Im 13 years old and im learning to use a smoker. I have some experience with cooking ribs but its been awhile since ive made them so this is a big help. My dad would normally help me but he's at work today. Thanks for all the tips and tricks Malcom!
-== See how you like this ==- Wet-brine the ribs the day before. Add this to a stock pot containing 1-gallon of water: 1/2C of kosher salt/sea salt (not table salt) 1/2C white sugar 1/8C of MSG (Accent!) Whisk the seasoning in, put the pot on the stove and bring it to just a soft boil. Once you see the water start to boil, whisk it vigorously for about 30 seconds and then turn the heat off. Grab a large, deep-based disposable aluminum roasting pan, large enough for the water and leaving you with about 5-inches+ of room, and pour in the water. Add ice cubs to the water until the water becomes cold to the touch. Remove the membrane from the back of the ribs, and then place them backside-up into the roasting pan containing the solution; it's okay if the water only comes up about halfway. Cover with aluminum and place in the fridge for about 24 hours. After 24 hours, remove the ribs from the pan and dry them really well. After you dry them out as best you can, place them in the freezer for 20 minutes. Remove from the freezer, and then begin where this video begins. --- Let me know what you think. The flavor is a little more "intense", in my opinion, but it seems to pair really well with sweet side dishes (like sweet corn, maple bacon baked beans, sweet cornbread cake, etc).
@@BearStar1You're saying that wet brine is for the birds?! I don't waste my time even with poultry. Cover that sucker with salt and let osmosis do its thing in the fridge overnight. Rinse well to remove the excess before cooking. No need to bother with water and all the herbs and spices cause they can't penetrate into the meat and all get washed away in the rinse anyway. Just a waste of time and money. Save that for the grill.
My dad has used this EXACT recipe for the past 8 years. Sadly he passed this past Feb, but I'll keep his tradition of making these ribs alive. I can't thank you enough for this
I’ve adopted this recipe and have used it for years. Every time I have people over they all say they are the best ribs they’ve ever had. Thanks for giving our family an awesome recipe we always go back to.
This video aged very well. I still remember my first time watching. I went straight to Amazon to order your Killer Hogs rub, and I must admit using your rub and technique has shown me exactly what I needed to do to put smiles on everyone’s face. I do appreciate you Mr. Reed!
I followed this recipe to the tee. Brand new smoker, seasoned it yesterday and I rock and rolled today. I ordered your product, too. They came out great. Didn't have Pineapple Juice for the baste but substituted it with Guava juice, mixed with Apple, Olive Oil and Red Cider Vinegar. To everyone watching: do what the man says and it's all happy happy!
mo od and I assure you that competitions are won with all kinds of cookers stick burners, pellet cookers, wsm's, and kamados etc . I find the Texas or nothing mentality humorous.
Malcolm, I want to thank you for some of the best ribs I have ever ate. I decided to do a practice batch because I am a new smoker and didn't want to feed my guests average bbq. I followed your steps all the way and you explained very well - thank you for that . Needless to say ,my first smoke ribs where delicious!! I took some to my inlaws and they all feasted thanks!!!
I prepared spare ribs as described in this video...I didn't have all the ingredients but I followed the methodology and they turned out spectacular. They were by far the best ribs I've had in my 57 years.
Malcolm, I just got a pellet smoker for Father’s Day. I’ve made filet mignon, burgers, ribs (this video’s recipe), and pulled pork. I followed your guidance for each cook and I will change nothing going forward. I’ve been branded a grill master by all my friends and family and I owe it all to you. These ribs were my favorite. They were sticky, sweet, and delicious, not to mention they fell right off the bone. Keep up the good food, brother. I’ll be watching!
What's with people passing judgment on how unhealthy he or the meal is? It's a BBQ video.....what were you expecting? Vegan kale and chia seed muffins?
Why am I watching this video at 1:30 a.m.? Wifey: WTH are you doing lighting the grill now? Me: If you want ribs for breakfast, I have to get them on the grill!
6am and ill have mine up in about an hour or so. Between that, some hotdogs, sausage, and chicken breasts we've got a pretty exclusive meal tonight already finished up. Just gotta throw it in the oven for an hour at 200 and let everything warm up under some foil before the kids feed themselves dumb right along with me. You guys are right though, the ladies hardly get it. But they dont complain when it comes dinner time so
Hi and thanks a ton for sharing this video. It changed our lives as rib lovers. I was gifted a smoker from a neighbor that moved away and used it for the first time on Sunday using your techniques with my favorite rub and sauce to finish them. The butter, honey (i.e., money), and brown sugar were a first for me. The proof is in the pudding was watching my 21-year-old ripping into one, sharing a sweet “moan” of sorts, and saying, “These are phenomenal!” My wife said we can’t do the “old” rib recipe anymore now that we’ve had these; fine by me on many levels. 100% WIN! Appreciate great teachers like you and now off to see if you have a brisket video!
I’ve watched this video at least 5 times. You go over every detail perfectly. Which is nice! This is a straight to the point, no nonsense super informative cooking video! Thank you sir! I just picked up some of your bbq rub today!
Thanks for posting this video!! Just bought a pellet grill, followed the instructions, and made a terrific 2 racks of ribs, easy to follow and I really liked the extra info regarding cuts, and best way apply the spices and BBQ sauce. This made me into a BBQ hero, my family was impressed and all agreed, the best they ever tasted!!
I did these for Thanksgiving a few weeks ago and completely forgot about the sprits concoction and had to use coke; they came out amazing, I don’t care if they say it’s very sweet to much sugar etc they are fantastic! Malcom Reed is a humble, respectful and awesome pit master.
