits???
Genius!
The beef ribs from Terry Black's in Austin was the single best food item I've ever consumed
I agree
Thank you for all your content Sam. I've been following you for about a year now and I had knee surgery yesterday. Your videos have helped me keep my mind at ease and made being laid up bearable.
Thanks for all you do!
They look absolutely wonderful. That beans and ribs sandwich has got to be one of my favorite. Keep on cookin' Sam.
A brand new Sam video on my Birthday! Great way to start my Bday!
Happy birthday!
Beef plate ribs are one of the finest cuts for smoking, but it's imperative not to try to rush them. This Traeger looks amazing, but you don't need to spend that kind of money to achieve excellent results. I do these all the time on my Weber Smokey Joe, about a $45 grill (14"). They now make an 18" size, the Jumbo Joe, for about $89. Build your charcoal fire, scoot it off to one side of the grill, drop an aluminum pan down on the opposite side (I also put a piece of foil on this vertically that goes up to the grate to help keep the heat from cooking the meat directly), then arrange your ribs above the pan. Use wood chips or chunks (don't overdo it, though) to add smoke. Put the lid on, adjust the vents to achieve 225 - 250 degrees (I recommend adding an aftermarket temperature gauge to the lid - about $10, otherwise you don't really know where your temperature is at), and let it be for 2 hours, no peeking. After 2 hours, maybe add some more wood chips. I wrap them in heavy duty foil (tightly) at 3 hours and return them to the cool side of the grill to finish cooking to temp (slightly above 200). Toward the last third of the cooking time, you may need to add more fuel to the grill to maintain 225 - 250. Even though they are not insulated, Webers really do a great job of holding their temperature for many hours.
This^^^^. Totally agree.
I have a Webber kettle I got for $120 and added a S&S (slow & sear). I have smoked ribs, briskets, chicken, and of course regular grilling on it to perfection. While a Trager would be nice, I cannot justify the cost when a Webber kettle can do the job. The only fancy thing I have a Meater probe so I can monitor via my phone.
@@chads7796 I'm still rocking a flip phone (but it's 4G, so suck it, phone shamers), so I just drink beer and watch the temp gauge I installed on the lid. 😆😆
I smoke dino ribs by visual and feel, never by time. Spritz only after the bark has set. 225-250 is where I like them to ride. They get wrapped in butcher paper when the bark looks like a Boeing bomb. Final temp isn't as important as the probe test. There should be zero resistance when probed, which could be at 203 degrees or 210. Finally, they are rested in a cooler with towels for a minimum of one hour. See ya. I'm going to the butcher shop.
Beans on biscuits is a new twist.
How long did you end up cooking the ribs for I missed it? And the beans? Thanks y’all are awesome
Definitely the way to cook for a group of good friends! What a great looking meal... 😎
Hey quick tip for everyone on here. Take some smoked ham hocks, mirepoix, thyme, bay leaves, and veggie or chicken stock and combine them in a pressure cooker. Set the timer for 1 1/2 hours and then strain. You now have one of the best broths ever for beans or greans. If you can make this better please do. Add peppercorns, bay leaves, or rosemary. Hell some chilis. Have fun. This is a delicious stock.
Sam and boyz. Ya NEED to make a T-Shirt with the Paper Towel Sam on the front!!!
Needs butter and cheddar. Beyond perfect.
YES! More stuff on the smoker, please! Thanks guys!
The ribs looked great. I'm definitely going to be trying those beans.
I know you've got to pay the bills, but the product placement on this vid was a bit much. No doubt the Traeger is super sexy as smokers go but you don't need a $2000 piece of equipment to get the same result. For me, I like the hands-on aspect of smoking - learning about the meat, adjusting the airflow, tending the fire, mopping the beast, checking temps, etc. The set it and forget it until the app beeps on my phone nature of these high end smokers/grills takes away from the experience and you learn very little in the process. That being said, if Traeger wanted to drop an Ironwood XL in my backyard I wouldn't say no. 😁
Love you Sam! Keep up the great work!
That little sandwich looked amazing, Mt mouth was salivating... I need to make this.....
First time. Long time. My wife and I watch every episode and have incorporated a ton of your recipes into our lives. I, personally, don’t appreciate the product placement recipe videos. Help me feed my family. I’ve bought the cast iron pan and 12” knife… I’m a true Sam fan. I get that you need sponsors but show us some recipes to wow our family and friends.
