Sort of odd. Competition and what people really want???? I sure as hell don't want Competition ribs. If that's what people really want. Do it that way. Sounds like our government. Who cares what the people want
I should be able to cut the rib and hold the rib without the meat falling and turning to pulled pork. Anyone can cook a rib to 215. The trick is to get them off the smoker right before it turns to mush. So, a happy median between competition and mush meat.
I never understood why comp ribs had to be that way when the majority of people like them a little more done. I like comp ribs but a semi soft pull off the bone rib is way more comforting and enjoyable.
It’s because it’s easy to get fall off the bone, just cook them longer. It’s about hitting the sweet spot where thyre pull off the bone, not fall off the bone. Also KCBS comp has a rule that you must only judge what you pick up out of the box. If you grab a rib sample by the bone and the bone pulls out, you judge the bone, not the meat left in the box.
Malcolm Reed is the the God of BBQ. Basically every good BBQ recipe I learned was from him. If you wanna do the best smoked turkey you've ever had, watch his channel
Me personally, I agree, fall off the bone is mushy to me. There is a sweet spot right before fall off the bone tenderness where the meat still has its "bite" but it does separate easily from the bone.
It comes down to do you want a sloppy pile of pulled pork on a plate, or a nice portable extra tender pork chop on a (rib bone) stick? To each their own, I enjoy both. This man is a meat sensei and a smoking Jedi, probably has light saber tongs.
Do these temps in the comments apply to sous vide cooked ribs? I cook to 155 degrees for 15 hours then finish on the grill for a few minutes with BBQ for some nice char. So far about the best ribs (pork) I’ve had. But I’m seeing temps like 185-215 in the comments. I know a lower temp for much longer time is safe but what if I want less time in the sous vide cooker for more “bite”, less fall of the bone doneness?
This man is correct. If your meat is falling off the bone, then it's overcooked. You should be able to pull off the bone with the entire piece of meat intact.
I'll take them either way so long as they're good...no big deal to me. I do have a problem with smart a**es who want to go too far with criticizing fall off the bone people's preference.
Only novices prefer fall off the bone ribs. If you want that, then just cook a pork butt and make pulled pork. Properly cooked ribs should have some pull to them. Not tough, but still stays intact.
The one and only reason that “fall off the bone” ribs are NOT the norm, in the competition bbq world, is because pretty much any and everyone can cook ribs until they are “fall off the bone”. However, NOT everyone can cook ribs to what the competition bbq world and judges deem “perfect”, to the point, where they do NOT fall off the bone and have just the right amount of “pull”, “bite” and/or “bend” to them. To get ribs that have a certain “pull”, “bite” and/or “bend” to them, it is an absolute must that the ribs NOT be removed from the heat too early, before reaching a very precise temperature that lies right in between 202°f - 205°f, and/or too late, after reaching a temperature above 205°f. If the ribs aren’t removed at a very certain temperature, they will cook too long and will absolutely fall off the bone, which will then render them useless, “overcooked”, in competition bbq tournaments. With that being said, you can NOT pull the ribs off the heat at 202°f simply because the residual heat will continue cooking them way past the “perfect” temperature for competing in the competition bbq cooking world. It would be my guess that you’d want to start pulling your ribs right around 185°f - 190°f, in order to reach the “perfect” temperature for the judges. How’s, “if” you want your ribs “fall off the bone” then just pull them off the heat when they reach about 205°f and they’ll be the perfect tenderness!!! Hope this helps.
A lot of people don't appreciate proper ribs. They want that sloppy meat soaked in store bought bbq sauce. So true that you have to cater to the audience
I have been smoking meat for 15 years. I don’t give a damn about competition style ribs! It’s fall off the bone or nothing for my family and friends! Matter of fact I have ribs on the smoker right now 😊
Yeah Im officially an adult when im excited about a bbq podcast
Soundsike our government. Who cares what the people want...... right???
lmao right
Sameee😂
Welcome
Lmao for real
I trust every goddam word this man has to say about meat. The size, confidence, and demeanor is unmatched
Main reason being hes the elephant in the room.
I was think the same..this guy has cooked millions of ribs..lol
this made me laugh out loud lol. He does really know what he is talking about though!
He definitely knows his meat methods, pretty sure he sweats smokey bbq flavored bacon grease.