I watch all your videos but this one right here is still the one I use today. 3 years later from when I started but I come here every time. HOW TO BBQ RIGHT!!!
Same here though it's been longer than 3 years for me. This became my tried and true recipe. After I made ribs this way I never looked back. Honestly any other ribs I've had after these have been a dissapointment.
Malcom, I tried this recipe today for the 4th of July. When I brought home the Parkay, I was chastised on Facebook for bringing margarine into the house . We are butter people. But after cooking the ribs following your recipe to the tee, my wife declared they were the best ribs she ever had, I told her she had to print a retraction on FB immediately. Thanks so much. I love all of your videos and V casts
I've cooked my ribs in this siniliar way every since I've been watching Johnny trigg. One thing I liked to do is melt down apple jelly and glaze the ribs with it. I tried your killer hogs rub today with the apple jelly glaze and it has been the best rub/glaze combo I've ever had
This is THE best smoked spare ribs recipe I've ever used! Using it for the 3rd time today. Just a hint for those who may not be able to find your BBQ Rub: I used McCormick's BBQ Rub for Pork and added a healthy amount of paprika to it. It didn't effect the flavor adversely, but it worked great to get that wonderful red coloring. I only did that out of necessity the first time I tried it. Honestly I wouldn't change anything about this recipe - my family's addicted! Thank you so much for sharing this with us, and great job on the video. God bless you!
Excellent recipe and method! I had never made ribs on a smoker prior to trying these out. I have made them 2x now. Once for my immediate family cooking 2 racks and then a second time for a larger group of extended family cooking 8 racks at the same time! Both groups said they were the best ribs they had ever had and several of them were not even fans of ribs. This recipe will turn rib haters to rib lovers! In 2 weeks I will be cooking this for a 3rd time cooking 7 racks and I look forward to eating them again. Thank you so much!
Malcom- haven’t told you before now, but I’ve been using your approach for a couple years now. Thanks for this video walk-thru. Friends & Fam give me the credit, but I’m only the muscle, the brilliance belongs to you. Thank you!
used this method on both my charcoal grill and on a traeger. absolutely the best ribs i have ever made in my life. completely impressed my relatives with these ribs. they came out perfectly tender and so full of flavor. thanks for the recipe :)
My friend, I'm literally drooling like a dog watching this at work. Man I can't wait to start on these tomorrow. Got a fresh farm raised hog ready to cook.
Vegans are everywhere. They start with shit like "Well, you know that eating meat is poisonous, blah, blah, blah. No, I know no such thing. Medical science and evolutionary science does not support this *whine* . Veganism is a mental illness.
lanesteele240////A BUNCH OF VEGANS THAT ARE IN DENIAL AND EAT FAKE HAMBURGERS MADE OUT OF VEGGIES!!!!! I BET THAT IF YOU FOLLOW ANY OF THESE LOWLIFES AROUND,YOU'LL CATCH THEM IN A HAMBURGER JOINT DRIVE THRU AT SOME POINT!!!!! THESE DUMB BASTARDS ARE ALWAYS TRYING TO MAKE THEIR FAKE FOOD LOOK LIKE REAL FOOD!!!!!
I just got a smoker and have followed your recipe as my first item that i smoked. The ribs are without o doubt the best that I have ever tasted. Everyone I gave a piece to wanted more and more. I am a dedicated follower now.
Malcom, thank you for showing your tricks for slow smoking. Love your other videos as well. I have done your Brisket on my RecTec smoker a couple of weekends ago. Unbelievable! everyone at the BBQ could not get enough of the brisket. I was a hit and the Brisket was the King. Now I can't wait to try the ribs. They will be in my smoker this 4th of July weekend along with your Boston Bone in Butt. I'll let you know how they come out. I can taste those ribs and pull pork now...oh my
Big Meals, Small Places with Sal Governale Same here Sal. I bought a smoker but never smoked meat before. I watched a bunch of different videos but his looked like the best one. Ive never had a complaint....btw, your one of the best on the show.
I like Malcom Reed because he doesn't act like some weird, condescending bbq purist with his BBQ. "This is how I do it, so let's see how it turns out."
I picked up some st Louis ribs last night for camping this weekend. It'll be my 1st time preparing them and I am FOR SURE using your recipe after reading the comments. Wish me luck!
Made these ribs today for my 40th birthday and hot damn if it didn’t knock the socks off my friends and family. You are the man. Keep the recipes coming. Matt
well I mimicked your recipe for smoked spare ribs as close as possible on a chargriller pro w/ sidebox. used hickory though......Awesome ribs.... also used the spicy shrimp recipe and smoked that too.....gave credit all to you for the great recipe. thanks man. heres to the next bbq
Great video Malcom! Between your channel, and the BBQ Pit boys, I've really been able to up my game when cooking ribs! Where I am at, we're forcasted to have a snow storm tomorrow afternoon- doesn't stop me from cooking out on my Weber grill one bit!
I also live in the north (ND), below zero today. Supposed to warm up a little tomorrow, going to fire up the smoker. Got some killer hogs rub to try out.
Love your instructions. Very simple for a simple man like me. I've tried watching some other videos here in UA-cam, but they just seem to want to give me a dang history of themselves. I just want to know how to make some killer ribs on the grill. You smashed brother! Thank you!
Followed your recipe and process step by step today , EVERYONE raved how good the ribs were !! Thanks for posting such an informative video !! Look forward to trying other tips and tricks of yours too!! Thanks again !
