@@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. ;-)
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 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
No one should ever cook ribs this way. This guy puts up well shot videos of garbage food. You literally would be violating the Geneva convention if you served this food to orphans. The fact that you own a restaurant is a joke. I hope your input is ignored....may god have mercy on your soul.
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.
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. ✌🏼
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 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
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!
@A.B...obviously you know nothing about how to cook ribs. If they fall off the bone they are waaaaay over-cooked. If you want to learn how to cook ribs this is the worse video on RU-vid to watch.
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.
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
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.
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 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.
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.
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.
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.
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
Tried doing it tonight. Almost the best I ever had, but I think I would use Bone Suckin Sauce instead of your sauce. Otherwise about a 9.5 of the 10 point fantastic scale! Jerry
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.
Yes. Max pointed out the mistake as he always does. Sam got pissed at him for doing that and then uncovered the foil and put the rack/grate on it, and begged Max to edit that part out.😂
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.
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 :)
HAPPY FATHERS DAY. Sam we love your channel. Love the ideas you give on making good simple food. Not saying you have a simple mind. 🤔 Can I make a man happy with a EVO by nominating my best friend. My Husband of 35 years.
I’m michelle drivinghawk and i’m from Queen Creek Arizona! I’d love you nominate my boyfriends father Scott. About a year ago when my boyfriend and I started dating I lost my mother, since then scott and his wife stef have become parent like figures in my life and have been fully supportive of me. Scott is a Fire Captain with the Mesa Fire Department here in arizona taking on Covid 19 hasn’t been easy. Scott is a WONDERFUL chef and has a tremendous sense of humor which reminds me a lot of Sam. He is very passionate about cooking and loves to experiment with different things. Him and his crew cook tons of different things and cooking is something they all share in common. Despite all of that, Scott has really been a huge mentor for me and i truly do believe he deserves this give away! We bought him your father’s day shirt and pre ordered a knife, this would be the icing on the cake! @michelledrivinghawk on instagram
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!...
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.
I would've went whole way on that grill, indirect heat, would've developed some smoke and more complex flavor, then hit it with high heat and a mop at the end
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!
You got a smoker. Why the hell wouldn’t you use it for ribs. My first thumbs down 👎🏻 for this channel. Those ribs look like something McDonald’s would serve. It’s like you parboiled you’re ribs. 🤢 Meat was glued to the ribs still. Smoke your meat especially when you got a bbq. Lol. No more of these quick bbq videos. Let’s learn from this. Lol. Still love the channel tho.
I'd probably get hung from the rafters if i ever cooked ribs in an oven, here in the BBQ Belt that is Memphis... but those did turn out looking great Sam! would you ever consider using a Rub from a World Championship BBQ team?? I'd love to send you some, or fly out to Cali and cook some on a smoker with you!!! No ovens though.... LOL Thanks for all the great videos!!!
Root Beer St. Louis BBQ Ribs BBQ: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-7M0sPFs2L7Q.html 🇺🇸 Raspberry Ribs ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-25NZelUHy60.html 🇺🇸 Sam Best BBQ: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-eDxPJ56m4SI.html 🇺🇸
I hear you're accepting nominations to win a grill for father's day. I'd like to nominate my husband Chris Arant. We've been together for over 40 yearsm he's always been a wonderful husband and father, who has always worked hard to provide for our family. I think he was a chef in a prior life. He's always been a great cookd and loves to find new recipes and different foods to prepare. He really, really enjoys watching your shows and making the meals you cook. I enjoy the shows too, and am benefitting from all the new dishes we've tried. Maybe just a little bit too much ;-) This weekend he be cooking your Shepherds Pie recipe. YUM! Please help my husband have an even more wonderful father's day -- Lisa Arant
I want to love this...but, an oven? For ribs? For Santa Maria ribs? They’re awesome on the grill from start to finish, when doing Santa Maria ribs. That said, I’ll try this method, cause why not.
Question: Would all that liquid poured off the oven cooked ribs, be a decent pork stock that could, with a little seasoning, be used for, I dunno, something? Or is it truly just vinegary waste water?
