Baby back ribs are shorter and fatter than their spare rib counterparts. Smoked these using a combination of hickory and apple woods on my Big Green Egg XL. Rub: Dizzy Pig Dizzy Dust Sauce: Big Green Egg Kansas City BBQ Sauce
Пікірлер: 163
@outdoorindoortexan4 жыл бұрын
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!
@TheBBQBuddha4 жыл бұрын
This means a great deal to me brother. Thanks for the very kind words!
@muncher642 жыл бұрын
Yeah, a good (and rare) explanation of what "smoke" means..
@mostlygamingstuff1260Ай бұрын
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
@TheBBQBuddhaАй бұрын
@@mostlygamingstuff1260 thank you 🙏
@yelahammer22 күн бұрын
Literally watch this video the morning of every rib cook 😂.
@TheBBQBuddha22 күн бұрын
@@yelahammer kind words 🙏
@adrianreyes47022 жыл бұрын
Best membrane pull I have seen in my entire life. Excellent
@TheBBQBuddha2 жыл бұрын
Even better when the camera is rolling ☺️
@sandervanes56233 жыл бұрын
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!!
@TheBBQBuddha3 жыл бұрын
Thanks for the kind words 🙏
@Mtts283 жыл бұрын
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.
@TheBBQBuddha3 жыл бұрын
Thanks for the positive feedback 🙌
@eacrossman53004 жыл бұрын
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
@TheBBQBuddha4 жыл бұрын
Great to read and thanks for the kind words!
@andrewkirby80873 ай бұрын
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!
@Putzemuckel3 жыл бұрын
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!
@TheBBQBuddha3 жыл бұрын
First, happy Father’s Day! Second, thanks for the kind note!
@robcordts1976 Жыл бұрын
Perfect content.! Perfect editing! Perfect Hosting ! Thank you for making a video I can handle listening to and stay focused on. Well done Sir
@TheBBQBuddha Жыл бұрын
Thanks for the kind words!
@davidrussell631 Жыл бұрын
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.
@TheBBQBuddha Жыл бұрын
I’m not one to wrap so thanks for pointing out the benefits 🙏
@tracycummins47092 жыл бұрын
Great directions. Have used it 3 times now and great every time. Thanks so much for the effort putting this together.
@TheBBQBuddha2 жыл бұрын
Thanks for the kind feedback ☺️
@mad1251002 жыл бұрын
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!
@TheBBQBuddha2 жыл бұрын
You’ll be happy as this is a time tested recipe!
@johndrummond2940 Жыл бұрын
Very nice presentation. Looking forward to trying yet another rib recipe. Rounds wonderful!
@TheBBQBuddha Жыл бұрын
Thank you 🙏
@carolboggess3543 Жыл бұрын
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!!
@TheBBQBuddha Жыл бұрын
You’re most welcome! I’m happy they turned out great.
@waitingforit33863 жыл бұрын
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.
@TheBBQBuddha3 жыл бұрын
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 KZfaqs focusing on setup and temp control. Stay tuned!
@ce4me8103 жыл бұрын
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.
@hermancostine53912 жыл бұрын
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.
@billg77872 жыл бұрын
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!
@TheBBQBuddha2 жыл бұрын
Awesome brother! Thanks for sharing.
@felesaaveritte62192 жыл бұрын
I LOVE your method of low and slow!!! 😊👍🏽
@TheBBQBuddha2 жыл бұрын
Thank you 🙏
@patrickwhelan8118 Жыл бұрын
Great post. Watching from New Zealand and love your posts
@TheBBQBuddha Жыл бұрын
Thanks Patrick 🙌
@shaunsalter89654 жыл бұрын
One of the best rob videos out there.
@TheBBQBuddha4 жыл бұрын
Kind words my friend!
@shaunsalter89654 жыл бұрын
What type of wood did you use for the smoke?
@atldude123454 жыл бұрын
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!
@TheBBQBuddha4 жыл бұрын
Quentin Sanders thank you 🙏
@mikefaass9204 Жыл бұрын
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
@TheBBQBuddha Жыл бұрын
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.
@hajii21603 жыл бұрын
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.
@TheBBQBuddha3 жыл бұрын
Thank you and good luck today!
@chadmoore15999 ай бұрын
Dude👍👌. Very detailed and thorough
@TheBBQBuddha9 ай бұрын
Thank you 🙏
@marchallaert73723 жыл бұрын
Great show, nice explanation on how to put it all together. Thank you.
