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!

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

@rupman27isback

Жыл бұрын

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

@JustGrillingandChilling.

Жыл бұрын

@@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

Жыл бұрын

You’re blue pilled

@HyperactiveNeuron

Жыл бұрын

Except the recipe isn't there.

@rupman27isback

Жыл бұрын

@@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

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

Жыл бұрын

same here and yes awesome

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

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

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.

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.

Thank you for providing the recipe from your video. It sure helps for us to try it ourselves, because not all of us are as good at you at writing it down and organizing it. Again, your BBQ ribs are different than mine, but I sure want to try them. [Found it on your recipe on your website -- that really, really helps.]

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

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!

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

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

Жыл бұрын

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

@arsenicnuke

Жыл бұрын

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

@bobbylane589

Жыл бұрын

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

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

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

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

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

@dukeljk2191

Жыл бұрын

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

@kebraturtle6751

Жыл бұрын

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

@kelb0y9o20

Жыл бұрын

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

@jinx185

Жыл бұрын

And I think that … is okay lmao

@SupeRDupeRDreeee

Жыл бұрын

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

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!

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

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

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!

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

Жыл бұрын

Apple juice and grape 🍇 juice the best

@conradkostelecky7935

Жыл бұрын

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

@93jcoop

Жыл бұрын

I marinate mine in Shiner Bock for 18 hours.

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

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

They came out beautiful!

Group of guys chilling cooking up a certified summer classic✔️

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.

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

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

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!

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!

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.

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

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

@peterdaigle4772

Жыл бұрын

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

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

Love the quick and easy rib recipe! What if you don't have a smoker?

@gerdsfargen6687

Жыл бұрын

You would maybe have to do it in oven and use some liquid smoke. Not quite the same...but close.

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

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

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

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.

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

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

I normally make the 321 style, trying this today and man, so far, im loving this version. Bout to go make the sauce and start brushing.

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

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

What a great personality, love this guy

Boy those looks amazing!! 🤤

Have to make some ribs again, now. But I love a good memphis dry rub on ribs and pork. So tasty!

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

@user-xv6gu7qz4o

Ай бұрын

What a sheep you are.

@dustincartie3502

13 күн бұрын

Do you know Sam, personally?

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

@user-xv6gu7qz4o

Ай бұрын

zzzzzzzzzzzz

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

I am totally doing those. Great video guys!

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

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

I come back to this video weekly as well as the other rib video as well

Bbq Sam is on of my calorie versions of Sam. Such a great intersection of an awesome culinary mind and the greatest style of food concerned by man.

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.

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

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

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

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

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

This recipe looks fantastic.

Drools like Homer after he has ribwich!🤣😅😋

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

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

@likearollingstone007

Жыл бұрын

He’s a normie

@BlakesPipes

Жыл бұрын

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

@treehouse8501

Жыл бұрын

Nope. Happy king, happy kingdom.

@hellfish2309

Жыл бұрын

“Ribs for her pleasure”😉

@ChevalierdeJohnstone

Жыл бұрын

Happiness is overrated

Love this recipe and technique! Time to have a barbecue! 😎

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.

This is always good maybe you guys could do like a q&a with you do you like a question-and-answer with chance

Ima try this this weekend!

that thing he did with the butter & honey seems legit, will try that next time

You can definitely tell he records more than one show at a time. The sauce from the chicken is still on his forearm during this episode!

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

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

@armandolapeda5367

Жыл бұрын

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

@armandolapeda5367

Жыл бұрын

You must be able to tell her no.

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

Dude Sam, you make "cooking" fun. Thanks bro.

Will definitely try this on beefy ribs. Don’t do pork. Looks great though!🤤

2 cocktails and 2 blunts.. 😂😊

Cocktails and a blunt 😂

Looks great! Fantastic job. I am doing your pollo asado this weekend!

Got to try this!

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.

You're talking about final meals, I'd love to see Sam or Chance on the Last Meals on Mythical Kitchen! I think the vibe would be great and I'd love to see the food choices!

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

thanks Good day and perfect timing i just pulled out rib , 😂 and was wondering what to do !! yay thank you , and I'm from Canada !!!❤

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!

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.

@zachc4451

Жыл бұрын

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

Жыл бұрын

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

@lexwaldez

Жыл бұрын

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

Жыл бұрын

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.

Finally some ribs can't wait to try this

This man is a legend!

Great video as always. Ribs were already on the menu for tonight…now I just make them your way. BTW…you need a Get Canada Cooking t-shirt too! I’d buy it!

“Happy Wife, happy Life”

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

Жыл бұрын

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

Жыл бұрын

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

@hokieduck

Жыл бұрын

@@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

24 күн бұрын

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

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

Looks amazing! 🙂😋

Exactly how I like them… tender but not “fall of the bone.” I feel like once they are at that stage they get for lack of a better word - mushy. Well done!

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!

I didn’t know Sam was chill like that

Really good video 🙏🏾

lmao I watched that episode and didn’t even notice

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

“Two cocktails and a blunt” I like you now more than ever 😂