COPYRIGHT 2018 HOW TO BBQ RIGHT | ALL RIGHTS RESERVED, Join the list and get Malcom's latest recipes. You need to let time and moderate heat break down all the ligatures. 2 questions Season with half of the spice or pork seasoning and half of the salt. Save my name, email, and website in this browser for the next time I comment. If you are cooking at 250 I would estimate it would go for 15 hours. Pretty close. Quick question though: With the drum smoker you cover half the basket with foil and rotate the ribs every half hour. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. I am really enjoying smoking meats. I loved the flavor for such a simple recipe. . Cook for 30 minutes until the sauce is set. Your butcher can also cut Chuck short rib this way. Set the EGG up for indirect cooking with a convEGGtor at 325F. Also, just tried your Killer Hogs The BBQ Rub and it was the perfect seasoning for the pork belly I made! Smoked Chili Recipe with Beef on the Big Green Egg . I picked up a large Big Green Egg on Craigslist and subsequently found Malcom on Youtube. Hey Malcom, love the recipes I have already made a few of your other rib recipes with great success. Hey Malcom, great video as always, Ive already tried a few of your recipes. I have the BBQ rub but I had to go with my own sauce. If so, which one do you use? Unresolved: Release in which this issue/RFE will be addressed. I have a bullet smoker, could I cook these Malcom ribs without the water pan? Room temp, lightly sprinkle ribs with Salt Lick dry rub sold at Barbeques Galore; I like a little Lawrys Garlic salt also, Smoke with hickory chips, at 250 degrees for 1.5 hours in a rib rack with the heat deflector. My grandson even wants me to make him some for his 6th birthday! Preheat your Big Green Egg to 225 using 3 - 4 chunks of smoking wood. It adds a good flavor. If the temp spikes, I just it all closed down pretty quickly. Any recommendations on how to bring them back up to temp Saturday night? If Im doing a large amount of ribs (8-10 racks) can I pre-smoke the day before and finish the following day? Love the simplicity of this recipe. I am gonna try your Brisket recepie next . Needless to say I got another Egg (extra large) and Im a BIG FAN of Malcom Reed. Is it possible to smh import those amazing rubs to Russia?? Have made many of your recipes and love them all. Fold the foil up and pour in 3oz of apple juice; wrap the foil tightly around the ribs and close the ends. No reason you cant use baby-backs just go by the tenderness check instead of time. This is also a great opportunity for adding more flavor with your favorite spice rub. Remove the membrane from the ribs and apply seasoning to both sides. Have not been able to find salted caramel peach preserves, so I have used ordinary peach preserves with delicious results. Living in Texas makes it easy to buy, I just ask for Dino ribs. I get requests for it even. Put in the refrigerator for at least a half hour and up to 12 hours. Have never made ribs at 300, may just have to try this method. Keep on smokin Brothers (and sisters)! Smoked these babys this past weekend for my nieces birthday. FDA approved, unbleached paper with no wax or coating to affect the flavor of the food with 100% food-grade inks, Butcher paper doesnt reflect heat like aluminum foil; this allows you to easily maintain consistent cooking temperatures, Ideal for barbecue; the paper will not fall apart when soaked in oil or food juices, Makes a great presentation for serving your perfect ribs. Man can I tell you these ribs were the best ribs Ive ever had! Round Kamados work as good as or better than standard charcoal grills for most recipes. All were great and the preserves give a unique sweetness that Ive not tried before. Thank you Malcom, this is my favorite country style rib recipe! 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. My family and friends loved them and I will use this recipe again for sure>. Perfect tender ribs the first try. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Worcestershire sauce 1 tbsp. Do not over cook because meat still continues to cook after you take it off the grill.) The ribs turned out awesome!! Could I use butcher paper instead of aluminum foil? Id like to smoke some spare ribs separately and add them to the soup at the end. Serve as a side for dipping. Put the meat on the grill. So just above boiling temperature well below caramelization. Required fields are marked *. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. You could use anything as a baste: any kind of preserve, BBQ sauce, Korean chili paste . I cant wait to try this recipe! Big fan, would you follow the same steps for temperature, etc if this were done on a pellet smoker? My family loved it. Never had a problem. Depends on the heat level but usually the bbq sauce is set within 20-30 minutes. I used an Apricot Preserve and it tasted amazing. Cant wait to cook more of your stuff, thanks again! I just gave this a whirl on my egg and they were the best ribs Ive ever made, even though I generally prefer Memphis dry style. I didnt do the preserves because I was too lazy to go to the store, so I just seasoned them up with some good tub and then after the foil cook, brushed w/some BBQ sauce and charred them. Labor. The ribs were the best I have ever made. Came out tender and flavorful. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. The family loved them! I owe it all to you. Are there any other preserves youd recommend other than the Salted Caramel Peach Preserves? You can follow this recipe on any grill or smoker if you can hold your temps steady you will be fine! it seems to work faster, but you can use either for beef I typically like butcher paper. Rest the ribs for 20-30 minutes on the counter, cut into individual bones and serve. When I pulled them out to wrap them the internal temp was already at 195. I also smoked with mesquite, although I normally use allpewood for pork. I also use your mop . At this point remove the ribs from the smoker and rest for 10-15 minutes. Everything went well, but grill was a little hot when we put ribs directly on grill for last 15 minutes, just a few small areas got too brown We loved these ribs, used Sweet Baby Rays BBQ sauce. Maybe you can steer me into the right grill. When cooking on grate do you flip to bone side up after the first hour? Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. 3 hours later open the lid and awe over the mahogany bark. Pulled out at 205 degrees. Thank you! Add the remaining ingredients. Please visit our website for locations. I pull the ribs out of the drip pan, put the ribs directly on the grill with bbq sauce for at least 30 minutes. Lift the membrane with the dull edge of the knife. Brush your ribs with your favorite sauce 15 minutes before you remove them from the EGG. They wont all fit. If you follow the directions these ribs turn out perfect every time. I did not know some of the folks so it was a pretty honest comment. If so, how open should I keep the vents? You can ask your butcher about keeping the top layer of fat. Nope no deflector shield. The St. Louis-style rib is a spare pork rib trimmed into an even rectangular cut where the breastbone, chewy connective tissue, and brisketthe triangular flap or rib tipsare removed. Hi Malcom, big fan of your recipes, and this one is one of my favorites. I cook mine in a rib rack, the smoker at 225 for three hours. Great recipe and the only thing I like is spraying them with Dr. Pepper at each turn.. I AM STSTION IN CALIFORNIA,TRYING TO LOCATION SOME TEXAS JUMBO RIBS TO TRY TO COOK WHEN THIS MESS IS OVER WITH ,THE QUESTING IS DO YOU HAVE RIBS THAT YOU CAN SALE??????? I only have a few questions: I used some cayenne pepper powder instead of the sugar. 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). I was wondering if you could use other types of chunks instead of Cherry on ribs? The article states to baste every hour but also says to baste after the first hour and pull/baste/wrap at the 2nd hour. My husband kept going back for more, so I love you for that! I took some to 195 and they seemed real dry. Let steam in the foil for 1.5 hours. I held it at 260ish but the bottom (bone side) got charred. Save my name, email, and website in this browser for the next time I comment. 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). With the price on those center cut ribs, Im tempted to strip them of meat for sausage, then cut them in half for a short smoke with a mild wood. Every week I share a new recipe on my HowToBBQRight YouTube Channel. Would this be worth it or should I do another entree? Im Malcom Reed and these are my recipes. Or does it all melt and go into the meat during the cooking process? 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? I wrapped them and smoked for another hour then pulled them out then put them in a cooler for a bout another 2 hours until we were ready to eat. Made in Mexico the BGE design is simple, it is built to last, and it has a limited lifetime warranty. 1-1/2 cups apple juice 2 cups honey BBQ Sauce Instructions Cover the ribs with the rub, using about two-thirds on the meaty side and one-third on the boney side. Also, if Im only smoking 2 slabs should I still make 9 cups of mopping liquid? They were so good that I wanted to make them again right away. Cooking . What I didnt like was all the paprika in the rub. 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 . Diy wont look as sleek but way cheaper. WHAT IS YOUR LUMP CHARCOAL BRAND OF CHOICE FOR LONG COOKS? The muddy ribs are now my go to. Is the distance from coals to grate an issue on the egg? Really like everything you have so far. Malcom you sauces and rubs are AWESOME. Your email address will not be published. It was amazing. We always suggest to cook to internal temperature as each rack of ribs will cook differently. Used the rub with 3 finishes: just the rub with sauce optional, basted with a nice Carolina sauce and basted with Fig preserves (what I had on hand). light brown sugar 1 tbsp. Use a knife to get beneath the membrane. I spend my life cooking mostly slow-smoked barbecue. Im upping my BBQ game each year and I think you have some of the best tips out there. Great read. Get a ConvEggtor. Along with baked beans and some Mac and cheese.I plan to follow the recipe you have here. I have finally mastered pork ribs thanks to Malcom, and now beef ribs as well. Im not posting for feelings, The slab is tapered at one end, with the shortest bones only about 3 and the longest about 6. In fact doing another rack today. I go to 202 internal but you can check for how they feel, pullback, etc. You the man! I like to add brown sugar to my rub. i will really appreciate if you can give me the recipe. Ive made this recipe half a dozen times and it always turns out right. If you limit the air flow, it will bring itself