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

[@sajvahalverson1865]

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!

[@tedschmitt178]

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

[@rupman27isback]

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

[@JustGrillingandChilling.]

@@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]

You’re blue pilled

[@HyperactiveNeuron]

Except the recipe isn't there.

[@rupman27isback]

@@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

[@cj2282es]

Just made these ribs... amazing! My son-in-law said, "these are the best ribs I've ever tasted!" Praise from all around the table. Thank you, Sam! Love that sauce! Really, really flavorful!

[@Apfle_3.1415]

Just followed your video and made ribs for the first time… THANK YOU SO MUCH! I had low expectations for my first time but this recipe was delicious!

[@arsenicnuke]

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]

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

[@arsenicnuke]

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

[@bobbylane589]

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

[@robfohl]

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

[@DonPandemoniac]

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]

Apple juice and grape 🍇 juice the best

[@conradkostelecky7935]

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

[@93jcoop]

I marinate mine in Shiner Bock for 18 hours.

[@mdumas7856]

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

[@michelrail]

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

[@MeandMyStaffy]

What a sheep you are.

[@dustincartie3502]

Do you know Sam, personally?

[@jimbarnes2611]

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]

same here and yes awesome

[@gsmith207]

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!

[@randomstuff3201]

Add the melted butter and pork juice to the bbq sauce (or alternate) for basting.

[@paula.2422]

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.

[@robleigh461]

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.

[@taylorbad]

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

[@RayGonz787]

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

[@amandadarling8184]

Thanks for sharing. Definitely going on my playlist.

[@persnikitty3570]

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.

[@thehardertheyfall2702]

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

[@likearollingstone007]

He’s a normie

[@BlakesPipes]

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

[@treehouse8501]

Nope. Happy king, happy kingdom.

[@hellfish2309]

“Ribs for her pleasure”😉

[@ChevalierdeJohnstone]

Happiness is overrated

[@SuperDaveP270]

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!

[@jackdorsey4850]

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

[@bradyshantie2088]

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

[@hamishtimmins]

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

[@rallypoint1]

Look great!!! I also do the 2-1-.5 and for me works the best.

[@C_Rent17]

What a great personality, love this guy

[@susanadair3360]

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!

[@DimiWyrmwood]

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.

[@robirwin8777]

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.

[@pturzy1]

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

[@RossTrittipo]

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.

[@NassarMill]

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

[@meriahaiello]

They came out beautiful!

[@BillB33525]

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

[@MeandMyStaffy]

zzzzzzzzzzzz

[@Dragonfly-ch5qr]

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

[@seeweed70]

First time yesterday. Decent temp with rub. Say 2 hrs roughly. A hour wrapped. Half hr with some honey on it. Was excellent

[@joelweaver174]

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

[@armandolapeda5367]

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

[@armandolapeda5367]

You must be able to tell her no.

[@edhougardy6670]

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

[@tonygonzalez2224]

Thank you for sharing Sam. I will have to try this method!👍👍👍

[@deetails8982]

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

[@bradm1507]

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.

[@smokeydablunts7313]

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

[@christopherstansil4472]

Bro my 30th is coming up and I’m praying for one of your cast irons dude! I love the fact you tell the peeps that two hours smoking is enough!! I cant wait to do these ribs dude

[@stevemoore595]

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!

[@allieandbo]

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.

[@Yoshi75292]

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]

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

[@lexwaldez]

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]

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.

[@indianahoosier5794]

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.

[@jameslufrano4001]

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

[@G-Unit1111]

I love how Sam is self aware that a good majority of his audience are stoners.

[@dukeljk2191]

almost 2 million subscribers? No way, most people don't smoke weed.

[@kebraturtle6751]

Majority is a stretch but maybe a good fraction of his audience

[@kelb0y9o20]

Fun fact for ya: 8 out of 10 people cant pass a drug test.

[@jinx185]

And I think that … is okay lmao

[@SupeRDupeRDreeee]

Ur comment blew my mind….. your absolutely right I’m high remaking these recipes

[@lindalaw6638]

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

[@darrenbolton5853]

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

[@gradybird3336]

I watch a lot of rib videos, but I swear I can smell the aroma of these ribs through the t.v. screen! 👍

[@billkraemer4710]

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.

[@billystpaul8907]

Thanks Sam for keeping the boss happy. A nice way to do them. By the way Sam, your turning in Jed Clampett with some of your phrase"s....Not sure if you have a cement pond in the back yard...?

[@pmcmva]

And here I was wondering what I was going to make myself for my 56th birthday tomorrow. I could have just come here. Thanks guys!

