Malcolm is such a natural teacher. I've never been much good at learning details of things, but everything seems to just stick in my memory with Malcolm. Clear easy details. And what a cook! Love the channel.
Dude, you are KILLING me. I've watched about 8 videos in a row and I can't take any more. Beef, pork,,,,, I need another 3 Kamados. I am going to stop watching, get some big ass beef ribs and start smoking. At 6 foot 4, I could pack on another 50 pounds and go for the WWF. I'm going to be the Kamado Killer, you can be my manager at ring side and feed me between moves. Keep educating me.
Your channel is legend. Just started smoking this summer. I looked around at a lot of channels for tips.. yours is the only one in turn to. I've successfully made 6 or 7 of your recipes and cooking methods. Thanks for all the advice and information you provide.!
This channel is just amazing! Please keep publishing. Your way of getting excited about the whole process just makes me hungry and longing for summer BBQ sesson. I'm coming all the way from the mid winter, freezing cold, parts of Sweden!
Just started smoking my own meat about a year ago. This channel is great for beginners like me,everything is step by step. I’ve made a few of his recipes for my family and we have loved them! FYI, the podcast is just as good
is this guy on tv? I've been watching his vids for an hour it's better than most of the content on the food network. networks need to get this guy a check and him to the network.
Aussie man here Mate and I absolutely love your channel, I'm just a beginner on the BBQ Smoke and every time I need inspiration for what to cook, I just see what pops up first on my TH-cam suggested videos from your Channel. Love watching Love eating.
Malcolm, a few months ago I was looking up spare rib cooks and found you. watched your porkbutt, brisket, spare ribs. cooked all of them at least 3 times each. 6 racks at a time and keep em in the fridge for the week. I'm never hungry anymore. I spritz everything with 100% coke every 45 minutes throughout til wrap. just did a 6 hour slow cook on ribs and a 12 hour cook on a 12lb porkbutt and man oh man, the entire family said, WHOA, That is some GOOD meat! just bought an injector similar to the one I've seen you use and am ready to try that the next cook. I can't wait to smoke a brisket, 3 racks of spareribs, and a turkey for thanksgiving this year. probably be the first year our turkey aint dry as a bone! I appreciate you so much buddy. Take care!
Bought two five pound 3-rib sections from our butcher this morning, used your AP rub first on both, your BBQ rub on one, your Hot BBQ rub on the other, followed your instructions to the tee, 275/300, wrapped at 160, cooked until 200, rested in a cooler for an hour....this meat fell off the bone, was as tender as if we were biting into bread, and we didn't even use your sauce. The only thing different is that ours didn't take as long, but I think the fact that we were using a vertical smoker might be behind that. m Bottom line...still have not had a recipe of yours fail when we try it here. Malcolm, why you don't have your own t.v. show blows my mind.
I got mine at a butcher shop here in Dallas called Deep Cuts for around nine dollars a pound, if I remember right (might've been less). Also, just found similar at Sam's Club for about 7 a pound :)
They pull away from the rib bone, but don't really shrink as much as they plump up. My husband and I got a total of six HUGE ribs (3 days worth for us), and one rib is really enough per person.
Tried these in m gas grill, not the best option for smoking but it’s what I use. Same cut and size as this video. Great instructions. It’s a 5 burner gas grill so what I did was put in a raised rack in the right side of the grill and put the ribs on top. Turned on the left two burners only, as the three right burners were directly under the ribs. I lit up two smoking pellet tubes filled with hickory pellets and placed them directly under the raised rack, directly under the ribs. Then set the two left burners at around med/low and put in a meater thermometer in the ribs. I got around the 275-300 sweet spot in the thermometer reading and left them smoking until the pellet tubes ran out, which is aprox 4 hours. Then turned off the gas grill, covered in aluminum with beef broth just like the master showed us in this video, then put them in the kitchen oven which is an electric oven, since I don’t need the smoke anymore I would rather finish inside in the oven which gets more accurate temperature. I left them there for about another 2 1/2 or 3 hours until the meater showed 204 Fahrenheit then rested the whole thing in a cooler for an hour. The result was fantastic but try as I might I can never get a smoke ring when I smoke with my gas grill and pellet tubes. I know the ring is unnecessary but I was used to getting it all the time when I had a charcoal grill… But that’s just visuals, the actual taste and outer look following this procedure was fantastic, so much that I now bought a full rack and I’m going to smoke it the exact same way
I've used this video to do beef ribs now for 3 years. Always turns out good. But, that was the problem. They were just good. This last time. I took the internal temp to 215. And it was a game changer. Best I've ever done.