down. My ribs were absolutely torched using this temp and amount of time. It doesnt really add anything but it can prevent a nice bark from forming. How many pounds of ribs to feed 10-12 people. Follow this recipe and you will have the best ribs you can get ANYWHERE! Ive known a lot of teams to win contests cooking on nothing but a WSM. The popular rib cut originated in St. Louis, MO, where small meat packers began removing the rib tips to give customers an option with more meat and less waste. Spare ribs will get dry unless you cut the initial cook time down. Carefully unfold the foil and test the ribs for tenderness. Purchased baby back ribs by Tyson at Walmart. Do I open the foil and baste at hour 3? I rub my ribs with a generous amount of kosher salt on all sides and I sprinkle a little bit of cayenne pepper for just a little bit of heat. I smoked 6 lbs of these ribs (3 bones) at 275 degrees for 3.5 hours. I have made these 3 times and compared to other recipes (3 baby backs in one pack at Sams so I do 1 this way and 2 other experiments) and I will say hands down this is the best recipe of the 6 I have compared it too, even other rib recipes of Malcolm and Heath Riles. Mr. Reed I just want to say this recipe for St. Louis spares changed the game at my house. I spend my life cooking mostly slow-smoked barbecue. I have doing this for 25 years on the BGE Medium. Brush or mop each side with The BBQ Sauce and let it caramelize for 3-4 minutes on each side. First time was too salty. Im making Malcom Style Ribs today cant wait to dig into the finished product! I have an electric smoker. I dont want to spam you with a link here, just wanted to say thanks for putting this recipe out there! Soak the wood chips of your choice for about 30 minutes while the grill warms up. Whether to indirect heat or direct. I just bought your AP, BBQ Rub, Hot Rub, Vinegar Sauce, and BBQ Sauce. Would you do anything different on a Traeger ( time and temperature wise)? Is it possible to buy these ribs with a layer of fat on top? Save my name, email, and website in this browser for the next time I comment. Wow! Ribs come out super tender, most of the time the bones are falling out when I am pulling them off after glazing! The first week was with splurge heritage breed spare ribs it was absolutely amazing following this recipe on my Primo Oval XL. Instructions Set the EGG for indirect cooking with the convEGGtor at 300F/150C. Sorry thats proprietary! Time spent about 6 hours as I put the rub on the night before. Man, juicy fall off the bone heaven. cumin seeds The English style cut is the most common for short ribs. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. You could use this method to pre-cook the ribs and then char glaze them. Learn how your comment data is processed. Go ask the meat cutters behind the big cooler up against the wall for the ribs and they will sell them for about 6 per lbs. I cook them on the grill of my pit barrel. They are marbled with a buttery, gelatinous fat running through them that, when cooked, helps tenderize and flavor the meat. Can you get the same results using a 24 inch Camp Chef Pellets Grill.. Four hours at around 225. Great ribs! to season. Some cuts result in meatier pieces that are better for smoking or barbecuing, whereas others are thinner and better for braising or grilling. Set the egg at 225, and place 3 racks directly on the grate without tge deflector. They are, by design, excellent ovens and smokers because once the ceramic . The best Ive eaten yet. You may not be able to find plate short ribs cut the way you like at the grocery store, so your local butcher may be your best option. Serve your pork ribs with your favorite slaw! @justinnipper. Rinse under cool water and dry with paper towel, Season the ribs first with AP rub (equals parts salt & pepper can substitute) then with a light layer of Hot Rub or your favorite bbq seasoning, Add 2-3 chunks of Hickory & Pecan wood to the hot coals, Place the beef ribs on the cooking rack and hold the cooking temp steady @ 275-300, After 3 hours of smoke, wrap the ribs in Heavy Duty aluminum foil. Whats the reason for flipping and rotating the ribs? Bumped temp to 250-275 for two more hours. 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. Your simple pork butt recipe and Malcolm Style Ribs. Purchase a whole beef short plate Tag @howtobbqright on Instagram and hashtag it #howtobbqright. If finger-licking sauce is your thing, the Big Green Egg Authentic Smokehouse-Style Barbecue Sauces are the way to go. Malcom, you are The ManYour recipes are always a hit and always turn out amazing. I am new at smoking. i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldnt find the recipe of the Vinegar Sauce. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Amazing ribs. https://howtobbqright.com/2018/05/24/char-glazed-ribs/, https://howtobbqright.com/2018/10/12/competition_rib_recipe/. With a rib rack it shouldnt effect the flavor but I would recommend rotating the ribs throughout the cook to ensure they all cook evenly. Scrape the edges of the skin to remove any remaining excess fat. I tried these ribs and they came out great. Thanks man. But if you keep the ribs stacked the entire cooking process, I dont think they will get cooked evenly and wont be pretty. . Its what is also called the plate setter. Thinking 2 hours or possibly overnight, then apply BBQ rub(in my case Hot) and put them in the smoker?