Would you do anything different on a Traeger ( time and temperature wise)? Is there a temperature they should reach that tell me they are ready for the foil? But either way I would go ahead and cook all the ribs ahead of time. I used somewhat different technique since I smoked the ribs on my Big Green Egg. COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Question: You said in the video to use 2 cups apple juice, but in the recipe it says 8 oz of apple juice. Malcom Reed even took his passion of barbecue and cooking and started HowToBBQRight, a website and YouTube channel where he creates recipes and instructional videos each week and sells Killer Hogs BBQ Rubs, Seasonings, Sauces and Pickles. Learn how your comment data is processed. The first week was with “splurge” heritage breed spare ribs… it was absolutely amazing following this recipe on my Primo Oval XL. With the 4 shelf configuration I can fit 5 BB and 4 STL racks per shelf. When it comes time, pull the ribs out of the fridge and let them come up to room temp. I don’t mean to be a pain in the butt I just want to learn how to do it right thanks so much.kevin. Can’t wait to cook more of your stuff, thanks again! Now I just need some Welcome Home Beef to do a Brisket. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Does this really flavor the meat while smoking? Since 2001 brothers Malcom & Waylon Reed have been cooking competition BBQ, winning the big checks and breaking hearts. I see you smoked these ribs on a drum smoker. Not dry but tender with just a nice bite, no pulling or tearing to get off the bone. 6 TBL of Brown Sugar. We don’t know how, but he still finds time to compete on the BBQ circuit with his team, Killer Hogs. 2 hours? I got to meet you at an event at The Butcher Shoppe in Pensacola a couple of months ago. The best Ribs. Malcom, I love this site! Your email address will not be published. Big fan finally got around to getting your sauces and rubs in Australia, turned out fantastic can’t wait to have them again. Could you add it at the beginning or should i wait until I foil them. I use a WSM smoker. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Serious question… what makes them so pricey? I spend my life cooking – mostly slow-smoked barbecue. Use it for Ribs, Pork Butts & Pulled Pork. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker. I’ve tried foiling, etc., and it was always hit or miss, but this is easier and I now know it’s reliable and I will get consistently good results. I did not know some of the folks so it was a pretty honest comment. My wife likes her ribs sauced so I put hers on the grill with some Killer Hogs BBQ sauce for about 30 minutes. … I got the knives. there is nothing wrong with using a high sugar content – as long as you don’t let it burn. I will never cook ribs any other way. They turned out fantastic fricken tastic, but I truly would have preferred loin backs… I know fat adds flavor, but I like when you can eat everything besides the bone. They were a huge hit. Looks awesome Wrap the ribs when they have the right color and take them out of the wrap when they are tender. You can – but I’m not a fan of using a water pan in non-water smokers. Malcom Reed of Killer Hogs BBQ is one of the best competition BBQ guys out there and we have been selling his line of Killer Hogs BBQ Products since he started selling them. I’m going to do these on my Weber kettle for Memorial Day. Would be great if all the links could be fixed to get the images back. Listen to Competition Rib Recipe & Water Smokers, an episode of Malcom Reed's How To BBQ Right Podcast, easily on Podbay - the best podcast player on the web. Thanks, JRG. I enjoy you videos! I won’t make ribs any other way from now on. Required fields are marked *, Rate this recipe I think I’ve got a reliable technique thanks to you. I am looking forward to the arrival of your rub and will smoke at your style. Repeat this step for the other slab as well. I made these ribs tonight. you can use any cooker or smoker – just hold the temps steady. Any reason I couldn’t use this recipe with baby-backs? Prepare Drum smoker for indirect smoking at 275 degrees. can you recommend a good sprayer that will not clog ? I made some Memphis ribs on my new yoder 640. getting our shoulders ready to go on the smoker. Now top my list of ways to make ribs. Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Thanks for sharing. Place the ribs on the cooking grate and cook for 2 hours. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes. If you want a stunning centerpiece for your Christmas feast, but don’t want to spend all day preparing it, this double-smoked, spiral sliced ham recipe from Malcom Reed is definitely worth a try! I did two slabs today along with some bologna and once again, the ribs were excellent. Where did you get the spritzer? Another awesome recipe and process. They were incredible and truly the best ribs I have ever eaten. to season. