Robert Pearson, Control the pit temp all comes down to air flow – this video might give you a little insight: https://howtobbqright.com/2017/05/24/smoker-temperature-control/. Then finish when tender open on the grill. That is what makes it a Memphis Dry Rib. Big fan, THANKS!!! my main problem is the sprayer clogging. It is who you know! And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. ★☆. Required fields are marked *, Rate this recipe I’d like to smoke some ribs, but with minimal to no rub or sauce. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes. The “muddy ribs” are now my go to. Since 2001 brothers Malcom & Waylon Reed have been cooking competition BBQ, winning the big checks and breaking hearts. Hi Malcom. Then place them on the smoker (and you can even do these in the oven too) and apply the glaze – or just more dry rub if you are serving them dry – and allow them to warm up for 30-45 minutes while the glaze or dry rub sets. Wrap the ribs when they have the right color and take them out of the wrap when they are tender. Malcom & Rachelle Reed from HowToBBQRight.com talk about cooking Char Glazed Ribs, the results of Memphis In May and how to keep your smokers and grills … Thank you in advance. your videos are really fantastic. Heath Riles & Malcolm Reed. I won’t make ribs any other way from now on. Labor. If you missed his conversation with JT, you can find it here -[waveplayer i Malcom is one of the most respected men in barbecue and his I saw this recipe about a month ago and have used it twice. These are the kind of ribs I like to eat too! Save my name, email, and website in this browser for the next time I comment. But Killer Hogs has grown into way more than a competition Last night I made Memphis dry rib, and they were on the Wellerkettle drum for five hours. This looks like the ticket! God bless. Your email address will not be published. I am in 3 hours into smoking these amazing looking ribs. Thanks in advance! This just goes to prove the old saying – It ain’t what you know. Your email address will not be published. Cover 1/2 of fire basket with aluminum foil. What indicators tell me it’s time to foil them? Towns north of Memphis are being evacuated and … Now top my list of ways to make ribs. What is right? I don’t have a drum but I ran one rack on my big green egg, with platesetter but no water, and did everything else exactly to your spec and they turned out perfectly. Haters can go eat hamburgs. miss this stuff. Thank you so much. No reason you can’t use baby-backs… just go by the tenderness check instead of time. 1/4 tea of Ground Black Pepper. I am a novice BBQ guy but I know where to find your recipes! Let us know how they turn out! 2 TBL of Kosher Salt. I’ve tried foiling, etc., and it was always hit or miss, but this is easier and I now know it’s reliable and I will get consistently good results. Malcom Reed of Killer Hogs BBQ is one of the best competition BBQ guys out there and we have been selling his line of Killer Hogs BBQ Products since he started selling them. I do have some issues with the cooker being uneven in the center of the racks but hotter at the back and the door side when fully loaded. The smell of the caramelized burnt sugars are magical to my senses. Your thoughts? This recipe is straight fire. I refer people here frequently that ask how I do it. The first week was with “splurge” heritage breed spare ribs… it was absolutely amazing following this recipe on my Primo Oval XL. The rub I used the first time was the recipe from that BBQ Queen Diva Q it was her rib rub recipe recipe and I think it had a lot of sugar in it, and Malcolm I just want to say thank you so much from the bottom of my heart , for teaching us backyard grillers how to do it right, watching your YouTube instructionals you definitely have a way about you keep up the good work. I finally have a smoker and I did this the first time on it and it was fantastic. Do you put use a water pan with this recipe? … I just bought your AP, BBQ Rub, Hot Rub, Vinegar Sauce, and BBQ Sauce. Thank you so much, Malcom. With Memphis in May Bbq fest only 3 weeks away the contest lies in peril. Add a chunks of hickory and cherry wood for smoke flavor. Tag @howtobbqright on Instagram and hashtag it #howtobbqright. Malcom, I love this site! Is there a temperature they should reach that tell me they are ready for the foil? I would love to see an adaptation to make these New Mexico Style using Hatch Red Chilies ? Any reason I couldn’t use this recipe with baby-backs? I have a retirement party to do in which I need to cook up 35 racks. