“I don’t need no trophy” says it all, Malcolm. Regular folks want tender, fall off the bone ribs, not competition. Thanks for stepping outside the box for the rest of us. You are indeed the BBQ master.
Funny, they'll show you how perfectly cooked, falling apart, their pork shoulder is by pulling out a clean, steaming bone. But do the same to ribs and they're "over-cooked". Who are they to say what people should and shouldn't like? Fall off the bone at this house. We're not sitting around the dinner table, gnawing on bones like animals!
The idea that any meat is better without falling off the bone is just outlandish and pathetic. Sounds like they're having more of a sawdust competition to me.
I am a competition cook, and everyone I have ever cooked ribs for all say the same thing now: they don't care for "fall off the bone" ribs anymore. And no, they aren't chewy. The pull right off the bone easily. My ribs are perfectly tender but still hold together. "Fall off the bone" is overcooked and can quickly turn to mush.
lmbo!! I follow this everytime! Just change up my recipe. I’ve tried spritzing with disaronno and it gives it a great taste as well. Currently doing a pickle juice marinaded with toasted sesame seed oil as a binder.
I feel attacked lol. I have high metabolism and eat just as much as my 300 lb coworker. It's starting to slow down since I've got a beer gut and some meat on my neck and cheeks.
Malcolm is a treasure. So much information and knowledge he gives to us all for free. I support him by buying all his stuff I can on the regular. The AP seasoning goes on everything.
Thanks for making the distinction between competition ribs and at-home ribs. I feel like most channels on here with "pros" often talk about how you don't want fall-off-the-bone ribs, but that's what most of us home cooks want. There's a time and a place for the competition style cook. Thanks for acknowledging the difference and showing us how to do em this way!
I started smoking meats back in 2014. And it’s people like you that have taught me so much. I’ve never bought any of your rubs or sauces until last year. Now I don’t even make my own because yours are just so good. It’s my go to for almost everything even things I cook in my cast-iron. between you and Carrie at the pig leg, you guys have made me a very good pitmaster.
Malcolm. I found your UA-cam channel a couple of years ago when looking for a baked bean recipe. I have been a How to BBQ Right disciple ever since. I made these ribs last night for my son who came over for an early Father's Day. These are unquestionably the finest, tastiest ribs I have smoked. Thank you for sharing your recipes. Please keep them coming. I am grateful!!!!
Been watching since the good ol days way back and couldn't be happier for your success big fella. The talent and recipes have always been second to none but it's awesome to see the production value and the professionalism you guys put in these days paying off. Keep up the good work no one does it better👍
I loved how you made one rack “tug off the bone” to compare to the other racks. The way you demonstrated and explained the differences was very simple and easy to understand. Well done Malcom!
@@JohnWick-vb9pc People who believe that have been watching too much bbq pitmasters shows and drank the kool aid. It's fact that most pitmasters hate competition ribs and they say they won't even feed that to their own family.
@@JohnWick-vb9pcyou can make them fall off the bone without being mushy. You have to take them just past tug off the bone, so you really have to watch them or they will get mushy.
My mom taught me how to make fall off the bone ribs and everyone loves them! I didn’t even know ribs were supposed to stay on the bone until I started watching videos on UA-cam lol!
@bigd.4112 lots of videos on this. Just search for competition ribs. And honestly, they DO taste better because they aren't mush. "Fall off the bone" ribs have the consistency of an overcooked money muscle from the pork shoulder. It just turns to mush. Grandma with no teeth can eat it.
@Slayer1313 It's just cooking it to right before the meat becomes extra tender and doesn't hold itself to the bone. The judges want to see a clean bite mark after taking one bite from the middle of the rib, not having the meat fall off the bone. Competition barbeque is definitely NOT ideal for home or restaurant cooking, because in competition you only care about maximizing that one bite to mees the judges criteria.
I'm new to your channel and to smoking but I watched an older video first on kansas city ribs. Love your videos, and love how your channel has evolved and progressed too. Mrs H 💕
I like this dude fr.. he really instructed this hella well. He puts ur attention all into it and if u do exactly how he says its like he said, they some "fall off tha bone ribs"... Definitely subscribed. Well done homie👌🏾 and yeah I did it exactly how he said..🤌🏾👌🏾🤌🏾👍🏾
I've tried completion ribs and they don't taste as good as fall of the bone ribs. I even attempted to cook them in a smoker once and went right back to the oven. Will be trying this method in the smoker though. Update: This came out really good. Will be do this more often. Thank you!
