BBQ-style beef ribs in the oven | twice-baked potato

[@aragusea]

Thanks to Morning Brew for sponsoring this video, and for reminding me (with their employment numbers) how fortunate I am to still have an actual job in media. Stay strong, all. Sign up to Morning Brew for free here: cen.yt/mbadamragusea8

[@davidtorres2400]

yo

[@robert58]

Love your videos

[@oliveoiI]

@@robert58 and i love you 😍😍

[@dat_guy866]

Love your recipes

[@robert58]

@@oliveoiI Wanna get married?

[@pranavmahesh8940]

I love how you approach each video as if the viewer has never cooked before. A lot of other cooking channels will often breeze through recipes and are almost impossible to follow along with unless you have a lot of experience. Your recipes are easy to follow and delicious so props to you.

[@ststst981]

Yea. I love that nearly all of his videos are made so the average person can click it and get everything they need to know in that moment

[@MrZestyOnion]

its probably the reason why I've made more recipes from him than any other food youtuber I watch! They're all so no-frills and approachable!

[@jvallas]

Did you notice him explaining what the broiler was? Helpful for newbies, but probably also for people from UK (& probably elsewhere) who call it a grill.

[@MartinDeHill]

Yeah exactly. As someone who had serious trouble learning to cook, it's very much appreciated

[@altokia2724]

Yeah. Hes a great gateway to the KZbin food world.

[@rosyx7148]

If Adam were not a food KZbinr, he could easily have been a psychedelics KZbinr with his love for acid

[@dragonsbreath4141]

Kolo

[@Butterandbacon]

This comment wins the internet.

[@wdwuccnxcnh7022]

lmao

[@heavensdoor1815]

Wow

[@poppyseedbagel]

ok but i unironically would love to see adam do a vid on lsd

[@YouTubeHandlesAreMoronic]

I had a wonderful mom, but she couldn't follow a recipe to save her life. Consequently, I learned to cook at an early age out of self-defense. "...stir random stuff into ketchup, and taste it, until you like it," was a mantra for me.

[@ivanthaboi]

"self defense"💀

[@AxxLAfriku]

GAGAGAGAGAGA!!! I want to cut my toe nails... NEVER! I am the feet KZbinr. Thanks for being a fan, dear des

[@anope9053]

@@AxxLAfriku what

[@zee_cooldude2315]

@@anope9053 it was a bot im guessing

[@aaronsirkman8375]

@@zee_cooldude2315 As far as I know, no, an actual, weird-ass KZbinr who spams comment sections like there's no tomorrow. A true legend of weirdness; I always appreciate coming across him in the wild. And then I report him for spam, which does nothing.

[@kyeshi98]

6:23 reminder for the brits, this is called a grill

[@TheSlavChef]

hahaaha on the spot.

[@The42Horsepower]

i was wondering what this strange "broylur" thing was

[@nijhum3429]

@@The42Horsepower it's a barbeque sauce name

[@mattd2275]

We actually call it “Her Majesty’s grill” out of respect for the queen. Close enough though old boy, cheerio for now.🇬🇧

[@nijhum3429]

@@mattd2275 respecc++ for queen Elizabeth

[@stormrider4477]

My heart broke when you got rid of the second potato skin! It would have made a deliciously crispy crunchy butter holder to add more texture to the whole dish!

[@annbrookens945]

Mine, too! I love crispy potato skins and I would have eaten the 2nd one as is!

[@kenmore01]

I bulk up my potato guts with cheddar, bacon, butter, sour cream, chives etc until it fills both skin halves brimming.

[@EricLeafericson]

I'd bake the hollow shell a few minutes with some more olive oil until it gets crispy, then chop up the crispy bits into the filling

[@h-6191]

I was thinking any extra sauce he had, brush it on the extra skin and broil it. Would've been excellent

[@GrandIntellect]

Yeah - if I ever have leftover baked potato skins, I just roughly chop them and then throw them in a scorchingly hot frying pan, with oil and loads of salt. They turn into kind of half-chips-half-crisps (or half-fries-half-potato-chips, I guess) and are great to nibble while waiting for whatever else you're cooking finishes.

