CRAZY JUICY BEEF BACK RIBS (OVEN BAKED AND SO EASY!) | SAM THE COOKING GUY

[@sjarr99]

Outstanding! That was Fab and “Gorge?”… anyway, it was all of those. I’m gonna have to make these soon. Thanks STCG!

[@Kurruk007]

Fab, Gorge, George, any of it is good, as long as it's delicious ... sorry for using the old-timer language ;-)

[@KennasKitchen]

"Those ribs are GORG" -Editor for Teen Vogue

[@jamescrawford1320]

Watching your videos at 2x speed is what I’ve been missing. Absolutely hilarious

[@RickLove86]

In honor of Max - I can’t decide whether to grill chicken breasts or chicken thighs. I guess I’ll just wing it. Seriously though, you all are fantastic and bring so much to the table. Your poise, professionalism, and the ability to mess around and have a good time, all while making amazing food, and teaching people to have a passion for the things they eat, it’s just a joy to watch. Y’all have created one of the best KZbin channels of all time and I’m loving the journey!

[@aintgonnahappen]

Why is this a great channel besides the great videos? The food always seems to turn out great. Sam can teach.

[@valj1973]

Sam: “You know how i know iit’s good? Because I have sticky beef all over my mouth” Everyone but Max: “That’s what she said”

[@ardyrides834]

Dang, now, I only have a frozen dinner to put into the Microwave. I'm too drunk to drive to McDonalds, for a McRib sandwich !!!

[@robclarke7602]

I think this is my favorite of your cooking recipes. I've done this three times since you posted this video. So easy, so tasty. Yum!

[@mr.elastomeric1787]

Really all good; doing them tomorrow/

[@eturcios1984]

Thanks Sam!!! I followed your instructions to the T. The Ribs came out amazing I surprised in myself as I've never cooked anything in my 36 years of existence 😅. My parents and GF wanted more... thank you I enjoy the Ribs a lot.. FYI people I cooked the ribs at 275F. Good luck 👍

[@nw_music]

Love your videos! I will definitely be making this tonight along with your Southern Baked Mac and Cheese!!!

[@alexsterling4718]

I love ya and your buddy, you make the best food video 📹 EVER! I watch it over and over

[@jeremyhapner5873]

Love your videos. I’m learning to cook through you. And your funny to boot

[@joeanderson6025]

Looks awesome!

[@indahood3991]

What things can you use other than mustard? I love mustard just curious

[@pablomarquez-gonzalez7946]

Lol love the shirt brother. Great content.

[@miketaylor8760]

Oh let max do his thing......and say gorge lol

[@danahollenbeck8052]

I have a electric smoker could I use that vs oven and have the same out come?

[@sheilagray3914]

I bought the same exact ribs from Costco today and they were $25. The price his gone up all over.

[@sarahferguson8274]

That shirt 😂

[@jefftapper4799]

I call it the “pre-ketchup”.

[@johlew1974]

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.

[@davidclark2075]

God bless ya man. Sorry bout your loss. Like ur finding peace in cooking. Sounds like a good thing.

[@HeadshotHenk97]

Sorry to hear about that man, keep up the cooking, that'll keep him close :)

[@wildernessman760]

Keep strong friend the pain does pass over time. God bless you hope your pain heals quickly.

[@phantomoftheaqua3896]

Boooooooohooooooo

[@1LGN]

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

[@pavelnemec6677]

Hello everybody. I've just found out, that according to the recipe the temp should be 275 °F. On 385 they are great, on 275 they are greaterer ;)

[@EventGuyFelix]

My eyes pop when he said 385 for 3 hours 😮

[@dougliverman3901]

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

[@tammiettt]

Did 275 cook them correctly?

[@bobsamson6557]

My wife used to mock me for watching “some chef on KZbin 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.

[@briannetroyer4931]

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!

[@kingking-yv4nu]

You are right honey I have

[@elbolsillo]

Boyfriend?! What was all that “one in a million” talk?!

[@briannetroyer4931]

Thank you to all the weird creeper dudes for their comments 🙄

[@elbolsillo]

@@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!

[@tiberiuskirk6714]

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 👍

[@santaflawsbbx9741]

I thought the same thing

[@bryanhayes9728]

Ooh good call! Can’t believe I’ve never thought of it - I think you’ve just changed my BBQ life! Thanks!👍

[@mr.elastomeric1787]

Yeah man.