Best video I’ve seen as far as explaining how to get it to fall off the bone. No one else has really explained the important part is cooking it longer in the wrap. I’m cooking some ribs right now!
absolute legend. Best UA-cam material of any category. Thank you Malcom for all you have given to us backyard guys. Changed dinner time in my house a long time ago.
I am just starting to do BBQ now out here in South Africa & I found this video to be quite helpful, thank you! I really appreciate your explanations & pointers. I hope I can reach these BBQ levels some day.
@@silvy3047 Yeah..makes no sense.. The reason I love slow cooked meat is that the longer you cook it, the more the fat renders and turns a cheap cut into something delicious.
Been rocking with this dude for bout 12 years now on the YouTubing machine, and he never lets me down. I always come back to watch whatever it is I’m bout to smoke just to cover all bases.
Having switched from a Traeger+ to Asmoke, I can vouch for the game-changing difference it has made in my grilling experience! The precise temperature control with dual sensors and the new PID algorithm has been a revelation. I've been able to achieve consistently tender, fall-off-the-bone ribs, just like your post suggests. The variety of flavors from the wood pellets is a huge bonus, adding that distinct smoky flavor to my dishes. The fact that it's portable and battery-powered is a lifesaver for our frequent family outings. And the best part? It's environmentally friendly, using recycled wood materials. Asmoke has truly revolutionized the way I grill. #Asmoke.
I just ordered your vinegar sauce, the bbq sauce, and your bbq rub. I can’t wait to try them. I’ve already been using your AP and I love it. Thanks for the videos.
Malcolm, I want to thank you for your detailed instructions on how to smoke ribs. I just finished cooking my ribs exactly how you said. They were an absolute win! The whole family loved them. Thanks again 👍
Thanks Malcolm for another great video. I've followed you for years. There are now several other pretty good BBQ video folks out there today, but it is funny how over time they modified their techniques to match yours. You are the go-to guy for smoke/bbq. Always the best.
This is what cooking is about. Giving people what they want. One of the hardest truths for me to swallow was realizing that a LOT of people genuinely prefer fall off the bone ribs. Even compared to perfect comp winning ribs. The customer is always right, happy mouths are all that matters.
@@Unknown-rb3ip exactly right! Depends on your individual preferences, but comp is 100% about hitting the pre-determined scoring features for the small portion of meat entered in. Though, I don't think I've ever had comp 'scraps' I didn't enjoy lol. My wife hates em though, she wants those generic steakhouse steamd and salamander'd ribs.
@@stuffylamb3420 when comp style ribs are done right, they are wonderful and tender. Fall off the bone ribs can end up with a stringier and more pulled-pork like texture which is undesirable by a lot of folks.
Lots of uninformed opinions here, but hey, that's what UA-cam is for. I'm a competition cook and a certified KCBS Judge. When I see comments like the one above that says "good luck chewing through a competition rack," I just shake my head. Uninformed. Competition ribs aren't chewy. There is a very fine line between a perfect competition rib and fall off the bone. Some of the best pitmasters in the world compete and have insanely great ribs, yet idiots here without any knowledge turn their nose up. Yes, you have to impress us with one bite. Because we have 6 samples of meat to eat, plus the other meats and potentially sides and desserts. One bite. And even your average competition cook will get the "bite" almost perfect. And if you morons think it's chewy, then you're just truly misinformed.
I’ve been trying to perfect my rib game for years now. Following this mans instructions have been a huge help. I got some of his The BBQ Rub this year and it’s delicious.
Malcolm as a BBQ Master just did this recipe for fall off the bone baby back ribs , and like you said there is something wrong with you if you don't like these, made two racks my wife ate one rack and she is a skinny woman I ate the other she said Richard you nailed it and I said no Malcolm nailed it I just sort of followed the recipe fall off the bone cook a little longer. Wow Wow Wow Thank you takes a while but worth the wait Wishing you a Merry Christmas and a Happy and Blessed New Year PS Did a ham your way unbeatable
Personally, I think once a rib is cooked to the point of falling off the bone you’ve ruined it; I really love that slight tug. That being said, the vast majority of people I know want them to fall right off so it’s good to see it done this way too. Great as always, Malcom.
