Competition Rib Recipe - HowToBBQRight Baby Back Rib Method
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- Опубліковано 3 жов 2024
- howtobbqright.c... Practicing competition baby back ribs on a Yoder Pellet Smoker. Using my barbecue ribs recipe for competition bbq and testing out a new smoker. Malcom Reed from howtobbqright.com/ shows his competition bbq ribs recipe.
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Malcolm, I've been watching you for a while now. I'm 13 years old and you have helped me get into bbq. And I made these ribs for my dad and he's in love with them. Best he's ever had he said. Thank you for getting me into such an amazing area of cooking.
This is when I started BBQ around your age. I had an old cylinder smoker grill and I screwed up so many things until I started to get it right (5 years later), I didn't have anyone to show me how to even start a fire let alone UA-cam LOL. My advice would be to keep at it and never give up. Take the videos like this and learn as much as you can because they're a blessing!
Which kind of ribs should I smoke, spare or baby back? And how many per person typically? Got my green egg last Christmas and just love it, but haven't done ribs yet? Thx, you have some excellent videos I love to watch?
Baby backs, or St Louis. Spare ribs are the thicker cut and it's a different style of cooking.
Tom Bird St. Louis style is just a butcher trimmed version of the spare rib. Spare rib all the way. If they aren’t cut to St. Louis style, there’s a million videos I imagine on how to do it yourself. Other replyer wtf ub smoking....??
I need to show this video to my kids then.
I love trying out all different kinds of smokers and cookers. I've been impressed with the pellet smoker - it gives more of a smoke flavor and smoke ring than I expected.
I used this process in my first BBQ competition and won first place out of 16 competitors. I knew I could BBQ but this has taking me to a new level! Thank you very much, I am hooked on BBQ competitions now.
If someone tries giving me BBQ advice...they better sound like this guy.
RedShiftRider RF
RedShiftRider gay?
RedShiftRider lol this is a awesome comment.
Dead 💀 😆
what is in the baste?
I typically use a mixture of:
1 cup Apple Juice
1/4 cup Garlic Red Wine Vinegar
1/4 cup Olive Oil
1 cup Water
Is this the baste?
Is this the baste or the spritz?
@@pathosproductions6593 i just saw this on his link.. its the baste:
I typically use a basic mop of:
1 cup Apple Juice
1/4 cup Garlic Red Wine Vinegar
1/4 cup Olive Oil
1 cup Water
Pour all ingredients into container. Shake well and keep refrigerated.
You can substitute Italian dressing for the oil and vinegar.
@@KeleentProductions Thank you.
No Professional uses a damn pellet smoker ! That's just lazy
I bought a Master built electric smoker a few years ago mainly for jerky, never been into bbq much but thought I would try doing a brisket for friends I found Mr. Malcom on youtube and followed his recipe exactly
OH MY GOODNESS!!! simply amazing my husband loved the burnt ends now we've eaten bbq more in the last 4 years than in all the 39 we've been married ! just didn't know how much we liked BBQ today is his 60 th bday and I'm doing pulled pork and ribs !! Thank You MR. Malcom
Yoders start at around a grand for the basic model, I have a few upgrades - which added around 500 extra bucks. They do require electricity, but it is a 100% wood-pellet smoker which is perfectly legal for competition cooking. Makes a great chicken cooker!
My husband and I followed your rib recipe to a T on our Camp Chef pellet grill. He has always wanted to go to our local Rib Festival which is the Three Rivers Regatta in Pittsburgh, PA, to taste the competition style ribs. No need to drive an hour and a half because we’re sure that we can’t buy anything there that tastes as good as what we just made! We have made numerous recipes of yours, and they always turn out excellent. When we want to try something new, we always go to the Malcolm channel, and they never fail! Thank you for terrific recipes! If you’ve never tried a Camp Chef grill, don’t be afraid to give it a try-it won’t leave you hangin’!
Hello from downunder in Australia. Great recipe! I used brown sugar, real butter and Maple instead of honey at the "wrapped in foil" stage. Turned out great! First time I tried ribs on my smoker, they turned out very dry, now I know why. Best ribs I've ever tasted.
Wish I could leave a pic, but I just had the best ribs of my life because of this video. Made two racks of the most delish ribs ever known. Everyone said it was the best they've ever had. I'm about to start my own bbq business. Thanks again!
