@@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 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 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 TH-cam. Just bought myself a fat means flavor shirt, keep up the great work!!
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.
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 ;)
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!
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.
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.
#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!
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.
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.
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 !!!!
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 :)
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.
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.
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.
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
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.
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. ✌🏼
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
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 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.
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.
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...
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 :-)
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.
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 🇨🇦
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.
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
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 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.
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!
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.
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.
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. :( .
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!
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.
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 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!
Gotta be honest here as a rib cooker myself, they look a bit dry. I would of let those ribs flame grill for no more than 30-45 seconds each side and then repeat with the sauce to caramelize. The baking is what essentially cooks the ribs, the grilling is just to char, add sauce etc. They looked great though and that sauce sounds amazing, I’ll try it out some time.
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.
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. 🙏🥰😋
I’d like to nominate my father. He takes so much pleasure in cooking and trying new recipes for the family. With me and my sister recently moving out he has became more and more a grilling “pro” always wanting to try new things. I love the man more than words could describe. I wish I could spend more time with him grilling but Uncle Sam says other wise for right now. But I would love to be able to bond with him over a new grill.
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!!
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.
The height adjustment only matters if there is flame charring the meat. Heat is infrared light. Light is a ray. The light goes up and hits the meat. Six inches doesn’t matter at all.
Best ribs I’ve ever had were St. Louis ribs from Costco- two slabs just like yours. You put on gloves, then use a rub on both pieces on both sides the day before you cook them to let the rub sink into the meat to add more flavor. Then place them overnight in a large Ziplock bag. The next day, stand them upright in an Instant Pot and pressure cook them for 20 minutes. When done, you spread them on a platter and brush on your favorite bbq sauce, then you grill each piece on each side for a few minutes to caramelize the sauce. Boy, were they fall-off-the-bone yummy!
This looks great and I'm cooking it for my hubby on his birthday next week, however, I visited my sister in St Louis from Australia in 2013, went to bandanas and had the ribs, they were good, but I was a waitress for a steakhouse in Australia and we definitely d i d the best most, juicy ribs ever, but the chefs never told me the secret, so I'm here.
@@ytreece my sister wanted to take me to the outback restaurant cause we are Aussies, but they were booked out. I really had no idea what was available and I was extremely jet lagged. I didn't eat much. I did enjoy cheeburger cheeburger ( I think thats it)
@@fiveftzombie I hope you enjoyed yourself while you were visiting. I get jet lagged just going from one side of the US to the other. I can’t imagine how exhausted I’d be traveling transcontinental. I didn’t mean to sound so judgy. I lived in STL for about 12 years and now live in rural Wyoming. One of the things I miss most is the food scene there. So many different ethnic foods, and fabulous restaurants. I drove to Kansas City once just to do a barbecue crawl for the weekend. Now I smoke my own meat as there is no restaurant to go to for that. On the plus side, I am in the beautiful Rocky Mountains. Cheers to you, and again, I’m sorry I sounded so rude!
@@ytreece I did, although it was for my brother in law's funeral, I only stayed the week, I would have loved to see more stuff too. The flight was 22 hours, it was exhausting lol, plus I'm terrified of flying. It was a very anxious flight. But its such a beautiful city. What I saw.
Made the ribs tonight. Unfortunately we have some spice haters in the house so i improvised on the rub and used the sauce from the last video. They were cooked very nice, and they were very fast with not too much clean up
I hope it’s not too late but I would like to nominate my dad. My dad is an inspiration to me and my siblings as well as a number of people because of his selflessness and dedication to family. He had a tough childhood and did many things on his own. His struggles have made him into a father that makes sacrifices to give his kids a life that anyone could wish for. Thanks, Thomas
dude you give the best vibes. i think you can make a show about almost anything and i'd be there binging. but you are an amazing cook though. love from egypt.
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,,!
Use of wire rack? At 5:02 you are not using a wire rack to suspend them of the bottom of the pan but then at 7:51 you are. I made them without the wire rack yesterday, my first attempt at this recipe and I loved how they turned out. Please advise and thank you for another great 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!
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 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 TH-cam. Just bought myself a fat means flavor shirt, keep up the great work!!
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
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.
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 ;)
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!
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
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.
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
#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!
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
th-cam.com/video/azEOeTX1LqM/w-d-xo.html
That's why the neighbor leaves and sends in the lawn care team.
I'm about to become homeless outside his house, lol.
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.
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
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 !!!!
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!!!
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 :)
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 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.
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.
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.
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
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.
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.
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.
✌🏼
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
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 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 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.
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...
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
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 :-)
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.
Made these for my wife for Mother’s Day. Turned out as good AF!! Thanks for helping my cooking to not suck!!
My favorite thing about TH-cam right now!
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 🇨🇦
“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.
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...
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
3-2-1 recipe on the Traeger is my favorite rib recipe.
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'm not competing, I'm only eating." smells like a new t-shirt design.
Right on man
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
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!
“They are humans after all” 😭😂
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.
Max’s favorite word in a video title? “BEST”
Yup. Super played out
I mean...Sam said it too
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.
Intro: "HeYy Pigggy Piggy!!!"
Me: Alriiight! I'm coming, fuck.