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Thanks Instead of spritizing with apple juice, I used a local dry cider to spritz the ribs. Classes; Tips & Tricks; Competition BBQ; Podcast; Shop; Search; Tag Archive. I am new to smoking, or cooking at all. Cover 1/2 of fire basket with aluminum … I did trim them up, but would advise following the same recipe with baby backs. I’m a Memphis guy living in Kansas City. Hey Malcom i love the videos. The best Ribs. I fill the water pan and wondering if that acts like the half foil method you suggest. Great site, man. What is the temperature for a electric smoker for the ribs. I have a large BGE. Would be great if all the links could be fixed to get the images back. Diy won’t look as sleek but way cheaper. you can use any cooker or smoker – just hold the temps steady. Your email address will not be published. Now I just need some Welcome Home Beef to do a Brisket. and the benefits and negatives to cooking with a water pan. As you probably know the contest is held on the banks of the Mighty Mississippi River. I enjoy you videos! And there is nothing wrong with simple… Beef is king in Texas, but they also do some mighty fine pork ribs… and that is what I’m doing today – my take on a Texas Style Rib. Wow, these were awesome! Prepare Drum smoker for indirect smoking at 275 degrees. Considering this recipe calls for a meat down cook when its wrapped. After 30 minutes swap the ribs around. The results were also very good with hickory wood, giving me a nice vivid pinkish smoke ring, excellent bark, nice deep dark brown color. 6 TBL of Brown Sugar. My family always likes ribs but they said they really liked this recipe! the ribs look great, and i expect another H2BBQR winner. I think I’ll do a rack with your Hot Rub as well! ★☆ With the Gateway its custom parts with a professional finish. COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Pork butts cooking on our BBQ smoker. 1/8 tea of Ground Cayenne Pepper. thank you very much and keep safe, These ribs look outstanding. When it comes time, pull the ribs out of the fridge and let them come up to room temp. I have made these ribs on the BGE and also on my Traeger pellet grill. Would you do anything different on a Traeger ( time and temperature wise)? I am excited to make this my go-to method for cooking ribs…. Keep it up! COPYRIGHT © 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). Hi, would you use a water bath in an offset smoker for these? quick question: what kind of insulation do you wear under the waterproof glove? Just hold the temps steady and go by color and tenderness instead of just time. You don’t want to just go by time. I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. Keeps my temps steady. Please tell me more about that onion on the fire. If you are making 4 or 5 racks in the drum, how do you do it when it comes to doing the boats at the end? Malcom, you are The Man…Your recipes are always a hit and always turn out amazing. Neither man require a formal introduction in the world of BBQ, but just in case you’ve been living under a rock, here’s a quick rundown of their combined accomplishments, features, and awards! I’ve made this rib recipe a few times and it came out great every time. The amazing thing that happened is that several of the people said it was the best pulled pork they had ever had. I’ve got a lot of smoker experience but have never been happy with my ribs on a consistent basis. I Tried on a river grill and they were excellent. I made these ribs 2 weeks in a row. 2 TBL of Turbinado Sugar. It doesn’t really add anything – but it can prevent a nice bark from forming. it’s very hard to find or to ship in those times from USA. I love the recipe and make my ribs this way often. You can’t use a heavy sugar – you have to use a rub with balance. Another awesome recipe and process. Paul Shults. If you want a stunning centerpiece for your Christmas feast, but don’t want to spend all day preparing it, this double-smoked, spiral sliced ham recipe from Malcom Reed is definitely worth a try! Love the simplicity of this recipe. All the ribs were gone and they were looking for more. I’m still having difficulty in controlling the heat. 1/4 tea of Tomato Powder. 2 hours? And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. I’m Malcom Reed and these are my recipes. My setup was indirect with drip pan under the entire rack of ribs. But either way I would go ahead and cook all the ribs ahead of time. In contest we also remove the end bones to straighten... Flip the ribs … Stack the ribs back on the pit on the opposite side of the fire. Man. Served with corn on cob and my Mom’s “Pea” salad. since the rub i made has a little mustard powder, i figured it might work as an emusifier for your mop, so i used an immersion mixer in the ball jar, and it hasn’t separated! Thanks for all you do, homey. I have tried all of your rib recipes that call for the 3-2-1 type recipe that calls for wrapping the ribs. In Europe we use Celcius. Malcom Reed is one of the most respected men in barbecue and his many videos make him a genuine YouTube Star. to season. Taste for seasoning, adding pepper as needed. I can’t wait to try this recipe! Malcolm, your videos make is so easy to get involved with smoking. I got the WSM 22.5 smoker and your recipe. Are the named Degrees in celcius of fahrenheit? And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Thank you! Thanks again. I am VERY pleased to announce that the great Malcom Reed will be partnering with AmazingRibs.com and will be joining us on the podium at the Meat-Up in Memphis on August 1, 2020 (details at https://amazingribs.com/memphis). I use a WSM smoker. as i write this, i’m trying the Memphis