Looks frekin awesome. This video had me cracking up the whole time, I was imagining danny mcbride teaching me how to smoke ribs. Love the voice.
Tried this recipe on a new Pitt Boss pellet smoker yesterday. I have to admit, I was skeptical about all the sweetness being added, BUT they turned out to be some of the best ribs we have ever eaten. I have smoked a lot of ribs over the years, but the first time using a pellet smoker and how I found this video. Sold me, Malcom has a new follower. We were still raving about those ribs this morning...
Good morning, Malcom!
Just wanted to share my experience over the weekend and thank you for the great videos! Before this weekend I had never smoked anything in my life, though I had wanted to try it for many years.
In any case, I recently bought a hybrid grill/smoker (propane side/charcoal side/offset smoker box feeding the charcoal side) and decided to enter a "friendly" baby back competition that my wife's step-brother has been hosting for three years now. There were nine entries (including mine) and I borrowed tips, technique, and your basting recipe for my first ever try with the smoker. The biggest challenge, aside from not truly knowing how my seasoning choices would work out (though I had a lot of confidence that they'd work well together), was figuring out on the fly how to "dial in" a consistent temperature on a rig I'd never used before, but after some trial and error during the first hour or so I began to get consistent temps (that varied between 235 and 275, but mostly around 250).
I used a combination of Apple wood style rub and Kansas City style rub ingredients, plus your margarine/brown sugar foil strategy (meant to include honey but forgot to add it, lol) and the results were phenomenal! I made a tactical choice not to use a sauce, as the natural flavor stood on its own. I smoked using hardwood charcoal with Apple wood stuffed in a smoke box sitting on the coals. I was originally planning for a four hour smoke at 250, but decided to extend it to 4 1/2 hours because of the lower than desired temps in the first hour.
I took 3rd place (5th if you count the three way tie for second, lol) and the host's son, who raves about his father's ribs, can't stop talking about how much he enjoyed mine (which he picked as the winner)! I've already got some great ideas in mind for putting together my own rub, but was thrilled with the results I achieved on short notice (I decided to enter the competition only two weeks before it happened)!
In closing, I want to thank you again for the thorough job you did in the three videos I used as my guides in this first ever endeavor! I watched several other videos on the subject, but found yours to be the most helpful in the end. I'll be doing it again very soon, and trying several different meats!
Regards,
Steve
PalzToTheEnd Awesome Steve. Thanks!
Malcom,
I ordered your rub and followed your video 100% on my WSM 22 along with the Maverick et 732 and I cannot express how PERFECT they came out. Thank you very much for taking the time posting these videos for us rookies. I also made the lollipop chicken on my gas grill with very good results as well. Good luck to you and your team in future comps!
So where's the final cutting, tasting and evaluation? and the comparison between the two, tastewise? You left us hangin here Big Boy!
Exactly
😂😂😂😂
My wife, kids, family, friends and I have tested/tried several of your recipes at family gatherings and neighborhood cookouts. We all agree, they are awesome. We will make it a priority to try many, many more in the near future. Thanks for the inspiration and keep up the good work
Kevin McAfee glad to hear it
Maclom I just made these ribs and they came out AWESOME! Great recipe, just one comment though. I wrapped them and when they were done, I finished them just as you said in the video. Then I tasted the sauce left in the foil from wrapping them. WOW is that stuff good! I couldn't dump it, it's too good. So I used it in my baked beans in place of the brown sugar and OH MY! They were the best bake beans I ever made.
Thank again Malcom AWESOME STUFF BUDDY!
Jack Rodosta great idea!
That is a great idea. I love the way that sauce tastes.
James Clemens thanks for the idea
What u use fore the mop sauce
Dustin Marion 16 oz Vegetable Oil
16 oz Cider Vinegar
32 oz water
1 cup of dry rub
2 TBS Worcestershire
2 TBS Soy Sauce
Another stellar video to pass my lunch break! I am certainly making these ribs for dinner tonight! This recipe has never failed me. Malcom I'll say it again! Your hands down the best BBQ guy on UA-cam!!
Again great video Malcom!
Tyramey
Malcolm, thank you for the great video. I made 3 racks of baby backs yesterday on my Kamado using this same recipe. Only used a 50/50 mix of apple juice and vinegar for the baste. Amazing ribs. Can't wait to make more. To show my appreciation I purchase a few items from your store. Keep putting the great videos out there. Big help for us folks in the North getting in to real Southern BBQ.....