Tried these today…magnificent. My only question as I am getting these down is “How do I keep the top layer of the meat side from developing a chewy texture?” Over carmelizing I think
The fall off the bone ribs literally have my mouth watering. My family knows every cook I always am watching Mal-com Reeeed before I start. This is great.
I’ve used so many of Malcolm’s recipes for my cookouts it ain’t even funny. His Butter herb Thanksgiving turkey is now a tradition in my house. Malcolm is the man!
I have been watching you for years and your videos are always my “go to” when I’m looking to learn something new. Thank you for always making an honest video. I actually stopped cooking ribs comp style for family because they ALWAYS want fall off the bone! I’ve never had a complaint that they were too overdone or too mushy…. :) but I have heard “they taste great but last time they were better and just came the bone…” :) people crush em when they fall off… now I just always smoke em that way. Thanks again Malcolm.
Got some baby backs on the pellet grill this morning following your procedure. Starting to smell really good! Thanks for all of your educational content!
I LOVE ribs. As long as they are basically charcoal grilled. I can eat "fall off the bone" BUT, preference is a little resistance to coming off the bone. Why have ribs if they practically fall off before you can get them to your mouth. Yours still looked great. I would eat them.
Cannot thank you enough for this video. First time I've successfully made ribs everyone loved on the smoker. Was about to give up trying. Your videos are a life saver!!
I've done a few videos on ribs at various restaurants from coast to coast. But today, I am going to try your way of making ribs at home. You make'em look sooo freaking good. I can't wait to eat'em... But thank you. Cuz I already know you know what you're doing
Using this procedure, almost identical to what you have here, I served up some ribs yesterday and they were excellent. I think my family was pretty blown away with the taste. I know I was. The whole combination of sweetness with the AP seasoning, the smoke, the rub, and vinegar sauce, made the taste hard to beat. Thanks for this excellent video.
Everything looks great enjoy have a marvelous day May the Lord continue to shine on you and your family love ones and viewers God bless you and your family
I made ribs one time before and they were ok. I made these today and they were fall of the bone and the only critique was my mother in law saying it was to salty, other than that I was extremely happy at how they turned out. Thanks for the videos I also got all of your spices and sauces. My wife loved them as well as my daughter( she also helped my cook them). Thanks again for the videos .
I understand the contest aspect of the "pull" of the meat with that bite. My mom always made some BANGIN fall off the bone ribs then she saw how they do them for contest and they just havent been the same since shes been trying to do it that way. To each their own. Fall off the ribs are for me and my dad feels the same way. They are just so tender and flavorfull. I dont want to fight my rib.
I watched this video and my wife said: "Oh, we haven't watched Malcom in a while" lol. We have a 2-month-old baby so I haven't been smoking any meat - that changes today! Great video as always.
Look. I love this guy. Been watching his video's for years but he always makes me laugh when he says "I'm just gonna put on a little bit of spice" then dumps 3/4 of the bottle on the meat :D Never change Malcolm!
Put 8 racks on the cooker for the 4th; 6 using the fall off bone method, 2 using the pro method. People were very pleased with the results. Thank you sir!
Oh wow. I watched a lot of rib smoking channels and videos but this is the best by far. Those ribs look so frickin delicious. Thanks for posting. Next rib smoke I'm doing them like this. Cheers.
really enjoy your down home cooking "if you don't like eating them with out the bone" there's something wrong with you ... powerful statement and I'm with you 100% ...great video , great BBQ
Great video. You are correct, for a rib to look at and admire you have to cook them like the judges want them but for those who don't like gnawing on a bone, these are the best. It is rare that anyone has a barbeque where they only eat meat. Usually, we have potato salad. coleslaw, baked beans, and corn on the cob, and everything is on a plate. Having ribs that you can eat with a fork is what everyone wants and when they melt in your mouth, it don't get much better than that. I like them both ways and if I am going to be walking around with a beer in one hand and a rib in the other, I prefer the bone-gnawing ribs.