Hey man I used your recipe almost exact used my own all purpose and BBQ rubs but everything else like yours. Thanks for sharing. Was a huge hit. It was my first time smoking and it went well.. Thanks again
Malcolm first time i tried your recipe my wife wanted me to start selling these things!! Second time i just added a little bit of cinnamon to the honey and butter and now errrrbody want ya boy to smoke some ribs!! Bro. Thanks keep it coming. I like your style and i am becoming versatile infusing my style with yours!! Try the cinnamon maybe you could let me know what you think!!
I know this is an old video but in case you see the comment: I’m an avid but mediocre golfer and same with grilling and smoking, both of which I work hard at. Then I watch a PGA Tour event and say “they make it look so easy - why am I so bad!” Lol. Feel the same with you. Great stuff. Awesome videos. And you make it look so easy. All I can do is “try more harder!” I learn something every time I watch you and have some of your products. Keep up the great work and maybe I’ll lower my “cooking handicap” over time. Be well.
I haven’t cooked ribs in 17 years because my wife cooks fantastic but because of the coronavirus and the fact that she went back to work part time. She is an essential worker. I cook now and I cooked these ribs and my kids say that these are the best ribs . And my kids are impartial my daughter is 35 and my son is 14 and they know these ribs are smoking good.
Even though my grill has an offset smoker box I had never smoked any meats. Found this channel and the first thing I did was buy a Boston butt. Man! It came out delicious. Followed this guy's directions to a T except that I injected mine. The whole family loved it. Today I'm smoking ribs. The wife doesn't care too much about smoked meat (although she will eat it) so I made some my old way. Next is brisket or chicken!
Love your style smooth and detailed. Can't stop watching your videos and different recipes you use. Makes me want to jump threw the phone just to try them ribs..
I made these tonight. I gotta say Malcom best ribs I've ever made. I got all your seasonings about 2 weeks ago and they are great. Thank you for posting these great videos.
Malcom i must say this recipe is absolutely awesome! these are hands down the best ribs i have ever made bar none. P.S do you have a recipe for smoked baked beans and smoked mac n cheese?... Good stuff
Soon as I seen it was big bro I knew this was gonna be a good video. Us big brothas know how to cook and we damn sure know how to eat. Imma try this technique. I usually do 3-2-1 at 200 degrees method but imma try this one instead on the weekend
A man of your size I trust any day to provide good wholesome food recipes. You're the average Joe like myself wanting to BBQ right. Keep it up and thanks for the video. Greetings from New Zealand
Over in the UK Here. Always wanted to do a smoked Bbq. Just love the American way of outdoor cooking. Just got myself a Char Griller Outlaw with a side box. Just finished the mods. Ready to go. Checked out some YT vids to see where I'm heading. This is a great vid for me. Very informative. Going to follow to the letter Going to try my smoke with Oak Whisky wood. Fingers crossed for the 1st attempt.
Turned out really good. Did 2 racks of ribs. Really tasty. The real test was the kids. As it happens both racks went and the kids loved it. No longer a smoker virgin.
HowToBBQRight Malcom Reed Malcom awesome Ribs i want wonder how i can get killer rub pork and you bbq sauce too thanks im you folow videos from Houston tx let me know
Jm Ms hey man I just ordered the rub from Amazon and it got here in 2 days. I have prime. I don't know if they have the sauce but I just got the rib. It smells so good
I know this post is a year out but I am writing you to beg you to never take it down. I can't cook anything, let alone smoke ribs. I bought the Traeger and followed your video and people are telling me to enter a rib competition. EVERY TIME I go to smoke ribs I review this video..."The honey is for the money"...love it. Thank you so much!!! I would like to cook a spicy rib with a sweet sauce on the outside. Any advice you could give would be greatly appreciated. Thanks again for the wonderful video.
If you want it spicier, I would add a little more pepper to your rub - black and cayenne - in small amounts. Then in your wrap, ease up on the honey and brown sugar and use a little hot sauce (or my personal favorite Tiger Sauce) in the wrap. Just run one, small line down each side of the ribs and wrap them back up. This will give you the spice you are looking for.
Malcolm: Is it okay to do your seasoning and rub prep the day before, and put in the fridge overnight before cooking the next day? I just want to save myself some time the day of so there's a little less work to do.
Phillip W Think I answered my own question. I went ahead and pre-seasoned one slab last night just to test it out. I wouldn't recommend doing this, as the salt in the seasoning pulls moisture out of the ribs and ends up pooling on the surface...kind of like how you salt a steak to get the water out to keep it from boiling the inside of the meat.
New subscriber! Question: I want to make these ribs on Friday, for a party on Saturday. What's the best way to reheat the ribs without losing moisture? Thanks in advance for the answer! Love your vids dude, Greetings from Germany!
(Seven years later) Last week I followed your recipe on my propane grill, and they came out very good. This week, Father's Day week, I got bitten by the wood pellet bug and bought a Traeger. Today I did these again, 3 racks, baby backs. The absolute best ribs I've ever eaten in my life! The smoke ring went darn near to the bone. You, sir, are a true artist. Thank you!!! BTW, tomorrow I'm smoking two chickens (your recipe again) for dinner guests.
awsome vid, cant wait to try it out, just got me a smoker, question, are you just using straight cherry, or hiw does your side cooker/smoker process look like? thanks
+HowToBBQRight Malcom Reed Hey Malcom! I used "The BBQ Rub" for the first time today on a rack of St. Louis style ribs and they came out awesome! The rub really took them to the next level! The flavor and color were amazing! I'm not a big fan of sauces on my ribs and I wouldn't dare cover up that great flavor with sauce. I used my new Maverick ET-732 today for the first time on this same cook and was very impressed. Great vidz Brother!!!
