Cooking Ribs directly over Charcoal the ENTIRE TIME... Juicy, Tender and packed with GRILL FLAVOR!
ฝัง
- เผยแพร่เมื่อ 26 มิ.ย. 2024
- Charcoal Grilled Ribs - This method cooks some FIRE ribs really fast. We use the charcoal and the grill to impart some serious flavor - and we baste the ribs the entire cook so they come out juicy, tender and oh so delicious!
#ribs #grilledribs #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Killer Hogs Hot Rub bit.ly/TheHotRub
- BBQ Gloves - bit.ly/H2Q_BBQGloves
- Thermoworks Thermapen bit.ly/2I9Fsnp
- 12" Slicing Knife bit.ly/H2QKnife12inch
- Primo Grills www.primogrill.com/
Charcoal Grilled Ribs Recipe
Ingredients:
- 2 slabs St. Louis Cut Spare Ribs
- 1/4 cup Killer Hogs Hot Rub
- 28oz apple cider vinegar
- 1/4 cup fine sea salt (feel free to add less salt to suite your taste)
- 1/4 cup ground cayenne pepper
- juice from one lemon
Directions:
1. Trim the excess fat and remove the membrane from each slab of ribs.
2. Season the ribs on both sides with a light coat of Killer Hogs Hot Rub.
3. Prepare a charcoal grill for 2 zone cooking at 300°F.
4. Place the ribs over the direct heat side of the grill - the cool zone is just in case you need to get them away from the fire. These ribs cook over the direct heat side the entire cook.
5. Combine the vinegar, salt, cayenne pepper, and lemon juice in a quart mason jar. Shake it well.
6. Flip the ribs every ten minutes keeping the grilll temperature steady at 300°F.
7. Once the outside begins to dry out start mopping with the basting liquid using a bbq mop.
8. Continue to flip and mop until the internal temperature reaches 198-200°F.
9. Move the ribs over to the indirect heat side for 5-10 minutes.
10. Cut the ribs into individual bone pieces and serve with additional mopping sauce for dabbing.
Connect With Malcom Reed:
howtobbqright.com/
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Malcom's Podcast - howtobbqright.com/howtobbqrigh...
For Malcom's BBQ Supplies visit - h2qshop.com/ - บันเทิง
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Brings back memories of the 80’s and 90’s before everyone and their brother switched over to smoked ribs.
That fly couldn't wait for him to finish.
"This is like beer drinking rib cooking here" 👍🤣 Love it!!
Drink a beer, flip. Drink a beer, flip.
Finally someone cooking over direct heat and the meat is not tough.
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.
so happy you're regularly posting videos again. love your content!
Came here looking for this post. So happy about this!!
We need a smokehouse tour!!!!
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!
I knew this wouldn’t take long for Malcom to try.
oh I CANT BE THE ONLY ONE WHEN THAT FLY WAS ON THAT RIB, I WAS SWATTING MY SCREEN LMAO🤣🤣🤣🤣🤣
Malcolm is so passionate and positive that cooks epic food. Amazing channel. Im so hungry
Malcom is the Master. Those Ribs look Absolutely Amazing!
This method is definitely on my to-do list! I love "simple"
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'd be excited to try those. Still waiting for that outdoor kitchen tour. :)
The fly drove me nuts
Needs a Bug-A-Salt
Me 2
😂😂😂😂 I swear
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.
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
As a chef for over a decade, these ribs looking fire my dude
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
This is how I grew up cooking ribs.
The GOAT of BBQ. Awesome video as usual!
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.
😂 giving them ribs the business lol ✌🏾💯
Looking good Malcom can’t wait for the holiday cooks
They look great Malcolm. Definitely gonna try this method. Thank you!
My boy said, "Nom nom nom" lol that's how you know they're good!
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!
Totally awesome !
Great stuff! Thank you, Sir!
Ive been waiting on you to try this method! I almost lost hope. Thanks Malcolm
love it Malcom..
keep on keepin on brother
Can't wait to try this, looks great.
Thank you for explaining what you do with your vents!
Always something new and good here. I love this channel!