[@dunhilyn]

I was just thinking I'd need about 8 more of these ribs when he said "this looks like a huge portion".

[@macehead]

My man....

[@pror5345]

Me to I also at least need 5 of those ribs

[@kermitmurder5536]

@Tyler Wilhelm tell me your American without telling me your American lol

[@BurningHeavy]

Adams portions are miniscule. That said, maybe he eats 5-6 meals a day and that's why a "meal" is 4 bites.

[@alexandert3819]

@Kermit Murder I like SOCCER

[@TheBanditKingKir]

I have learned it's better to watch Adam's videos after I've already eaten...

[@camelopardalis84]

I don't really have food in the house - and definitely none to buy any in the next two weeks or so - and I wondered if watching this would turn out to be a mistake.

[@sixunity1171]

youtube always recommend them to me while im eating, lucky me

[@TocsTheWanderer]

I prefer to do it while I'm eating. If I do it after, it might make me crave even more food, which I don't need.

[@TheSlavChef]

does not help here, just got a huge dinner, still hungry.

[@camelopardalis84]

@@TheSlavChef Would eating again help?

[@FoldingScreenMonkey]

"I'm gonna flavor them in roasted garlic, which means I'm gonna need roasted garlic" now I understand why people make ragusea YTPs

[@jannisskoulas3753]

"I'm gonna flavor them in roasted garlic, which means I'm gonna need 20 eggs, yes 20!"

[@FoldingScreenMonkey]

@@jannisskoulas3753 "now we're gonna put it under the broiler (Brits call it a grill) for 14 years"

[@seauqis]

@@FoldingScreenMonkey "under the broiler with you!"

[@SuperMustache555]

I absolutely love Adam's recipes! He's not bombarding you with gram measurements and acting like you own a kitchen scale or a stand mixer or what have you... He teaches you to actually cook, working off instinct and taste. Love you, Adam, keep up the great work!

[@Kskillz2]

Hey Adam! Can you do a video on making making dumplings? 🥟

[@zeljkoilic9862]

Hell yeah

[@justindai8401]

Making making?

[@Hamox]

Can you ask for middle eastern dishes because he listened to you

[@jcobandru]

He is way too lazy with his recipies nowadays for us to see him folding dumplings or sth. Ethan Chlebowski has a good recipie already

[@TocsTheWanderer]

What type of dumplings? Chicken and dumplings? Chinese dumplings? Gnochhi? Technically both ravioli and pierogi are dumplings.

[@godnotavailable2094]

"You can just stir random stuff into ketchup until you like it" is literally my entire philosophy when making BBQ sauce. It's strange how many great batches I've made that way.

[@sabatino1977]

"You can just stir random stuff into ketchup and tase it until you like it." Understatement of the century and true as all get out. Any time I make indoor ribs with a sticky sauce (I make outdoor ribs Texas style with a dry rub and no sauce) I make a ketchup based sauce and it's never the same twice. I've assed the following ingredients (not all at once) to ketchup: - vinegar (fake balsamic, red wine, apple cider, rice wine) - citrus juice (lemon, lime, orange) - mustard (dijon, yellow, spicy brown) - oyster sauce - Bulldog sauce (that is, tonkatsu とんかつ) - off the shelf bbq sauce - just a touch - homemade jam (peach, fig, persimmon) - sriracha - cumin - black pepper - powdered sage - oninon or garlic powder - oregano - DUTCH PROCESS COCOA (this is my secret to getting some bitter smoky flavors in) - my kitchen pepper (cumin, cardamom, fennel seed, cinnamon, star anise, black pepper, juniper berries, turmeric)

[@cuanchulainn]

Me: man i need to do something with the beef ribs in the freezer Adam Ragusea's newest video the next day: say no more

[@toeey14]

I had some in my freezer but they made their way on to my traeger the other day. Damn tasty

[@slothape]

Your recipes literally just follow my train of thought when i'm cooking my own dinner. Just what I have and what tastes good.

