I found your channel when my dad passed away this spring and I get some inner peace when I cook or looking at your videos. It was from my father I learned to cook. I know he also would have loved your channel as I do. Keep up the good work 👍💪 and bring good inspiration.
Aw man, you're definitely winning the garlic press on Wednesday FOR SURE. My condolences for your loss and the strengthening over time it has and continues to take
My boyfriend wants to try these ribs so bad for football. Since I've been making him watch your episodes with me lol he's been cooking more on his own and trying new recipes!
@@briannetroyer4931 Oh man, you must be so sick of ALL these comments! All 3 of them! You prob have to deal with that nonstop cause you’re so much better than everyone else! Must be exhausting!
About a year ago I found these ribs at costco and I've been making them a few times a month ever since. I use malinda's black truffle hot sauce as a binder and kinder's woodfire garlic for seasoning and smoke them. Some of the best bites of food I've ever had. I'm salivating as I write this no joke
My wife used to mock me for watching “some chef on RU-vid cook” but after the Beeria, the fajitas and the chicken pasta with cheese and salsa verde sauce, she hears your voice and watches with me and then asks when I’m making it.
My dad was the only other human being I ever heard say “nobody move” while he was creating something special. And these ribs were fantastic so the nostalgic moment was vindicated. Thanks Sam.
I just came home from the hospital the other day. After being in for 3 days due to them finding blood clots in my lungs. I now need to get back to as normal as I can my life has changed dramatically do to my condition. The cast on this show never sees to bring laughter and joy with their fun nature. You guys will be with me through my healing process. Thank you so much for being one of my go to friends in my healing journey. Fun and laughter is good medicine.
Great news!! Good luck with your recovery. Scary stuff for sure!! These videos are a great way to just chill & I allow them to distract me from things I’m/we’re dealing with/going through. Happy to see this is one of your happy places, we all need them, especially today sadly with the way things are. I feel they’re so Good for the mind & soul & of course our guts too. 😂 Take Care, Hope you have a complete recovery! 😊
Max deserves an award for the edits in all their videos. Huge thanks to everyone who puts in hard work for the channel that has helped all of us become better cooks.
My wife and I are solid followers. I even bought her one of your cook books for her birthday lol. We make a ton of the stuff you make with our own tweeks and it always turns out awesome! Keep up all the great ideas, WE are making them!
Good thing i checked the description because my oven is set to 385, and I’m trying to surprise my fiancé and friends with these ribs. Yummy ribs after a long camping trip.
Having worked with my own Father for several years, I love the true interaction with the two of you. Its refreshing to have you being genuine with each other. Also being able to watch great cooking. I've tried several of your recipes and found them delicious. Miss my Father daily.
What would've made that sauce even better is you should've pored the juice from the foil into the sauce. I do it all the time. Man what a bold flavor 👍
I e been watching your videos for months. Watched this one today and have now decided meeting you is on my bucket list!! Keep making these entertaining, informative videos! Whatever camera your son uses, produces amazing quality videos.
Yo Sam words can't explain my gratitude for this content especially during this Time to be Alive, shout out to Max, Chance, and even Lynn with the classic episodes!
Oh, this has been a very perfect explanatory video. Thank you so much. You bought the same ribs I bought from Costco. And you cook them on the same tray that I cook my beef ribs on.😊
I made the ribs on my Weber Smokefire pellet smoker and they turned out great! But the absolute highlight of the meal was the bourbon apricot BBQ sauce. It is the bomb!
Great recipe followed to the t. Except used home canned bourbon peaches. You started out at 385 degrees and later 275. I just went straight 275. Figured maybe misspoke
My mouth (literally) watered when you were getting ready to take a bite. I am definitely gonna try this recipe. I’ve done pork ribs in the oven but never beef. Thank you
I can literally taste that sauce in my mind. Looking absolutely amazing. I don’t have beef ribs but I do have Makers so I’ll mix a cocktail and drool over these ribs instead. 🥃
Thank you for a comprehensive video of A to Z of baking ribs for a novice. I have about 6 of those and getting ready for 4th of July. Thank you. Yahoo👏👏👏
I based my cook on these off of this video, and I tell ya, stupid flavor, insanely good. First time making beef ribs. I used equally parts SPG, wrapped in foil, oven at 275 for 3.5 hours, broiled for color, painted kinders original, broiled again. Sam has a method that works and is adaptable. Like I said, my first time making these and it's better than any steak I've made.
I think an amazing challenge would be for them to try and make the main dish of each country. Would absolutely never run out of content for a long time. Should be exciting also. Really Love this channel, it changed my life, my cooking made my friends jealous and my girlfriend love me. Thank you guys! Andre
@@timtyndall4025 I don't intend on stop watching this channel anytime soon, so i don't see the problem with it being long. And the one national dish can be chosen by the people in the community tab through a poll
@@vaabigardi yeah, I get that you love the show. I do to. But to exclude all other dishes? It would ruin the show. It would change the whole premise of “make this dish that you thought was too hard or have never heard of.” Also, I’m not interested in bbq koala, or gorilla tartar, or some other freaky food.
Been watching since the pandemic started. Love you guys. Love the delicious food. Ordered a limited edition pan, can’t wait to use it. Also, maybe try a recipe with Fuego Takis. The dust left in the bottom of the bag seems just like the type of thing you’d throw into a recipe to mix it up!
STOP THE CENSORSHIP!!! Stop stifling freedom of speech (and our entertainment!). Let Sam do his thing and the food do its’ thing! Great looking easy recipe. Thanks guys. Love to y’all from Memphis!
Cooking together has truly been a fun part of eating more at home and you keep us inspired guys! Can’t tell you how excited we were to already have the beef ribs in the freezer! We’re eating large tonight boys!!