This video sums up why I stopped doing local competitions. There were several reasons it’s not for me but a major one was the rules/standards/guidelines are contradictory to what people like to eat. Particularly when it comes to ribs. I just couldn’t reconcile the fact that you wouldn’t want to sit down with a plate of winning ribs for a meal.
Love your videos man. I've been a fan for years and learned a lot. From my experience cooking I've learned the smoker guys like the tighter comp ribs. But normal everyday people often prefer the softer fall of the bone ribs. Especially the older crowd who may have more sensitive, or even false teeth.
My dude you and your video’s have turned me into the manliest man amongst the manliest men of the Canadian back yard bar bq world. Smoking and grilling 3 different styles of your ribs!
“That fall off the bone don’t play” I am new to grilling and smoking, thank you for such a educational and time worthy video. Excited to try my first set!
“I don’t need no trophy” says it all, Malcolm. Regular folks want tender, fall off the bone ribs, not competition. Thanks for stepping outside the box for the rest of us. You are indeed the BBQ master.
Funny, they'll show you how perfectly cooked, falling apart, their pork shoulder is by pulling out a clean, steaming bone. But do the same to ribs and they're "over-cooked". Who are they to say what people should and shouldn't like? Fall off the bone at this house. We're not sitting around the dinner table, gnawing on bones like animals!
The idea that any meat is better without falling off the bone is just outlandish and pathetic. Sounds like they're having more of a sawdust competition to me.
I am a competition cook, and everyone I have ever cooked ribs for all say the same thing now: they don't care for "fall off the bone" ribs anymore. And no, they aren't chewy. The pull right off the bone easily.
My ribs are perfectly tender but still hold together. "Fall off the bone" is overcooked and can quickly turn to mush.
@@scooterdog13that's cringe
Fall off the bone = mushy, regular folks don’t wrap the rib’s which is blasphemous
They say never trust a skinny chef. I'm hanging on every word this dude's saying as gospel.
Yeah right I copied his recipe and its goated 🤌
lmbo!! I follow this everytime! Just change up my recipe. I’ve tried spritzing with disaronno and it gives it a great taste as well. Currently doing a pickle juice marinaded with toasted sesame seed oil as a binder.
One year later and Malcolm looks to have lost 100 pounds. Not exactly skinny but cooks better than ever
I feel attacked lol. I have high metabolism and eat just as much as my 300 lb coworker. It's starting to slow down since I've got a beer gut and some meat on my neck and cheeks.
Lmao I always say that
Malcolm is a treasure. So much information and knowledge he gives to us all for free. I support him by buying all his stuff I can on the regular. The AP seasoning goes on everything.
Thanks for making the distinction between competition ribs and at-home ribs. I feel like most channels on here with "pros" often talk about how you don't want fall-off-the-bone ribs, but that's what most of us home cooks want. There's a time and a place for the competition style cook. Thanks for acknowledging the difference and showing us how to do em this way!
But he said nothing about why pull is good.
@@pgnandtits because fall off the bone is overcooked and the more overcooked it is the more closer it is to mush compared to meat
Have you ever seen anything more beautiful than the fluid motion of Malcolm applying seasoning to any cut of meat??…. Poetry in motion…..
Haha, he’s definitely a pro! I always end up with bare spots and spots with clumps of seasoning.
@@stevee7774 ditto!!
Part of the trick is: hold the bottles higher than you think you need to. 6-9” above the meat. Gives you more even spread.
I long…yay yearn…for him to season my meat. Too far. Sorry.
I started smoking meats back in 2014. And it’s people like you that have taught me so much. I’ve never bought any of your rubs or sauces until last year. Now I don’t even make my own because yours are just so good. It’s my go to for almost everything even things I cook in my cast-iron. between you and Carrie at the pig leg, you guys have made me a very good pitmaster.
Malcolm. I found your UA-cam channel a couple of years ago when looking for a baked bean recipe. I have been a How to BBQ Right disciple ever since. I made these ribs last night for my son who came over for an early Father's Day. These are unquestionably the finest, tastiest ribs I have smoked. Thank you for sharing your recipes. Please keep them coming. I am grateful!!!!
