Binging with Babish: Freddy’s Ribs from House of Cards
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Binging with Babish: Freddy’s Ribs from House of Cards


Freddy: “You want seconds, Frank?” Frank: “I’d better not.” “Tell you what, Freddy…” “…yes, I will.”“I’m feeling hungry today.” Babish: So am I Frank, but not for political power, for ribs. Freddy’s ribs to be specific. Frank Underwood is from Gaffney, South Carolina. A region where they typically smoke with a mixture of oak and hickory. And in Northwestern South Carolina they use a vinegar based barbecue sauce with tomato and mustard. Now to make these ribs properly, we are going to have to take Binging with Babish to where its never gone before, the great outdoors. But before I get to play with my suburban friend’s toys, we have to make our dry rub and barbecue sauce. Start by combining 3 tablespoons of chili powder, one tablespoon of garlic powder, one tablespoon of onion powder, one tablespoon of paprika, two tablespoons of ground mustard, a tablespoon of ground cumin, if you feel like it, a tablespoon of dried oregano, a tablespoon of black pepper, a tablespoon of white pepper. Make sure not to sniff this because it smells like butts. And a teaspoon of cayenne pepper for heat. Whisk until combined into magic barbecue dust. And its time to get our stars dressed and made up for the big show. We are going to start with a step that many people forget. You can have your butcher do this for you, or you can make a small incision underneath the membrane of the back of your ribs. And using a paper towel for grip, peel it off like that awesome plastic you get on new electronics. Now its time to thoroughly dust your ribs on both sides with dry rub. Sprinkle liberally and pat down to get into all the nooks and crannies. Cover in plastic wrap and refrigerate for at least 4 hours and up to 14. Next up the barbecue sauce, we are making Carolina Red. Which starts off with 16 ounces of apple cider vinegar. Hey Wegman’s please sponsor me I’m from Rochester. A 16 ounce can of tomato puree, a heaping quarter cup of Wegman’s quality dark brown sugar, and a half teaspoon of cayenne pepper, a pinch or 2 of salt, a teaspoon of each garlic powder and onion powder, and a few glugs of Worchestershire sauce. Whisk to combine and simmer on low heat for an hour and a half, or until thick and syrupy. And don’t forget the most important ingredient, ground mustard. This is one of the essential parts of South Carolina Red. Now that our ribs are resting and our sauce is simmering, it’s time to prepare our smoker. In an egg style smoker like this one, we want to sort of create a well in the center of some lump charcoal. Into which we are going to put some vegetable oil soaked cotton balls that we are going to set alight, top with more charcoal, and start to surround with oak and hickory. Use a heat deflector like this if you got one. This prevents too much heat from hitting the ribs directly. Once the temperature inside the smoker reaches 225°F, It’s time to apply your grill grate, being careful not to squish your precious little fingers, and rack up your racks on a rack rack. Or if you don’t have one of these, you can lay them flat. And because your fingers are all ribby, have your nearest home owner close the lid for you. About every 30 minutes I’m going to baste these with barbecue sauce, and spray them down with apple juice in a spray bottle. Continue to dote over your ribs for 2 and a half to 3 and a half hours, or until the meat is extremely tender but not quite falling off the bone. Wrap and foil until ready to carve. And come to the wonderful realization that you can now eat the smells you’ve been enduring for the past 3 hours. Now these ribs were absolutely incredible, but I got really sad on my drive back to New York that I couldn’t make these at home. Or can I? No I can’t. But I can come pretty close. I don’t want to bore you with all the ingredients all over again, but this is a slightly modified dry rub that includes smoked paprika, and a slightly modified Carolina Red Sauce, that includes ketchup instead of tomato puree, yellow mustard instead of ground mustard, and about twice as much brown sugar. You can find the recipes for both versions at BingingwithBabish.com. The next few steps are similar. Boil down the barbecue sauce to a thick syrup, dust and rest your ribs with the dry rub but the difference lies in how we’re going to introduce smoke. I’m going to try two different methods here. First up, the internet sensation of wok-smoking. We are going to take a large wok, line with aluminum foil, fill with our wood chips, and heat over medium high heat until just smoking. Top with our ribs and create an air tight packet, and heat over medium heat for 10 minutes, removing from the heat and allowing it to smoke for an additional 20. In the meantime, a separate experiment on a different rack of ribs. Some smoky whisky and a few dashes of liquid smoke poured over top. And because I don’t want our wok-smoked ribs to get jealous, I’m also going to give it a whisky bath, sans liquid smoke. I’m going to place both ribs on wire racks, and wrap tightly in tin foil, placing in a 250°F oven for 2 to 2 and a half hours. Or until mostly tender. Then just like on the smoker, I’m going to repeatedly baste with barbecue sauce every 20 minutes or so. Whenever the sauce looks sticky and has lost its sheen. I’m going to continue doing this for another hour and a half to 2 hours, Until the final 10 minutes of cooking when I’m going to crank the oven up to 500°F, Putting the sticky finishing touch on my racks of ribs. I’m going to give these one final brush down with sauce. On the left we have our liquid smoked ribs, and on the right we have our wok-smoked ribs Both look absolutely beautiful. But as it is with any and all ribs, it all comes down to flavor. The liquid smoked ribs are totally delicious, and have a distinct smoked flavor. But they don’t hold a candle to the wok smoked ribs, which have a way more genuine barbecue flavor. Sure they were bit of a fire hazard to make, and they require about 50,000 pounds of aluminum foil, but they are genuinely the best oven made ribs I’ve ever had. I’m still picking them out of my teeth, and I don’t ever want to stop.

