Smoking Ribs on a Gas Grill | Basics with Babish

i miss this cgp grey-toned narration style

Great rips

just made some ribs following this video and they turned out delicious

Waste of time removing the membrane. Lame.

if ron swanson saw how to make there ribs he slap his momma

Using pellets might give you more time with the smoke

Thanks for explaining why the membrane needs to be removed and showing the differance in smoke amounts.

Nope, never again. Smoke is broke. Sit around the grill, spritzing and swapping wood packets every hour for twenty hours or something? No thanks.

My favorite ribs used to be from Longhorn Steakhouse but Bubba Gump Shrimp and Co recently took that spot. It's been more consistently delicious.

im watching this on my bed eating crackers, i dont even own a gas grill what am i doing?

No binder? Bro...

Smoker grills: "look what he has to do to even get a fraction of our power".

ribs look tough to me but oh well

You forgot the celery seed

So for the final step do you remove the wood chips and water?

You said it right Andrew.

I absolutely love you. You deserve an offset.

as a Carolina resident who learned to eat barbecue ribs in Texas, may i say THANK YOU, BABISH - i'm so tired of the locals poo-poo-ing the tomatoey-ketchupy-barbecue sauce i love from my youth, in favor of this vinegar-based abomination they seem to think is so tasty (spoiler: it's not).

YAS KANSAS CITY!!!!

🥙🥙🥙🥙🥙🥙🥙🥙🥪🥪🥪🥪🧆🧆🧆

I choosing a gas grill and I'm gonna be wanting all that smoke!

Very helpful vídeo. Thanks 🙏🏽

That throw spice in the air and lick ...was savage!

AAAAHHH! Raw meat on wooden cutting board! NO! ...Also, you spilled salt while you were toss-tasting your rub.

Hank Hill is taking notes

Am I the only one who wonders if he gave any of those ribs to his neighbors

youre supposed to soak the wood chips in water before you do it.

10:12
Thabish...
Bhanos...

I was there and loving it until the KC BBQ sauce, it’s awful

If you’re barbecuing on a gas grill, shouldn’t it be called an Arlen dry rub?

10:13 binging with thanish

seems like way too much work keeping the smoke/temp correct. Check out America's Test Kitchen brisket recipe for a charcoal snake that keeps a simple weber grill at the correct temp for up to 6 hours with no checking. Also, don't do this without a meat thermometer and ambient thermometer. It's 2021 and everybody has the interweb and can pick these up for ~$20

I tried this with spare ribs and they turned out delicious! I added a bit more heat to the rub with red pepper flakes and chipotle chili powder since that’s more my style, but other than that, I followed along to the T, and my family is grateful for it. Will definitely do it again!

Trying these now bab. Happy 4th ! Only using one burner in my 4 burner grill to try and maintain that 250°. I also put in some pineapple juice and some apple juice in my water tray. Wish me luck! Babish is the man!

The learned surgeon concurrently tie because flower regretfully smile off a hilarious handicap. stingy, nauseating composer

"The sacred blue smoke"

What if you are using a gas grill where you cannot lift the grill grate to place the wood underneath? Is there an alternative option?

Great recipe. I ran out of propane gas and did this fully in the oven without wood chips and water. Cranked up the smoke paprika and ended up with get some tender pork ribs.

Neighbor saying hi 9:44

I used this technique multiple times last year... I now own a smoker.. thanks for encouraging this new hobby for me babish!!

You should say "3 spank of paprika". Ahahaha

sounds like my kid (lol)

Pour the left over water from your grill in a cube tray, and freeze it to make some incredible cocktails!

National peepeeripi

gas grill? just add wood :D

this was actually a really bad idea. a small hole burned through the foil pouches and caused all the chips to ignite. I didn't notice until i saw the temperature on the grill climb to over 300. next time stick to keeping the pouches on top of the grate.