Great ribs and huge kudos for taking the time to explain so many components of smoking baby back ribs. Membrane on vs off, 225 vs 250+, spritzing for smoke adhesion, wrap vs no wrap, and more. This is a master class for someone wanting to really understand why we do the things we do when it comes to BBQ. Thanks for sharing!
Smoked ribs for the first time after watching this video. They turned out fall off the bone delicious. Thank you for the education and inclusive video. You have inspired me to venture into the world of smoking/grilling
Got my egg last week and this was the first thing I made. I feel like a pro! The family couldn't believe it hahaha. Will be trying many of your recipes. Thank you!!
I did this yesterday for Father's Day in Canada. I followed your recipe closely. Fantastic, succulent, moist - this will be my go to recipe for the future. Thank you!
I watch this video like once a month when I’m making ribs lol I tend to wrap mine for the first 45 mins but the rest I do exactly as explained. Always turn out great
Man I just followed your video! I just got my egg two weeks ago and smoked ribs for my neighbors and I ! We loved it! Thank you for the instructions! Ribs turned out super delicious!
It’s really great to see some ribs cooked on a ceramic grill without diluting the smoke flavor and steaming the bark by wrapping, which is completely unnecessary on a ceramic grill. The ribs looked really good. I’ll have to try cooking slower and spritzing some for more smoke flavor.
Thank you so much for being so thorough. I have had a hard time with my BGE. Feel like I need to get a genious as I have a hard time regulating the temperature.
You’re welcome! EGGgenius helps a great deal but it can be done without it. In the middle of a move now but plan to do more UA-cams focusing on setup and temp control. Stay tuned!
EEGgenuis is the answer. Start the charcoals and if shooting for 250 let the EGG come up to about 175 put the plate setter in start the EGGgenious then sit back and relax and let it do the rest. Tip: Set the top vent to barely open…doesn’t take much…it will probably be less than you think.
I made these today. First time making ribs, I bought a BGE 2 weeks ago. Best ribs I ever had in my life. Holy Ribs Batman! Amazing! Did exactly as you said to do, a little extra time to get the bbcue sauce set. Just perfect. Thank you!
Just got my green egg and followed your video for my first ever smoked baby back ribs! Thank you for all the great tips and education on smoking ribs!!
excellent video! i just got my green egg, taking delivery this weekend and plan to do ribs as well! thanks for the great video and knowledge, definitely subscribing!
Hey this looks great and going to try it but I'm a little confused as to the timing...so 225 for one hour and then mop every hour for three more for a total of four hours before finishing for 10 min with the bbq sauce at 275?
Awesome Video and Dam, those ribs!!!!! Question, for the smoke, what is better, chunks of wood or chips? And for the drip pan, do you put anything into it like apple vinegar/ apple juice or something else to keep the meat from drying out or nothing? Thanks for the detailed lesson. Seems too easy....Gonna try out my Egg this weekend.... Cheers
Giving this a go today! Funny thing is, I bought my egg and all my seasoning from Dizzy Pig, being that I live right beside them. Found your channel by chance and was cool to see you giving them a shout out.
Hey Buddha, Love the recipe. We've had some trouble with burning the bottom. We cooked the, low and slow. Only thing I can think of is no drip pan. Any tips??
Most of the time that’s dude to the gaps between the ConEGGtor and the side of the BGE. Typically when I spritz, I love the ribs around so they share equal time over those gaps. You can also cover the gaps in the back with foil. If you’re still having issues, get a rib rack which will allow you to cook the ribs vertically.
Have to entertain my in-laws, thank you for your Vidio! Just got Green Egg 1 week ago. Have to cook ribs for my in-laws! You really helped me with cooking on the Green Egg... will let you know how it turned out.