I've always cooked my ribs similar to this, the 3-2-1. I'm still a rookie at smoking meat. My wife always asks me to cook them so they fall off the bone. Do you have any suggestions?
+Travis Cayne Yeah, just keep them in the foil longer and put some more moisture in there with them when you wrap them. Add some apple juice or something and foil them for 2 1/2 hours and they'll be falling off the bone. It makes them hard to glaze though when they are that tender.
Tec 9 This is true, the ribs should have a little bite to them and not be falling off the bone. Cooking them til that tender does not ruin them though, they are still delicious they just aren't competition quality.
Im 13 years old and im learning to use a smoker. I have some experience with cooking ribs but its been awhile since ive made them so this is a big help. My dad would normally help me but he's at work today. Thanks for all the tips and tricks Malcom!
How did they come out?
Malcom Taught me in his videos..
Keep Working on your craft, I wish I had Started at your age.
Good on you. Make your pops proud. My sons love helping me cook although they are only 6, 3 and 2
@@danieljohnson1564 they were really tasty!
It’s awesome that you are cooking already at 13. Keep it up kiddo, wish I would of showed interest at an earlier age!
Im 17 getting into smoking aswell
8 years later..and I'm still using this recipe for Memorial Day weekend! I can't thank you enough Malcom.
-== See how you like this ==-
Wet-brine the ribs the day before.
Add this to a stock pot containing 1-gallon of water:
1/2C of kosher salt/sea salt (not table salt)
1/2C white sugar
1/8C of MSG (Accent!)
Whisk the seasoning in, put the pot on the stove and bring it to just a soft boil. Once you see the water start to boil, whisk it vigorously for about 30 seconds and then turn the heat off.
Grab a large, deep-based disposable aluminum roasting pan, large enough for the water and leaving you with about 5-inches+ of room, and pour in the water. Add ice cubs to the water until the water becomes cold to the touch.
Remove the membrane from the back of the ribs, and then place them backside-up into the roasting pan containing the solution; it's okay if the water only comes up about halfway. Cover with aluminum and place in the fridge for about 24 hours.
After 24 hours, remove the ribs from the pan and dry them really well. After you dry them out as best you can, place them in the freezer for 20 minutes. Remove from the freezer, and then begin where this video begins.
---
Let me know what you think. The flavor is a little more "intense", in my opinion, but it seems to pair really well with sweet side dishes (like sweet corn, maple bacon baked beans, sweet cornbread cake, etc).
Me too. I've become a rib snob because I haven't had better ribs prepared for me than this recipe.
Likewise, this recipe is awesome
@@zmodem4619 ; Wet Brine is for Poultry ! Not Beef or Pork !!!
@@BearStar1You're saying that wet brine is for the birds?! I don't waste my time even with poultry. Cover that sucker with salt and let osmosis do its thing in the fridge overnight. Rinse well to remove the excess before cooking. No need to bother with water and all the herbs and spices cause they can't penetrate into the meat and all get washed away in the rinse anyway. Just a waste of time and money. Save that for the grill.
My dad has used this EXACT recipe for the past 8 years. Sadly he passed this past Feb, but I'll keep his tradition of making these ribs alive. I can't thank you enough for this
I’ve adopted this recipe and have used it for years. Every time I have people over they all say they are the best ribs they’ve ever had. Thanks for giving our family an awesome recipe we always go back to.
This video aged very well. I still remember my first time watching. I went straight to Amazon to order your Killer Hogs rub, and I must admit using your rub and technique has shown me exactly what I needed to do to put smiles on everyone’s face. I do appreciate you Mr. Reed!
I followed this recipe to the tee. Brand new smoker, seasoned it yesterday and I rock and rolled today. I ordered your product, too. They came out great. Didn't have Pineapple Juice for the baste but substituted it with Guava juice, mixed with Apple, Olive Oil and Red Cider Vinegar. To everyone watching: do what the man says and it's all happy happy!
Malcom today I competed in my 1st ever rib comp. Using this video as a guide I placed 1st & earned $300. Thanks for great video.
mo od and I assure you that competitions are won with all kinds of cookers stick burners, pellet cookers, wsm's, and kamados etc . I find the Texas or nothing mentality humorous.
mo od no worries I will. Hahahahaha.
So ribs cook different in Texas than anywhere else. You have special air or magic grills?
wthigo77 lmao right.. Dudes an idiot
@@mood5736 You're clearly overly sensitive, and your weak attempt to insult people just drives the point home.
This is the best bbq channel on YT 😱
Angie Aguirre no doubt, I've tried his recipes and people think I'm a BBQ master (only if they knew the truth)
I got ribs smoking this weekend come join
Facts! Lol
he doesnt even seem legit. Heath Riles is way better than him. The guy he just had on here
@@dylanredinger1766 there is always someone who just has to be different lmao
Malcolm, I want to thank you for some of the best ribs I have ever ate. I decided to do a practice batch because I am a new smoker and didn't want to feed my guests average bbq. I followed your steps all the way and you explained very well - thank you for that . Needless to say ,my first smoke ribs where delicious!! I took some to my inlaws and they all feasted thanks!!!
I prepared spare ribs as described in this video...I didn't have all the ingredients but I followed the methodology and they turned out spectacular. They were by far the best ribs I've had in my 57 years.