Been watching since the good ol days way back and couldn't be happier for your success big fella. The talent and recipes have always been second to none but it's awesome to see the production value and the professionalism you guys put in these days paying off. Keep up the good work no one does it better👍
"That fall off the bone don't play"
Hahahaha, that’s was my favorite part.
Real Deal Malcom the goat 🐐
it’s the memphis in em 😂
I'm like Malcolm, at the grill wit da joint...
I saw this comment soon as he said it on the video.
Every time I watch one of his videos, it just makes my day go better.
Imagine eating whatever hes doin, youre day going to be a whole lot better
I loved how you made one rack “tug off the bone” to compare to the other racks. The way you demonstrated and explained the differences was very simple and easy to understand. Well done Malcom!
Fall off = mushy and horrible
@@JohnWick-vb9pc Not always. But I do prefer the tug off the bone way.
@@JohnWick-vb9pc People who believe that have been watching too much bbq pitmasters shows and drank the kool aid. It's fact that most pitmasters hate competition ribs and they say they won't even feed that to their own family.
@@yamchayakuthat has to do with taste and technique. It doesn't mean they cook mushy ribs at home.
@@JohnWick-vb9pcyou can make them fall off the bone without being mushy. You have to take them just past tug off the bone, so you really have to watch them or they will get mushy.
Great vid Malcom. Like the fact u showed competition ribs vs. “fall off the bone” ribs.
My mom taught me how to make fall off the bone ribs and everyone loves them! I didn’t even know ribs were supposed to stay on the bone until I started watching videos on UA-cam lol!
Right. Most people want "fall of the bone" at home and restaurants. Realistically comp ribs need a small pull. Not mushy
@bigd.4112 lots of videos on this. Just search for competition ribs.
And honestly, they DO taste better because they aren't mush. "Fall off the bone" ribs have the consistency of an overcooked money muscle from the pork shoulder. It just turns to mush. Grandma with no teeth can eat it.
@Slayer1313 It's just cooking it to right before the meat becomes extra tender and doesn't hold itself to the bone. The judges want to see a clean bite mark after taking one bite from the middle of the rib, not having the meat fall off the bone. Competition barbeque is definitely NOT ideal for home or restaurant cooking, because in competition you only care about maximizing that one bite to mees the judges criteria.
Didn't even watch the video before giving it a thumbs up. Malcolm is the truth!!! ✊🏿👍🏿👌🏿
Malcom's Master Class on doing ribs. Got to love it.
I'm new to your channel and to smoking but I watched an older video first on kansas city ribs. Love your videos, and love how your channel has evolved and progressed too. Mrs H 💕
I like this dude fr.. he really instructed this hella well. He puts ur attention all into it and if u do exactly how he says its like he said, they some "fall off tha bone ribs"... Definitely subscribed. Well done homie👌🏾 and yeah I did it exactly how he said..🤌🏾👌🏾🤌🏾👍🏾
I've tried completion ribs and they don't taste as good as fall of the bone ribs. I even attempted to cook them in a smoker once and went right back to the oven. Will be trying this method in the smoker though.
Update: This came out really good. Will be do this more often. Thank you!
I always give his videos a thumbs up at the start, because I know it's going to be good.
Best video I’ve seen as far as explaining how to get it to fall off the bone. No one else has really explained the important part is cooking it longer in the wrap. I’m cooking some ribs right now!
Malcom never disappoints. These were on point!
absolute legend. Best UA-cam material of any category. Thank you Malcom for all you have given to us backyard guys. Changed dinner time in my house a long time ago.
I love how your videos include both competition and home cooking perspectives. I always learn new things from what you share, thank you!
I am just starting to do BBQ now out here in South Africa & I found this video to be quite helpful, thank you! I really appreciate your explanations & pointers. I hope I can reach these BBQ levels some day.
I would have never thought fall of the bone will get you last place. I laughed so hard at that line
Over cooked meat is frowned upon in competition.
@@mikewest712 Overcooked is dry and chewy, not juicy and tender. BBQ judges are up their own asses
@@silvy3047 Yeah..makes no sense.. The reason I love slow cooked meat is that the longer you cook it, the more the fat renders and turns a cheap cut into something delicious.
