THE RIBS MY WIFE CAN'T STOP ASKING ME TO MAKE...

THE RIBS MY WIFE CAN'T STOP ASKING ME TO MAKE... | SAM THE COOKING GUY

Рет қаралды 790,699

Күн бұрын

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!
🔴 SHOP OUR COOKING PRODUCTS ➕ MERCH❗️
📚 SAM'S BOOKS - tinyurl.com/55waczjs
🚨 YOUR NEW BFF IS HERE, OUR 1ST SEASONING! bit.ly/3RdxQkb
🔪 THE ESSENTIAL - 7'' NAKIRI KNIFE: bit.ly/3IFERYu
🔪 THE STATEMENT - 10.5'' EXECUTIVE CHEF KNIFE: bit.ly/3k9g712
🔪 THE SIDEKICK - 5'' SANTOKU KNIFE: bit.ly/3Kw0kUW
🍳 THE OG - 12'' CAST IRON PAN: bit.ly/3En2MJR
❌☝🏻🔪 KNIFE GUARDS (SET OF 3): bit.ly/3xDu7Uf
👕 F#^% MAX TEE: bit.ly/3Igfyei
👕 FAT MEANS FLAVOR TEE: bit.ly/3Z2UHBQ
👕 [NOT] A VEGAN TEE: bit.ly/3SdbtvY
⭕️ STCG KITCHEN MUST-HAVES ➔ bit.ly/stcg-kitchen-musthaves
💁🏻‍♂️ FOR EVERYTHING I USE IN MY VIDEOS❗️shopstcg.com
🔴 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
🔴 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 ❗️

Пікірлер: 814

@michelrail 11 ай бұрын

Well Sam, you've done it. This recipe is now my wife's favorite ribs recipe. Thank you, from one Canadian to another.

@user-xv6gu7qz4o 20 күн бұрын

What a sheep you are.

@tedschmitt178 Жыл бұрын

I’ve been wanting some ribs for weeks, and Sam gives us this.👍👍. He is a mind reader.

@rupman27isback Жыл бұрын

There's like hundreds of recipes on youtube that are similar. How to BBQ right is my fav.

@JustGrillingandChilling. Жыл бұрын

@@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”….

@bagelthug Жыл бұрын

You’re blue pilled

@HyperactiveNeuron Жыл бұрын

Except the recipe isn't there.

@rupman27isback Жыл бұрын

@@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

@robfohl Жыл бұрын

Thank you Sam Max and Chance for all the great recipes!

@sajvahalverson1865 Жыл бұрын

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!

@edhougardy6670 11 ай бұрын

I made these yesterday. They turned out perfect! I definitely will be making these again.

@jimbarnes2611 Жыл бұрын

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!

@gsmith207 11 ай бұрын

same here and yes awesome

@arsenicnuke Жыл бұрын

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.

@hokieduck Жыл бұрын

Try the chipotle next time. It is not included for the heat so much as for the smoke flavor. Huge plus.

@arsenicnuke Жыл бұрын

@@hokieduck I couldn’t find them in the store :(

@bobbylane589 Жыл бұрын

@@arsenicnuke In the Mexican food aisle next to the enchilada sauces ;)

@taylorbad Жыл бұрын

One of my brother-in-laws premium words of wisdom is: "you don't go wrong adding mustard to pig meat."

@chiparmy5498 Ай бұрын

36 years of marriage? That wasn't gravy on Daddy's nose. Be honest with the boys.

@PoeLemic Жыл бұрын

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.]

@mdumas7856 11 ай бұрын

I just made this. Best ribs I have ever made. The timing is right on the money. Thanks Sam.

@robleigh461 Жыл бұрын

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.

@luke-8449 Жыл бұрын

Group of guys chilling cooking up a certified summer classic✔️

@bradyshantie2088 Жыл бұрын

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

@meriahaiello Жыл бұрын

They came out beautiful!

@susanadair3360 11 ай бұрын

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!

@jameslufrano4001 8 ай бұрын

You guys are great!!! I get a good chuckle every time. Love to watch !! Thanks !!!

@jackdorsey4850 Жыл бұрын

Dear Chef Sam, Thank you for including new recipes on the recipes page

@gsmith207 11 ай бұрын

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!