Malcolm, I just got a pellet smoker for Father’s Day. I’ve made filet mignon, burgers, ribs (this video’s recipe), and pulled pork. I followed your guidance for each cook and I will change nothing going forward. I’ve been branded a grill master by all my friends and family and I owe it all to you. These ribs were my favorite. They were sticky, sweet, and delicious, not to mention they fell right off the bone. Keep up the good food, brother. I’ll be watching!
Anthony Shaw Try pizza on your pellet smoker. You won’t ever use your oven again.
Hands down the best videos I've ever watched. I have used your methods for chicken, turkey, and ribs and never been disappointed! Thank you.
What's with people passing judgment on how unhealthy he or the meal is? It's a BBQ video.....what were you expecting? Vegan kale and chia seed muffins?
I never trust a skinny chef! ;-)
Kinda funny....you can loose so much weight by eating just bbq meat.
That’s exactly what I was expecting how dare you!! (Kidding :p)
Screw that, you need glucose for your brain to function since your brain only uses glucose for energy. Sugar me up!
STFU Industrialbaking Complex, are you 12 years old? Malcolm is a cool dude and makes legit BBQ
Never trust a skinny pit master. This guy is legit
Franklin isnt a big guy and hes one of the best pitmasters in the world
Never trust a fat pit master. The ribs should be savory. Too sweet.
You sir are correct, nevermind the naysayers because they don't know what the hell they are talking about.
LOL
Yeah...because Aaron Franklin is skinny and can't make barbeque...? Tuffy Stone can't make barbecue...?
Hey..I made ribs after watching this video and my 6 yr old daughter now calls me the grill master...thank you my man
I really do appreciate the folks that take the time to make these videos. I learn something every time. Thank you!
Why am I watching this video at 1:30 a.m.?
Wifey: WTH are you doing lighting the grill now?
Me: If you want ribs for breakfast, I have to get them on the grill!
so dumbb...
Church!
6am and ill have mine up in about an hour or so. Between that, some hotdogs, sausage, and chicken breasts we've got a pretty exclusive meal tonight already finished up. Just gotta throw it in the oven for an hour at 200 and let everything warm up under some foil before the kids feed themselves dumb right along with me. You guys are right though, the ladies hardly get it. But they dont complain when it comes dinner time so
I just clicked on this video at 130 am as well
Todd Baker I’m 1:42
My husband doesn't BBQ or use a smoker so I decided I had to learn if I wanted to eat BBQ. Your videos are great. My ribs turned out awesome!!
You should cheat on him
Your husband sucks lol
Jane, good for you. Your husband is a lucky guy
Your husband doesn't braai... Is he a man?
@Ron Wakefield yea-!
Hi and thanks a ton for sharing this video. It changed our lives as rib lovers. I was gifted a smoker from a neighbor that moved away and used it for the first time on Sunday using your techniques with my favorite rub and sauce to finish them. The butter, honey (i.e., money), and brown sugar were a first for me. The proof is in the pudding was watching my 21-year-old ripping into one, sharing a sweet “moan” of sorts, and saying, “These are phenomenal!” My wife said we can’t do the “old” rib recipe anymore now that we’ve had these; fine by me on many levels. 100% WIN! Appreciate great teachers like you and now off to see if you have a brisket video!
I’ve watched this video at least 5 times. You go over every detail perfectly. Which is nice! This is a straight to the point, no nonsense super informative cooking video! Thank you sir! I just picked up some of your bbq rub today!
Thanks for posting this video!! Just bought a pellet grill, followed the instructions, and made a terrific 2 racks of ribs, easy to follow and I really liked the extra info regarding cuts, and best way apply the spices and BBQ sauce. This made me into a BBQ hero, my family was impressed and all agreed, the best they ever tasted!!
made these on the fourth and they were absolutely incredible! I've reordered the sauce and rub like 3 times already! keep up the badass work
I did these for Thanksgiving a few weeks ago and completely forgot about the sprits concoction and had to use coke; they came out amazing, I don’t care if they say it’s very sweet to much sugar etc they are fantastic! Malcom Reed is a humble, respectful and awesome pit master.
I watch all your videos but this one right here is still the one I use today. 3 years later from when I started but I come here every time. HOW TO BBQ RIGHT!!!
Same here though it's been longer than 3 years for me. This became my tried and true recipe. After I made ribs this way I never looked back. Honestly any other ribs I've had after these have been a dissapointment.
Malcom, I tried this recipe today for the 4th of July. When I brought home the Parkay, I was chastised on Facebook for bringing margarine into the house . We are butter people. But after cooking the ribs following your recipe to the tee, my wife declared they were the best ribs she ever had, I told her she had to print a retraction on FB immediately. Thanks so much. I love all of your videos and V casts
I've cooked my ribs in this siniliar way every since I've been watching Johnny trigg. One thing I liked to do is melt down apple jelly and glaze the ribs with it. I tried your killer hogs rub today with the apple jelly glaze and it has been the best rub/glaze combo I've ever had
This is THE best smoked spare ribs recipe I've ever used! Using it for the 3rd time today. Just a hint for those who may not be able to find your BBQ Rub: I used McCormick's BBQ Rub for Pork and added a healthy amount of paprika to it. It didn't effect the flavor adversely, but it worked great to get that wonderful red coloring. I only did that out of necessity the first time I tried it. Honestly I wouldn't change anything about this recipe - my family's addicted! Thank you so much for sharing this with us, and great job on the video. God bless you!
Thanks for checking it out.