You can’t get meat to 215 unless it has no more water left in it
I respect the honesty here - "it's wrong, but it's what the people want"
It's what my family wants.
I grew up with parents who always undercooked meat. As far as I'm concerned, overcooked is just right.
@@benhagstrom2185please not for steak
Malcom is the professor of the pit and grill
I love fall off the bone ribs. Smoked low and slow
I will listen to every word this man says. He’s a hunter and he’s a bbq master
This bloke gonna lift this weekend! Let’s effing go
That's the difference between "competition cooking" and cooking for the result that most people actually want to eat.
Sort of odd. Competition and what people really want???? I sure as hell don't want Competition ribs. If that's what people really want. Do it that way. Sounds like our government. Who cares what the people want
😂
You can tell his daddy made ribs and his daddy’s daddy made ribs
Malcolm is the best Pit Boss on youtube!
Very good information. Thanks for sharing.
I should be able to cut the rib and hold the rib without the meat falling and turning to pulled pork. Anyone can cook a rib to 215. The trick is to get them off the smoker right before it turns to mush. So, a happy median between competition and mush meat.
From what I’ve gathered to avoid that you let them rest unbothered until the internal temp drops back down. 🤷🏽♂️ ima try it in a bit.
New Subscriber. Keep the videos coming
My sweet spot is 207 degrees. Very tender almost fall off the bone. But has integrity when you bite them.
This man is my BBQ shaman.
I never understood why comp ribs had to be that way when the majority of people like them a little more done. I like comp ribs but a semi soft pull off the bone rib is way more comforting and enjoyable.
It’s because it’s easy to get fall off the bone, just cook them longer. It’s about hitting the sweet spot where thyre pull off the bone, not fall off the bone. Also KCBS comp has a rule that you must only judge what you pick up out of the box. If you grab a rib sample by the bone and the bone pulls out, you judge the bone, not the meat left in the box.
Yeah, it's kind of an interesting mental gymnastic event 😂 I guess more difficult to cook and more desirable are two different animals
Big potential with this podcast
Malcolm Reed is the the God of BBQ. Basically every good BBQ recipe I learned was from him. If you wanna do the best smoked turkey you've ever had, watch his channel
Me personally, I agree, fall off the bone is mushy to me. There is a sweet spot right before fall off the bone tenderness where the meat still has its "bite" but it does separate easily from the bone.
I got my very first Traeger fir my 32nd bday ( 12/17) im here 😂
I swear ain't no advice like the advice Malcolm Reid gives!!!
It comes down to do you want a sloppy pile of pulled pork on a plate, or a nice portable extra tender pork chop on a (rib bone) stick? To each their own, I enjoy both. This man is a meat sensei and a smoking Jedi, probably has light saber tongs.
Thank you sir. Appreciated
Pretty cool you got a podcast now
Do these temps in the comments apply to sous vide cooked ribs?
I cook to 155 degrees for 15 hours then finish on the grill for a few minutes with BBQ for some nice char. So far about the best ribs (pork) I’ve had. But I’m seeing temps like 185-215 in the comments.
I know a lower temp for much longer time is safe but what if I want less time in the sous vide cooker for more “bite”, less fall of the bone doneness?
I’ve been cooking for 2/3rds of my life. Any time I hear bbq temps, it shocks me
Malcolm is my main man.👍
Sooo fall off the bone which is soft, juicy and great tasting is over cooked? Sign me up for that. 🤦🏼♂️🤷🏼♂️
If I wanted fall off the bone ribs, I might as well have pulled pork. I need a little resistance to my ribs.
Yep been a chef for 22 years and I love fall of the bone ribs
Overcooked? Sounds to me like the BBQ competition world enjoys their ribs undercooked!
Your funny!
Are we talking pork ribs or beef ribs ?
Pork
This man is correct. If your meat is falling off the bone, then it's overcooked. You should be able to pull off the bone with the entire piece of meat intact.
Overcooked because some people say so??? Ok
Blaa blaa blaa...anyone with a thermometer can pull them at 200-202..
I'll take them either way so long as they're good...no big deal to me. I do have a problem with smart a**es who want to go too far with criticizing fall off the bone people's preference.
2 hours unwrapped. Pull of 2 hours wrapped with butter
At what temp?