Been rocking with this dude for bout 12 years now on the YouTubing machine, and he never lets me down. I always come back to watch whatever it is I’m bout to smoke just to cover all bases.
So, total time is 2:45 hours non-wrapped on the grill + 2 hours wrapped add extra 5 minutes twice for sauce and rub = 4 hours 55 minutes total…
Having switched from a Traeger+ to Asmoke, I can vouch for the game-changing difference it has made in my grilling experience! The precise temperature control with dual sensors and the new PID algorithm has been a revelation. I've been able to achieve consistently tender, fall-off-the-bone ribs, just like your post suggests. The variety of flavors from the wood pellets is a huge bonus, adding that distinct smoky flavor to my dishes. The fact that it's portable and battery-powered is a lifesaver for our frequent family outings. And the best part? It's environmentally friendly, using recycled wood materials. Asmoke has truly revolutionized the way I grill. #Asmoke.
The BBQ king 👑
Love how simple you kept everything with well seasoning and temperature wise! Love it man
I just ordered your vinegar sauce, the bbq sauce, and your bbq rub. I can’t wait to try them. I’ve already been using your AP and I love it. Thanks for the videos.
The vinegar sauce is amazing
Malcolm, I want to thank you for your detailed instructions on how to smoke ribs. I just finished cooking my ribs exactly how you said. They were an absolute win! The whole family loved them. Thanks again 👍
Malcom, you are doing God’s work sir.
Thanks Malcolm for another great video. I've followed you for years. There are now several other pretty good BBQ video folks out there today, but it is funny how over time they modified their techniques to match yours. You are the go-to guy for smoke/bbq. Always the best.
This is what cooking is about. Giving people what they want. One of the hardest truths for me to swallow was realizing that a LOT of people genuinely prefer fall off the bone ribs. Even compared to perfect comp winning ribs. The customer is always right, happy mouths are all that matters.
@@Unknown-rb3ip exactly right! Depends on your individual preferences, but comp is 100% about hitting the pre-determined scoring features for the small portion of meat entered in. Though, I don't think I've ever had comp 'scraps' I didn't enjoy lol. My wife hates em though, she wants those generic steakhouse steamd and salamander'd ribs.
Try chewing thru a rack of competition ribs.
Fall off the bone ribs are just flat out better. I’ve never understood the competition people.
@@stuffylamb3420 when comp style ribs are done right, they are wonderful and tender. Fall off the bone ribs can end up with a stringier and more pulled-pork like texture which is undesirable by a lot of folks.
Lots of uninformed opinions here, but hey, that's what UA-cam is for.
I'm a competition cook and a certified KCBS Judge. When I see comments like the one above that says "good luck chewing through a competition rack," I just shake my head. Uninformed.
Competition ribs aren't chewy. There is a very fine line between a perfect competition rib and fall off the bone. Some of the best pitmasters in the world compete and have insanely great ribs, yet idiots here without any knowledge turn their nose up.
Yes, you have to impress us with one bite. Because we have 6 samples of meat to eat, plus the other meats and potentially sides and desserts. One bite. And even your average competition cook will get the "bite" almost perfect. And if you morons think it's chewy, then you're just truly misinformed.
Mr. Reed. I followed your directions exactly, and the ribs were amazing, literally, they fell off the bone! Thank you so much!
That's why I like BBQ. Multiple ways to do things "right"
I’ve been trying to perfect my rib game for years now. Following this mans instructions have been a huge help. I got some of his The BBQ Rub this year and it’s delicious.
Just a heads up for everyone, Walmart.. at least the ones near me in NY sell Malcom's AP rub and The BBQ Rub.
Malcolm as a BBQ Master just did this recipe for fall off the bone baby back ribs , and like you said there is something wrong with you if you don't like these, made two racks my wife ate one rack and she is a skinny woman I ate the other she said Richard you nailed it and I said no Malcolm nailed it I just sort of followed the recipe fall off the bone cook a little longer. Wow Wow Wow
Thank you takes a while but worth the wait
Wishing you a Merry Christmas and a Happy and Blessed New Year
PS Did a ham your way unbeatable
Just want to thank you for helping me make the best bbq ribs I’ve ever made, my company is praising me … thanks so much
Whenever you upload my day gets way better. Thank you
Your awesome man thank you for the content. I'm new to smoking and I only watch your videos.