Great recipe Budda! Very easy and the ribs were great. You mentioned gradually raising the temperature throughout the cook. Can you be more specific? For instance, how hot do you have it at 4 hours? I've tried the recipe twice and each time have kept it at 220 until the very end. It has taken 6 1/2 hours each time. I'm wondering if my bark might be a little better if I went a little hotter earlier.
i enjoyed your presentation, clean,simple and direct. always looking for different opinions although i seem to share your opinions as i like "a little tug" in my ribs. thanks for your time i will watch more. be safe during these difficult times
Great video! I tried this recipe myself and found that I was getting just a bit too much smoke/hard crust. The thick side of the rib was great but the slim side was a little tough. Any advice?
Maybe move the ribs when you spritz ie, flip them around so the ends are facing opposite direction. Sounds like you may have hot spots in your BGE that maybe cooking one side faster than the other.
Great job, like others, I liked the simple approach. One question, at what point should I bump the temp to 275. I am confused because it looks like you do it during the 5th hour of the cook and you are pretty much done by then. Keep up the good work and thanks for sharing.
I try to keep the temp 250° the whole way but bump it to 275° at the end to help the sauce set and caramelize. Doing it too soon will burn the sugar in the rub (if you are using rub with sugar).
Kevin C I know it sounds simple but yes. Now you should probably move the racks around during the cook if any ate hanging over the exposed areas on the ConvEGGtor. Make sense!?
Sir thanks , I'm going to make some ribs following your directions. Burned some wrapped ribs. These will be on grill 5 hours. Ok Linden Texas Good Aroma Ribs! I'm going to l st them smell first and if I ain't eaten them all I might share.
Just watched the video on baby back ribs and it is a great recipe, In fact I am on the way to the store to get some and smoke on the BGE tomorrow. Thanks for the tips !!! Do have a question about the temp regulator you use - was that the guru or something different. I had the guru but it stop working and was just wondering.
When you hear someone say they like a little tug or pull to their ribs it's just code for their two lazy to do it right. I've never once met someone who preferred a tougher rib to a fall apart rib generally people much prefer a rib that is bone tender rather than when you have to knaw on. and holy moly talk about overseasing , With the amount of seasoning and sauce you might as well be barbecuing tofu because you won't be able to tell the difference. All your tasting is seasoning and barbecue sauce. I'm not sure what's going on with barbecue nowadays, lots of self-professed barbecue pitmasters don't understand the basics. You only heavily season if you plan on mopping because the mopping process will wash away but most of the seasoning throughout the cook. If you're going to dry cook in other words you don't plan on using a mop then you don't season anywhere near as heavy or you wind up with ribs that are guaranteed to create That taste like you're chugging down bottles of seasoning.
Great ribs and huge kudos for taking the time to explain so many components of smoking baby back ribs. Membrane on vs off, 225 vs 250+, spritzing for smoke adhesion, wrap vs no wrap, and more. This is a master class for someone wanting to really understand why we do the things we do when it comes to BBQ. Thanks for sharing!
This means a great deal to me brother. Thanks for the very kind words!
Yeah, a good (and rare) explanation of what "smoke" means..
Best membrane pull I have seen in my entire life. Excellent
Even better when the camera is rolling ☺️
The explanation of how smoke works and spritzing is fantastic. Any new person to the egg or Treager for that matter should watch this video. Nice job.
Thanks for the positive feedback 🙌
Smoked ribs for the first time after watching this video. They turned out fall off the bone delicious. Thank you for the education and inclusive video. You have inspired me to venture into the world of smoking/grilling
Great to read and thanks for the kind words!
Great directions. Have used it 3 times now and great every time. Thanks so much for the effort putting this together.
Thanks for the kind feedback ☺️
Very nice presentation. Looking forward to trying yet another rib recipe. Rounds wonderful!
Thank you 🙏
Got my egg last week and this was the first thing I made. I feel like a pro! The family couldn't believe it hahaha.
Will be trying many of your recipes. Thank you!!
Thanks for the kind words 🙏
Thanks for the advice on smoking rids. I also have a green egg and I think your tips will raise my game a level. Thanks!
You’ll be happy as this is a time tested recipe!