Beef ribs, so underrated! Looks fantastic. That smoker is $2k+ though, yikes.
And I'm sure he got the grill for free..
Hey, Sam! Today's my son's 24 birthday. What he wanted for dinner was the Jewish Style Brisket from your Intentional Leftovers cookbook. It turned out great! Thanks!
I love Sam The Cooking Guy!
Sam? Never saw a temp for smoking Dino 🦖 ribs? I saw three hours then spritz! What’s internal temp when you pull and wrap? Enjoy the vids, keep it up!
Have always made my beans with bacon scrap
The best!!
I have an offset smoker and absolutely love cooking Dino Ribs.
These are one of the easiest and best things to smoke for beginners. Beef ribs are delicious and very forgiving if you are just starting out. Great job
Hello! Mr. Sam and your team! I love your show and the amazing recipes you always bring us here. A warm hug to you all! here in South America, from your big fan in Brazil.
I was gleeking watching this.
By the way, there's a little clip on the French's bottle that holds the lid back.
Sam the cooking Guy is now Sam the Salesman
Pickle juice for a binder on brisket or beef ribs is so good
Ugh. Those Pillsbury biscuits are inedible.
Happy Wednesday
Joy and woe are woven fine,
A clothing for the soul divine.
Under every grief and pine
Runs a joy with silken twine.
You've outdone yourself Sam
I've gotten those from Costco many times, they're well worth it! I like to make a ¼" cross hatch on the top, season and cook in the oven until they're close and then finish on charcoal. Never been disappointed, always juicy and delicious 😋
Did you get them at a Costco business center or a regular Costco?
My Costco doesn't carry them.
@@Schliky9583 regular Costco, they don't always have them.
That sounds delish! I’m gonna try that the next time I get those plate ribs.
WOW on so many levels! More smoked recipes please! With your twist of course. I need some new ideas apart of the usual traditional smoked bbq.
Definitely one of your best guys.
Everything on this one is nothing short of spectacular. Absolutely over the top!
Plate ribs are the best bite in BBQ.
Yellow mustard is the best thing to add to smoked meats.
Try it once and you will never smoke without it!
Love the computer generated bean bubbles 🧐
Cast iron in the Traeger is a cooking hack more people should take advantage of. Incredible results
As soon as it gets warm enough to use my smoker again I'm doing this, those looked amazing!!!!
FOOD PORN SHOULD BE A HAPPY THING. THAT WAS MOUTH WATERING!!
Awesome bean recipe and usage of the grill. I assume you checked out any hot spots. The biscuits looked perfect. Masterful cook!
I have been watching many others do cooking shows & I think You have become my Favorite. You are Damn good at your Art & very enjoyable to watch. Thank You.😘
Wednesday nun race day :D :D :D
Sam shiners are the best beef ribs to smoke !! They are the ribs left when they trim a rib roast so the bones from a trimmed prime rib roast .... ! Quick and awesome !
@Samthecookingguy1.... just woke up and saw your text . What's up ?
Will try this weekend 😊
Sam you should reverse sear some ribyeyes on your traeger.... SO GOOD!
Well done from Texas Well Done!
My neighbor saw my Traeger and asked if he should get one. “Only if you like perfectly cooked food, every single time, with little or no effort.”
I bought the charcoal fed grill, its the best, Got rid of the pellets
Douglas felt that apology.
Those Beef Ribs look amazing, wish I had a smoker ... can a similar cook be achieved in a conventional oven?
I used to love nun racing Wednesdays😂
Master BBQ Chef Sam , Thanks for showing us great recipes , BBQ Beef ribs to die for ! I make those on my smoker and a cheaper version with chuck roast ! I love cooking beans on my grill in a cast iron roasting oven ,then bake uncovered in the smoker , I put pulled pork and smoked hocks ,with smoked beacon bites in with the beans ! When I was a kid my Nono was a cowboy and they used to make bean and muffin sandwiches also . Your bean sandwich brought back great memories of Nono and I eating Bean sandwiches at Nono's home BBQ . Where he BBQ'ed in a wheel barrow on a grill my dad made to fit level on his wheel barrow ! Thanks Johnny Johnson
Amazing. Thanks again for another great video and recipe.
I have made some of the most amazing meals watching Sam!! Let him make his money. If you have a better idea go
for it, and I hope you succeed also!!!
WHAT TEMP DID YOU COOK THE RIBS AT SAM?