@TheBBQBuddha3 жыл бұрын
Thank you 🙏
@paulglass37734 жыл бұрын
Great advice for cooking rids BBQ Buddha! Time to fire up the Big Green Egg and have some delicious rids! Pauldiver
@TheBBQBuddha4 жыл бұрын
Thanks brother 👊🏻
@Hodarye8 ай бұрын
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?
@TheBBQBuddha8 ай бұрын
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.
@lynneberning35423 жыл бұрын
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.
@TheBBQBuddha3 жыл бұрын
You’ll do fantastic!
@yesflow1977 Жыл бұрын
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.
@TheBBQBuddha Жыл бұрын
Thank you 🙏 I nudge it as high as 275° towards the end.
@reteodom84543 жыл бұрын
Great video, keep them coming!
@TheBBQBuddha3 жыл бұрын
Rete Odom thank you 🙏
@Hangs4Fun3 жыл бұрын
The Alton Brown of bar-b-que, great video man!
@TheBBQBuddha3 жыл бұрын
Ha! Thank you 🙏
@raydoucette18303 жыл бұрын
Big Green Egg being delivered this afternoon, excited and love your videos
@TheBBQBuddha3 жыл бұрын
Welcome to the club and reach out any time with questions!
@chrisspurling49724 жыл бұрын
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
@TheBBQBuddha4 жыл бұрын
Chris Spurling thanks Chris. Appreciate the kind words.
@ajparr55852 жыл бұрын
Great logical explanation 👍. Thanks
@TheBBQBuddha2 жыл бұрын
Thank you 🙏
@MeatyMike4 жыл бұрын
awesome job on the ribs- id crush a rack or 2! gonna have to try some dizzy dust
@TheBBQBuddha4 жыл бұрын
Thank you brother 🙏
@MeatyMike4 жыл бұрын
The BBQ Buddha no problem at all! Cheers
@jairyhunter107711 ай бұрын
This looks great and super easy. When do you put the wood chunks in?
@TheBBQBuddha11 ай бұрын
Before you light the fire. thebbqbuddha.com/how-to-set-your-big-green-egg-for-low-and-slow/
@johnpontius72662 жыл бұрын
Fantastic video!
@TheBBQBuddha2 жыл бұрын
Thank you 🙏
@BrieWilly4 жыл бұрын
Ribs are one of my favorites! Great video brother.
@TheBBQBuddha4 жыл бұрын
Thanks Chad 👊🏻
@derbycitypools2 жыл бұрын
NAVE!!!! Gona try manana! Love ya brother Chris
@TheBBQBuddha2 жыл бұрын
Love you. Come visit… I have a drum kit ready for you!
@johnhaynes43362 жыл бұрын
Nice job…. Did you break the handle on your regulator the same way I did when it froze up? Hammer
@TheBBQBuddha2 жыл бұрын
Boom 💥
@josephkent32383 жыл бұрын
Thank you
@MCB9537 Жыл бұрын
Great Video and awesome way to smoke ribs on the EGG. Thanks a lot for the vid. Doing ribs now as I text. :-)
@TheBBQBuddha Жыл бұрын
Thanks brother!
@skipheald73002 жыл бұрын
I’m late to the game . Just picked up an egg and i’m trying your video! they look awesome
@TheBBQBuddha2 жыл бұрын
Thank you 🙏
@DudesGourmet4 жыл бұрын
hey Buddha! these look awesome! thanks for sharing Dude!
@TheBBQBuddha4 жыл бұрын
Any time!
@rayc16923 жыл бұрын
Amazing!!! Will this method resemble or even come close on a Weber Charcoal Kettle Premium?
@TheBBQBuddha3 жыл бұрын
Yes it would work just fine!
@Eric-kk5bn2 жыл бұрын
Thank u
@stevemaclean71453 жыл бұрын
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??
@TheBBQBuddha3 жыл бұрын
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.
@clemuhlig67514 жыл бұрын
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.
@TheBBQBuddha4 жыл бұрын
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).
@yesflow1977 Жыл бұрын
@@TheBBQBuddha What? You seemed to make a point out of being close to 200 in the video, not 250. Which is it?
@TheBBQBuddha Жыл бұрын
@@yesflow1977 my mistake… 200° then finish at 275°.
@randywyatt72014 жыл бұрын
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.
@TheBBQBuddha4 жыл бұрын
Thank you! I use the Flame Boss 500! It is such a great add on to the BGE setup.
@cubmixit Жыл бұрын
Looks great! Now a subscriber!!!