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration). ★☆ Then we dive into water pan cooking. They won’t all fit. Mr. Reed I just want to say this recipe for St. Louis spares changed the game at my house. This recipe is straight fire. Then place them on the smoker (and you can even do these in the oven too) and apply the glaze – or just more dry rub if you are serving them dry – and allow them to warm up for 30-45 minutes while the glaze or dry rub sets. Your technique of foiling half the charcoal basket is very interesting; does it affect the overall temps inside the drum, and how does it affect the burn time of the charcoal? Notify me of follow-up comments by email. Notify me of follow-up comments by email. I have a Big Green Egg XL and am just really starting to get the hang of it. since I started smoking/BBQing over the last 2 years, and this one is my favorite. I’m Malcom Reed and these are my recipes. About this item CHAMPIONSHIP BBQ RUB - The BBQ rub was developed and is used by the Killer Hogs Championship BBQ team HIGHEST RATED RUB - We've been making this rub for over 10 years, shipping tens of thousands across the United States, and satisfying professional pitmasters, amateurs, backyard BBQ enthusiasts, chefs, and everyone in between Except the RUB seasoning and mop sauce makes all the difference. So my question is: What general recommendations would you have for smoking St Louis style ribs with nothing more than salt and pepper? I use a DIY barrel smoker with a Pit master temperature regulator thing. Follow Malcom Reed's HowToBBQRight Podcast Share on howtobbqright malcom grilling barbecue bbq memphis in may heath riles beefer chell competition bbq weber grill certified angus beef prime rib nbbqa bbq central show whole hog mark williams pulled pork grilled chicken kcbs Please go to the Instagram Feed settings page to connect an account. Hi – I have an electric smoker with a water/liquids pan – can I put the mop sauce in the water pan instead of mopping the ribs and smoke it that way for 5 hours, keeping the smoker closed the entire time? I have to make a bunch today for a party tomorrow early afternoon. How long is too long for dry rub marinating with “The BBQ Rub”? 1/8 tea of Ground Cayenne Pepper. Thank you, sir. Cooked these up yesterday in my bullet smoker and used your foil over the heat source. In this video Malcom Reed from How to BBQ Right uses the new Killer Hogs TX Brisket Rub to make juicy Texas style turkey breast.. Wrap them in foil and place them in the fridge. With the Gateway its custom parts with a professional finish. Please go to the Instagram Feed settings page to connect an account. Also, I have all the ingredients you use except the KH’s Vinegar Sauce. Love your site and products! Thanks! You the man! Thanks Malcolm, keep the great recipes coming!! Five star smoking! Every week I share a new recipe on my HowToBBQRight YouTube Channel. If I’m using a Big Green Egg with my heat deflector plate, does the my charcoal basket still need to be half covered? Smoked these baby’s this past weekend for my niece’s birthday. In Texas, turkey is on the menu at the typical BBQ joint, and he'll show you how to smoke turkey using the same rub that you put on those briskets and ribs. Thanks Sir. Heath Riles & Malcolm Reed. Cut the ribs into individual bones and serve. Malcom and Waylon Reed of The Killer Hogs BBQ Team. Malcom, picking your brain a little for some advice. Have to say this was an absolute game changer – having the meat drip straight onto the heat source as compared to having the water pan in really added an extra level of flavour, and temps were still super simple to maintain. Towns north of Memphis are being evacuated and … 1/4 tea of Ground Black Pepper. The results were also very good with hickory wood, giving me a nice vivid pinkish smoke ring, excellent bark, nice deep dark brown color. The “muddy ribs” are now my go to. One piece of advice I had gotten is to put a couple hours of smoke on the first batch then stack in a alum pan and cover to cook on up while cooking the next batch. I have some beef plate ribs and pork spares ready to go for sun (july 19th) and many onions at me disposal. After a couple of hundred racks of competition type 3-2-1 ribs these are so simple and probably my new go to recipe. With a rib rack it shouldn’t effect the flavor – but I would recommend rotating the ribs throughout the cook to ensure they all cook evenly. My question is if i use a rib rack accessory for more slabs of ribs (essentially on its side), will it affect the cook/flavor? I’m guessing I would just expect to adjust the unwrapped cook time? Sportstalk Mississippi turned me on to Malcolm and his cooking. Instead of spritizing with apple juice, I used a local dry cider to spritz the ribs. Love the simplicity of this recipe. Love what you are doing Malcom! and the benefits and negatives to cooking with a water pan. I’ve made this rib recipe a few times and it came out great every time. Sorry Malcom, I’m an idiot, I spelled your name wrong. Memphis Wood Fired Grill; Malcom Reed’s Smoker Collection; BBQ Tips. I have made these ribs on the BGE and also on my Traeger pellet grill. You will have to stagger them or add a raised rack to get them all in at once. Malcom you sauces and rubs are AWESOME. Any info is extremely appreciated. Malcom is one of the most respected men in barbecue and his quick question: what kind of insulation do you wear under the waterproof glove? Every week I share a new recipe on my HowToBBQRight YouTube Channel. Can I use a regular stand up gas smoker? I'm betting many of you know who Malcom is. Thanks…! 