100 thoughts on “Binging with Babish: Freddy’s Ribs from House of Cards

  1. That's kind of narrow minded. You just assumed that your animal (pork, beef?) is universal. Honey, you need some adjustment in order to join the world. In Georgia, U.S., wild pig is special; in Kenya, it varies from baboon thru bush babies to cape buffalo, collectively called bush meat. In the UK and Arabic countries, lamb is usual. And, finally, in Arizona, rattlesnake is consumed on special occasions. Wake up and grow up.

  2. On rewatching, this is possibly the only episode Babish actually pronounces Worcester Sauce correctly. Why is no one acknowledging this!

  3. Here with a comment not about Kevin Spacey's rape charges:
    Andy actually said Worcestershire correctly in this one!

  4. Great video. Moment of silence for that poor grill grate…..The grill grate is cast iron. It has to be seasoned and kept seasoned just like a cast iron skillet.

  5. "I'm still picking them out of my teeth and I don't ever want to stop"!!! I'm hungry – excellent looking ribs

  6. Hey Andrew, been watching yas for a long while now. You never grind your dried herbs, can I mail you a mortar and pestle? You can pick it up if you want.

  7. Im in love with your channel you literally motivate me to cook every fucking day man, much love to you!

  8. All Kevin Spacey comments aside, Andy, I love the videos and eagerly await more. I made ride tonight with this bbq sauce recipe and was BLOWN AWAY (cue Kevin Spacey joke). No, but seriously, I friggin couldn't believe how wonderful the sauce recipe was. I made my ribs Sous Vide for 24 hrs then brought them to a grill and liberally coated them with Freedy's Rib sauce. Crazy good! Deep, hearty, great smoke, some nice heat and sweet sweet sweet. A very balanced bbq sauce. Thanks! Keep 'em coming.

  9. Babish you can smoke infuse another way buy placing a charcoal in an onion covered with tin foil little bit of oil just place it ontop of your meat when your cooking smoke infuses into the food for smokey delicious taste, and theres many ways to do it. In cup e.g. instead of onion ect ect

  10. You can bring me out of a depression in the New York second, thank you babish. I work out and try hard, but you show me how to have a quality meal as an average Joe. Thanks bro hope I can meet you someday..

  11. Looking at all these comments, it seems more trolls watch Binging with Babish versus people that actually like to cook. I've made a few Babish recipes and most have turned out great, but this one did not at all. 3 hours is just nowhere near enough time for a rack of ribs to cook at least on a gas grill with a smokebox, but I will continue to play around with it and I'll find something that works. South Carolina mustard sauce FTW!

  12. My family always boils our ribs before baking. Onion soup mix (and maybe some other stuff) is thrown in the water and our sauce is super simple — just a bunch of ketchup, some Worcestershire sauce, and brown sugar.

  13. Everyone's losing their minds over Kevin Spacey, while I'm sitting here amazed that Andrew pronounced Worcestershire sauce correctly.

  14. You can also rub yellow mustard all over the ribs and then apply your spice mixture, mustard helps it to stick and also adds good flavor.

  15. Just a suggestion. Can you do the simple garlic and a little bit of soy Steak secret recipe from that terrifying scene in Black Mass?

  16. i dont have oak and hickory here at my country but i have some applewood and pinewood, how good are these two for smoking ribs?

  17. I want to eat ribs but I don’t trust it at parties as the last one I went to had cold, chewy ones and as it turns out, these cunts put out raw meat with cooked on the serving table with little light helping you, not to mention how drunk everyone was so that led to a potentially mass food poisoning however I dodged the bullet by drinking my livers away to sterilise the meat in my stomach which surprisingly worked for a dumb drink idea

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