I bought beef ribs on a whim last Sunday and it was Friday and I still hadn’t made them. I thought I’ll sous vide them and then came across this video and just went for it. The results were outstanding. I cooked them per the video and used oyster sauce for the glaze. My son loved them too and he is picky. Love that this is a simple, non fussy technique that delivers on flavour. I took them out of the oven after 2.5 hours since my oven tends to run hot and they were fork tender. Thanks for sharing and I will be making these again.
This looks soo good! But question: At the beginning of the video Sam say's the oven should be 385 but after he takes the ribs out he says 275. Which is it? Thanks!
I'm from Iraq, I've just saw this video and immediately decided to subscribe. I believe you represent the real American way to cook, talk and even in your face expressions
Just saw the program and cannot wait to make these ribs!! They looked great. Also saw the mistake on the temp, supposed to be 275 and not 385! Great recipe.
Sam, you first said the oven temp was 385, then at the end you said 275. For 3 1/2 hours I think the 275 is probably accurate, can you confirm it please? Thank you!!
Absolutely love the channel guys, all the way from Wales, UK. When this covid is over me and my buddy are planning an American food trip finishing in San Diego to sample all the STCG outlets. These ribs with the BBQ sauce will be sampled very soon!! Also Max, lay off Sam let the food do its thing!! haha
so my wife and kiddo decided that I needed your cookbook and got it for me for father's day. here I was not checking the video yesterday and I made ribs regardless and they came out amazing with the mustard binder and a 14 spice blend! in the oven! when I watched the video today I was like, "heeeeeyyy! I made ribs too!" let's go to garlic press town!
Aww, mustard! Come on man, now don’t put no mustard on that, you need to put a little season on that thing! WHAT! Man come on get that pepper off there! Come on, somebody come get this man! Come on now, come on get that pepper of there, that’s just too much doggone pepper. I don’t wanna see this no more!
Sam, please please please do a show on cooking pork steaks on the grill. They are one of my absolute favorite things and I’d love to see how you’d do them. Love your videos, and the photography is so spot on it always makes me hungry (even if I just ate).
I've learned you can't listen to what he's saying, as it pertains to measurements, but just watch how much he pours in of each ingredient. Hint: It's usually about twice what he says he's putting in.......
I very rarely follow a recipe. I like to look at them to get ideas. Your videos inspire me to make alot of new meals. I can see why you have so many subscribers.
Funny that Sam misspoke and said 375 degrees which was way too high, but then at the end when asked what to do with the ribs max said "burn them". Love you guys. Keep up the good work
Everyone in SE Louisiana (me included) have been hit hard recently by Hurricane Ida and your videos have been a welcome escape. Thanks to you and your team for what you do.
I have recently been learning how to grill and have been cooking for myself more at home. Sam, I think you should have warned us about how addictive making good food and grilling is. All i can think about is grilling and new recipes
Currently on my anniversary trip to San Diego, we went to Samburgers yesterday and NNT today hoping to go Graze tomorrow and possibly meet the man behind the food.
I’ve been enjoying your channel and you’ve inspired me for so many different cooks. I’m attempting my first ever beef back ribs on my new smoker, and this helps pass the time! My late father would’ve loved to experience this, he was an excellent cook and taught me a lot. But the things I’m cooking these days… with my little experience… if only he could taste what I’m doing. I guess you could say you’re my mentor now, thank you!
I am so glad that my husband and I stumbled across your video before the pandemic and look forward to them. With fall approaching maybe some fall foods or soups.
Sam, you are the man! I picked up about 4 lbs. of beef ribs for under 10 bucks. It was a deal I couldn't pass up and your video really gave me some technical help. Keep on cooking!
I just finished harvesting 300 pounds of honey and, there is always a little bit left in the honeycomb caps that are cut of when I extract the honey. While the honey is raw and never heated, I heat the leftover wax to 120 degrees and the honey melts out. This heated honey usually goes to a local bakery but - I saw this and I'm keeping 2 gallons to make BBQ sauce. Thanks for the recipe! I'm off to the butcher shop for RIBS!
Never miss a show. It’s nice to be able to see how to make great food without a smoker or grill etc. But it would be great to see you make it a couple ways. Maybe half in the oven and half in the smoker. Just to show the difference.
Thank you for making a rib recipe that appeals to people who live in apartments, like myself! I cannot have a smoker on my balcony and this is a perfect solution. Can't wait to make these!
One of my all time favorites Sam. Your exactly right. It’s instant love. You the man Sammy. Y’all got to subscribe to this great chef, you’ll never be sorry.
Everyday, my son asks to see if there’s a new Sam video. We love watching your videos and learning easier ways to cook different foods! Thanks Sam, Max, & Chancey
My boyfriend and I watch your videos every single night before bed! Occasionally, for the sake of variety, he’ll try to suggest watching other RU-vid chefs/cooks. My response is always the same, “Nooooo, JUST SAM!” He loves me (and your channel) enough to never dispute my request.
I've made pretty much every pork ribs recipe you've shared, and I am known as the rib guy in my family now. This recipe will be a nice change-up. Thanks!
How amazing is it all you have to do is grocery shop, put a recipe together, have some kind of personality and you make Bank on RU-vid lol. Amazing. I love the food on this channel. Bought all the stuff to make a cast iron skillet breakfast! Can't wait! I just need energy after my job! Ugh
I been watching this for years now, every time before bed I watch this and end up hungry haha, thank you for inspiring me to cook. As a fire fighter it comes in handy.
My boyfriend and I love you guys. So much so, that we keep a tally of how many times Sam says "gorgeous" in each episode. You're amazing. Don't ever change.