I did this yesterday for Father's Day in Canada. I followed your recipe closely. Fantastic, succulent, moist - this will be my go to recipe for the future. Thank you!
First, happy Father’s Day! Second, thanks for the kind note!
I watch this video like once a month when I’m making ribs lol
I tend to wrap mine for the first 45 mins but the rest I do exactly as explained. Always turn out great
@@mostlygamingstuff1260 thank you 🙏
Perfect content.! Perfect editing! Perfect Hosting ! Thank you for making a video I can handle listening to and stay focused on. Well done Sir
Thanks for the kind words!
Man I just followed your video! I just got my egg two weeks ago and smoked ribs for my neighbors and I ! We loved it! Thank you for the instructions! Ribs turned out super delicious!
Literally watch this video the morning of every rib cook 😂.
@@yelahammer kind words 🙏
It’s really great to see some ribs cooked on a ceramic grill without diluting the smoke flavor and steaming the bark by wrapping, which is completely unnecessary on a ceramic grill. The ribs looked really good. I’ll have to try cooking slower and spritzing some for more smoke flavor.
I’m not one to wrap so thanks for pointing out the benefits 🙏
I LOVE your method of low and slow!!! 😊👍🏽
Thank you 🙏
Great post. Watching from New Zealand and love your posts
Thanks Patrick 🙌
Thank you so much for being so thorough. I have had a hard time with my BGE. Feel like I need to get a genious as I have a hard time regulating the temperature.
You’re welcome! EGGgenius helps a great deal but it can be done without it. In the middle of a move now but plan to do more UA-cams focusing on setup and temp control. Stay tuned!
I don’t have a BGE, but I love the Tip Top Temp for my Akorn. It has been a game changer for low and slow.
EEGgenuis is the answer. Start the charcoals and if shooting for 250 let the EGG come up to about 175 put the plate setter in start the EGGgenious then sit back and relax and let it do the rest. Tip: Set the top vent to barely open…doesn’t take much…it will probably be less than you think.
I made these today. First time making ribs, I bought a BGE 2 weeks ago. Best ribs I ever had in my life. Holy Ribs Batman! Amazing! Did exactly as you said to do, a little extra time to get the bbcue sauce set. Just perfect. Thank you!
Awesome brother! Thanks for sharing.
Just got my green egg and followed your video for my first ever smoked baby back ribs! Thank you for all the great tips and education on smoking ribs!!
You’re most welcome! I’m happy they turned out great.
One of the best rob videos out there.
Kind words my friend!
What type of wood did you use for the smoke?
excellent video! i just got my green egg, taking delivery this weekend and plan to do ribs as well! thanks for the great video and knowledge, definitely subscribing!
Quentin Sanders thank you 🙏
This looks great and super easy. When do you put the wood chunks in?
Before you light the fire. thebbqbuddha.com/how-to-set-your-big-green-egg-for-low-and-slow/
Great advice for cooking rids BBQ Buddha! Time to fire up the Big Green Egg and have some delicious rids! Pauldiver
Thanks brother 👊🏻
Dude👍👌. Very detailed and thorough
Thank you 🙏
Great show, nice explanation on how to put it all together. Thank you.
Thank you 🙏
Thank you
Hey this looks great and going to try it but I'm a little confused as to the timing...so 225 for one hour and then mop every hour for three more for a total of four hours before finishing for 10 min with the bbq sauce at 275?
Here is the associated blog post that spells out timing and steps in recipe section:
thebbqbuddha.com/big-green-egg-baby-back-ribs/
@@TheBBQBuddha Awesome thanks
Going to give this a try this weekend, what would you recommend instead of apple wood? I have pecan and oak (in addition to the hickory)?
@@torrillo hickory!
@@TheBBQBuddha Thanks, looking forward to trying this!