@Dragonfly-ch5qr Жыл бұрын

I made these today, July 4th. They were PHENOMENAL! It's our new favorite ribs recipe! You ROCK, Sam!

@robirwin8777 Жыл бұрын

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.

@paula.2422 Жыл бұрын

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.

@DonPandemoniac Жыл бұрын

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.

@lonewolffullmoon Жыл бұрын

Apple juice and grape 🍇 juice the best

@conradkostelecky7935 Жыл бұрын

Really. I have never heard of that. Will have to give it a try.

@93jcoop Жыл бұрын

I marinate mine in Shiner Bock for 18 hours.

@kathleenkuznia3747 Жыл бұрын

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

@doctorbentley 2 ай бұрын

Sam, you crack me up. Couple cocktails and a blunt make the roller foods go down.

@PoppaCYS Жыл бұрын

This recipe looks fantastic.

@gdworkshop Жыл бұрын

I'll look forward to making those on my new smoker. Great video guys.

@smokeydablunts7313 Жыл бұрын

2 beers and a blunt!! Love it. You re a good man!

@hamishtimmins 6 ай бұрын

Easiest and best ribs I've made on the pallet grill, thanks Sam.

@ic3482 Жыл бұрын

I’m going to try this recipe! My mother also uses gochujang for spice!

@greybeardbass 11 ай бұрын

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!

@SkkyJuse Жыл бұрын

I’m making this right now. The rub tastes great!

@raymondsantiago7113 Жыл бұрын

"Yes my love whatever you say." Those are the magic words gentlemen 😂

@charlesfinley8575 Ай бұрын

Ima try this this weekend!

@coreyfoster792 Жыл бұрын

Sam the cooking guy be smoking blunts 😂😂😂😂😂

@CONTINGENCY_sys Жыл бұрын

You make it cause "That's what she said", and cause the love. RIGHT BOYZ!

@twveach 2 ай бұрын

I come back to this video weekly as well as the other rib video as well

@joelweaver174 Жыл бұрын

Six words to a happy marriage “ Yes dear” “you’re right” “I’m sorry “

@armandolapeda5367 Жыл бұрын

You must be a simp. Your wife must be in control. Man up buddy!!

@armandolapeda5367 Жыл бұрын

You must be able to tell her no.

@toddyeager2352 Жыл бұрын

I am totally doing those. Great video guys!

@teresabell1014 Жыл бұрын

Good marital advice !

@darrenbolton5853 25 күн бұрын

I watch this video every time I do my ribs. Thanks for your great vids 👊

@HFC786 Жыл бұрын

Drools like Homer after he has ribwich!🤣😅😋

@Meco_Ziggy 25 күн бұрын

Got to try this!

@CharlesLScofieldJr 11 ай бұрын

Sam... Congratulation to you and Kelly on 36 years of marriage. My wife and I were married for 48 years until she went to be with her sister and father in Heaven. My Mom and Dad were married for 53 years before he passed. Seems like today's generation don't view marriage the same as our generation do. I pray that you and Kelly will out do me.

@TomSpeaks-vw1zp 6 күн бұрын

Congrats & condolences. I’m blessed with 61years with my brown eyed girl. ❤❤

@pturzy1 Жыл бұрын

I started using Garlic Chili Cholula as a binder. I love it.

@speedy2011100 Ай бұрын

2 - 1-30 worked great

@YangerD Жыл бұрын

Boy those looks amazing!! 🤤

@Whathefleck Жыл бұрын

Chance looks like a cop from the 80's.

@BillB33525 24 күн бұрын

I think this is the first time I've heard you mention the "Good Wife". Happy Wife Happy Life!

@user-xv6gu7qz4o 20 күн бұрын

zzzzzzzzzzzz

@areray Жыл бұрын

Sam is so Gangsta!!! I’m here for the personality first, food second!!

@THX-vb8yz 11 ай бұрын

"Give a couple of cocktails and a blunt..... and that thing will go down in 2 seconds" 😂 😅 😂

@joeorozco316 Жыл бұрын

I'm making these for July 4th, perfect timing on the vid!