Exactly right! Any time anyone says "fall
off the bone" I lose all respect foe their BBQ game.
So no offense but why do judges not want fall off bone? Over cooked makes it too easy?
As far as I can tell. It’s basically like a Goldilocks zone that’s harder to hit.
Is this podcast on Spotify ?
Yes
Only novices prefer fall off the bone ribs. If you want that, then just cook a pork butt and make pulled pork. Properly cooked ribs should have some pull to them. Not tough, but still stays intact.
Just a tiny little tug nothing crazy
Might wanna try salad
shut up and let him be
Now I need to go buy a smoker. Thanks
Yes you do. I did and can attest, there’s way worse (and more dangerous/expensive) hobbies and habits out there.
The reason i am here. I can make delicious ribs in the oven but have guys at work talking me into buying a smoker and make ribs on it.
Thank you, fall-off-the-bone ribs are not what you want. You want to see your bite mark!!!!
Thank you
When you got to church you say Jesus name when you go to the pit you say it in Malcom’s name
The one and only reason that “fall off the bone” ribs are NOT the norm, in the competition bbq world, is because pretty much any and everyone can cook ribs until they are “fall off the bone”. However, NOT everyone can cook ribs to what the competition bbq world and judges deem “perfect”, to the point, where they do NOT fall off the bone and have just the right amount of “pull”, “bite” and/or “bend” to them. To get ribs that have a certain “pull”, “bite” and/or “bend” to them, it is an absolute must that the ribs NOT be removed from the heat too early, before reaching a very precise temperature that lies right in between 202°f - 205°f, and/or too late, after reaching a temperature above 205°f. If the ribs aren’t removed at a very certain temperature, they will cook too long and will absolutely fall off the bone, which will then render them useless, “overcooked”, in competition bbq tournaments. With that being said, you can NOT pull the ribs off the heat at 202°f simply because the residual heat will continue cooking them way past the “perfect” temperature for competing in the competition bbq cooking world. It would be my guess that you’d want to start pulling your ribs right around 185°f - 190°f, in order to reach the “perfect” temperature for the judges. How’s, “if” you want your ribs “fall off the bone” then just pull them off the heat when they reach about 205°f and they’ll be the perfect tenderness!!! Hope this helps.
I will never not trust Malcom when it comes to bbq
I like a little pull and chew on ribs. Not pulled rib meat.
Facts!!!
Sous vide is the best for fall off the bone ribs 168 for 12 to 18 hours the bones will push right out and I finish them in the smoker or on the grill
A lot of people don't appreciate proper ribs. They want that sloppy meat soaked in store bought bbq sauce. So true that you have to cater to the audience
I like my shit fall off the bone. I don’t care for the bite
@@AffirmativeAffirMATE wellllllll that's why we have pulled pork, no need to ruin the ribs!
@@charliebackman7968 while I would tend to agree, fall of the bone ribs ARE gotdamn delicious
You can talk all you want about competitions or whatever but most people want meat that is tender not tough and chewy😂
@@deanvoss7098 well y'all need better dental if you can't handle chewing on soft flesh
I have been smoking meat for 15 years. I don’t give a damn about competition style ribs! It’s fall off the bone or nothing for my family and friends! Matter of fact I have ribs on the smoker right now 😊
And by the way Killer Hogs is my favorite rub and the only thing I use anymore!
It's still over cooked.
My guy
Wow Conrad got fuckin old quick…
Give me overcooked every time ! 😋
Can eat them with a fork and the cartilage bits to
Why would you knowingly eat cartilage. That’s what your nose and ears are made of lol.
@@Mr1121628 why would you knowingly eat meat? That's what dicks are made of.
@@Mr1121628idk I’ve never been a fan of cartilage. Some people like to eat it though. Like with chicken wings. Never was a fan though.
Down to the gristle!! 😋
If this guy was skinny, I wouldn't trust him.
Yea no way. 180 to 190 at most. I ain't touching burnt ribs 😂
Looking for? It's called cooking longer. It's not rocket science. Low and slow and wrap it up like a condom on the finish.
I can make you some tasty ribs in under 2hrs 😊 you'd come back for more
These people talk in the "speak" that like car guys talk about turbos and "pozzy and shit" lmao
Malcom is literally my American bbq sensei.
Mush is mush