[@draz9054]

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]

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]

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

[@hokieduck]

@@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]

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

[@Billvagsayer]

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

[@SkkyJuse]

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

[@ftba11er88]

When you dust the top of a sauced rib with bbq rub, it makes what is called a “muddy rib”. From a bbq guy, great job Sam!

[@CONTINGENCY_sys]

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

[@geraldpoidog]

Smart man; happy wife - happy life!

[@Matt_thomp]

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

[@peterdaigle4772]

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

[@doctorbentley]

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

[@Bootchair]

Very easy way to save money on those St. Louis style. Buy spare ribs and you’ll see the brisket bone and flap when you lay it flat, meat side down. Locate the brisket bone and and the rib and start your cut 4:25 as Sam lays the mustard you can see that they actually left the flap on and only took off the bone where the exposed cartilage is. Your paying more per lb for the St. Louis cut than just spare ribs, save the money and you can do it with a butter knife. I was a butcher for 10 years. Edit 11:05 that’s the brisket flap I was telling y’all about. We remove the brisket bone and flap with the tips.

[@HFC786]

Drools like Homer after he has ribwich!🤣😅😋

[@YangerD]

Boy those looks amazing!! 🤤

[@SporTH2010]

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

[@creelin489]

Now all you need is some bbq baked beans, macaroni, a GOOD potato salad, and some Texas toast 😎 👍

[@staticager526]

I've always been a fan of 3-2-1, but it has never worked when I've done single racks. This method has been a game changer, as has the spice blend

[@cherylcooper2838]

I like the membrane when it gets like crispy paper!

[@michaelhagemann5999]

If it's winter time you could always do the second step, where the ribs are wrapped in foil, and finish it inside in your home oven because you're not adding any more smoke at that point.

[@greybeardbass]

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!

[@franciscoperez6356]

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

[@michaelerrante2960]

Give your wife a hug and kiss , these are the best ribs made . Thank you for sharing your recipe 🎉

[@Js_family_adventures]

The only thing I do different when I wrap I put a tad of my bbq sauce in with the hot honey and butter just helps the flavor layer pop a little more.

[@Nobody-he4fm]

Love the shirt. Straight truth. Cooking becomming a lost art. Thanks for the vids. I make your carne asada.....alot

[@typicalquip2025]

ANOTHER AWESOME VID. BY THE KING OF GRILLING‼‼THX U SAMMY}💋💋💋

[@durden.tyler537]

Grilled onions. Add grilled/carmelized onions to the sauce and blend for body and flavor.

[@kathleenkuznia3747]

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

[@larryroyovitz7829]

Not overly fancy ribs, but that's all you need. You know I've tried all sorts of rib recipes, and the best was just plain bbq ribs.

[@gdworkshop]

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

[@jimkirk4742]

What bbq do you have? How about a video of your outdoor kitchen.

[@sjacuk65]

I tried 3-2-1 at 225 a couple of times and found that it was entirely too long of a cook. 2.5 - 1 - 20 @250 yields pretty good results. 2-1-:30 at 275 sounds about right too.

[@cathysimmonds4068]

Sam those look fabulous. But my husband and I add that yummy pork juice in that foil to a thicker BBQ sauce, homemade or store bought. That juice mixed with that sauce brings it all together. Try it sometime.

[@user-vo5kv9qi6k]

Outstanding Sam. Gods Blessings 🙏 Eh!

[@johnpiquant8970]

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

[@hoopztube]

On the membrane on ribs, just criss cross score it with a knife. Much easier. Lets the smoke in and helps hold the ribs together.

[@tii2015]

10:23 "When the "sauce" goes on something hot... That's what she said!😁😁😁😁😅😅😅😅

[@teresabell1014]

Good marital advice !

[@dingdongdaddy589]

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]

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]

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

[@dingdongdaddy589]

@@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]

@@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]

@@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

[@LukeN3]

Group of guys chilling cooking up a certified summer classic✔️

[@ic3482]

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

[@coreyfoster792]

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

[@michaelkwaaitaal]

Glad we had our ribs fix tonight! Awesome recipe Sam. Now my girl wants to stay… 😂 Thanks from Brisbane Australia mate 😊

[@aimeeearnhart9268]

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

[@herronbond9722]

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

[@ConradILIius]

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

[@ericgrubb21]

Same what if I don’t have a smoker and cooking in the oven, same temp and time?

[@joeorozco316]

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

[@4realdustin]

MAX IS RIGHT! Those barbecue professionals and their obsessive compulsive trimming ARE DIVAS!!

[@edobkin]

Dude. Ribs done right has so much potential upside. Peak S-Tier.

[@rickyspanish492]

The sauce on the arm right after he talked about it on his nose! LOL 🤣