Check out Chuds BBQ if you haven't already. He cooks in his offset plenty, but he also has a direct heat cooker that he designed and built himself (and also sells) that he uses for a lot of cooks that would traditionally be cooked indirectly.
My dad still has an all stainless beer keg for a grill cut in half long ways that was made like 45 years ago,I'll be 50 this year,so we've had it a long time,that is all we cooked on for years doing ribs over direct coals and they were some of the best ribs I can remember from anyone and we cooked all kinds of meats on it. And I did my first grilling cook on it at 8 years old for Christmas made a smoked ham.
My dad always cooks them like this on a Weber and then wraps them for a bit. Ribs can take a lot less time than people think, doesn’t have to be a 5 hr process. He always says that’s how Dreamland does them
Just a tip to the pro. Over direct coals score the membrane it will burn off but in the meantime it helps keep the moisture in. True old school style. I love it. Let’s gets back to the roots of bbq.
Malcolm, Happy to see someone finally bbq old school over direct heat. I’ve been cooking indirect for 30+ years, to the point the smoke ring and smoke flavor doesn’t appeal to me anymore. Direct fire grilling, low and slow wear the meats get a touch of smoke is my new thing. I have a new pit on order that will allow that. Great cook as always.
Did a rack of these today on my Weber kettle. 3/4 chimney of cheap lump, rubbed with SPG/paprika and basted with Italian dressing towards the end. Turned out great.
I remembered I used to watch a lot of your videos during covid/lockdown times. I’m happy to see a few years later you’re still going strong Malcolm! Definitely gonna keep up with ya. Love from New Zealand!
Malcolm, this next door neighbor to the east cooked ribs like this for years...and years...and years like I saw my granddad do. I didn't know I was doing it all wrong until some other YT influenceres came along and tried to 'splain the error of my ways. Tried many other techniques...marinating the ribs, offset slow cooking over oak/hickory, pellet smokers, rubs or no rubs of all sorts, and all kinds of combinations. Guess what? For really good rib eatin,' I always return to a tried and true method like this of little or no rub, the rib's mopped with butter and lemon (or lime) juice, and slow cooked over a low fire with charcoal, but preferablly hard wood. This is 4th of July worthy!!! Or any other family ocassion.
I been cooking ribs like this since the mid 80’s. Never had a cooking lesson in life, figured it out by trial and error. Ofc I’ve learned a lot since the internet came along. But I’m proud that I figured out so much with experience not TH-cam Great cook!
Malcolm, you definitely proved you are a master Cook leaving Convention and cooking a fast and hot rib like that was brilliant. My grandparents used to cook like that everything barbecued was over a hot flame and something which had to be watched constantly and turned constantly and when you got it, it was either charred or raw.
@@heyitsbroski highly recommend you buy a pellet tube to hold the smoker pellets. It burns the pellets evenly throughout the cooking and keeps a steady stream also clean up is easier. Good luck
I just followed your recipe today with some St. Louis ribs. It was done a bit sooner than expected, but it turned out magnificent. I used my Weber with lump charcoal. This mopping sauce really helped too. I’ll use it for pulled pork as well. This recipe is a keeper.
Part of the beauty of cooking is all the different varieties. I enjoy doing them over some high heat myself. I have also had pretty good success using my 30yo Thermos gas grill with ceramic briquettes with a smoke box inside.
When Malcom makes "om nom nom" noises, you know that's good 'que. Glad that you tried this method out! I'm from the Memphis area as well. I use a family secret dry rub and usually oven-cook my ribs to set their seasoning, then finish them over charcoal. I've done char-grilled as well and no matter what, if you control the heat properly, they always turn out great!
Been smokin ribs for 3 years now. I recently did a Hot N Fast babyback with 1hr smoke and wrppaed for 1hr. Rested them in a cooler for 30mins. They were awesome! I do Comp"ish" ribs about 75% of the time, but the Hot N Fast is my new favorite.
I like the membrane, so I leave it on. I just tried it one day and wondered why people bothered to peel it off. Question for you regarding your 3-2-1. The second ingredient is about a quarter cup, but you don’t say how much salt you’re adding for the number one. I’m assuming it’s half of a quarter cup? I guess a guy could always go by taste, right? Quantity doesn’t really matter. This 3-2-1 looks great with all that vinegar and the lemon juice! Can’t wait to try it. You’re the best, Malcolm. Keep the videos coming.