1/4 tea of Jamaican Jerk Seasoning. You want to wrap when they have the right color (and the rub has completely set). The rub I used the first time was the recipe from that BBQ Queen Diva Q it was her rib rub recipe recipe and I think it had a lot of sugar in it, and Malcolm I just want to say thank you so much from the bottom of my heart , for teaching us backyard grillers how to do it right, watching your YouTube instructionals you definitely have a way about you keep up the good work. I’m speaking in terms of temps, wrapping, basting etc. Only if I’m using a water pan cooker – one with the water pan built in like a Backwoods Smoker. Yesterday I did Malcom Style Ribs. https://howtobbqright.com/2014/08/01/memphis-style-dry-ribs I tried your Memphis style dry ribs technique a couple of weeks ago and they were probably the best I’ve ever made. They came out perfect in both cases and got rave reviews from my guests. Scott. Thank you! Taste for seasoning, adding pepper as needed. the ribs look great, and i expect another H2BBQR winner. I have a retirement party to do in which I need to cook up 35 racks. Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Thanks Malcom! This error message is only visible to WordPress admins, https://h2qshop.com/collections/barbecue-equipment/products/b-o-s-the-big-orange-sprayer, Filming Wild Game Recipes and Outdoor Kitchens, Remove silver skin and excess fat from each slab of ribs, Season each slab with AP Seasoning and rest for 15 minutes, Prepare Drum smoker for indirect smoking at 275 degrees. Paul Shults. Learn how your comment data is processed. Also what about holding the finished racks wrapped in butcher paper until serving? I’m a moron, but I love your cooking! 2 TBL of Kosher Salt. I think I’ve found my cure for “rib analysis paralysis” (321, wrap or no wrap) Big fan, THANKS!!! And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Thank you. My 89 year old mother took a couple, really to be polite, she later said, “Ribs are ok but I have never gone out of my way for them. I have no issues making these Memphis style ribs, I dont wrap and they turn out great however I have a situation coming up. Are the named Degrees in celcius of fahrenheit? I just bought your AP, BBQ Rub, Hot Rub, Vinegar Sauce, and BBQ Sauce. I am really enjoying smoking meats. Thanks again Malcom, for yet another amazing rib recipe! Malcom Reed is one of the most respected men in barbecue and his many videos make him a genuine YouTube Star. i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldn’t find the recipe of the Vinegar Sauce. i just received yesterday my GMG smoker and first thing i am going to prepare your Melcoms Style Ribs. Malcolm, going to try my hand at the MSRs. Add a chunks of hickory and cherry wood for smoke flavor. High Malcom, I have a question, I noticed that under your tips and tricks for cooking ribs, the first dusting of rub be a rub of low sugar content but I noticed after reading the ingredients on your rub that I purchased that the first two ingredients are sugar essentially, are you sure your killer hog recipe won’t burn my ribs when I go to use it. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. I got the ribs. At this point remove the ribs from the smoker and rest for 10-15 minutes. I did two butts when I made the pulled pork, my first attempt, and took it to 6 or 7 families from our church that were having a rough spot about three weeks ago. How would I make that on the fly? I have a bullet smoker, could I cook these Malcom ribs without the water pan? Hi Malcom. That is a BOS Sprayer https://h2qshop.com/collections/barbecue-equipment/products/b-o-s-the-big-orange-sprayer. What indicators tell me it’s time to foil them? Man, I was just blown away when I looked up the cost of one of those Gateway barrel smokers. I cooked the ribs for 6 hours at 250 and just wow! I got the smoker, the charcoal and the cherry and hickory. Used some pecan wood and the Killer Hog sampling pack I gifted myself for an early Father’s Day. In a large bowl, combine all ingredients with a fork until well blended. This error message is only visible to WordPress admins, https://howtobbqright.com/2017/05/24/smoker-temperature-control/, https://howtobbqright.com/2017/05/24/bbq-gloves-best-heat-resistant-bbq-gloves/, https://howtobbqright.com/2018/05/24/char-glazed-ribs/, Filming