On the glorious day of 07/17/2022 I made this recipe. Absolutely delectable and so moist plus tender. All there is to say is compliments to the chef!!!
Malcolm! You’re my favorite bro! I watch several different pit masters and they’re all cool-but I love your authenticity and enthusiasm! I want to hang out with you!! Thank you for your videos! And keep dunking them turkey dudes baby!
Really appreciate the summary at the end of videos you've been doing for some time. Makes going back to check info so much more easier. Cheers from South Texas.
Great explanation every time on all your videos , going back over the cook at the end and recapping is great, saves me going thought the vid looking for info. All the other smoking people should do the same on their videos. Loving your work for years. Leon Australia.
Malcom, you truly are a great man, wish you were local, I would pay whatever you charge to cater a party at my house. Keep the great videos coming brother.
Awesome ribs mate. I did a 4.5kg boston butt in the Hark cabinet smoker last weekend. It was my second try at it. best not mention the first try . I did it just like your vid, got it to 150F in about 5 hours , wrapped and then to 192F in the next 4 hours n then rested for an hour. Man that pork was perfect! so juicy n tender , just like yours. cheers Mal.
My favorite thing to smoke... nothing like it! Thanks a lot... had this pop up and decided I needed to go pick up two slabs for fantasy football draft this weekend
love to meet this good ole boy. comes across as a nice guy. several beef rib smoking vids feature the braising stage w/ broth in aluminum. makes a lot of sense cause braising in the oven for 4 hours with celery onion carrot broth and wine is what I am used to with tough beef cuts.
Awesome awesome awesome.. beautiful Saturday in this quarantine... I have the bit ready and smokin’ and ribs just went in! Great vid as always man. Cheers from Deep South Texas!
Looks great brother! Makes me want to smoke some! I've got a couple racks of pork ribs and a packer brisket smoking as we speak since 4am this morning...I need a nap.
This feller knows how to prep & smoke/grill/cook good meats, I liked your short video sir on cutting a spare rib into St. Louis ribs & rib tips, straight to the point, info, & knowhow, you do an outstanding job on your few videos that I have seen , just started watching you , info coming to you from 60 yr old Irishman & family from rural Kentucky. I have been cooking, grilling, hunting, fishing since I was 9 yr old, retired now but always interested in learning new technique in regards to outdoors man sporting & cooking
It's not just "like" brisket on the bone, it essentially is. The flat would continue over the bottom of the ribs if you didn't cut it. The flat covers the lower chest cavity (ribs), the point is part of the front shoulder. Looks awesome, I'm going to be looking for some near me
Man brother, your my favorite, you make some mean food. Love the food. I know because I follow you and comes out very delicious. That’s everything. It all started with your tomahawk steak. Godddd.
There are no words for how great this channel is.
100%
One word that comes to mind is FOLE
Zero words
NO WORDS!!!!!
No kidding!!!!!
Malcolm is such a natural teacher. I've never been much good at learning details of things, but everything seems to just stick in my memory with Malcolm. Clear easy details. And what a cook! Love the channel.
his personality makes you want to watch, feel like watching your brother. love his channel.
get this guy a food network show! This stuff is way better than that bobby flay bullcrap
Agreed!! I've tried a few of his recipes and they're fantastic!
Bobby Flay cooks for soft ass foodies not real meat eaters!!!
100% agree. I haven't made a recipe of his yet that didn't turn out great, and his rubs and sauces are excellent, too!
I agree
Clayton Mann
I agree
I'm new to "real BBQ" but I must say, I'm loving your videos Malcom. You cover everything so well and the recap at the end is a great touch.