dry babyback ribs on my new GMG Davy Crockett pellet smoker. I am looking forward to the arrival of your rub and will smoke at your style. Malcom Reed is one of the most respected men in barbecue and his many videos make him a genuine YouTube Star. i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldn’t find the recipe of the Vinegar Sauce. Does this really flavor the meat while smoking? I’m gonna try it tomorrow on my Weber Smokey Mountain. I have smoked Memphis style ribs before with a rub recipe that was floating around on the net and wasn’t satisfied withn the results of the taste. How would I make that on the fly? Not dry but tender with just a nice bite, no pulling or tearing to get off the bone. Substitue whatever sauce you like. Then you want to cook them in the wrap until they are tender. Malcom you sauces and rubs are AWESOME. I have a bullet smoker, could I cook these Malcom ribs without the water pan? I’m making Malcom Style Ribs today – can’t wait to dig into the finished product! I made these ribs tonight. Just made Malcom style ribs. High Malcom, I have a question, I noticed that under your tips and tricks for cooking ribs, the first dusting of rub be a rub of low sugar content but I noticed after reading the ingredients on your rub that I purchased that the first two ingredients are sugar essentially, are you sure your killer hog recipe won’t burn my ribs when I go to use it. I made some Memphis ribs on my new yoder 640. So my question is: What general recommendations would you have for smoking St Louis style ribs with nothing more than salt and pepper? Serious question… what makes them so pricey? Dusting with salt, pepper and garlic prior to the rub made a huge difference in the outcome. While I respect and appreciate the technique, this Memphis style way of cooking ribs is what I was raised on. I did two butts when I made the pulled pork, my first attempt, and took it to 6 or 7 families from our church that were having a rough spot about three weeks ago. Just too many chunks of stuff for me. Notify me of follow-up comments by email. I love creating, cooking and sharing my recipes on my HowToBBQRight YouTube Channel. Also spritz each slab with water every rotation for moisture. I got the Killer Hogs seasoning and sauces. Just cooked my first batch of Malcolm Style Ribs. Thank you. getting our shoulders ready to go on the smoker. Malcolm Reed(Killer Hogs BBQ and HowToBBQRight.com) joined the conversation LIVE from his perch at Memphis in May as he watches over 24 racks of ribs on the smoker to talk with YOU about the BBQ competition this weekend. I spend my life cooking – mostly slow-smoked barbecue. Thanks Malcom! Thanks for sharing. Have been making your Memphis Ribs in my G2 Chubby last 2 years. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Thanks, JRG. When I went to visit today to confirm the link, I noticed all the photos were gone. My grandson even wants me to make him some for his 6th birthday! Hi – I have an electric smoker with a water/liquids pan – can I put the mop sauce in the water pan instead of mopping the ribs and smoke it that way for 5 hours, keeping the smoker closed the entire time? Meet Malcom I'm Malcom Reed and these are my recipes. Malcom these are fantastic. Your technique of foiling half the charcoal basket is very interesting; does it affect the overall temps inside the drum, and how does it affect the burn time of the charcoal? I go to 202 internal – but you can check for how they feel, pullback, etc. I tried your Memphis style dry ribs technique a couple of weeks ago and they were probably the best I’ve ever made. Repeat this step for the other slab as well. Can’t wait to cook more of your stuff, thanks again! So I ordered the 5 pounder bag of your BBQ rub. No, you can smoke great ribs on the pellet. Are the loin back ribs the same as baby back ribs? Cooked these up yesterday in my bullet smoker and used your foil over the heat source. May 28, 2018 - Killer Hogs Dry Rub Recipe free to download recipe for Malcom Reed's Killer Hogs Dry Rub. Used some pecan wood and the Killer Hog sampling pack I gifted myself for an early Father’s Day. Sportstalk Mississippi turned me on to Malcolm and his cooking. My question is if i use a rib rack accessory for more slabs of ribs (essentially on its side), will it affect the cook/flavor? BTW LOVE your recipes! Instructions Prepare smoker for indirect cooking at 275 degrees. https://howtobbqright.com/2014/08/01/memphis-style-dry-ribs They were incredible and truly the best ribs I have ever eaten. Smoked these baby’s this past weekend for my niece’s birthday. Malcom and Waylon Reed of The Killer Hogs BBQ Team. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. Malcom's Favorite Rib Recipe PRODUCTS USED IN THIS RECIPE: HowToBBQRight Red Handle - 5" Flexible Curved Boning Knife Killer Hogs AP Seasoning Killer Hogs The BBQ Rub B.O.S. Notify me of follow-up comments by email. I love grilled onion as it is a staple at every grilled meal. Also what about holding the finished racks wrapped in butcher paper until serving? Maybe even the best that I have ever had. I got the knives. Thank you. Can’t wait till they’re done. Keep up the great work, Malcolm. Follow Malcom Reed's HowToBBQRight Podcast Share on howtobbqright malcom grilling barbecue bbq memphis in may heath riles beefer chell competition bbq weber grill certified angus beef prime rib nbbqa bbq central show whole hog mark williams pulled pork grilled chicken kcbs Required fields are marked *. slabs of pork ribs on our bbq smoker. I spend my life cooking – mostly slow-smoked barbecue. This would give me a way to use it all? I think I’ve got a reliable technique thanks to you. Texas Style Ribs With Texas Style Ribs it’s all about the meat and the smoke… and what seasonings they do use, they keep simple. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. I did these on my UDS today with The BBQ Rub I just received the other day. Many Vietnamese soups call for ribs that are boiled and simmered during the cooking process and of course the meat is very tender when it’s done. Your videos are professionally done, easy to follow, and great information on the art to BBQ. Every week I share a new recipe on my HowToBBQRight YouTube Channel. LOVE YOUR VIDEOS, Find your recipes very interesting, always looking for new ways for ribs. With the 4 shelf configuration I can fit 5 BB and 4 STL racks per shelf. Every year we take-on new challenges, go head-to-head with better and better cooking teams and refine our skills with each and every showing. Thanks. This error message is only visible to WordPress admins, https://h2qshop.com/collections/barbecue-equipment/products/b-o-s-the-big-orange-sprayer, Filming Wild Game Recipes and Outdoor Kitchens, Remove silver skin and excess fat from each slab of ribs, Season each slab with AP Seasoning and rest for 15 minutes, Prepare Drum smoker for indirect smoking at 275 degrees. I’m Malcom Reed and these are my recipes. Thanks…! Learn how your comment data is processed. Or is it better to cook it indirectly when not using a barrel smoker? Hello, is there a specific type of rib you are using in your video? Use it for Ribs, Pork Butts & Pulled Pork. I have a Big Green Egg XL and am just really starting to get the hang of it. Big Orange Sprayer Killer Hogs The Vinegar Sauce Killer Hogs The BBQ Sauce HowToBBQRight Red Handle - 12 inch Brisket Slicer I’ve done a lot of Perfect backyard cook for family and friends. There is a kit where I can add shelves to house 7 total but this might make it worse. My wife likes her ribs sauced so I put hers on the grill with some Killer Hogs BBQ sauce for about 30 minutes. You can make one yourself fur under $100 if you can sourcea usable barrel with parts from the hardware store. Again the first time I have ever made ribs. i just received yesterday my GMG smoker and first thing i am going to prepare your Melcoms Style Ribs. I am really enjoying smoking meats. Malcolm, going to try my hand at the MSRs. I’m Malcom Reed and these are my recipes. I have tried a couple of your rib recipes The second week I made them with normal Costco ribs, and they still came out great (of course the ribs weren’t quite as good as the high end stuff). I like to add brown sugar to my rub. Thanks Sir. 1/4 tea of Jamaican Jerk Seasoning. They won’t all fit. A barbecue hobbyist, he started competing in 2002 and it didn’t take long for it to develop into a full-blown addiction. As a BBQ lover, I follow his YouTube Channel HowToBBQRight and watch the instructional videos to learn how to smoke those difficult cuts of meat. Malcolm, you are a great teacher of BBQ! Or should I mop as well as putting the mop sauce in the pan? I’m going to do these on my Weber kettle for Memorial Day. This is my new go to rib recipe, the 3,2,1 never really worked for me but this is absolutely the perfect rib recipe. If you have to cook that many ribs 4 at a time – I would try to find another smoker or two smokers first. Moty. These were by far the best and easiest ribs I have every tried. Also, I have all the ingredients you use except the KH’s Vinegar Sauce. Update: Have done 3-4 smokes since then and this technique gave me excellent ribs each time. I explain the gloves I use in this article: https://howtobbqright.com/2017/05/24/bbq-gloves-best-heat-resistant-bbq-gloves/, followed recipe, tenderness cooked to perfection, bone falling out… taste was bland.. next time will try adding salt as well as the rub, I like to give a good coat of rub at the end. 1/4 tea of Ground Cumin Powder. Hadad suggested it to my group of friends. I think I’ve found my cure for “rib analysis paralysis” (321, wrap or no wrap) I made a simple mop of apple cider vinegar, water, oil, and rub. That is a BOS Sprayer https://h2qshop.com/collections/barbecue-equipment/products/b-o-s-the-big-orange-sprayer. *Meet Health Riles and Malcolm Reed in person at BBQ Island’s next cooking class on Friday November 30th and December 1st! Fantastic, even for a 1st time newbie. I mix my bbq sauce with white grape juice 2/3 sauce 1/3 juice and I have to spray 30 or so racks at a time . Sorry Malcom, I’m an idiot, I spelled your name wrong. Your email address will not be published. I have to make a bunch today for a party tomorrow early afternoon. ★☆ With a rib rack it