Hey Malcom I just want to thank you on all these awesome videos, every time I learn something on one of you videos I become better at barbecuing! I'm only 13 years old and I basically cook/grill/smoke foods and meats for my whole family! So again thanks! And by the way do you guys have BBQ classes for youth and teens?
Jesus Verdugo We've had teens come to our classes. And I'm real glad your out there smoking!
Starting 4 racks of baby backs for the inlaws Christmas dinner your videos are pure gold merry Christmas!!!
Love your videos. I own a pop up roadside BBQ. I follow your recipes, with the exception, of the rub and sauce. (I make my own), but I get a lot of ideas and education from you and I have yet to bring food home with me at the end of the day. (last wednesday, I made 80 pounds of pulled pork, and just sold it by the pound, and sold out in 2 and a half hours) Every day is a sell out and I usually have orders placed ahead for the next time I set up. Keep the videos coming and happy smoking my BBQ Brother!!
Haven't ever followed one of your recipes and been disappointed, this man knows his stuff! "If ya want to know more about the Yoder gimme a call or email", who does that! Malcolm your a cut above the rest my man! Awesome guy, hope to meet in person someday!
Can you do another Baby Back Rib video just like this, but show the entire finished product and taste test? thanks.
@DeezNuts I was just going to say that! Like we went along on this awesome journey and then BAM! 75% done, that's it :'(
ua-cam.com/video/wdGTs-PEra8/v-deo.html
I generally try not watching your channel after midnight because it makes me hungry and I just can't help it. Love your videos and way of description. Simply Mouth Watering !
What was your ultimate thinking of the pre rub vs. the mustard?
I really appreciate your flexibility to the cooking process. I have been a slave to 3-2-1 and sometimes I feel like my ribs are too dark. I'm learning now that I need to vary things up a little a let the meat tell me when it's ready for the next stage to some extent. I need to ease up on my smoke too. I think I do too much. I know this set of ribs I'm making today on the 4th, are going to be amazing!! Happy 4th brother!
What are you using for baste?
I really appreciate you sharing your techniques for us 'beginners' out here. I'm glad you're not one of those bbq snobs that won't share what they've learned over the years so those of us that aren't so bbq/smoker savy can still have fun on the grills! Love your videos and thanks for all the great advice/knowledge!
You forgot to mention if the prerub worked and if there was a difference in flavor
Hey, I wanted to thank you for sharing how to properly cook ribs. I have destroyed THOUSANDS of ribs, until I followed your advice. THANK YOU!! MAY THE BBQ GODS REWARD YOU ALWAYS!
Malcom, what do you baste them with?
Tried and followed your method from this video for my Superbowl party. Used my Kamado style grill for smoking. Cooked 6 slabs of babyback ribs and they were the hit of the party....I mean everyone loved them. Used exactly as you said...very little BBQ sauce, and my rub was simple: Salt, pepper, paprika for color, a little garlic powder, and onion power. Everything else was your method followed to a tee. Great video, great ribs, great job! Thanks
So how did the dry base turn out? talk about a cliff hanger ending!
Flannel Shirt Gaming Co. It gave the ribs a real, nice porky flavor. I like it better on larger meats like pork butt than ribs, though.
I made 3 slabs today. Followed every step except the basting recipe. I did the butter, honey for the money, brown sugar and just pineapple juice. My 70yr old mom said they were the best she’s ever had. I basted them at the end with killer hogs bbq sauce for 20 min. Love that stuff! Nice video Malcom!
how long did you cook with the smoke and then with the foil?
derek1s I cooked them about 2hrs exactly give or take 5 min. Then wrapped them for another 1 1/2 hours. Basted them for 20mins at the end. I used my big kamado joe at around 225-250 degrees. Delicious!
@@bigmike8397 sweet thanks, my pellet camp chef is arriving friday, cant wait!
The wammy jammy lmao I'm dead. Thanks
My family can't understand why I'm walking around calling everything I cook either "the whammy/jammy" or "the bomb diggity" and then laughing like the villager idiot. These videos are the best
Finally got around today to giving this a try. I used a rub/sauce off the shelf sold locally here in our area, a 50/50 mix of apple cider vinegar/water, and other than that, I followed your instructions to the letter, they turned out to be the best racks of baby backs I've ever cooked! The Parkay, brown sugar, and honey really made them pop with flavor!