Wild Game Recipes and Outdoor Kitchens. If you missed his conversation with JT, you can find it here -[waveplayer i I saw this recipe about a month ago and have used it twice. Your email address will not be published. Damn you Malcolm Reed Posted by Jack Ruby on 4/4/20 at 1:59 am 6 0 This SOB drops a new rib video right before the weekend on how to make "Malcolm style" ribs and now I gotta get to the store and buy some and eat ribs for about the third weekend in a row. I finally have a smoker and I did this the first time on it and it was fantastic. You can’t use a heavy sugar – you have to use a rub with balance. I love the recipe and make my ribs this way often. And now he is a partner of AmazingRibs.com! You can make one yourself fur under $100 if you can sourcea usable barrel with parts from the hardware store. I did trim them up, but would advise following the same recipe with baby backs. Thanks again and keep up the good work. Thank you. Internal temperature should be around 202 degrees and you should see the bones starting to expose. Looks good, can’t wait to try. Classes; Tips & Tricks; Competition BBQ; Podcast; Shop; Search; Tag Archive. Also spritz each slab with water every rotation for moisture. Just made Malcom style ribs. Malcolm Reed(Killer Hogs BBQ and HowToBBQRight.com) joined the conversation LIVE from his perch at Memphis in May as he watches over 24 racks of ribs on the smoker to talk with YOU about the BBQ competition this weekend. Please tell me more about that onion on the fire. I did these on my UDS today with The BBQ Rub I just received the other day. With Memphis in May Bbq fest only 3 weeks away the contest lies in peril. I’m a Memphis guy living in Kansas City. I mix my bbq sauce with white grape juice 2/3 sauce 1/3 juice and I have to spray 30 or so racks at a time . Update: Have done 3-4 smokes since then and this technique gave me excellent ribs each time. Your email address will not be published. Today was the third time I’ve made these and each theme better! I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. No, you can smoke great ribs on the pellet. it’s very hard to find or to ship in those times from USA. I made a simple mop of apple cider vinegar, water, oil, and rub. Hello, is there a specific type of rib you are using in your video? Memphis is recording record high river levels not seen in over 80 years, and the park is in danger of flooding. Texas Style Ribs With Texas Style Ribs it’s all about the meat and the smoke… and what seasonings they do use, they keep simple. Required fields are marked *. I just gave this a whirl on my egg and they were the best ribs I’ve ever made, even though I generally prefer Memphis ‘dry’ style. Malcom these are fantastic. I love grilled onion as it is a staple at every grilled meal. I go to 202 internal – but you can check for how they feel, pullback, etc. In Europe we use Celcius. Malcom, you are The Man…Your recipes are always a hit and always turn out amazing. Just too many chunks of stuff for me. These were by far the best and easiest ribs I have every tried. Are the loin back ribs the same as baby back ribs? I would cook them the same way as you normally would but maybe take them off the pit a little sooner and let them finish in the soup. I am new to smoking, or cooking at all. Thanks to the channel and the website, we are eating well here in NE Ohio. While I respect and appreciate the technique, this Memphis style way of cooking ribs is what I was raised on. Instructions Prepare smoker for indirect cooking at 275 degrees. I spend my life cooking – mostly slow-smoked barbecue. So I ordered the 5 pounder bag of your BBQ rub. Save my name, email, and website in this browser for the next time I comment. Thanks as i write this, i’m trying the Memphis dry babyback ribs on my new GMG Davy Crockett pellet smoker. I have a large BGE. I love creating, cooking and sharing my recipes on my HowToBBQRight YouTube Channel. slow-smoked pork ribs (baby back ribs) we cooked for a bbq contest. What is the temperature for a electric smoker for the ribs. Meet Malcom I'm Malcom Reed and these are my recipes. Malcom & Rachelle Reed from HowToBBQRight.com talk about cooking Char Glazed Ribs, the results of Memphis In May and how to keep your smokers and grills … Your videos are professionally done, easy to follow, and great information on the art to BBQ. These Malcolm style ribs were a big hit! These ribs look outstanding. ★☆ and the challenges of filming at a big contest. Thanks. Many Vietnamese soups call for ribs that are boiled and simmered during the cooking process and of course the meat is very tender when it’s done. I’m still having difficulty in controlling the heat. Thank you. Malcolm, you are a great teacher of BBQ! COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Your simple pork butt recipe and Malcolm Style Ribs. Thank you for posting such a detailed and complete video, very few guys with your experience take the time to show everything from start to finish. ★☆. Do you put use a water pan with this recipe? Perfect backyard cook for family and friends. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. I refer people here frequently that ask how I do it. His love for BBQ inspired him to build his website, his YouTube channel, and a podcast. I always assumed they were inexpensive compared to other cookers. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes. The smell of the caramelized burnt sugars are magical to my senses. i will really appreciate if you can give me the recipe. It doesn’t make a difference in coal usage or temps really – just a little trick to help keep the ribs from getting too dark on the bottom. Cover 1/2 of fire basket with aluminum … Have been making your Memphis Ribs in my G2 Chubby last 2 years. I have a Good One Marshall, and have had some contact with Chris Marks about this but wanted your input. These are the kind of ribs I like to eat too! Malcom and Waylon standing in front of one of their BBQ smokers. As a BBQ lover, I follow his YouTube Channel HowToBBQRight and watch the instructional videos to learn how to smoke those difficult cuts of meat. I think I’ll do a rack with your Hot Rub as well! You can use whatever – I would suggest using one that isn’t really sweet though. Pork butts cooking on our BBQ smoker. I got the WSM 22.5 smoker and your recipe. Killer Hogs BBQ started as a backyard competition barbecue team by brothers Malcom & Waylon Reed in 2001. Carefully place each slab or ribs on a “foil boat” and brush with the sauce mixture. Thanks again. Just hold the temps steady and go by color and tenderness instead of just time. I explain the gloves I use in this article: https://howtobbqright.com/2017/05/24/bbq-gloves-best-heat-resistant-bbq-gloves/, followed recipe, tenderness cooked to perfection, bone falling out… taste was bland.. next time will try adding salt as well as the rub, I like to give a good coat of rub at the end. 1/4 tea of Tomato Powder. Thank you so much, Malcom. Keep up the great work, Malcolm. I just obtained an offset firebox smoker grill . Or should I mop as well as putting the mop sauce in the pan? your videos are really fantastic. I made these ribs 2 weeks in a row. I’m Malcom Reed and these are my recipes. I’d like to smoke some ribs, but with minimal to no rub or sauce. This site uses Akismet to reduce spam. Or is it better to cook it indirectly when not using a barrel smoker? Haters can go eat hamburgs. I am a novice BBQ guy but I know where to find your recipes! Every year we take-on new challenges, go head-to-head with better and better cooking teams and refine our skills with each and every showing. I usually serve immediately…what is best way to cook today and keep fresh for tomorrow, You might want to consider doing the Char Glazed Method – https://howtobbqright.com/2018/05/24/char-glazed-ribs/. I fill the water pan and wondering if that acts like the half foil method you suggest. Hadad suggested it to my group of friends. This is my new go to rib recipe, the 3,2,1 never really worked for me but this is absolutely the perfect rib recipe. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Thank you in advance. After 30 minutes swap the ribs around. Substitue whatever sauce you like. I have tried a couple of your rib recipes Have made many of your recipes and love them all. I’m Malcom Reed and these are my recipes. Trying to keep a 20 degree ferenheit difference. Hi Melcom, The amazing thing that happened is that several of the people said it was the best pulled pork they had ever had. Malcom's Favorite Rib Recipe PRODUCTS USED IN THIS RECIPE: HowToBBQRight Red Handle - 5" Flexible Curved Boning Knife Killer Hogs AP Seasoning Killer Hogs The BBQ Rub B.O.S. since the rub i made has a little mustard powder, i figured it might work as an emusifier for your mop, so i used an immersion mixer in the ball jar, and it hasn’t separated! The ribs were the best I have ever made. I did you Texas-style butt recently and it was money. ★☆ Served with corn on cob and my Mom’s “Pea” salad. It is who you know! Diy won’t look as sleek but way cheaper. No reason you can’t use baby-backs… just go by the tenderness check instead of time. The main reason I brought this up is I did have my ribs burn the first time and I had my temperature set between 250 and 275 on my kamado Joe. And there is nothing wrong with simple… Beef is king in Texas, but they also do some mighty fine pork ribs… and that is what I’m doing today – my take on a Texas Style Rib. You don’t want to just go by time. There is a kit where I can add shelves to house 7 total but this might make it worse. Thanks Malcolm and Thanks Hadad for turning me on to this site. The second week I made them with normal Costco ribs, and they still came out great (of course the ribs weren’t quite as good as the high end stuff).