Cool comment! lets connect :)
For boiled then burnt ribs, I gotta say....the weld.com guys did a great job on that cooker.
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"
Sam's passion for cooking is what makes these video's so compelling.
There's the grill! I haven't seen it in a while.
The cooking aromas coming from your back yard must drive your neighbors simply crazy!
New T-Shirt Design: "Talk to me about gorgeous..."
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!
As someone born in Santa Maria California I can tell you this is "Not Santa Maria style BBQ or Santa Maria style ribs"
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.
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.
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. :( .
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
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!
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.
Getting ready to make my second Best Ribs and it's the 4th of July! The first turned out amazing straight from the oven.
7:56 “ it’s like a half inch deep” that’s Sam responding to is it in yet
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'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
A couple of weeks ago I cooked some ribs on the Weber kettle. Smoked them with apricot wood. The result was awesome.
The fact they aren't smoked low and slow kills me on the inside
Today is the third times I made this. I just love it! Thanks for the recipe!
A Hungarian man from Malta!
Attila
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!
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.
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
Thank you for the advice at the end if you don't have an outdoor grill! Great practical tip.
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.
Gotta be honest here as a rib cooker myself, they look a bit dry. I would of let those ribs flame grill for no more than 30-45 seconds each side and then repeat with the sauce to caramelize. The baking is what essentially cooks the ribs, the grilling is just to char, add sauce etc. They looked great though and that sauce sounds amazing, I’ll try it out some time.
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.
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. 🙏🥰😋
Absolutely the best cooking/information show on the net. I've learned a lot of tricks and techniques watching this channel.
I’d like to nominate my father. He takes so much pleasure in cooking and trying new recipes for the family. With me and my sister recently moving out he has became more and more a grilling “pro” always wanting to try new things. I love the man more than words could describe. I wish I could spend more time with him grilling but Uncle Sam says other wise for right now. But I would love to be able to bond with him over a new grill.
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!!
22 minutes in pressure cooker on high then the grill same results. I each ribs at least once a week! So awesome!
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.
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 !
The height adjustment only matters if there is flame charring the meat. Heat is infrared light. Light is a ray. The light goes up and hits the meat. Six inches doesn’t matter at all.
So happy Sam decided to use the Santa Maria grill.
Best ribs I’ve ever had were St. Louis ribs from Costco- two slabs just like yours. You put on gloves, then use a rub on both pieces on both sides the day before you cook them to let the rub sink into the meat to add more flavor. Then place them overnight in a large Ziplock bag. The next day, stand them upright in an Instant Pot and pressure cook them for 20 minutes. When done, you spread them on a platter and brush on your favorite bbq sauce, then you grill each piece on each side for a few minutes to caramelize the sauce. Boy, were they fall-off-the-bone yummy!
This looks great and I'm cooking it for my hubby on his birthday next week, however, I visited my sister in St Louis from Australia in 2013, went to bandanas and had the ribs, they were good, but I was a waitress for a steakhouse in Australia and we definitely d i d the best most, juicy ribs ever, but the chefs never told me the secret, so I'm here.
You were in St Louis and went to BANDANAS?!?!?! That’s a gross chain restaurant. There are so much better places to go. I miss STL so much.
@@ytreece my sister wanted to take me to the outback restaurant cause we are Aussies, but they were booked out. I really had no idea what was available and I was extremely jet lagged. I didn't eat much. I did enjoy cheeburger cheeburger ( I think thats it)
@@fiveftzombie I hope you enjoyed yourself while you were visiting. I get jet lagged just going from one side of the US to the other. I can’t imagine how exhausted I’d be traveling transcontinental. I didn’t mean to sound so judgy. I lived in STL for about 12 years and now live in rural Wyoming. One of the things I miss most is the food scene there. So many different ethnic foods, and fabulous restaurants. I drove to Kansas City once just to do a barbecue crawl for the weekend. Now I smoke my own meat as there is no restaurant to go to for that. On the plus side, I am in the beautiful Rocky Mountains. Cheers to you, and again, I’m sorry I sounded so rude!
@@ytreece I did, although it was for my brother in law's funeral, I only stayed the week, I would have loved to see more stuff too. The flight was 22 hours, it was exhausting lol, plus I'm terrified of flying. It was a very anxious flight. But its such a beautiful city. What I saw.
Made the ribs tonight. Unfortunately we have some spice haters in the house so i improvised on the rub and used the sauce from the last video. They were cooked very nice, and they were very fast with not too much clean up
I hope it’s not too late but I would like to nominate my dad. My dad is an inspiration to me and my siblings as well as a number of people because of his selflessness and dedication to family. He had a tough childhood and did many things on his own. His struggles have made him into a father that makes sacrifices to give his kids a life that anyone could wish for. Thanks, Thomas
We had these ribs last night. Outstanding! The glazing was picture perfect and the taste was unique.
Thx for the quick note at the end for those of us living in apartments with no grill!!😉
dude you give the best vibes.
i think you can make a show about almost anything and i'd be there binging. but you are an amazing cook though. love from egypt.
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,,!
Use of wire rack? At 5:02 you are not using a wire rack to suspend them of the bottom of the pan but then at 7:51 you are.
I made them without the wire rack yesterday, my first attempt at this recipe and I loved how they turned out. Please advise and thank you for another great recipe.