All that and no payoff? Which one tasted better? Where's the finished product?
Jonathan Krawchuk I was wondering the same thing! Does that base seasoning work better than the mustard!?!?!?
I just made 4 racks of these yesterday for the 4th of July, for the first time.
My wife thought I was going mad when she saw me using parkay and honey on them.
The end result was fantastic and all 10 people at my BBQ loved them.
Thank you Malcom for sharing your cooking knowledge with us.
Next time I'm trying the lollipop chicken.
dang i never knew making good ribs was so much work!
it aint!!..dont let this guy fool you..too much salt too much mopping lol!..and that and that cooker aint no real smoker,,take it from a real texas boy...too much shit going on there.
***** umm i think he knows what he is doing! He has won many first place awards in ribs in BBQ competitions!! How many have you won? Im sure none!! And i have won many first place awards in ribs too ever since i started using his method and his The BBQ RUB! Malcom Reed Rules in BBQ MAN! Hands Down!
i tell u one damn thing! i dont have to do all that bullshit to make award winning ribs!..i use my own rub one time! and let my pit do the talking..and i use a stick burner! i just dont push a button and walk away and sit around,,i interact with my pit like the way real pit masters are supposed to do!
I also use a stick burner too! LANG 108 ! Now that i do agree with you on! lol, Stick burners put out a way better smoke flavor..
***** you are a looser.....
thanks for taking your time to make these videos, they are extremely valuable to people that are trying to learn the art of smoking. very well made videos and the instructions are so simple. great job.
Tammy Flynn Appreciate it.
what do you use to baste the ribs with?
Sherwin Aguilar
Sherwin Aguilar great question
I think he uses red wine vinegar, vegetable oil, and apple juice
Red wine vinegar, apple juice, and pineapple juice.... in equal parts.
This is the baste recipe that I use to mop on the ribs. It will keep the meat nice and moist during the cooking procedure.
16 oz Vegetable Oil
16 oz Cider Vinegar
32 oz water
1 cup of dry rub
2 TBS Worcestershire
2 TBS Soy Sauce
You want to mop them every hour and remember to add another 4 or 5 chunks of cherry wood as needed.
2:43 --"That's the bomb-diggity!" Malcom is my hero...
"WHAMMY JAMMY" Lmao dude makes great ribs forever copying this recipe
Brother I just want to buy you a beer. Your videos are amazing and have really brought my BBQ to another level. Thanks for all you do and don't change a thing.
what are you mopping with?
Good question
Tasty!! This week the killer hog bbq rub arrived. Yesterday i prepared these ribs and they where awesome. By far the best rub i have had.
I put them on my jamie oliver 57cm bbq and prepared them with the 311 method (321 is too long), fingerlicking...
Thank you for posting these videos! Grt from the Netherlands
what did you baste them with???
Baste
And Red Pilled
Tried baby back ribs for the first time and I followed your video instructions and they came out awesome. Keep up the good work, just placed another order for Killer Hogs Rub and Sauce.
I love your videos, but you have to get rid of that margarine. I can't think of a worse food product for our bodies. Question, why not butter?
+Jeff Watts I agree. Just melt some real butter would be better.
Does he really look like a guy that's concerned about what he puts in his body? lol
1HeavyHitr Lol!!
What about antifreeze?
Butter burns at a much lower temp. Normally your good with your temp... But that's what I can think of... Other than the fact that the parkay comes in a bottle that can be squirted on the ribs 😁
I have used your method and they are a winner!! Every time I do them they are the star of the party!!! Thanks for sharing!!!
used my masterbuilt electric smoker
How did you do them in the electric smoker?
I did it the exact same way he showed. Put them in the smoker with cherry chips, wrapped them after a couple of hours and then back on for about 30-45 mins. Came out BOMB!
What are you basting them with?
+jblglw You can use just apple juice or this recipe:
1 cup Apple Juice
1/4 cup Garlic Red Wine Vinegar
1/4 cup Olive Oil
1 cup Water
HowToBBQRight Malcom Reed
HowToBBQRight Malcom Reed s
HowToBBQRight Hey Malcom I’m trying to decide on a pellet smoker and wondering how many racks you can comfortably fit on a 480 with the second shelf?
James M Get a Rectec! Best smoker on the market hands down.