Looks great Malcom...❤
This is exactly how I do my ribs and on the exact same Primo grill. Nice job Malcolm Yum Yum.👍🏻😛👍🏻
Very much like every Chicago South Side barbecue joint. They mostly use wood, but they cook directly over it.
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.
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.
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.
Love your channel.
Love dry smoked and charcoal ribs.
Great video! I've been planning on doing some charcoal direct ribs this year and this solidified that idea.
They look great, Malcolm!
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.
This is by far the best grilling channel on TH-cam. Those ribs looked killer!
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.
Like to see you're having fun. Great video!
Those look amazing!!
So inspired to cook ribs over hot coal! Something different than always using the smoker.
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
You a dawg Malcolm! Gonna try these this weekend 😋
Pit master you get down on the prep cook ,teaching and grilling. Thanks for sharing.
Hot and fast is how I been doing them for a few years now. Good show!
Looks absolutely delicious.
Good and FAST! - Thanks Malcolm. - Cheers!
Another video to make me hungry 😂😂 great as always!!!
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!
Oh hell yeah!!!!!
Enjoyed ya'll eating it all Malcolm.👌👍
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 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!
Doing this Sunday!!!
I only do grilled pork ribs on my argentinian grill. Great job Malcolm!
fantastic job, i could almost taste them
Must say had my doubts, looked great !!!
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.
We gone😃. Great looking ribs and I have to say I really like your smokehouse setup with all your smokers.
Love you're videos. Seasonings are amazing. Had them all. Lost them all in a kitchen fire.😢
Made these today. Best ribs I’ve had in a long time
Malcolm, Ribs look delicious 😋😋😋😋.👍🏻👍🏻👍🏻👍🏻👍🏻
Great video brother
Looks delicious
The powers that be must have been listening. I was just searching for direct heat ribs recipes the past two days.
Classic grilled ribs❤
I see you're coming down Malcolm, looking good bud. Keep up the good work
Malcom is da man. Way to go big man
They look good! Hope mine comes out good like yours!
Right on brother! Hey man just finally found some of your brisket rub i cant wait to try it!
Awesome ribs!
The apple cider vinegar mopping 321 base is excellent! It kept my ribs moist and zingy!
This is exactly how I cook my ribs, direct heat bone side down for 45-60mins! Dry rub from Eastern Market in Detroit MI!! 5mins on the meat side right before I pull them, tent with foil and enjoy! 😂😮😊
My grandfather taught me to cook ribs this way . My favorite
Love your content. Those are some old school ribs, look fantastic. Love to see a Brunswick stew make one day
Don't underestimate the old Brinkman 92 ish sixty dollars smoked chicken and salmon ribs you name it the beauty was every wood chunk i added i had a beer talk about it took all day
checkin in from New Orleans aka the Big Easy my Brudda Malcom 💯 you got my mouth watering 😋
Same ⚜️
I grill my ribs like this pretty often. Saves lots of time and produces some good eating.
Malcom: “Let’s get to cookin’”
The fly: 👀
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 incredibly shrinking Malcom!
I learned to do this because I watched his videos on using the Weber and the snake method for a pork butt. So I've made my ribs direct heat and just lower it. Close those dampers down but not all the way on your Weber kettle.
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.
Man you are definitely on my Mt Rushmore of pitmasters! Love the video. I also wanna know how to get that lighter! Great video!
"Nom, nom, nom" 😄 I gotta try these
I just used Killer Hogs hot BBQ for Venison Jerky and o man mouth watering
I'm only interested in Eat'in .Love your Channel Bud!
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.
This is pretty similar to how I do beef ribs. I prefer the vacuum sealed ones from costco, but the individually cut ones work too. I hit'em with some montreal and put them on hot coals to char them up nicely, no exact time I just go by looks and don't let them burn, then I'll pull the grate off and move the coals to the side and toss some wood on to hot smoke them 20-30 minutes. Then I toss them in the oven 5-10 minutes to set some sauce at the end, I find the sauce gets a little too smokey otherwise. They're a mix of tender and chewy, but who doesn't love gnawing on a beef rib? Lol. They're a big hit at the family bbq, it's always funny to see the kids with bbq sauce smeared across their face. Gonna try these pork ribs for the 4th!
dang that looked good