Malcom’s enthusiasm is just terrific! Thanks for doing these instructional videos.
Excellent recipe and method! I had never made ribs on a smoker prior to trying these out. I have made them 2x now. Once for my immediate family cooking 2 racks and then a second time for a larger group of extended family cooking 8 racks at the same time! Both groups said they were the best ribs they had ever had and several of them were not even fans of ribs. This recipe will turn rib haters to rib lovers! In 2 weeks I will be cooking this for a 3rd time cooking 7 racks and I look forward to eating them again. Thank you so much!
Malcom- haven’t told you before now, but I’ve been using your approach for a couple years now. Thanks for this video walk-thru. Friends & Fam give me the credit, but I’m only the muscle, the brilliance belongs to you. Thank you!
used this method on both my charcoal grill and on a traeger. absolutely the best ribs i have ever made in my life. completely impressed my relatives with these ribs. they came out perfectly tender and so full of flavor. thanks for the recipe :)
Thank you very much for posting this. I've used it before and loved it. I just had to watch again for a refresher. Very detailed. Thank you Malcolm.
How the hell does that guy shake those seasonings and never waste one grain on the cutting board.
I’m making ribs on the smoker for the first time ever this weekend. I always watch your videos on how to cook things. I can’t wait to try this!
I followed your instructions to the "T" and everyone absolutely loved them (ribs). Thank you for sharing your passion for delicious food.
My friend, I'm literally drooling like a dog watching this at work. Man I can't wait to start on these tomorrow. Got a fresh farm raised hog ready to cook.
Trigger Happy Guns Nuff Said.
Aren't most hogs farm raised?
Hoooollllyyyy Jesus...this is the most beautiful thing I have ever seen on UA-cam. God Bless you, sir!
I heard "we're talking spare ribs today" and immediately gave the video a thumbs up!
Will Lewis
Somehow this video has 380 thumbs down.
Those people are bridge troll scum
Vegans are everywhere. They start with shit like "Well, you know that eating meat is poisonous, blah, blah, blah. No, I know no such thing. Medical science and evolutionary science does not support this *whine* . Veganism is a mental illness.
Will Lewis poo n9
Read your comment and did my duty!! Thumbs up!
lanesteele240////A BUNCH OF VEGANS THAT ARE IN DENIAL AND EAT FAKE HAMBURGERS MADE OUT OF VEGGIES!!!!! I BET THAT IF YOU FOLLOW ANY OF THESE LOWLIFES AROUND,YOU'LL CATCH THEM IN A HAMBURGER JOINT DRIVE THRU AT SOME POINT!!!!! THESE DUMB BASTARDS ARE ALWAYS TRYING TO MAKE THEIR FAKE FOOD LOOK LIKE REAL FOOD!!!!!
I just got a smoker and have followed your recipe as my first item that i smoked. The ribs are without o doubt the best that I have ever tasted. Everyone I gave a piece to wanted more and more. I am a dedicated follower now.
Thanks again Malcolm- I always come back to your videos whenever I'm smoking.
I'LL TELL YA WUT... This is the only channel yall need to watch when it comes to grillin'
Malcom, thank you for showing your tricks for slow smoking. Love your other videos as well. I have done your Brisket on my RecTec smoker a couple of weekends ago. Unbelievable! everyone at the BBQ could not get enough of the brisket. I was a hit and the Brisket was the King. Now I can't wait to try the ribs. They will be in my smoker this 4th of July weekend along with your Boston Bone in Butt. I'll let you know how they come out. I can taste those ribs and pull pork now...oh my
Just made these today. Wow.... might be the best ribs I ever had. Great video and thank you for sharing your knowledge. Really appreciate your tips!!
Just tried this method today on my regular plain old offset smoker grill the second time they came out awesome! Thank you so much Malcolm Reed!
Malcolm is an absolute treasure. He's such a nice guy and his recipes are flippin' awesome.
This video is a beginner smoker's bible. Used all the time over here. The best!
Big Meals, Small Places with Sal Governale Same here Sal. I bought a smoker but never smoked meat before. I watched a bunch of different videos but his looked like the best one. Ive never had a complaint....btw, your one of the best on the show.
Big Meals, Small Places with Saovernale
Big Meals, Small Places with Sal Governale l
Thanks!!! 143, pal.
About to make these bad boys again for New Year's Eve. "A little honey's for the money!"
I like Malcom Reed because he doesn't act like some weird, condescending bbq purist with his BBQ. "This is how I do it, so let's see how it turns out."
Made these before and plan on making them again this week end. Your recipe is Amazing!
I picked up some st Louis ribs last night for camping this weekend. It'll be my 1st time preparing them and I am FOR SURE using your recipe after reading the comments. Wish me luck!
Made these ribs today for my 40th birthday and hot damn if it didn’t knock the socks off my friends and family. You are the man. Keep the recipes coming.
Matt
well I mimicked your recipe for smoked spare ribs as close as possible on a chargriller pro w/ sidebox. used hickory though......Awesome ribs.... also used the spicy shrimp recipe and smoked that too.....gave credit all to you for the great recipe. thanks man. heres to the next bbq
Great video Malcom! Between your channel, and the BBQ Pit boys, I've really been able to up my game when cooking ribs! Where I am at, we're forcasted to have a snow storm tomorrow afternoon- doesn't stop me from cooking out on my Weber grill one bit!
Last night's ribs were THE BEST I've ever made. Well worth the 6 hour effort!
I also live in the north (ND), below zero today. Supposed to warm up a little tomorrow, going to fire up the smoker. Got some killer hogs rub to try out.