Awesome Video and Dam, those ribs!!!!! Question, for the smoke, what is better, chunks of wood or chips? And for the drip pan, do you put anything into it like apple vinegar/ apple juice or something else to keep the meat from drying out or nothing? Thanks for the detailed lesson. Seems too easy....Gonna try out my Egg this weekend.... Cheers
Thanks Mike! Nothing in the drip pan as it is just there to catch fat as it renders. I prefer chunks for the smoking wood.
Love your video. Thanks for showing us how to cook baby back ribs. We will be cooking for 14, will it work the same if we use a rib rack?
Will work the same with rib rack. Just be careful taking them out of the racks as that may affect the bark on your ribs.
Giving this a go today! Funny thing is, I bought my egg and all my seasoning from Dizzy Pig, being that I live right beside them. Found your channel by chance and was cool to see you giving them a shout out.
Thank you and good luck today!
What size egg do u have..I'm looking to get myself one
I have an XL
Whats the internal temp when it’s done? Someone may have asked but I got lazy and didn’t want to look.
Typically 195-200° but I always go by the “bend test” to know when ribs are done!
@@TheBBQBuddha
Your video was great, my wife and I loved it!
Where can I order that rub?
Thank u
Hey Buddha,
Love the recipe. We've had some trouble with burning the bottom. We cooked the, low and slow. Only thing I can think of is no drip pan. Any tips??
Most of the time that’s dude to the gaps between the ConEGGtor and the side of the BGE. Typically when I spritz, I love the ribs around so they share equal time over those gaps. You can also cover the gaps in the back with foil. If you’re still having issues, get a rib rack which will allow you to cook the ribs vertically.
Amazing!!! Will this method resemble or even come close on a Weber Charcoal Kettle Premium?
Yes it would work just fine!
Have to entertain my in-laws, thank you for your Vidio! Just got Green Egg 1 week ago. Have to cook ribs for my in-laws! You really helped me with cooking on the Green Egg... will let you know how it turned out.
You’ll do fantastic!
Great recipe Budda! Very easy and the ribs were great. You mentioned gradually raising the temperature throughout the cook. Can you be more specific? For instance, how hot do you have it at 4 hours? I've tried the recipe twice and each time have kept it at 220 until the very end. It has taken 6 1/2 hours each time. I'm wondering if my bark might be a little better if I went a little hotter earlier.
Thank you 🙏 I nudge it as high as 275° towards the end.
what do you use to start the egg?
I typical use the spedi light starters
You didn’t mention temperature; what temperature should the meat reach?
I don’t cook ribs to temp but rather to feel eg the bend test. However, typically ribs go to 195°-200° from what I see other creators post.
i enjoyed your presentation, clean,simple and direct. always looking for different opinions although i seem to share your opinions as i like "a little tug" in my ribs. thanks for your time i will watch more. be safe during these difficult times
Chris Spurling thanks Chris. Appreciate the kind words.
Great logical explanation 👍. Thanks
Thank you 🙏
Big Green Egg being delivered this afternoon, excited and love your videos
Welcome to the club and reach out any time with questions!
Great video, keep them coming!
Rete Odom thank you 🙏
Nice job…. Did you break the handle on your regulator the same way I did when it froze up? Hammer
Boom 💥
awesome job on the ribs- id crush a rack or 2! gonna have to try some dizzy dust
Thank you brother 🙏
The BBQ Buddha no problem at all! Cheers
Fantastic video!
Thank you 🙏
Great video! I tried this recipe myself and found that I was getting just a bit too much smoke/hard crust. The thick side of the rib was great but the slim side was a little tough. Any advice?
Maybe move the ribs when you spritz ie, flip them around so the ends are facing opposite direction. Sounds like you may have hot spots in your BGE that maybe cooking one side faster than the other.
@@TheBBQBuddha I’m working on a couple racks today and I’ll try it. Thanks again!
Ribs are one of my favorites! Great video brother.
Thanks Chad 👊🏻
If I plan on wrapping them, will my cook time be longer?
It will be shorter as wrapping speeds up the cook...