Dude, you are KILLING me. I've watched about 8 videos in a row and I can't take any more. Beef, pork,,,,, I need another 3 Kamados. I am going to stop watching, get some big ass beef ribs and start smoking. At 6 foot 4, I could pack on another 50 pounds and go for the WWF. I'm going to be the Kamado Killer, you can be my manager at ring side and feed me between moves. Keep educating me.
Smokey Walker man are you ok
lmfao
XD
This is the kind of energy we need before all our cooks
Your channel is legend. Just started smoking this summer. I looked around at a lot of channels for tips.. yours is the only one in turn to. I've successfully made 6 or 7 of your recipes and cooking methods. Thanks for all the advice and information you provide.!
I like when he said he was going to go ahead and call them. That's how you know a dude is serious about his craft. Keep up the good work.
This channel is just amazing! Please keep publishing. Your way of getting excited about the whole process just makes me hungry and longing for summer BBQ sesson. I'm coming all the way from the mid winter, freezing cold, parts of Sweden!
Just started smoking my own meat about a year ago. This channel is great for beginners like me,everything is step by step. I’ve made a few of his recipes for my family and we have loved them!
FYI, the podcast is just as good
is this guy on tv? I've been watching his vids for an hour it's better than most of the content on the food network. networks need to get this guy a check and him to the network.
Aussie man here Mate and I absolutely love your channel, I'm just a beginner on the BBQ Smoke and every time I need inspiration for what to cook, I just see what pops up first on my TH-cam suggested videos from your Channel. Love watching Love eating.
Malcolm, a few months ago I was looking up spare rib cooks and found you. watched your porkbutt, brisket, spare ribs. cooked all of them at least 3 times each. 6 racks at a time and keep em in the fridge for the week. I'm never hungry anymore. I spritz everything with 100% coke every 45 minutes throughout til wrap. just did a 6 hour slow cook on ribs and a 12 hour cook on a 12lb porkbutt and man oh man, the entire family said, WHOA, That is some GOOD meat! just bought an injector similar to the one I've seen you use and am ready to try that the next cook. I can't wait to smoke a brisket, 3 racks of spareribs, and a turkey for thanksgiving this year. probably be the first year our turkey aint dry as a bone! I appreciate you so much buddy. Take care!
Bought two five pound 3-rib sections from our butcher this morning, used your AP rub first on both, your BBQ rub on one, your Hot BBQ rub on the other, followed your instructions to the tee, 275/300, wrapped at 160, cooked until 200, rested in a cooler for an hour....this meat fell off the bone, was as tender as if we were biting into bread, and we didn't even use your sauce. The only thing different is that ours didn't take as long, but I think the fact that we were using a vertical smoker might be behind that. m Bottom line...still have not had a recipe of yours fail when we try it here. Malcolm, why you don't have your own t.v. show blows my mind.
How much did the ribs cost? I wonder how hard it is for a butcher to find these.
how much do they shrink? how many ppl can you serve with a 5 pound beefrib? tnx
I got mine at a butcher shop here in Dallas called Deep Cuts for around nine dollars a pound, if I remember right (might've been less). Also, just found similar at Sam's Club for about 7 a pound :)
They pull away from the rib bone, but don't really shrink as much as they plump up. My husband and I got a total of six HUGE ribs (3 days worth for us), and one rib is really enough per person.
I got same results...mine where done at 3 hours give or take
This is what the food network should be. Thanks Malcom another good one
I cannot for the life of me understand how any human being could dislike this channel.
Just got my first smoker yesterday and have been binging this channel, such a help.
Tried these in m gas grill, not the best option for smoking but it’s what I use. Same cut and size as this video. Great instructions. It’s a 5 burner gas grill so what I did was put in a raised rack in the right side of the grill and put the ribs on top. Turned on the left two burners only, as the three right burners were directly under the ribs. I lit up two smoking pellet tubes filled with hickory pellets and placed them directly under the raised rack, directly under the ribs. Then set the two left burners at around med/low and put in a meater thermometer in the ribs. I got around the 275-300 sweet spot in the thermometer reading and left them smoking until the pellet tubes ran out, which is aprox 4 hours.
Then turned off the gas grill, covered in aluminum with beef broth just like the master showed us in this video, then put them in the kitchen oven which is an electric oven, since I don’t need the smoke anymore I would rather finish inside in the oven which gets more accurate temperature.