OMG just made this recipe with my smoker the other day, and man!!! They were delicious! Thank you sir. You deserve to be on food network.
Love your instructions. Very simple for a simple man like me.
I've tried watching some other videos here in UA-cam, but they just seem to want to give me a dang history of themselves.
I just want to know how to make some killer ribs on the grill.
You smashed brother!
Thank you!
Followed your recipe and process step by step today , EVERYONE raved how good the ribs were !! Thanks for posting such an informative video !! Look forward to trying other tips and tricks of yours too!! Thanks again !
Hey man I used your recipe almost exact used my own all purpose and BBQ rubs but everything else like yours. Thanks for sharing. Was a huge hit. It was my first time smoking and it went well.. Thanks again
Hey Malcom. Thanks for the recipe, tried it and turned out awesome.
glad to hear. that's why I share!
Malcolm first time i tried your recipe my wife wanted me to start selling these things!! Second time i just added a little bit of cinnamon to the honey and butter and now errrrbody want ya boy to smoke some ribs!! Bro. Thanks keep it coming. I like your style and i am becoming versatile infusing my style with yours!! Try the cinnamon maybe you could let me know what you think!!
Daniel! Hush hush.🤣🤣🤣
I know this is an old video but in case you see the comment: I’m an avid but mediocre golfer and same with grilling and smoking, both of which I work hard at. Then I watch a PGA Tour event and say “they make it look so easy - why am I so bad!” Lol. Feel the same with you. Great stuff. Awesome videos. And you make it look so easy. All I can do is “try more harder!” I learn something every time I watch you and have some of your products. Keep up the great work and maybe I’ll lower my “cooking handicap” over time. Be well.
This guy is legit! I followed his brisket recipe and it was the best ever, everyone in my family loved it.
Very nice looking ribs thanks for sharing. Man I want some ribs!
Same man imma cook some right now
Once people learn how to make their own ribs, they'll NEVER buy ribs from a restaurant.
Making your own ribs is the Holy Grail.
Learning a LOT from your videos, including this one ... 6 years later!
I haven’t cooked ribs in 17 years because my wife cooks fantastic but because of the coronavirus and the fact that she went back to work part time. She is an essential worker. I cook now and I cooked these ribs and my kids say that these are the best ribs . And my kids are impartial my daughter is 35 and my son is 14 and they know these ribs are smoking good.
Even though my grill has an offset smoker box I had never smoked any meats. Found this channel and the first thing I did was buy a Boston butt.
Man! It came out delicious. Followed this guy's directions to a T except that I injected mine. The whole family loved it.
Today I'm smoking ribs. The wife doesn't care too much about smoked meat (although she will eat it) so I made some my old way.
Next is brisket or chicken!
Love your style smooth and detailed. Can't stop watching your videos and different recipes you use. Makes me want to jump threw the phone just to try them ribs..
I made these tonight. I gotta say Malcom best ribs I've ever made. I got all your seasonings about 2 weeks ago and they are great. Thank you for posting these great videos.
I'm glad your experiment was a total success.
i just built a file cabinet smoker and I have been fallowing your recipes. great advice and you are doing a great thing here keep it up
Malcom i must say this recipe is absolutely awesome! these are hands down the best ribs i have ever made bar none. P.S do you have a recipe for smoked baked beans and smoked mac n cheese?... Good stuff
***** Yeah, I just don't have them on the website. I've planning on doing some sides this summer.
I followed this method my first time smoking ribs and by far best ribs ive ever had
Soon as I seen it was big bro I knew this was gonna be a good video. Us big brothas know how to cook and we damn sure know how to eat. Imma try this technique. I usually do 3-2-1 at 200 degrees method but imma try this one instead on the weekend
A man of your size I trust any day to provide good wholesome food recipes. You're the average Joe like myself wanting to BBQ right. Keep it up and thanks for the video. Greetings from New Zealand
Im so hungry after watching this. Good job on video , thank you for sharing!
Are you serious?! I just made these and they are incredible! Excellent recipe. Truly tremendous.
+Coretltd
I have 3 racks in the traeger right now, Can not wait.
Coretltd 🤤🤤
My dad made them and my family ate them up🤣🤣
Never trust a skinny chef. I knew this guy was legit as soon as I saw him.
battlefieldchris sooo Harry soo and tuffy stone are out huh and the guy from komso he’s not fat neither
battlefieldchris except Gordon Ramsey and he’s still a little chubby 😂😂
@@manman7215 I think Gordon would actually trashtalk on Malcom xD
Everything you cook comes out perfect. Keep up the good work.
Just bought 1 of every of your spices. I could make them myself. But I appreciate what you do so I want to support. Keep the videos coming.
Over in the UK Here. Always wanted to do a smoked Bbq. Just love the American way of outdoor cooking. Just got myself a Char Griller Outlaw with a side box. Just finished the mods. Ready to go. Checked out some YT vids to see where I'm heading. This is a great vid for me. Very informative. Going to follow to the letter Going to try my smoke with Oak Whisky wood. Fingers crossed for the 1st attempt.
Well how'd they turn out?!?!
Turned out really good. Did 2 racks of ribs. Really tasty. The real test was the kids. As it happens both racks went and the kids loved it. No longer a smoker virgin.
I smile every time a old school guy calls my pellet smoker a "cheater" smoker... 🤣
Green Mountain Grills baby.. ✊🏿
Thanks for the video man. Helped me smoke my first ribs.