Good video I’ve been doing hot and fast ribs for years normally I use baby backs season them and treat them like a pork chop. I don’t mop mine and as you mentioned I avoid sugar based rubs. Webber steak and chop is a good base and your favorite bbq rub.
Way back in the late 1960’s-70’s my dad would charcoal broil ribs all the time and they were great! Of course back then there were no home-smokers, no gas grills, no kamados so that was really only option. I recall he had a large Char-Broil (back when that brand was really well made).
The only way I cook ribs. Good bed of coals on the Weber, bottom vent fully open, top vent 1/2 open to start. Cut rack in half and season. Put on the grill directly over the coals and go for 10 minutes. Flip and grill another 10. Open top vent all the way and grill for 10. Flip one last time and let it go for another 10. Been doing this for 20 years and is perfect every time. No sauce, just the rub!
Oh you're making me hongry for some ribs. I hope to get back after using my smokers and grills again. Sure miss my BBQ. Thanks for sharing with us Malcom. Keep up the great recipes and videos. Fred.
That’s old school “direct heat TX BBQ” right there! The juices hit the hot coals and infuse flavor steam back into the ribs and along with that mop sauce you have a winning combo!!
Couldn’t believe I seen killer hogs seasonings at my local grocery store in Phx, AZ today. Made me so damn proud lol. Been watching you for a long time. Of course I had to buy even though I have plenty.
I cooked some ribs once on a gas grill. Normally I go the smoker route but this day I didn't have the time. Just wanted some ribs. Took about an hour and I don't know how but they were super tender, incredible char crust all around. I still have yet to make ribs on a gas grill turn out as amazingly as that rack did. Not sure what I did, got lucky.
A month ago I did a spare n a babyback on my kettle for about and hour and a half. Kept flipping every 15 minutes and the vents damp a bit at 300 the whole time. I will tell you they were the best ribs I ever had and that included smoke ribs
Malcom, I cooked two pork loin ribs this past weekend on my BGE. I started out at 200 just to get some smoke and then bumped it up to 250 after an hour. I flipped them twice and in 2.5 hrs, they were temping 200+. The flavor was really good. Not sure about the fat rendering completely. How was it with your ribs?
Reverend Malcolm it’s 8am I could eat those ribs for breakfast MAN! I remember my Dad used the mop method and his ribs were Dynomite !! I got your rubs and my friends alway ask me what I seasoned them with and I tell them I DONT REMEMBER WHAT I PUT ON THEM RIBS ! 😅😂😮 ✌🏾🙏🏾
![[#2024MAMA] G-DRAGON - 무제(Untitled, 2014)+POWER+HOME SWEET HOME+뱅뱅뱅+FANTASTIC BABY | Mnet 241123 방송](http://i.ytimg.com/vi/Ox29z5Nf1Uk/mqdefault.jpg)
Finally a grill master posting videos of over the fire cooking.
youtube.com/@overthefirecooking?si=wo4yyhbrmyQpf6Lj
Check out Myron Mixon. He is a multiple-time BBQ world champion, and he is a fan of Hot and Fast.
Wow someone using charcoal 😮😮😮
I'm amazed 👏👏
Check out Chuds BBQ if you haven't already. He cooks in his offset plenty, but he also has a direct heat cooker that he designed and built himself (and also sells) that he uses for a lot of cooks that would traditionally be cooked indirectly.
@@MatthewParksSr And peach wood.
My dad still has an all stainless beer keg for a grill cut in half long ways that was made like 45 years ago,I'll be 50 this year,so we've had it a long time,that is all we cooked on for years doing ribs over direct coals and they were some of the best ribs I can remember from anyone and we cooked all kinds of meats on it. And I did my first grilling cook on it at 8 years old for Christmas made a smoked ham.
Malcom, you've taught me almost everything I know about bbq. I've been watching for about 4 years now and I wanted to say thank you
Same same! But different.... still same!