It's all in how you cook them. To me, the membrane is nothing but a barrier that is going to keep your rubs and smoke from getting inside the meat. If you take the time to baste and wrap - there is no way it's going to dry out the meat if you remove the membrane. But it comes down to personal preference if your cooking at home. In competitions, you'll get killed for leaving the membrane on.
hey man I can't find the pre rub where do I get it from
+Marcus B. (Milkmann64) killerhogsbbq.com
The pre run is what I want
I followed your instructions and man did they turn out good. I used your recipe for slaw also and everyone loved it. The only problem I had (which was unrelated to your style) was we had a storm come up for about 30 minutes and dropped my temperature on my smoker down about 40 degrees during the last hour of smoking. HAHAH. Thank you again
Why are you using margarine? It was developed for engine lube and very close compound to plastic. Shit is poision, nothing beats BUTTER!
Chef Nutter nahh
The Yoder is a pellet smoker. You add the pellets and it uses that for it's heat source and smoke. Very easy
pellets are for horses
That's funny haha
***** Hey man them damn ribs are frickin marbleized I would send my kids mom to the corner day and night for em! LOL!
BosleyBeats yeah are you two lovers dumb s***
ajpunisher666 Said the fool!
Thanks for the recipe! I got 3rd in my first competition. 3rd out of 27 entries! Thanks again.
All u taste is seasoning and not the rib, why not spoon that rub right in ur mouth
Tony A "spoon that rub right in ur mouth" :D
He is doing competition ribs,he mentions it quite a lot.Meaning a judge will have one or at the most 2 bites so the flavor have to be strong and stand out.Most competition teams would never cook ribs for themselves like they would for competitions.
Made these ribs a few times now- everyone loved them. For my personal taste, I thought they were a tad on the sweet side, but they were delicious. Best ribs I've ever had and made, that's for sure.
This was not much more than an advertisement for rubs, sauce and (God forbid) electric smokers. If you want to sit in a lawn chair and buy store-bought products, that's one thing, but don't call yourself a competitive rib smoker unless you have a plan for when the power goes out. I've been cooking competitive ribs for more than 15 years, and catering BBQ events for almost 26 years and you can call me old school if you like, but offset wood-fire smoking will help you enjoy those trophies much more than punching in the temperature and goofing off the rest of the time. Sorry, friend, but you ain't one of us yet.
Well well another self imposed expert that thinks their way is better than anyone else. If you would have listened instead of stroking your ego you would have heard that he said he was testing the Yoder for competition not necessarily the way he smokes right now. Old school might a great way to do things but I applaud him for trying new things. Try getting into the 21st century you might win more contests.
Michael Cain What a fuckin toolbag. Where's your videos champ? Yea, that's what I thought. Keep talkin tough behind your keyboard. Power going out? I guess a generator is also some new fangled equipment you've never heard of.
Keep the vids comin Malcom. May not be a traditionalists style, but with the competitiveness of the comps, any little bit helps.
Michael Cain As you were thinking, if it ain't broke don't fix it! I much rather cook with charcoal. there is nothing wrong with being a purist. he had me until he busted out the parkay!!! yuck!!!
Michael Cain LOL might not let you in? Sounds like your comps are backyard comps and not KCBS comps. Some of the best bbq cooks in the world use pellet cookers.
+Michael Cain Well you can't spell BBQ without shit talkin'.
Just wanted to give you a shout out. During cooler weather, college football season the smoker is rolling.....Whatever type of meat I put on the smoker I find your channel and get my times, temperatures and seasonings( as close as I have to what you use), Thanks for adding to great college football Saturdays. Meat candy going strong. Go Dawgs!!
"The Whammy Jammie". Ha ha. Thank you for this great phrase! Great video, as always!
Your rib rub and techniques helped me make the best ribs I've made to date.
followed your method and now i am known as a rib master,your rub and sauce is perfect.thanks for the video,,
I love the Killer Hogs Rub. It's the best I've ever used. I swear by it!
Nice video Malcom.
The pre-rub was a little "porky" taste for ribs. But it had a great flavor for butts.
Hi Malcolm, gearing up for our first national comp here in New Zealand. Gotta say this is the most informative rib cook post I have found so far, and been doing a lot of research thanks so much for sharing, will be making my way through the rest of your vids now 👍👍
Chehoo1 Good Luck on your contest!
Chehoo1 how’d you do?