Mjj
I’ve used this method and recipe numerous times. The ribs are always a hit with my family and with guests! Thanks for a great instructional video!
This is the best I've seen so far the tenderness is on point I'm gonna try this technique
Honies for the Money! Great recipe!
This is the way I do ribs now and they come the same everytime. Now I just need to buy your product. I need that AP and the Bbq rub.
I love your cooking channel Malcom. I currently have my first 2 racks in the smoker right now. Hopefully they come out looking as great as yours.
I just wanna thank you not just from myself, but on behalf of everyone related to me who gets to enjoy your recipes on my smoker!
This is my go to always. Never had a fail with this method. Malcolm you are a legend.
I have to trust this guy... he didn't get that belly out of nowhere Thanks
Diego Pintos you right about that!
HowToBBQRight Malcom Reed Malcom awesome Ribs i want wonder how i can get killer rub pork and you bbq sauce too thanks im you folow videos from Houston tx let me know
Jm Ms hey man I just ordered the rub from Amazon and it got here in 2 days. I have prime. I don't know if they have the sauce but I just got the rib. It smells so good
Anyone wearing a shirt that say's "Killer hogs" Isn't messing around. He know's his stuff.
yeah im like never trust a skinny chef lmao
I know this post is a year out but I am writing you to beg you to never take it down. I can't cook anything, let alone smoke ribs. I bought the Traeger and followed your video and people are telling me to enter a rib competition. EVERY TIME I go to smoke ribs I review this video..."The honey is for the money"...love it. Thank you so much!!!
I would like to cook a spicy rib with a sweet sauce on the outside. Any advice you could give would be greatly appreciated. Thanks again for the wonderful video.
If you want it spicier, I would add a little more pepper to your rub - black and cayenne - in small amounts. Then in your wrap, ease up on the honey and brown sugar and use a little hot sauce (or my personal favorite Tiger Sauce) in the wrap. Just run one, small line down each side of the ribs and wrap them back up. This will give you the spice you are looking for.
Amen to that!
Malcolm: Is it okay to do your seasoning and rub prep the day before, and put in the fridge overnight before cooking the next day? I just want to save myself some time the day of so there's a little less work to do.
Phillip W Think I answered my own question. I went ahead and pre-seasoned one slab last night just to test it out. I wouldn't recommend doing this, as the salt in the seasoning pulls moisture out of the ribs and ends up pooling on the surface...kind of like how you salt a steak to get the water out to keep it from boiling the inside of the meat.
@@phillipw130 appreciate it philip
Malcom Reed you have the best bbq videos on you tube brother. Thanks for sharing from Texas.
So glad you didn’t put too much glaze a lot of other videos I watch they glob it on there. They look amazing 👍
Dude looks like a bbq guy.
New subscriber! Question: I want to make these ribs on Friday, for a party on Saturday. What's the best way to reheat the ribs without losing moisture? Thanks in advance for the answer! Love your vids dude, Greetings from Germany!
Cook them on Saturday five hours before cocktail hour!
Malcom Reed is the MVP of YT BBQ
Just got my first offset and I'm so glad I found this channel. I totally forgot about remoistening them throughout thebcook
(Seven years later) Last week I followed your recipe on my propane grill, and they came out very good. This week, Father's Day week, I got bitten by the wood pellet bug and bought a Traeger. Today I did these again, 3 racks, baby backs. The absolute best ribs I've ever eaten in my life! The smoke ring went darn near to the bone. You, sir, are a true artist. Thank you!!! BTW, tomorrow I'm smoking two chickens (your recipe again) for dinner guests.
Jeez, 7 years; I’m really late to this party!
Man
@@melmcflyxx I know :(
Stfu
awsome vid, cant wait to try it out, just got me a smoker, question, are you just using straight cherry, or hiw does your side cooker/smoker process look like? thanks
+Travis Hernandez I use a bed of clean-burning charcoal for the heat and then cherry wood for the smoke.
HowToBBQRight Malcom Reed nice, thanks much for the resond, very apprieciated, keep them awsome vids coming;-) and have a good one!!
+HowToBBQRight Malcom Reed Hey Malcom! I used "The BBQ Rub" for the first time today on a rack of St. Louis style ribs and they came out awesome! The rub really took them to the next level! The flavor and color were amazing! I'm not a big fan of sauces on my ribs and I wouldn't dare cover up that great flavor with sauce. I used my new Maverick ET-732 today for the first time on this same cook and was very impressed. Great vidz Brother!!!
+HowToBBQRight Malcom Reed would this work for an offset cooker
I've always cooked my ribs similar to this, the 3-2-1. I'm still a rookie at smoking meat. My wife always asks me to cook them so they fall off the bone. Do you have any suggestions?
+Travis Cayne If you want them super tender, just cook them longer in the wrap.
+HowToBBQRight Malcom Reed what are the ingredients to the contents of your spray bottle?
+Travis Cayne Yeah, just keep them in the foil longer and put some more moisture in there with them when you wrap them. Add some apple juice or something and foil them for 2 1/2 hours and they'll be falling off the bone. It makes them hard to glaze though when they are that tender.
Tec 9 This is true, the ribs should have a little bite to them and not be falling off the bone. Cooking them til that tender does not ruin them though, they are still delicious they just aren't competition quality.
It's because TV has people brainwashed into thinking "falling off the bone" is the way ribs should be cooked. It's sad really.
Memorial day 2021 and I'm still checking out your videos. Awesome channel man.
Malcom, I watch all your videos. You inspire me to smoke often and better. Keep up the good work.