Learned so much from malcom, especially in the start of my bbq adventure. Definitely helped me bbq right!
so happy you're regularly posting videos again. love your content!
Came here looking for this post. So happy about this!!
That fly couldn't wait for him to finish.
How rude! 😂
"This is like beer drinking rib cooking here" 👍🤣 Love it!!
Drink a beer, flip. Drink a beer, flip.
We need a smokehouse tour!!!!
Finally someone cooking over direct heat and the meat is not tough.
Brings back memories of the 80’s and 90’s before everyone and their brother switched over to smoked ribs.
Heck the 60s& 70s too! The ONLY way they cooked them
I never watched a video that made my mouth water until now.🤤 Thanks Malcom
My dad always cooks them like this on a Weber and then wraps them for a bit. Ribs can take a lot less time than people think, doesn’t have to be a 5 hr process. He always says that’s how Dreamland does them
Just a tip to the pro. Over direct coals score the membrane it will burn off but in the meantime it helps keep the moisture in. True old school style. I love it. Let’s gets back to the roots of bbq.
Malcolm, Happy to see someone finally bbq old school over direct heat. I’ve been cooking indirect for 30+ years, to the point the smoke ring and smoke flavor doesn’t appeal to me anymore.
Direct fire grilling, low and slow wear the meats get a touch of smoke is my new thing. I have a new pit on order that will allow that.
Great cook as always.
This method is definitely on my to-do list! I love "simple"
Malcom is the Master. Those Ribs look Absolutely Amazing!
This is how I grew up cooking ribs.
Malcolm is so passionate and positive that cooks epic food. Amazing channel. Im so hungry
This guy always has the best looking cuts of meat. I go to my local places and St. Louis ribs don't look anywhere as nice as these
I knew this wouldn’t take long for Malcom to try.
Did a rack of these today on my Weber kettle. 3/4 chimney of cheap lump, rubbed with SPG/paprika and basted with Italian dressing towards the end. Turned out great.
This is by far the best grilling channel on TH-cam. Those ribs looked killer!
This is how I was taught to cook ribs on a oil drum grill. I love this technique when you have other meats you want to cook at the same time.
It’s great to see where you started years ago in your kitchen and now you have an outdoor kitchen covered with brick walls 👏👏👏
Goals
Pit master you get down on the prep cook ,teaching and grilling. Thanks for sharing.
My dad used to make these with those giant country style spare ribs? ❤❤❤❤❤
I'd be excited to try those. Still waiting for that outdoor kitchen tour. :)
The GOAT of BBQ. Awesome video as usual!
55 gallon drum ribs! They have that special place in OGs heart ... LOL. Direct heat street food I can still get in Greater Hartford area CT
oh I CANT BE THE ONLY ONE WHEN THAT FLY WAS ON THAT RIB, I WAS SWATTING MY SCREEN LMAO🤣🤣🤣🤣🤣
Me too
My grandfather taught me to cook ribs this way . My favorite
I remembered I used to watch a lot of your videos during covid/lockdown times. I’m happy to see a few years later you’re still going strong Malcolm! Definitely gonna keep up with ya. Love from New Zealand!
Malcolm, this next door neighbor to the east cooked ribs like this for years...and years...and years like I saw my granddad do. I didn't know I was doing it all wrong until some other YT influenceres came along and tried to 'splain the error of my ways. Tried many other techniques...marinating the ribs, offset slow cooking over oak/hickory, pellet smokers, rubs or no rubs of all sorts, and all kinds of combinations. Guess what? For really good rib eatin,' I always return to a tried and true method like this of little or no rub, the rib's mopped with butter and lemon (or lime) juice, and slow cooked over a low fire with charcoal, but preferablly hard wood. This is 4th of July worthy!!! Or any other family ocassion.
I been cooking ribs like this since the mid 80’s. Never had a cooking lesson in life, figured it out by trial and error. Ofc I’ve learned a lot since the internet came along. But I’m proud that I figured out so much with experience not TH-cam
Great cook!