I left them there for about another 2 1/2 or 3 hours until the meater showed 204 Fahrenheit then rested the whole thing in a cooler for an hour.
The result was fantastic but try as I might I can never get a smoke ring when I smoke with my gas grill and pellet tubes. I know the ring is unnecessary but I was used to getting it all the time when I had a charcoal grill…
But that’s just visuals, the actual taste and outer look following this procedure was fantastic, so much that I now bought a full rack and I’m going to smoke it the exact same way
Malcolm, I just got a smoker in May. I’ve made 3 of your recipes so far. Dude, they are 🔥. This channel is a gem, thanks man!
Everything I cook I come here to get his words of advice. This is the best BBQ channel out there period
Hands down the best BBQ channel. Great explanation.
This guy is the best teacher of cooking! Takes his time explaining the steps of smoking those delicious ribs. Akways enjoy watch his videos
I've used this video to do beef ribs now for 3 years. Always turns out good. But, that was the problem. They were just good. This last time. I took the internal temp to 215. And it was a game changer. Best I've ever done.
you should be on television, your personality is great
Another recipe that knocks it out of the park.
My wife gobbled these up
The guy is a great teacher of cooking! Beef ribs are so delicious and he has shown me several ways to prepare them
How did you like that Kong? Looks very much like a Vision Grill. Great cook (as usual) Malcom!
That's a Fred Flintstone rib.
On the glorious day of 07/17/2022 I made this recipe. Absolutely delectable and so moist plus tender. All there is to say is compliments to the chef!!!
Malcolm! You’re my favorite bro! I watch several different pit masters and they’re all cool-but I love your authenticity and enthusiasm! I want to hang out with you!! Thank you for your videos! And keep dunking them turkey dudes baby!
He is the best at making ribs I have gotten better at doing ribs ever since watching his videos
This video has given me the courage to smoke this weekend.
Ive already nailed shortback and St. Louis ribs and now its time to up the game.
Really appreciate the summary at the end of videos you've been doing for some time. Makes going back to check info so much more easier. Cheers from South Texas.
I use your videos as a guide to bring my bbq to the next level, not once have I been disappointed.. thank you!!
Another great video from HowToBBQRight. He needs to be on the food network.
Malcom is my savior. Showed me how to literally BBQ right!! Thank you!!
Thanks. You are helping me as I start my journey on smoking meat. Your videos are awesome.
How can you NOT like a guy who gets excited for BBQ like him?
BUBBA YOU DOING IT RIGHT ON THOSE BEEF RIBS!!!!!!!!! GLAD I SAW YOU ON YOU TUBE!!!!!!!!!
Great explanation every time on all your videos , going back over the cook at the end and recapping is great, saves me going thought the vid looking for info. All the other smoking people should do the same on their videos. Loving your work for years. Leon Australia.
Made these a year ago and they were amazing!! Im going to make them this Saturday. Thanks Malcom!
Malcolm Reed is a BBQ God!! Love all the vids and I love that he's not arrogant ass like some other BBQ guys.
I live in Fort Worth and have a favorite place here for Dino ribs. Been waiting for you to come up with this video. Can't wait to try your recipe!
Malcom, you truly are a great man, wish you were local, I would pay whatever you charge to cater a party at my house. Keep the great videos coming brother.
It's my understanding that wrapping in Foil gives a softer bark. Wrapping in. Butcher Paper gives a better crunchier bark on the outside.
Awesome ribs mate. I did a 4.5kg boston butt in the Hark cabinet smoker last weekend. It was my second try at it. best not mention the first try . I did it just like your vid, got it to 150F in about 5 hours , wrapped and then to 192F in the next 4 hours n then rested for an hour. Man that pork was perfect! so juicy n tender , just like yours. cheers Mal.
I followed your 3-2-1 rib recipe yesterday and my ribs came out BEAUTIFUL...Thank you so much 👍🏿
this is my favorite bbq channel. please upload more!!!!
I love this type of beef rib. A local BBQ spot by me makes some killer beef ribs
Love this one. Trying beef ribs for the first time tomorrow
@howtobbqright you make me grin and drool all at the same time, every time! You are my go to for anything BBQ. Keep it up.
dude, your bark is always on point
Can’t believe how tender those are! Awesome !!