shouldn’t effect the flavor – but I would recommend rotating the ribs throughout the cook to ensure they all cook evenly. Memphis Wood Fired Grill; Malcom Reed’s Smoker Collection; BBQ Tips. ... Competition Ribs at Memphis In May. Thanks again Malcom, for yet another amazing rib recipe! You will have to stagger them or add a raised rack to get them all in at once. slow-smoked pork ribs (baby back ribs) we cooked for a bbq contest. I have a Good One Marshall, and have had some contact with Chris Marks about this but wanted your input. I used somewhat different technique since I smoked the ribs on my Big Green Egg. Thanks Malcom! The ribs were the best I have ever made. Then we dive into water pan cooking. This error message is only visible to WordPress admins, https://howtobbqright.com/2017/05/24/smoker-temperature-control/, https://howtobbqright.com/2017/05/24/bbq-gloves-best-heat-resistant-bbq-gloves/, https://howtobbqright.com/2018/05/24/char-glazed-ribs/, Filming Wild Game Recipes and Outdoor Kitchens. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Five star smoking! Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Cut the ribs into individual bones and serve. Looks good, can’t wait to try. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Thanks Malcolm, keep the great recipes coming!! I usually serve immediately…what is best way to cook today and keep fresh for tomorrow, You might want to consider doing the Char Glazed Method – https://howtobbqright.com/2018/05/24/char-glazed-ribs/. Place the ribs on the cooking grate and cook for 2 hours. I got to meet you at an event at The Butcher Shoppe in Pensacola a couple of months ago. Respectfully; I have some beef plate ribs and pork spares ready to go for sun (july 19th) and many onions at me disposal. I will never cook ribs any other way. Thanks Malcolm and Thanks Hadad for turning me on to this site. I tried these ribs and they came out great. Memphis is recording record high river levels not seen in over 80 years, and the park is in danger of flooding. In a large bowl, combine all ingredients with a fork until well blended. It doesn’t make a difference in coal usage or temps really – just a little trick to help keep the ribs from getting too dark on the bottom. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. We don’t know how, but he still finds time to compete on the BBQ circuit with his team, Killer Hogs. Damn you Malcolm Reed Posted by Jack Ruby on 4/4/20 at 1:59 am 6 0 This SOB drops a new rib video right before the weekend on how to make "Malcolm style" ribs and now I gotta get to the store and buy some and eat ribs for about the third weekend in a row. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Could you add it at the beginning or should i wait until I foil them. This site uses Akismet to reduce spam. Wrap them in foil and place them in the fridge. Quick question though: With the drum smoker you cover half the basket with foil and rotate the ribs every half hour. Have made many of your recipes and love them all. i will really appreciate if you can give me the recipe. I am doing this recipe for my next rib cook! How long you figure I need them on there before I foil them? I’m guessing I would just expect to adjust the unwrapped cook time? Your simple pork butt recipe and Malcolm Style Ribs. Thank you, sir. This site uses Akismet to reduce spam. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes. Those ribs were amazing”. Trying to keep a 20 degree ferenheit difference. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration). In Texas, turkey is on the menu at the typical BBQ joint, and he'll show you how to smoke turkey using the same rub that you put on those briskets and ribs. I did it recently on my Kamado Joe classic 3 grill and by far the best flavored ribs I’ve had. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. The main reason I brought this up is I did have my ribs burn the first time and I had my temperature set between 250 and 275 on my kamado Joe. You can – but I’m not a fan of using a water pan in non-water smokers. Scott. My 89 year old mother took a couple, really to be polite, she later said, “Ribs are ok but I have never gone out of my way for them. I always assumed they were inexpensive compared to other cookers. Please go to the Instagram Feed settings page to connect an account. Looks awesome Whole Hog we cooked at Memphis In May. After a couple of hundred racks of competition type 3-2-1 ribs these are so simple and probably my new go to recipe. They turned out fantastic fricken tastic, but I truly would have preferred loin backs… I know fat adds flavor, but I like when you can eat everything besides the bone. These Malcolm style ribs were a big hit! And thanks! And now he is a partner of AmazingRibs.com! Any info is extremely appreciated. I just gave this a whirl on my egg and they were the best ribs I’ve ever made, even though I generally prefer Memphis ‘dry’ style. I did two slabs today along with some bologna and once again, the ribs were excellent. I did not know some of the folks so it was a pretty honest comment.
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