The fly drove me nuts
Needs a Bug-A-Salt
Me 2
😂😂😂😂 I swear
OCD.. like me!!! YES, I could barely keep my eyes off it
Malcolm, you definitely proved you are a master Cook leaving Convention and cooking a fast and hot rib like that was brilliant. My grandparents used to cook like that everything barbecued was over a hot flame and something which had to be watched constantly and turned constantly and when you got it, it was either charred or raw.
I tried the previous video method of smoking em on a propane grill and was a success. Excited to try this method out.
I'm planning to smoking ribs on my propane grill soon using Malcom's video.
@@heyitsbroski highly recommend you buy a pellet tube to hold the smoker pellets. It burns the pellets evenly throughout the cooking and keeps a steady stream also clean up is easier. Good luck
I just followed your recipe today with some St. Louis ribs. It was done a bit sooner than expected, but it turned out magnificent. I used my Weber with lump charcoal. This mopping sauce really helped too. I’ll use it for pulled pork as well. This recipe is a keeper.
As a chef for over a decade, these ribs looking fire my dude
Hot and fast is how I been doing them for a few years now. Good show!
Old school direct heat rib! 🔥
Thank you. I'm doing my first rib bbq this weekend. Looks great. Love listening to your voice go along with the cooking. Lol
Part of the beauty of cooking is all the different varieties. I enjoy doing them over some high heat myself. I have also had pretty good success using my 30yo Thermos gas grill with ceramic briquettes with a smoke box inside.
When Malcom makes "om nom nom" noises, you know that's good 'que.
Glad that you tried this method out! I'm from the Memphis area as well. I use a family secret dry rub and usually oven-cook my ribs to set their seasoning, then finish them over charcoal. I've done char-grilled as well and no matter what, if you control the heat properly, they always turn out great!
I was really waiting for a video of ribs over charcoal, thank you brother Malcom I think basting that I was missing 🇺🇸
Been smokin ribs for 3 years now. I recently did a Hot N Fast babyback with 1hr smoke and wrppaed for 1hr. Rested them in a cooler for 30mins. They were awesome! I do Comp"ish" ribs about 75% of the time, but the Hot N Fast is my new favorite.
I like the membrane, so I leave it on. I just tried it one day and wondered why people bothered to peel it off. Question for you regarding your 3-2-1. The second ingredient is about a quarter cup, but you don’t say how much salt you’re adding for the number one. I’m assuming it’s half of a quarter cup? I guess a guy could always go by taste, right? Quantity doesn’t really matter. This 3-2-1 looks great with all that vinegar and the lemon juice! Can’t wait to try it. You’re the best, Malcolm. Keep the videos coming.
If you go to the Description of the video and tab down he has the recipe.
Good video I’ve been doing hot and fast ribs for years normally I use baby backs season them and treat them like a pork chop. I don’t mop mine and as you mentioned I avoid sugar based rubs. Webber steak and chop is a good base and your favorite bbq rub.
Way back in the late 1960’s-70’s my dad would charcoal broil ribs all the time and they were great! Of course back then there were no home-smokers, no gas grills, no kamados so that was really only option. I recall he had a large Char-Broil (back when that brand was really well made).
This is exactly how I do my ribs and on the exact same Primo grill. Nice job Malcolm Yum Yum.👍🏻😛👍🏻
Omg. Like I said I was going to try this. Omg they look great. Smells bring beer to my yard. Thank you
Great video! I've been planning on doing some charcoal direct ribs this year and this solidified that idea.
Looking good Malcom can’t wait for the holiday cooks
We have been doing it this way in Memphis for 100 + years. Where have you been!
My boy said, "Nom nom nom" lol that's how you know they're good!
"We gone!"
😂 giving them ribs the business lol ✌🏾💯
How do you clean and sanitize those mops? Or do you just replace them after each use?
I grill my ribs like this pretty often. Saves lots of time and produces some good eating.
The only way I cook ribs. Good bed of coals on the Weber, bottom vent fully open, top vent 1/2 open to start. Cut rack in half and season. Put on the grill directly over the coals and go for 10 minutes. Flip and grill another 10. Open top vent all the way and grill for 10. Flip one last time and let it go for another 10. Been doing this for 20 years and is perfect every time. No sauce, just the rub!
Always something new and good here. I love this channel!
They look great Malcolm. Definitely gonna try this method. Thank you!