[@mr.bonesbbq3288]

Thought th same, an would have done... BTW, after instructions to seal tightly... How'd dat juice git in th pan ;-)

[@bustabass9025]

I'm with you man!👍🏿

[@christinamatzen4214]

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!!

[@dougcree6486]

I caught that too, and it probably makes a huge difference in the outcome.

[@andrewculp8291]

Glad I'm not the only one that caught that, haha

[@danielanderson3157]

It’s 275. When he first said 375 for 3.5 hours, my head started to spin! “You’re gonna ruin those ribs, Sam!”. Luckily, he just misspoke.

[@itzrelaxedgamer]

Its 275, he has made this recipe but with a different type of ribs.

[@dgdigital2659]

It's low and slow don't wrap them until the last hour or they just steam

[@taraduddy7687]

Sam: "It's so easy even I can do it!" Me: "I gotta try this recipe."

[@hirsch9634]

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!

[@wrighthausracing9641]

Dude exactly… no answer tho 😢

[@hamdighuneim]

275 is the accurate one

[@pilotwall]

275 for 3h is ok. 385 for 3h, no-no

[@leq6992]

​@@wrighthausracing9641he clarifies it's 275 in the video description

[@toddwilliams5905]

275 @@wrighthausracing9641

[@Legit_Whit]

This garlic press give away reminds of Charlie searching for a golden ticket! Still holding out hope that we’ll get lucky 🤞🏻🤞🏻

[@ryuken4065]

Thank you for the recipes Sam and crew! Was wondering would you have a recipe for Japanese ramen? Thank you in advanced!

[@Ryanrulesok]

I just cook the veg and everything in a wok, cook the noodles separately and make the broth out of store brought powdered chicken stock

[@newyfreak]

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. 🥃

[@NauticalYoshi]

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!

[@afourie4625]

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

[@vaabigardi]

I'm asking brazilian dishes for ageeeessss, tired of burgers already 🤣

[@CraftyZA]

Kom on begin by Bobotie, en daarna dalk 'n skaap kerrie uit durban? Dan is daar ook natuurlik my gunsteling... pens en pote potjie.

[@timtyndall4025]

How would you choose THE national dish? Also, that would take like 2.5-3 years. A kind of long series. Don’t you think?

[@vaabigardi]

@@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

[@timtyndall4025]

@@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.

[@theartist124]

This one is really hard to just watch, because you know it's going to taste really great! (recipe saved, thanks!)

[@iputuout]

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!

[@matthewdavies4311]

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

[@nuru666]

So jealous, I'd love to do that!

[@Dysquilo]

Yellow mustard as a binder on ribs always 😍😍

[@cheridehart7771]

I get so happy and excited when I see a new Sam the cooking guy video.

[@LocozillaYT]

Hey @SAM THE COOKING GUY - Man you reallllly "Just do your thing" in every video! ♡♡♡

[@wildernessman760]

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.

[@timtyndall4025]

Garlic is a blood thinner.

[@theone-swta]

@@timtyndall4025 He will be on prescribed blood thinners with regular INR tests.

[@timtyndall4025]

@@theone-swta so? I’m on blood pressure meds AND I limit my salt. it can help to do both.

[@theone-swta]

​@@timtyndall4025 I have had a pulminary embolism, you don't know what the fk you talking about.

[@kathhon1956]

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! 😊

[@johnbangle8819]

I will try anything you post. By the way last year's prime rib. Can not beat it. RIBS ARE NEXT!

[@matthewkerssen5265]

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!

[@annakramar5088]

Thank you. They were melt in the mouth juicy Beef Ribs I cooked.🐄

[@aaeons7548]

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!

[@AntiBarrierScreeb714]

Amazing BBQ sauce!! Definitely gonna be using this one all the time!

[@kimyt1689]

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!!

[@8654ZuluFoxtrot]

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.......

[@jonlavigne3270]

You're being too conscious about what you're saying. You should just let yourself do your thing.

[@ponchomarinm]

A little chipotle in that bbq sauce would give it some nice spice and smoky flavor

[@TheAdventuresOfPandaLuna]

Lol i love your channel. Non fart bottle lol. Your so funny. I just subscribe today

[@WhoIsMike]

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.

[@nathan0717]

I hate seeing alcohol used in cooking….everytime I see it poured into a pan I look like this 🥃😩

[@johnbangle8819]

Sam! I just made the Carne asada that you brag about! OMG THE FUCKING BEST! I am originally from so cal and looked at the recepie like that is not traditional. But holy shit. Thank you so bomb!