[@troublesome07]

Little late, but made these today, came out perfect! so easy. I only marinated for an hour but it was still super tender.

[@13Luk6iul]

Think this is the first time someone told me what kind of a potatoe a russet potatoe is! Much appreciated. Much easier to find a substitute outside the us this way :)

[@tomearle9697]

You seriously, have the Best cooking channel on KZbin, hand down

[@OctagonalSquare]

Adam is THE jack of all trades. Dude is a musician, journalist, KZbin, cook, and casually makes a reference to a woodworking technique

[@rchlh]

Thank you!! I live in Turkey where it's hard to find pork at all, much less ribs, but at least it's not too difficult to find beef ribs, and I always miss that bbq flavor!

[@lgdurocher]

Are you an American living in Turkey?

[@Pickchore]

Beefoven.... One of my favourite classical composers.

[@staralchemist129]

Strange things are afoot at the circle k

[@JJamahJamerson]

You’re new bbq video makes me think how good liquid smoke would be in this

[@princelink6004]

I literally just broke my hand and it hurts like hell but this video is making the pain more bareable.

[@howtoavenge1016]

rip

[@vennardogayle6108]

I pray u heal well

[@ethanreichard4658]

How did you type this

[@mrkrule4373]

My your bones rest in pieces

[@StoicStimulation]

@@ethanreichard4658 You good? Most people have 2 hands???

[@ishtiaque6923]

This is a godsend for someone living in Tokyo with almost no place to barbeque/smoke.

[@JustSimplyBrandon]

This is definitely a great recipe for someone who lives in an apartment, doesn’t have a yard to fit a smoker, or doesn’t even own a smoker of any kind!

[@twitan-]

As somone who lives in knoxville, I would love to hear which butcher you go to here. Cheers!

[@annbrookens945]

Sounds DELICIOUS! I always have a hard time cooking ribs till they're just right. Thanks for your tips!

[@wulfywulfynrir1296]

Oooh nice! This is actually somewhat similar to a recipe I do a lot when I have company - marinade in apple cider vinegar watered down with apple juice, pressure cook in pure apple juice, broil until dry, sauce and broil until you have a nice glaze

[@alpgiraydag2429]

02:18 I heard it as "Roman Debates" and it still fit perfectly

[@guntorosaputra9082]

underrated comment

[@Slow-wipe]

yeah I used to do this all the time, it saves time from the slow cook and it's just so easy

[@Olaecool]

You're a great cook and a great teacher!

[@leelewis926]

Another excellent presentation. I am so hungry after watching this! I watched it more for your tips on making twice-baked potatoes to be honest. I found you making of the BBQ sauce informative also.

[@Lorrainekeow]

Thank you for the recipe. It was easy to follow and The meat turned out soft and delicious

[@jadelo2304]

TIP: Not sure what you did with that second unused potato half, but FYI you can put it back in the oven with your filled potato and when it is browned inside like you want pull it out. It is crazy good and the whole thing is crunchy with just a little soft potato goodness. I like to dip it in something for that french fry flavor.

[@NickSquaredTV]

Happy Ragusea Thursday everyone!

[@frogmanpl]

Nothing like a beer at 8,30 in the morning!

[@aumann0452]

Adam: Individual ribs get more browning Gun nerds: Did you say *Browning*

[@allenbackbone]

Individuals should get more Brownings!

[@shannondore]

I used this method for country cut pork ribs once. They were amazing! The meat was falling off the bone. Delicious!!😋

[@bherber]

Love the roasted garlic technique for the mashed potatoes!

[@SuperJaXXas]

Interesting video, informative as always. I often dry brine the protein for a bit before the wet marinade for a somewhat equal time frame. Love to know the merits of that approach, probably some chemical stuff there I don't fully appreciate. OTOH I frankly don't think any protein should be marinated in any acid for longer than a couple hours, unless you are looking for mush meat!