Just wanted to say thank you Malcom, Smoked Baby Backs today for the first time on my Big Green Egg XL. So First cook and first time for Ribs every thing went perfect used your RUB and BBQ sauce. I followed your video and the ribs were awesome!! I have been learning from lots of other Videos as well it really helps Thank you again I will be doing more cooks from your site and will be stocking up on more Killer Hogs Product.
I love how you explain and break it down especially for a beginner like myself. Right now I'm just doing burgers and hotdogs. I don't think I'm ready for ribs yet, I would hate to waste the money for a diasater turn out. I'm going to keep watching and taking notes great work.
Baby back ribs are the best for a beginner. A few sessions should get you to where you have a good understanding of temp control. Go get you a rack and give it a go. I think you would be surprised how easy it is to cook up some delicious ribs. Temp control and indirect heat are the two keys once you have that you are golden.
I use a Green Mountain Grill, they can be had for as little as $350.00 shipped on Amazon, I have the Davy Crocket and it cooks just as good as his Yoder.
Nice job on those Baby's Malcom!
I really liked the pre-rub - but the flavor profile worked great on butts
i tried your recipe the best i could ....i did not have the same spice ,mustard or wood ....but they came out perfect ...the best i ever made :)
Malcom Thanks for the help in Tupelo. My wife was glad to meet you and yours. Hope to see you again soon at the next competition.
Thank You for the videos, they are informative, educational and downright entertaining. All your recipes I have tried have turned out wonderful, you are truly the Godfather of BBQ.
Buck Burton what is in his base? Right? No info.
@@dukelajerk4642 I looked it up on "Killer Hogs Seasoning", just find AP Rub and it shows the label front and back and you can read the ingredients.
love your videos. looked for a lot of advice as im a first time pellet smoker user as we speak. first thing im throwing on it after i send this is baby back ribs. I chose yours because your the Morgan Freeman of BBQ voices as far as im concerned. And i will listen and follow your instructions. will follow up later when finished!
Malcolm Reed; making average guys into backyard heroes since 2001!
Fantastic. Thanks so much for sharing your wisdom. Most recipes give only the ingredients and not the how-to.
Malcolm you are awesome. I have never had a better rub than yours, bar none! Just ordered your BBQ sauce to go with your rub for an upcoming peoples choice rib competition.
I always use similar recipies 4 my BBQ ribs, but this recipe is sensational. Thanks 4 this video guys, best BBQ Ribs ever!!!!!
I followed your recipe using the mustard as the binder. Ribs turned out great, thanks for posting.
I love my UDS. It cost me about $150 to put it together and I've worked it hard the past few years. If your looking for something cheap that can smoked some great Q', I suggest checking those out. I've got pictures and plan on my website - just can't post a link for you here.
Follow this every time i make ribs and they always come out perfect. You rock Malcom!
It was called No Mercy and came from Phil Wingo at Top Shelf Specialty Foods
Thanks Malcom used this video and modifed recipe took 1st place in a local BBQ comp.. Slaughter House BBQ
Made these using the compart Duroc baby back ribs. The big difference is I didn’t sauce them after wrapping. They turned out awesome. Oh I also used pecan and apple pellets in a 50/50 blend
You can... You've already gotten the smoke into your meat and at the point your just tenderizing then glazing. Some people might call this cheating... :)
Man that is so much WORK! Cool video and instructions.
I'm going to try out your pork ribs and rib eye method tomorrow. I'm really excited and hopefully it'll come out as it's advertised! In any case..great guidelines!
I tried this recipe this is the best I've ever had thank you very much you are the best
I really appreciate the videos buddy. You're my go to guy on everything bbq! Keep it up. Great work!
I completely agree with Dereck Wilson. I went to your site with the intention of going crazy buying rubs but none list ingredients. I hope you do list the ingredients at some point, I'd love to buy so many of your rubs and glazes. Love your vids
Did a version of this recipe today and they turned out awesome! Love this channel
You have changed my ribs forever! Thanks. Mentioned you in my new video on beef ribs. Thanks again.
thanks for checking it out. appreciate it.
Malcolm, thank you so much for all of your amazing videos. I have learned how to BBQ right from you!
Love your definition of a "light" coating
today i followed your recipie except my wife put only pineapple juice for the baste well i think your a good man for sharing and telling the truth as so many do not.they were fabulous.
Im not sure if you know about it, or even like to do it. But next time wrap them in plastic wrap after you put on the dry rub. Let them sit at room temp for an hour. The results will amaze you!