Personally, I think once a rib is cooked to the point of falling off the bone you’ve ruined it; I really love that slight tug. That being said, the vast majority of people I know want them to fall right off so it’s good to see it done this way too. Great as always, Malcom.
Same
Tried these today…magnificent. My only question as I am getting these down is “How do I keep the top layer of the meat side from developing a chewy texture?” Over carmelizing I think
I appreciate you making ribs for the home cooks
The fall off the bone ribs literally have my mouth watering. My family knows every cook I always am watching Mal-com Reeeed before I start. This is great.
The true test of any food competition should be what people prefer, not what some tradition dictates how it should be.
Just subscribed sir and purchased all 4 items you used. Can’t wait! Thank you 🙏 for this awesome video
Malcolm Reed Is Badass 👍👍 He Gets Down
Always my "go-to" BBQ master for recipes! Thank you, sir.
That’s my favourite Rib right there!!! All thanks to you Malcom!! 👍
I’ve used so many of Malcolm’s recipes for my cookouts it ain’t even funny. His Butter herb Thanksgiving turkey is now a tradition in my house. Malcolm is the man!
I have been watching you for years and your videos are always my “go to” when I’m looking to learn something new. Thank you for always making an honest video. I actually stopped cooking ribs comp style for family because they ALWAYS want fall off the bone! I’ve never had a complaint that they were too overdone or too mushy…. :) but I have heard “they taste great but last time they were better and just came the bone…” :) people crush em when they fall off… now I just always smoke em that way. Thanks again Malcolm.
Malcom never disappoints. These were on point!. Another great video. Simple prep, simple cooking method, amazing results..
This is hands down the absolute best and my personal favorite channel for smoking meat! You really do a fantastic job!💯💪🏿🔥😋😋😋
It's obvious you have barbecue down to a science. Love your vid's
Another great video. Simple prep, simple cooking method, amazing results.
I've always wondered why comp ribs had to cling to the bone.
And the winner is, something a picky customer would send back in a restaurant.
Got some baby backs on the pellet grill this morning following your procedure. Starting to smell really good! Thanks for all of your educational content!
I LOVE ribs. As long as they are basically charcoal grilled. I can eat "fall off the bone" BUT, preference is a little resistance to coming off the bone. Why have ribs if they practically fall off before you can get them to your mouth. Yours still looked great. I would eat them.
At that point it’s basically pulled pork. Might as well just put in on a sandwich. It’s not ribs.
@@tallica83x91 My Guy! Kindred spirit✔✔👍👍👌👌😉😉 Never thought about that way. Pull pork, Agree.
THANK YOU MALCOLM, YA'LL ARE THE BEST SPREADING JOY THATS FOR SURE. "GOD BLESS SIR" THANKS.
Cannot thank you enough for this video. First time I've successfully made ribs everyone loved on the smoker. Was about to give up trying. Your videos are a life saver!!
Everything Malcolm has taught on here is amazing. Thank you sir.
I HATE fall off the bone ribs. Gotta have some bite.
Had to watch Malcom anyway because it's always great.
I've done a few videos on ribs at various restaurants from coast to coast. But today, I am going to try your way of making ribs at home. You make'em look sooo freaking good. I can't wait to eat'em... But thank you. Cuz I already know you know what you're doing
I´m tellin´ ya, if you don´t like this video, there´s something wrong with ya! Thank´s Malcom!
Malcom, you always have the best videos. Keep smoking!
If yur ribs are falloing of the bone , you over cooked them ...
Absolutely perfect. Followed the vid and the family tore them up.!!! Thank you
Using this procedure, almost identical to what you have here, I served up some ribs yesterday and they were excellent. I think my family was pretty blown away with the taste. I know I was. The whole combination of sweetness with the AP seasoning, the smoke, the rub, and vinegar sauce, made the taste hard to beat. Thanks for this excellent video.
