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!

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

Literally watch this video the morning of every rib cook 😂.

Best membrane pull I have seen in my entire life. Excellent

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!!

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.

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

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!

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!

Perfect content.! Perfect editing! Perfect Hosting ! Thank you for making a video I can handle listening to and stay focused on. Well done Sir

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.

Great directions. Have used it 3 times now and great every time. Thanks so much for the effort putting this together.

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!

Very nice presentation. Looking forward to trying yet another rib recipe. Rounds wonderful!

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!!

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.

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!

I LOVE your method of low and slow!!! 😊👍🏽

Great post. Watching from New Zealand and love your posts

One of the best rob videos out there.

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!

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.

Dude👍👌. Very detailed and thorough

Great show, nice explanation on how to put it all together. Thank you.

Great advice for cooking rids BBQ Buddha! Time to fire up the Big Green Egg and have some delicious rids! Pauldiver

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?

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.

Great video, keep them coming!

The Alton Brown of bar-b-que, great video man!

Big Green Egg being delivered this afternoon, excited and love your videos

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 logical explanation 👍. Thanks

awesome job on the ribs- id crush a rack or 2! gonna have to try some dizzy dust

This looks great and super easy. When do you put the wood chunks in?

Fantastic video!

Ribs are one of my favorites! Great video brother.

NAVE!!!! Gona try manana! Love ya brother Chris

Nice job…. Did you break the handle on your regulator the same way I did when it froze up? Hammer

Thank you

Great Video and awesome way to smoke ribs on the EGG. Thanks a lot for the vid. Doing ribs now as I text. :-)

I’m late to the game . Just picked up an egg and i’m trying your video! they look awesome

hey Buddha! these look awesome! thanks for sharing Dude!

Amazing!!! Will this method resemble or even come close on a Weber Charcoal Kettle Premium?

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??

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.

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.

Looks great! Now a subscriber!!!

Nice vid, gonna try it too

What size egg do u have..I'm looking to get myself one

what do you use to start the egg?

Great video.

Looks awesome!! Yum 😋

Whats the internal temp when it’s done? Someone may have asked but I got lazy and didn’t want to look.

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.

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?

You didn’t mention temperature; what temperature should the meat reach?

That face after a bite!

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?

Looks dang good 👍 ❤

Did you ever turn up the heat, or kept it at 225-250?

If I plan on wrapping them, will my cook time be longer?

Nice!

Do you have the conveggtor in place

Just bone side down for 5/5.5 hours? Sprits both sides?

What size egg is that?

This guy's good.

Is it 250 Celsius ?

Legend 🔥🔥🔥

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.

very good i like it seeuuuu

Drip pan or no?