@TheBBQBuddha Жыл бұрын
Thank you 🙏
@paxpax7074 жыл бұрын
Nice vid, gonna try it too
@TheBBQBuddha4 жыл бұрын
Thank you 🙏
@MrKDubya21 Жыл бұрын
What size egg do u have..I'm looking to get myself one
@TheBBQBuddha Жыл бұрын
I have an XL
@adrielgomez8735 Жыл бұрын
what do you use to start the egg?
@TheBBQBuddha Жыл бұрын
I typical use the spedi light starters
@thelouguru53894 жыл бұрын
Great video.
@TheBBQBuddha4 жыл бұрын
Thank you 🙏
@gregtrefz98304 жыл бұрын
Looks awesome!! Yum 😋
@TheBBQBuddha4 жыл бұрын
Thank you 🙏
@thebalticbull Жыл бұрын
Whats the internal temp when it’s done? Someone may have asked but I got lazy and didn’t want to look.
@TheBBQBuddha Жыл бұрын
Typically 195-200° but I always go by the “bend test” to know when ribs are done!
@thebalticbull Жыл бұрын
@@TheBBQBuddha Your video was great, my wife and I loved it! Where can I order that rub?
@jamesjohnston52933 жыл бұрын
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.
@TheBBQBuddha3 жыл бұрын
Share when you do!
@jamesjohnston52933 жыл бұрын
I will.
@tomtorrillo2669 Жыл бұрын
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?
@TheBBQBuddha Жыл бұрын
Here is the associated blog post that spells out timing and steps in recipe section: thebbqbuddha.com/big-green-egg-baby-back-ribs/
@tomtorrillo2669 Жыл бұрын
@@TheBBQBuddha Awesome thanks
@torrillo Жыл бұрын
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)?
@TheBBQBuddha Жыл бұрын
@@torrillo hickory!
@torrillo Жыл бұрын
@@TheBBQBuddha Thanks, looking forward to trying this!
@ianthayer63052 жыл бұрын
You didn’t mention temperature; what temperature should the meat reach?
@TheBBQBuddha2 жыл бұрын
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.
@mehdi.nasseri2 жыл бұрын
That face after a bite!
@TheBBQBuddha2 жыл бұрын
☺️
@KevinS-wj1ri Жыл бұрын
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?
@TheBBQBuddha Жыл бұрын
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.
@KevinS-wj1ri Жыл бұрын
@@TheBBQBuddha I’m working on a couple racks today and I’ll try it. Thanks again!
@tonynelson48406 ай бұрын
Looks dang good 👍 ❤
@TheBBQBuddha6 ай бұрын
thank you 🙏
@DennisWarner3 жыл бұрын
Did you ever turn up the heat, or kept it at 225-250?
@TheBBQBuddha3 жыл бұрын
250° is as high as I go... you can go higher but sauce later in the cook and watch closely as to not burn
@Flluuuu434 жыл бұрын
If I plan on wrapping them, will my cook time be longer?
@TheBBQBuddha4 жыл бұрын
It will be shorter as wrapping speeds up the cook...
@TheBBQBuddha4 жыл бұрын
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.
@mrjon753 жыл бұрын
Nice!
@TheBBQBuddha3 жыл бұрын
Thank you 🙏
@jedwhitaker40963 жыл бұрын
Do you have the conveggtor in place
@TheBBQBuddha3 жыл бұрын
Yes sir!
@kevinc82124 жыл бұрын
Just bone side down for 5/5.5 hours? Sprits both sides?
@TheBBQBuddha4 жыл бұрын
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!?
@kevinc82124 жыл бұрын
@@TheBBQBuddha ok, I'll make sure to move them around Thanks!! can't wait
@ryankennedy19743 жыл бұрын
What size egg is that?
@TheBBQBuddha3 жыл бұрын
XL
@tomhaley12173 жыл бұрын
This guy's good.
@TheBBQBuddha3 жыл бұрын
Thank you 🙏
@jareksadowski1409Ай бұрын
Is it 250 Celsius ?
@TheBBQBuddhaАй бұрын
@@jareksadowski1409 250° F
@jareksadowski1409Ай бұрын
@@TheBBQBuddha thank you 👍
@rollzroyce773 жыл бұрын
Legend 🔥🔥🔥
@TheBBQBuddha3 жыл бұрын
thank you!
@dannelson85566 ай бұрын
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.
@TheBBQBuddha6 ай бұрын
Thank you 🙏
@alejandrofernandez58913 жыл бұрын
very good i like it seeuuuu
@coreymartin-bigpoppa13774 жыл бұрын
Drip pan or no?
@TheBBQBuddha4 жыл бұрын
You can to manage mess and flare ups!
@jaywilson86113 жыл бұрын
@@TheBBQBuddha pan of water on top of conveggtor? for moisture?