[@johnbangle8819]

Wish I could share the picture! Fyi

[@turboboost99]

Try slow-cooking in a crock pot for 6 hours, then thrown them on a grill for 2 minutes a side for searing and basting at the end.

[@bryanhayes9728]

Yes, also delicious and so easy!!

[@djblown]

Sorry to point this out but it looked like some propane droplets were landing on the meat

[@keltey]

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.

[@Missee.P]

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.

[@jakemoffatt1100]

I came to the comment section to say wth is this oven temp! You saved me from moving on from this recipe 😅

[@juliannefrank1913]

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.

[@davesgotbeer3535]

“A non fart bottle”, is exactly what this world needs.

[@jasonsilberman5240]

Its called a squeeze bag with a bottle top. Restaurants get product in them all the time.

[@11rwwcny]

Hey Sam, why did you get rid of the rib drippings and not add it to the bbq sauce ... fat juices are flavor!

[@Rob-BC]

Hell yeah, I was wondering the same thing.

[@slnoll21]

Me as a kid: “I can’t wait to be an adult so I can do whatever I want with my life!” Me as an adult: *Trying to win a garlic press with a guy’s face on it from the internet*

[@FamilyWinn]

4:54 he meant cook at 275°. He'll mention 275° later.

[@lexisotelo8010]

the membrane removal demonstration was insanely helpful!!!

[@LadderBaggcom]

That chapel is any chapel in Vegas! 😅😅😅

[@ejr5480]

Always love to watch your videos!!!!

[@jimnzz4998]

They're gorge, just like you are....

[@bennieanderson7449]

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.😊

[@rogerramjet7567]

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.

[@KanielD]

The membrane is my favorite part.

[@rcavazos6437]

Just tried this today.... Awesome sauce, literally! Ribs are delicious, too! For your next dish, try the Fried Stuffed Avocado 🥑

[@Cheri94]

I must be really old, even having a great relationship with both my mom and dad, I can’t imagine, even joking talking to my dad the way that Max does, I know we are all different 😉

[@fashowallday4073]

Thanks for turning my FAB blind-buy into a GEORG meal, oh-my!

[@HowToCuisine]

Looks so delicious!! 😱😱😍😍

[@antmuscaloto8581]

Myyyy GOOODNESSS SAM!!! 😍😛😍 Thank You for not only the laughs, BUT THE AMAZING, SIMPLE TO MAKE MEALS!!!! Ohhhhhh, one ☝🏼 last liiiittttleee itsy bitsy tiny thing, My Boyfriend, his Mother, & Myself LOVE LOVE LOVE KEWPIE MAYO thanks to you. Love yous! 🙌🏼

[@camgood9562]

WANNA KNOW SOMETHING CRAZY?? THAT PAINTING OF HENRY VIII NEVER, EVER EXISTED!! I REMEMBER IT JUST LIKE U DO (WITH HIM TAKING A BIG BITE OUT OF A TURKEY/MUTTON LEG)..BUT IT HAS NEVER EXISTED (CHECK OUT THE MANDELA EFFECT!)..even The Simpsons did a parody of it with Homer taking a bite of a turkey leg at a Renaissance Festival lol

[@jansvec4231]

Quite unfortunate to trust the video only (not reading the comment). After baking them for 3 hours (luckily I thought 196°C [385F] is nonsense - so I baked them on 150°C), they are a bit more firm than expected.. Unfortunately just now I read the comment that you meant 275F.. uhh. Luckily 15°C difference is not that bad. So next time I guess. :/

[@mellonyb4093]

Hey Fellas.. OMG… Mouth watering.. You inspire me very episode.. I would LOVE a garlic PRESS. Louis pick me PLEASE.!! LOVE YOU GUYS💞

[@themeatymama]

Gorg! Hahaha! You guys always make me laugh.

[@imprendit0re]

I'm glad I READ the description after I heard you say 275 at the end...... after my ribs had been in at 385 (which I THOUGHT was kinda high)... for 10 mins.... I think I caught it in time. Thanks for the video, I'm a newbee

[@Original_Tenshi_Chan]

Your Costco has $17 meat?!? I'm jealous! My Costco is freaking expensive! Heck, I paid $11 for 6 dry ramen cups, meanwhile, Albertson's and Smith's are selling cup noodles for 30 cents each. (TBH, it is a decent brand and Tonkotsu flavor, so, it's somewhat worth it, but still, not cheap) Either way, love your channel and crossing my fingers to win one of the remaining STCG garlic press!