@DimiWyrmwood 2 ай бұрын

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.

@brian2359 Жыл бұрын

Making these tomorrow!

@billkraemer4710 Жыл бұрын

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.

@clairfilbert2881 Жыл бұрын

Hopefully Chance isn't going anywhere since Sam cooked his last meL. LOL

@johnpiquant8970 Жыл бұрын

Sam can u plz make pulled pork or burnt pork ends anything that has to do with pork plz

@stevemoore595 Жыл бұрын

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!

@SuperDaveP270 Жыл бұрын

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!

@draz9054 Жыл бұрын

The 3-2-1 method is also cooked at a lower temperature - around 225 or 230. The slower cook will get them more tender, and add more smoke flavor. Feel free to experiment and see what you enjoy :)

@hokieduck Жыл бұрын

Absolutely. 225 is the best. Anything 250 or above constricts the protein sheath and toughens the meat. 225 melts that same sheath and makes the meat even more lucious.

@ericgrubb21 11 ай бұрын

What temp would I use if cooking in the oven? Same temp?

@hokieduck 11 ай бұрын

@@ericgrubb21 The sheaths that surround the muscles of the animal begin to contract at 225-250. If the temp is above that range, the contraction makes the meat constrict and be tough. If cooked under that range, the sheaths melt and add delicious unctiousness and moisture to the meat making them lip-smacking good. Thus, however you choose to cook it, low and slow is the way to go!!

@insideoutsideupsidedown2218 4 күн бұрын

I cook mine at 250 and have no issues with toughness. I use baby backs.

@olesilverbastard9830 Жыл бұрын

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.

@whitstroben589 Жыл бұрын

Love the quick and easy rib recipe! What if you don't have a smoker?

@gerdsfargen6687 Жыл бұрын

You would maybe have to do it in oven and use some liquid smoke. Not quite the same...but close.

@kingcruze1 Жыл бұрын

Dude Sam, you make "cooking" fun. Thanks bro.

@Playamane22 11 ай бұрын

I didn’t know Sam was chill like that

@Billvagsayer 2 ай бұрын

I want to hang out with these people...y'all awesome!

@bradm1507 Жыл бұрын

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.

@Oddzilla51 Жыл бұрын

Have to make some ribs again, now. But I love a good memphis dry rub on ribs and pork. So tasty!

@deetails3935 11 ай бұрын

It is on this day... that my bbq sauce has forever changed. Thank you for sending chipotle chilies in adobe sauce!

@Matt_thomp Жыл бұрын

Ribs video?! Perfect timing really, Moncton Ribfest is on right now. Had some for lunch and will be going Sunday for LOTS more!!!!!

@peterdaigle4772 Жыл бұрын

Enjoy! That means we're getting our yearly Canada Day delivery of deliciousness here in the Halifax area. Boom.

@ConradILIius 9 ай бұрын

Just made these ribs. Fantastic recipe. Youre 2 for 2 Sam

@aimeeearnhart9268 Жыл бұрын

MADE it, ATE it and DEFINITELY A ⭐️⭐️⭐️⭐️⭐️! THANKS, SAM💥🥳🤗

@Ree_DV9 Жыл бұрын

"Cocktail and a blunt" that man knows a good time lol

@lindalaw6638 Жыл бұрын

I cooked theses ribs to your instructions and they were a little dry. Good. Flavor

@SporTH2010 Жыл бұрын

Chance’s ‘stache is legendary! The ribs must have been good too.

@geraldpoidog Жыл бұрын

Smart man; happy wife - happy life!

@Metalsurfboard Жыл бұрын

This man is a legend!

@franciscoperez6356 5 ай бұрын

Thanks for the marriage tips lol and oh yeah the delicious rib recipe ! Definitely my next recipe when cooking ribs 👍🏼

@padders1068 Жыл бұрын

Looks amazing! 🙂😋

@todtomkins4076 8 ай бұрын

Beautiful!

@allieandbo Жыл бұрын

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.

@zachc4451 Жыл бұрын

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.

@rupman27isback Жыл бұрын

I keep the membrane on. Removing it causes some of fat to peel off. I love my ribs juicy.

@lexwaldez Жыл бұрын

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.