[@pennyfarting]

I actually started doing the "dry brine then marinate" method recently with chicken, and it works brilliantly. Although I dry brine overnight, then marinate for just a couple hours maximum before cooking. It gets you the best of both worlds: concentration of flavor and texture plus full inside-and-out seasoning from the dry brine, and then intense flavoring and improved browning on the outside of the meat from the marinade, without any of the adverse effects of overmarination. A "brininade" doesn't allow the firmness of texture and intensification of flavor via moisture loss that you would get from an overnight dry brine.

[@monolog4527]

1:50 garlic: that's okay Adam, that's okay 🥺

[@brexxes]

I love to get a cut of meat that I never cooked before, watching videos on KZbin after getting home, getting the basics of the recipe and improvise with what you got at home.

[@brandonsutton3714]

Oh man, I never thought to put a potato directly on the rack, unwrapped. Definitely gonna try that!

[@shannondore]

That's how I do baked potatoes. Olive oil and salt straight on the rack. I usually stab mine before the oil though. The skin gets crispy but the insides super fluffy.

[@Hamox]

This is the best video on this channel

[@crossmr]

Instead of a marinade, I do mine with a dry rub recipe I found on the internet. Night before coat the ribs, wrap them in plastic, in the morning I'll wrap them in foil, then put them in as low as my oven can go for 3-4 hours. When they're close to done, take the foil off and cook them another little bit or toss them under the broiler. This new rub is so good, I don't even put sauce on them.

[@lampseven4894]

To the point and no unbearable childhood stories attached. Thank you...

[@TBrown67]

Just cooked these, killer recipie! The beef fat in the potatoes was a pro tip for sure.

[@myyinsomnia]

You’re telling me Twice baked those potatoes!? Those girls are so talented.

[@besotoxicomusic]

Fourth beef rib recipe in a few days by all my fav cooking channels. Tell me there ain’t no algorithm.

[@clonn]

The potato dripping directly into the oven 😂

[@inthefridge1940]

Looks amazing. Will try this recipe 😊

[@khaho1756]

7:50 “might seem like a huge portion” lol ok

[@philesq9595]

I did this! It was yum. Thank you, Adam.

[@josefdoesthings]

I was JUST looking this up.

[@tipfro2]

Best cooking channel by far.

[@warren9313]

"im gonna serve these with roast garlic.....which means i need to roast some garlic" LOL

[@boabuin1151]

I'm glad to see that this house's night lighting isn't as ugly as the last one

[@HolyReality]

5:55. Words to live by 🤣

[@rangv733]

Hey Adam! Hope you're doing well. Appreciate your content 🙂

[@OldManJenkins69]

This comment is so wholesome 🥺

[@martinemikita9281]

Pretty sure ur the only person that put that AD in there, very slick!! U did that real well.

[@zapp3l]

yep, that's my next project for the weekend. Thanks adam

[@XKloosyvv]

Indoors? My best friends Penny, Chip and Used Napkin will be thrilled!

[@mkwilson1394]

The gang's all here!

[@mindlocked898]

I love how Adam went to woodworking as his metaphor but I went to nail polish. 💅

[@connorgowans8889]

My favorite classical music composer. Beef oven

[@miffu_]

adam why are your videos so addicting? i love them so much

[@Birodalom1]

The tastiest meats considered as "by-product", while the tasteless junk like filet mignon considered as "delicacy". :)

[@jonpeters9604]

Love the small portions! I don't want to cook a meal for 15 when it's just me and my wife! Easier to double a recipe then split it into 4..

[@TheBroz]

Looks great. Now to try and find where I can easily get beef ribs like that in the UK.

[@jessecool5740]

Person: bakes potato Adam: Do it again

[@Justin-Trammell]

Those potatoes sound amazing....