Everything looks great enjoy have a marvelous day May the Lord continue to shine on you and your family love ones and viewers God bless you and your family
I made ribs one time before and they were ok. I made these today and they were fall of the bone and the only critique was my mother in law saying it was to salty, other than that I was extremely happy at how they turned out. Thanks for the videos I also got all of your spices and sauces. My wife loved them as well as my daughter( she also helped my cook them). Thanks again for the videos .
I understand the contest aspect of the "pull" of the meat with that bite. My mom always made some BANGIN fall off the bone ribs then she saw how they do them for contest and they just havent been the same since shes been trying to do it that way. To each their own. Fall off the ribs are for me and my dad feels the same way. They are just so tender and flavorfull. I dont want to fight my rib.
I watched this video and my wife said: "Oh, we haven't watched Malcom in a while" lol. We have a 2-month-old baby so I haven't been smoking any meat - that changes today! Great video as always.
Look. I love this guy. Been watching his video's for years but he always makes me laugh when he says "I'm just gonna put on a little bit of spice" then dumps 3/4 of the bottle on the meat :D
Never change Malcolm!
Just made these, UNREAL! Falling off the bone is the way to go. Thanks Malcom!
Before I do any new smoke or grilling I check with how to bbq right. And it never disappoints. This guy needs to open a restaurant
He seems to be doing pretty good without that set of headaches.
One of my favorite guys to watch! Love your videos brutha🤘🏼
The layers of flavor - mmmm. This video was awesome. The ribs come out 'picture perfect'.
Put 8 racks on the cooker for the 4th; 6 using the fall off bone method, 2 using the pro method. People were very pleased with the results. Thank you sir!
Going to have to make some “rib meat butter”. Thanks Malcolm.
Thats the way Malcom ❤ greetings from germany dawg
Just made these and they were amazing! Malcom will never steer you wrong
Those look amazing, sir thank you for sharing that video
Oh wow. I watched a lot of rib smoking channels and videos but this is the best by far. Those ribs look so frickin delicious. Thanks for posting. Next rib smoke I'm doing them like this. Cheers.
really enjoy your down home cooking "if you don't like eating them with out the bone" there's something wrong with you ... powerful statement and I'm with you 100% ...great video , great BBQ
Good video. Ive watched it 4 or 5 times over the past couple years.
Following this recipe with some friends coming over tonight. Thanks for the video - cant' wait to try them!
“If you don’t like to eat ribs like that, something’s wrong with ya”
I love this dude
Malcom, I tried this recipe today and man were they delicious! This one is a winner!
West TN bbq is where it’s at! Been trying to replicate your bbq for years and it’s always a hit. Love the content!
Great video. You are correct, for a rib to look at and admire you have to cook them like the judges want them but for those who don't like gnawing on a bone, these are the best. It is rare that anyone has a barbeque where they only eat meat. Usually, we have potato salad. coleslaw, baked beans, and corn on the cob, and everything is on a plate. Having ribs that you can eat with a fork is what everyone wants and when they melt in your mouth, it don't get much better than that. I like them both ways and if I am going to be walking around with a beer in one hand and a rib in the other, I prefer the bone-gnawing ribs.
This video sums up why I stopped doing local competitions. There were several reasons it’s not for me but a major one was the rules/standards/guidelines are contradictory to what people like to eat. Particularly when it comes to ribs. I just couldn’t reconcile the fact that you wouldn’t want to sit down with a plate of winning ribs for a meal.
Love your videos man. I've been a fan for years and learned a lot. From my experience cooking I've learned the smoker guys like the tighter comp ribs. But normal everyday people often prefer the softer fall of the bone ribs. Especially the older crowd who may have more sensitive, or even false teeth.
I wish I loved anything as much as this guy loves bbq. Love his videos!
We used your recipe tonight with guests. The ribs were a hit. Tender & fall off the bone as you predicted. Thanks for your help!!!
Im on the grill this weekend....thank you sir!!!! Keep the videos coming......you are doing Gods work my friend.
My dude you and your video’s have turned me into the manliest man amongst the manliest men of the Canadian back yard bar bq world. Smoking and grilling 3 different styles of your ribs!
“That fall off the bone don’t play”
I am new to grilling and smoking, thank you for such a educational and time worthy video. Excited to try my first set!