@Trblmkr07 Жыл бұрын

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.

@insideoutsideupsidedown2218 4 күн бұрын

I use Gates medium bbq sauce and then do the spruce up. One thing to be careful of is overdoing the sauce. You don’t want them to turn into honey baked ham tasting. The whole point is to have smoked ribs.

@JustMe-oi9ms Жыл бұрын

Will definitely try this on beefy ribs. Don’t do pork. Looks great though!🤤

@persnikitty3570 Жыл бұрын

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.

@PEDICHE1 Жыл бұрын

“Happy Wife, happy Life”

@2KGrind09 Жыл бұрын

that thing he did with the butter & honey seems legit, will try that next time

@donahvanhollis9652 3 ай бұрын

Really good video 🙏🏾

@indianahoosier5794 Жыл бұрын

Marriage takes two people working together with the same values and love for one another. After 32 years of marriage and almost 40 years together... I thought what was a pretty good marriage... was not. Its heartbreaking but now I get to grill everything and spice it up as much as I like.

@Deebridge923 Ай бұрын

Yum, looks so good

@C0LDW0RLD23 Жыл бұрын

Cocktails and a blunt 😂

@herronbond9722 2 ай бұрын

Use the liquid from the foil packet and add it to the bbq sauce.

@RossTrittipo 2 ай бұрын

If you don't like that knuckle of cartilage at 11:10, find where the longest bone terminates and use that as the top edge of your slab. Trim all that off and you'll lose most of the cartilage. Usually, pre-trimmed St Louis slabs aren't really St Louis slabs. They always leave too much meat across that top edge.

@isaiahschuster3765 Жыл бұрын

Finally some ribs can't wait to try this

@KCN1F Жыл бұрын

You can definitely tell he records more than one show at a time. The sauce from the chicken is still on his forearm during this episode!

@CityKid415 Жыл бұрын

2 cocktails and 2 blunts.. 😂😊

@thehardertheyfall2702 Жыл бұрын

I Loved the way he said Blunt🚬🤎Happy Wife, Happy Life!!!

@likearollingstone007 Жыл бұрын

He’s a normie

@BlakesPipes Жыл бұрын

I guess that's why I am divorced twice. Never agreed with that statement.

@treehouse8501 Жыл бұрын

Nope. Happy king, happy kingdom.

@hellfish2309 Жыл бұрын

“Ribs for her pleasure”😉

@ChevalierdeJohnstone Жыл бұрын

Happiness is overrated

@dingdongdaddy589 Жыл бұрын

I’ve been doing 3/2/1 for over a decade. I’m going to try your method next time - which is 50 degrees hotter than what I normally run, hence the time saving. I highly recommend Sticky Fingers “Carolina Sweet” to finish off your ribs if you need a go to and don’t want to be bothered mixing stuff... If you are lucky enough to have it near you. Our “rubs” are very similar. Thanks. 👊🏽

@Dusdaddy Жыл бұрын

I usually go straight rub at 225 myself but I'm going to try this. Sam would never lead us astray on flavor...lol

@brakem193 Жыл бұрын

Meat Church had a similar process as far as Temp. I love Sam and MC but 275 is too hot.

@dingdongdaddy589 Жыл бұрын

@@brakem193 - It is much higher than I’m used to, looking forward to trying it out. My family talks about my ribs the same way his does - will be interesting to see what’s up. Thanks for the replies and input. 🙏🏽

@brakem193 Жыл бұрын

@@dingdongdaddy589 let me know how it goes. It could absolutely be me. But the brown sugar turned into a hard candy shell at that temp.

@tritontransport Жыл бұрын

@@brakem193d a variation. the meat church way combined with the Myron mixon way on Memorial Day and smoked them with peach wood at around 255. I agree 275 is too hot. I don’t use a sauce either at the end. The dry rub is good enough on its own and makes a nice crust after removing it from the foil wrap for the last half hour or so. They turned out amazing. I only use a liquid or sauce the next day if there happens to be leftovers. That’s where the Myron mixon part comes in because he smokes them in an aluminum foil roasting pan, and just cover that tightly with aluminum foil during the steaming stage so you retain all the dry rub flavored juices from the meat cooking