[@Ghost-ds6ll]

If Adam ever gets a smoker these recipes in the future will get remastered

[@Chichi-sl2mq]

Adam....the best add reader on KZbin ❤️❤️❤️

[@ryanmalki9388]

This recipe rocks, thank you Adam. Costco usually has beef back ribs and I will always get them now, great value

[@wesleyjones4036]

Do this one all the time whenever we have them

[@tom_something]

4:05 - "The potato is squishy. It's done." I guess one of the benefits of low-and-slow is that if the outside of the potato is how you want it to be, the inside probably is, too. At a typical high roasting temperature, of course, a squishy feel is not necessarily an indicator of a non-raw-ish interior. Either way, I think it's always better to overcook a potato than to undercook it. You can add butter to a dry potato at the table. You can't add "cooked" to an undercooked potato at the table. In this case, we're talking about twice-baked anyway, and even undercooked potatoes can _kind_ of be mashed, but there's still a noticeable difference when mashed potatoes are undercooked. No one's going to know that you overcooked (but did not burn) your mashed potatoes as long as they're moist with some source of moisture.

[@LeesaDeAndrea]

I was astonished when he pulled that baked potato off the oven rack with his bare hand. How'd he not get burned?

[@mkwilson1394]

I think he plays guitar and has calluses to insulate his hands.

[@camelopardalis84]

"It's kind of like building a piano finish in woodworking -" Well, that wasn't relatable.

[@ganeshhanchanahal7405]

Big fan of your videos , so original , love from india ❤️

[@powerlifting1012]

2:20 my chef teacher at 40-years just told me in-class you don't need to poke the potato it's completely unnecessary the steam actually helps cook the potatoe.

[@aerialmello6159]

Adam Ragusea is basically a new age Alton Brown

[@alexandercui2041]

What would you think of doing a video about blocks vs. pre-shredded cheese, and whether it's worth it for home cooking to get an entire block of cheese and shred it yourself or stick with the Kraft

[@theodorej.burkhardt8844]

That was a clean ad transition.

[@Jack-cg8zd]

My mom went crazy over me cutting stuff on the counter so I showed her you cutting the potato

[@Savko_TTV]

Hello Adam. You mentioned putting the ribs under the broiler. I live in Britain. What would we call it here?

[@brandondixon2138]

I think it would be known as a grill in the UK, but I'm not absolutely sure

[@Infinitykoay]

Normal people: *thinks about what to eat today* Adam: *thinks about what he’s gonna eat tomorrow or a couple weeks later and starts preparing*

[@erikgranqvist3680]

I like to have some honney in my bbq glace. I think it gives a bit different taste then sugar.

[@JDoors]

I remember the first time I was served a twice-baked potato. It was a revelation! Come to think of it, I also remember the first time I cooked ribs "low and slow." Another revelation!

[@BakouMOH]

You've been living in the South long enough now. I think it's high time you get yourself a smoker... or several. BBQ is a hobby in itself with the fortunate side effect of producing delicious food. :)

[@delinquense]

Adam's next video : Concave vs Convex: Does cooking convex side up make for a better rib than concave side up? | Watch and learn

[@cgi267]

Yesterday was the 3rd time I made ribs with this easy to follow video and it is literally finger licking good, even my kid loved it!

[@gerrard9631]

Put garlick granules on the spuds with olive oil & salt & put on the rack only to get a crispy skin which is a feast all on it's own cos sometimes it will out do any taste of a meat but then we get to the (CARBS)

[@InSearchOfTheTruth.]

Been waiting a long time for this one. Can't wait to try it :)

[@AlohaLowah]

I'm always down for the way way easier way to do something! ❤️

[@boabuin1151]

2:22 That sentence sounds like something straight out of a KZbin Poop

[@l4so102]

i loved the videography in this episode, very very nicely done

[@saraatppkdotpt8140]

Really nice recipe 👍

[@seadx6]

For your next batch I suggest adding a little bit of liquid smoke (not much) soy sauce and pepper in the brine

[@craigb2279]

Balsamic Vinegar? I happen to love that and have many varieties vs normal vinegar

[@luckylmj]

I think I've been watching too many Adam Ragusea YTPs: whenever you breathe in your videos, I can hear it

[@shacky_18]

I swear Adam is basically the VSauce but for food