Sam The Cooking Guy Ribs

The best ribs i've ever made

video description

One bite and I deemed these the best ribs I've ever made! And on the Argentinian Grill! Paul: Video title: how to totally screw up ribs, California style! I'm from Texas, live out in the country and I've been running a Bar-B- Que business for almost 30 years. I cried through the entire video. The pig, who gave up his life, so you could destroy those ribs is going to haunt you forever! Please stick with what you're good at, and leave BBQ to the real men. Thanks. Other than that I really enjoyed your show.
Date: 2020-06-16

Comments and reviews: 9

Garth
That Apricot jar said Preserves on it which isn't the same as Jam regarding texture. It's helps to specify which is to be used, jam or preserves for some folks. Couldn't find the recipe for this on the STCG website. The charcoal chimney is a great helper when it comes to getting coals going in a short time period. However, Sam has the chimney right on top of the grill grates and the flames are rather close to the BBQ painted parts that will likely burn at some point. Maybe start those coals someplace else.
Cooking those ribs in the over first seems to be a great option because there are many times that outdoor grills are too hot or the slab of ribs is thicker than usual etc. and its difficult to get those ribs cooked just falling off the bone without overcooking the meat. Seems to almost be a no brainer method yet the same outcome! Leave it to Sam to figure it out. BBQ season is here. More BBQ recipes please.

Bruski
samthecookingguy Hey there Sam I was wondering if you could do a spicy chicken Mac and cheese recipe. My step father and I have been trying to come up with one that is good but have been disappointed with everything we have made so far. I would also like to nominate him for the #SAMTHECOOKINGGUY Father s Day contest. Whenever my wife and I go over to his house (which is pretty often since we just had our first baby) he always asks if I have something new for us to try from your videos. We have made a new recipe from your videos once every weekend. Our biggest challenge is not having the flat top grill. This grill would force him to start the outdoor cooking oasis he has always wanted as the one you have there. Hopefully you come across this comment and make the best spicy chicken Mac n cheese! Thanks! #SAMTHECOOKINGGUY samthecookingguy

hey
Sam, I love you. I've been using this rib recipe for, I don't know, 15+ years? Recently, my hubbie made them, but I had great difficulty eating them. Apparently, the taste of the vinegar, which I detest, stayed in the meat and made me really nauseous. I don't think we've ever cooked them above the liquid. Do you think that would help the meat not take on the vinegar flavor. Since this last time I've sworn off ribs. Please help, Dr. Sam-the-Cooking-Guy.

Marty
For a touchof extra flavor, and aroma chop up a few onions, then put them on the fire with your wood. The smell will de amazing. Helps control the heat, but the taste n flavor, to die for. Have deen doing it that way for over 30 years, next tike you use your wood n charcoal grills, n your done just chop an onion, throw it on, wait about a minute, you will not be disappointed. Keep up the best cooking show in the universe. From S W Fla.

thomas
Sam/Max, I love the show and have been with you since you taught me how to make cacio y pepe but you have not done the ribs justice. We can t bake ribs in the middle of the summer! Low and slow is the way to go. You have a charcoal kamado (rarely used)back there. I love the show but I know you can do these justice! Big fan and love the show!

Dave-007
In stead of using the vinegar, you could cover the tray with smokechips add a little bit of water. Have the ribs marinated with your dry rub on both sides. Lay it on the roster and if you add a proper foiltent you have a smoker!
If you then get them out of the oven and sear them on the grill you got the best of both worlds!

armyaircat2
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

Jacob
I wish to enter for the contest but I don't see a link even on the website. I was born on Fathers day (1984); My birthday is tomorrow; and I lived at Coronado Island whilst training. Love the videos; love the smack talk; and Max - Don't take too much slack. Be good gents and lady.

Thomas
Why don't you use your smoker! You've cooked ribs a handful of time and EVERYTIME ITS THE SAME! Oven then grill is boring and flavorless (compared to real smoke. It's becoming a joke how repetitive it is and how dumbed down it is - sacrificing flavor.