[@CathyAinsworth]

Made these in my little breville toaster oven,5.5 lbs of local farm raised beef back ribs… O…M…G!!🤤 Glad I did 275 instead of the 375 Sam originally suggested 😂✌️

[@hualni]

Sam, I'm really confused. What temperature do you think we should use? 375° or 275°??? I'm guessing 275° but you never know. Please clarify. They look delicious!!!

[@tybarkley]

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!

[@tammyrealty]

Now listen don't think I'm crazy but I like the back part.. lol ... I really do.. BUT if you DON'T then plz send to me, my address is, .. teehehee.. no seriously cook it in the oven as well but make for your 4 legged baby they will LOVE YOU FOR IT....

[@charlesbeckwell1945]

Sunday convo. Wife: Who's that Sam guy you keep watching on TikTok? LOL, he's from Canada. W: Like Windsor? No, real Canada, not south Detroit. He's the one I've been following for those recipes. W: Great, keep watching, your cooking is great, but go easy on the ginger & garlic. Ha, noted.....

[@bhess1212]

"we didn't turn into zombies" Yup that's exactly what a Zombie would say.....They are quite tricky them zombie chefs.... Keep the great vids coming!!!!

[@chrisperu5316]

Sam..can you make TANGERINE BEEF. Here in NY, several Chinese restaurants offer this dish..it is kind of like general tso's chicken but made with beef..and it is much better..much crisper and has a candy like crust..it's awesome

[@kingcruze1]

He says, "Fargin Gorge". I says yum yum. Funny, I'm thawing Rib Roast ribs right now and I also have some Evan Williams for my already made BBQ sauce, it needs some Evans.

[@jeffdavidson9459]

your video calls for 1/2 cup of bourbon, the recipe page calls for a full cup. I sure don't want to waste bourbon(!), pls clarify in the notes as you did for temp (or change recipe if the answer is 1/2 cup). thanks for the wonderful video!

[@strangeanimal1535]

These would make a great omelet, sandwich etc... That is, if I had any leftover. I nailed it on my first try. With two teen boys, leftovers ? Didn't happen. No, I'm cooking two racks this week my friends. Leftovers ? Sandwichs in a brioche bun... Hopefully I'll have leftovers !

[@Axethales]

He said pre-heated oven to 385. COOK AT 275!! Maybe hes accounting for heat loss when you open the door... who knows but you cook ribs at 275 - PERIOD.

[@jasonwilliams5806]

Sam, inquiring minds want to know… your cutting board next to the Evo, what is it made of and where did you get it?

[@CraftyZA]

1:43 ... Its not blood Ok, Okey... I'm not really "that" guy. Just wanted to troll a tad. I'ma sit in my corner now and watch those scrumptious ribs come into being. *edit* Oh deary me... I've made so many of your recipes. This is happening Saturday 11 September 2021. I may have to use scotch rather than bourbon due to affordability and availability. F me... I need this NOW!

[@glideslopeX]

Sam! We love your content! ❤ Thank you! Super easy! to make, we used the Sweet Baby Ray's barbacue, added the bourbon and the apricot jelly to the sauce, lazy ! With sweet corn and butter on the side and Red lobster cheddar bay biscuit mix muffins. Those ribs are a Sunday staple for our family, easy good and trust me, my wife doesn't like to cook onSundays. LOL. Thank You!

[@marcusshammas3208]

Looks amazing! Only thing I’d do different is use pork ribs! That sauce lookin THICCC. Definitely stealing that recipe! Next episode you need to have Chance cook ! Or have Chance and Max have a cook off and you judge it ! Just an Idea ..

[@Staria90]

Max: Be Aggressive B-E-AGGRESSIVE Sam: what are you 16? Me: Well you're one to talk Mr. round the outside round the outside 🤣

[@wayneroberts5342]

CHALLENGE! - I would really like to see what you can do with venison, (probably difficult to get there) whether it be a roast or burger or both. Either is fine and I'm wondering what one could do to kill that nasty gamey venison taste. Thank you from "Pure Wayne". Great show by the way.

[@FerociousSniper]

I just got 2 packs of these from Safeway. 30% off, managers special. Glad I've got Sam The Cooking Guy as a resource for how to cook these bad boys. *Update:* These came out amazing.

[@jeremysimard0620]

Of all my KZbin subscriptions, I never win shit! You could literally raffle dog shit and I won't win! The ribs you made surely don't look like shit. I won't win shit (like a garlic press), but I will sure learn how to cook stuff that doesn't look like shit. Thanks STCG!