Ive been waiting on you to try this method! I almost lost hope. Thanks Malcolm
Made these today. Best ribs I’ve had in a long time
Love your channel.
Love dry smoked and charcoal ribs.
Oh you're making me hongry for some ribs. I hope to get back after using my smokers and grills again. Sure miss my BBQ. Thanks for sharing with us Malcom. Keep up the great recipes and videos. Fred.
The apple cider vinegar mopping 321 base is excellent! It kept my ribs moist and zingy!
Love you're videos. Seasonings are amazing. Had them all. Lost them all in a kitchen fire.😢
So inspired to cook ribs over hot coal! Something different than always using the smoker.
That’s old school “direct heat TX BBQ” right there! The juices hit the hot coals and infuse flavor steam back into the ribs and along with that mop sauce you have a winning combo!!
With the vinegar sauce that is absolutely more of a lowcountry SC and eastern NC method.
Couldn’t believe I seen killer hogs seasonings at my local grocery store in Phx, AZ today. Made me so damn proud lol. Been watching you for a long time. Of course I had to buy even though I have plenty.
I only do grilled pork ribs on my argentinian grill. Great job Malcolm!
checkin in from New Orleans aka the Big Easy my Brudda Malcom 💯 you got my mouth watering 😋
Same ⚜️
I cooked some ribs once on a gas grill. Normally I go the smoker route but this day I didn't have the time. Just wanted some ribs. Took about an hour and I don't know how but they were super tender, incredible char crust all around. I still have yet to make ribs on a gas grill turn out as amazingly as that rack did. Not sure what I did, got lucky.
Thank you for explaining what you do with your vents!
A month ago I did a spare n a babyback on my kettle for about and hour and a half. Kept flipping every 15 minutes and the vents damp a bit at 300 the whole time. I will tell you they were the best ribs I ever had and that included smoke ribs
Love your content. Those are some old school ribs, look fantastic. Love to see a Brunswick stew make one day
How do you ventilate that brilliant grilling room? My favorite flipper is also the pigtail. Great job on the ribs!
Malcom is da man. Way to go big man
Malcom, I cooked two pork loin ribs this past weekend on my BGE. I started out at 200 just to get some smoke and then bumped it up to 250 after an hour. I flipped them twice and in 2.5 hrs, they were temping 200+. The flavor was really good. Not sure about the fat rendering completely. How was it with your ribs?
Man you are definitely on my Mt Rushmore of pitmasters! Love the video. I also wanna know how to get that lighter! Great video!
Good and FAST! - Thanks Malcolm. - Cheers!
I did ribs this way the first time a few months ago. The smoke flavor from the fat dripping was amazing.
Like to see you're having fun. Great video!
You a dawg Malcolm! Gonna try these this weekend 😋
I just used Killer Hogs hot BBQ for Venison Jerky and o man mouth watering
They look good! Hope mine comes out good like yours!
They look great, Malcolm!
Saw the oxtail recipe but now im checking this..because I love ribs too.
Right on brother! Hey man just finally found some of your brisket rub i cant wait to try it!
Another video to make me hungry 😂😂 great as always!!!
Totally awesome !
We gone😃. Great looking ribs and I have to say I really like your smokehouse setup with all your smokers.
Fantastic. I do mine directly over medium low heat. Takes about a hour longer.
Brother Malcolm you look great! How many lbs are you down? I wish you success in your journey. Keep up the good work!!
Great video! What is that little torch you use to light up the charcoal?
love it Malcom..
keep on keepin on brother
Hey Malcolm! Excellent video, as always. What type of hand torch are you using?
Great stuff Malcom! Would love to see you break out that drum smoker again for some more direct heat videos!
Reverend Malcolm it’s 8am I could eat those ribs for breakfast MAN! I remember my Dad used the mop method and his ribs were Dynomite !! I got your rubs and my friends alway ask me what I seasoned them with and I tell them I DONT REMEMBER WHAT I PUT ON THEM RIBS ! 😅😂😮
✌🏾🙏🏾
Thank you, Jesus for a video finally of grilling ribs and not smoking
Looks absolutely delicious.
Can't wait to try this, looks great.