Clevaun Fluellen PS when I wrap ribs I never wrap for the full hour because to me it makes the ribs too mushy... I usually wrap for 30-45 minutes.
Great Video and awesome way to smoke ribs on the EGG. Thanks a lot for the vid. Doing ribs now as I text. :-)
Thanks brother!
Great job, like others, I liked the simple approach. One question, at what point should I bump the temp to 275. I am confused because it looks like you do it during the 5th hour of the cook and you are pretty much done by then. Keep up the good work and thanks for sharing.
I try to keep the temp 250° the whole way but bump it to 275° at the end to help the sauce set and caramelize. Doing it too soon will burn the sugar in the rub (if you are using rub with sugar).
@@TheBBQBuddha What? You seemed to make a point out of being close to 200 in the video, not 250. Which is it?
@@yesflow1977 my mistake… 200° then finish at 275°.
Do you have the conveggtor in place
Yes sir!
What size egg is that?
XL
Did you ever turn up the heat, or kept it at 225-250?
250° is as high as I go... you can go higher but sauce later in the cook and watch closely as to not burn
Just bone side down for 5/5.5 hours? Sprits both sides?
Kevin C I know it sounds simple but yes. Now you should probably move the racks around during the cook if any ate hanging over the exposed areas on the ConvEGGtor. Make sense!?
@@TheBBQBuddha ok, I'll make sure to move them around Thanks!! can't wait
I’m
late to the game . Just picked up an egg and i’m trying your video! they look awesome
Thank you 🙏
Sir thanks , I'm going to make some ribs following your directions. Burned some wrapped ribs. These will be on grill 5 hours. Ok Linden Texas Good Aroma Ribs! I'm going to l st them smell first and if I ain't eaten them all I might share.
Share when you do!
I will.
Is it 250 Celsius ?
@@jareksadowski1409 250° F
@@TheBBQBuddha thank you 👍
Just watched the video on baby back ribs and it is a great recipe, In fact I am on the way to the store to get some and smoke on the BGE tomorrow. Thanks for the tips !!!
Do have a question about the temp regulator you use - was that the guru or something different. I had the guru but it stop working and was just wondering.
Thank you! I use the Flame Boss 500! It is such a great add on to the BGE setup.
The Alton Brown of bar-b-que, great video man!
Ha! Thank you 🙏
NAVE!!!! Gona try manana! Love ya brother Chris
Love you. Come visit… I have a drum kit ready for you!
hey Buddha! these look awesome! thanks for sharing Dude!
Any time!
Great video.
Thank you 🙏
Nice vid, gonna try it too
Thank you 🙏
Looks great! Now a subscriber!!!
Thank you 🙏
Nice!
Thank you 🙏
Looks dang good 👍 ❤
thank you 🙏
Looks awesome!! Yum 😋
Thank you 🙏
That face after a bite!
☺️
Drip pan or no?
You can to manage mess and flare ups!
@@TheBBQBuddha pan of water on top of conveggtor? for moisture?
@@jaywilson8611 more to catch the fat drippings
Legend 🔥🔥🔥
thank you!
This guy's good.
Thank you 🙏
very good i like it seeuuuu
When you hear someone say they like a little tug or pull to their ribs it's just code for their two lazy to do it right. I've never once met someone who preferred a tougher rib to a fall apart rib
generally people much prefer a rib that is bone tender rather than when you have to knaw on.
and holy moly talk about overseasing , With the amount of seasoning and sauce you might as well be barbecuing tofu because you won't be able to tell the difference. All your tasting is seasoning and barbecue sauce.
I'm not sure what's going on with barbecue nowadays, lots of self-professed barbecue pitmasters don't understand the basics.
You only heavily season if you plan on mopping because the mopping process will wash away but most of the seasoning throughout the cook. If you're going to dry cook in other words you don't plan on using a mop then you don't season anywhere near as heavy or you wind up with ribs that are guaranteed to create That taste like you're chugging down bottles of seasoning.
Thank you 🙏