THEY LOOK FREAKIN' AWESOME BTW :)
Ditto! Sam, love ya but you fell down on saying or even showing the temp. I see 250 and 275 on your phone during the demo. Assume you went up for the finish…
When you put the bourbon in I hit the like. This is a cool meal 😎
Love seeing cooks on a smoker
That looked absolutely delicious. I'm smoking a chuck roast on my Ironwood 885 right now.
Amazing but it would take a lot to convince me to buy a Traeger. The reps at Costco are always trying to stop me.
I just bought the new table top model Traeger made exclusively for Costco. Can't wait for warm weather to try these ribs!
Instead of taking the shelf out, put the ribs on the top shelf directly over the beans so you can catch the drippings in the bean pan. Unxious.
Sam! wow! Lol awesome Pellet grill/smoker thing is killer! What kind of blend do you use for smoking or grilling?
Working as the Kitchen Manager in a restaurant, I ordered all the food and supplies for the back end.
It always cracked me up seeing a 9" Flex Boner in the catalogues.
Great video the ribs turned out great! Just curious what type pellets did you use?
Sam where did you get those gloves you used to carry the cast iron
Ok now that is just awesome 🤩 What a great idea with the beans and buns ! You have to do more smoking ideas ! Love watching you guys ! I am addicted to your videos 😊
Real nice. Cheers.
Looks amazing. Where’s the old smoker? I mean I’ll take it off your hands if you’d like. I’m a nice guy like that. Keep the great “episodes” coming
Ugh. Haters need to quit hating. Or move on. Electric is great for many areas and many people. Years back, I bought an electric Brinkman water smoker for my Girlfriend's birthday, and she loved it. Then she bought me a nice Bidet for my birthday. About the same price, and We were both Very Happy! And Folks, if beef is still outrageous $$ where you're at, road trip down to Texas! Still getting excellent Ribeyes, T Bones, Porterhouse, KC strips, etc for anywhere from $ 4.89/lb to $ 6/lb at everywhere from Krogers to Albertsons to Tom Thumb. Even $ 7.98/lb nearly fully trimmed whole beef Tenderloin at Winco. Plus, it's a trip to Texas y'all. Peace Out
Those are some Flintstone-sized ribs!
Looks good enough to eat!! And yes I will, please. Yummy. Stop dissing Sam people. He has made me cook again.
Sell, sell, sell!!!
We've been referring to these ribs as "Flintstone Bones" in our house for a few years now.
The official cut is 123A
They taste even better in a stick burner smoker 😉
OK Sam,,,,,,,I’m scraping my dinner plans and going with these beef ribs & beans. Biscuits too! I’m drooling like Homer Simpson
RecTeq needs to send him a grill😊
Sweet baby Jesus! Beautiful! Thank You so much!
How will my oven ever cook this....oh, it won't
Liquid smoke, beef tallow and then 225 to 250 for several hours. It's not quite as good but it can be done.
I'm here for new food ideas.
Okay; what was the cooking temp? What flavor of pellets? What was the meat temp when he took it off. And where's his 2 previous Traegers? I'll buy his used previous one! Already got the 780.
Awesome! Except for the Smoked Biscuits.
Sam, please please make a tortierre! I’m from Canada, living in Arizona and miss those delicious meat pies! You could even make one into a burrito with the same flavor profile!
Oh my God it’s look amazing
You even said that the extra effort (which isn't much) to cook over charcoal is worth it, you should do more of that or wood fire on that custom Santa Maria grill you have. The expensive saw dust oven cookers are just kinda boring.
Today we eat like kings!
About the noise -
It was Ash Wednesday.
Atoning for their Sins committed on Mardi Gras.
Sam. Chance and max.
Where can I see the recipe for this video. I can’t get any other details after the ribs where sprayed with beef broth and water.
I need to know when the come off the smoker after how long? And how long to rest wrapped.
I just need the recipe. Can you help me.
Saving to get this grill
lol
Those pellet smokers are convenient af, but imho nothing beats the smoke flavor of a wood fired smoker. That said, yes, wood fired are a LOT more work and way more high maintenance.
We call this Pot Roast on a stick!!
“DON’T SQUISH YOUR MEAT” lol. Leave that good juice in there.
I guess everyone was in the mood for ribs yesterday lol we had pork ribs yesterday but this looks amazing!
Once again....WOW😋
how would you do a Chateaubriand?
Just like I make baked beans with jack daniels
The best
Does that grill have to have 120V power?