This beats reading through a recipe book all day
This guy is awesome man. The way he cooks wow.
Great smoke Malcolm. You are the ORACLE OF SMOKE!
These ribs are incredible. So tender and tons of beef flavor.
I agree. Malcolm Reed is a natural in front of the camera. also, I've been eyeing the Grilla Grills.
My favorite thing to smoke... nothing like it! Thanks a lot... had this pop up and decided I needed to go pick up two slabs for fantasy football draft this weekend
I love the grill he's using. Cheaper than the Big Green Egg but gets the job done. I love mine!!!!!!!
love to meet this good ole boy. comes across as a nice guy. several beef rib smoking vids feature the braising stage w/ broth in aluminum. makes a lot of sense cause braising in the oven for 4 hours with celery onion carrot broth and wine is what I am used to with tough beef cuts.
Best BBQ channel. I gotta try these out.
This guy is the bomb for BBQ tips !
you're teaching this yankee a whole lot. great videos thanks
Your the BBQ King you here me man you are the King
Awesome awesome awesome.. beautiful Saturday in this quarantine... I have the bit ready and smokin’ and ribs just went in! Great vid as always man. Cheers from Deep South Texas!
How do you know you’ve finally “made it?”
Your meat rest cooler is a yeti
so glad I found this channel, you make the best BBQ vids on TH-cam, keep it up brother!
Doing this for the second game tomorrow. They're marinating in the fridge. Can't wait! Thanks Malcom!
Love your charcoal bucket; I have one and it's a must for anyone who loved outdoor smoking/grilling.
Made these crazy tender. My buddy was like those the best ribs ever.
Looks great brother! Makes me want to smoke some! I've got a couple racks of pork ribs and a packer brisket smoking as we speak since 4am this morning...I need a nap.
You know tour stuff bro! Love your vids, plz never stop making them.
BBQ legend right here.
This feller knows how to prep & smoke/grill/cook good meats, I liked your short video sir on cutting a spare rib into St. Louis ribs & rib tips, straight to the point, info, & knowhow, you do an outstanding job on your few videos that I have seen , just started watching you , info coming to you from 60 yr old Irishman & family from rural Kentucky. I have been cooking, grilling, hunting, fishing since I was 9 yr old, retired now but always interested in learning new technique in regards to outdoors man sporting & cooking
I LOVE MALCOM REED - absolute hero
New to BBQ. Beef ribs are already my favorite. Can't wait to try this at home.
I bbq ribs every weekend with my dad. me and my dad love beef ribs.. and beer of course here in Texas :)
Always our go to source. Awesome video Malcolm!
Dino bones...made famous on The Flintstones. Good stuff!
It's not just "like" brisket on the bone, it essentially is. The flat would continue over the bottom of the ribs if you didn't cut it. The flat covers the lower chest cavity (ribs), the point is part of the front shoulder. Looks awesome, I'm going to be looking for some near me
Malcom. Your recipe rocks! We love the "Dino Bones".
Man brother, your my favorite, you make some mean food. Love the food. I know because I follow you and comes out very delicious. That’s everything. It all started with your tomahawk steak. Godddd.
you are the man .love your videos. make things so easy.when i go with your magic....makes me look like a genius
This was the most helpful video for me yet on smoking beef ribs! ty
Man i think im in love with those beef ribs!!!
You've taught me a lot!, I'm making and smoking some delicious ribs now,beef and pork thanks again,keep up your great work!
I've done these this way multiple times and they were perfect. Im gonna try unwrapped all the way today.
You are the man! Those ribs look epic
Brisket on a bone 🤘🏽
I'm impressed with how simple it looks to make. The hardest part seems to be getting a hold of them at the market lol.
right?? lmao
Man great video! I gotta do that for dinner tonite!! On my way to the butcher now!
Ohh you can finish that whole rib, awesome video you have an new subscriber
Now that is Texas BBQ... You just got a new Sub..
Bud rodriguez
No Texan foils beef ribs
The one thing he says that I don’t believe: I don’t even know if I can finish this one rib. Great video.
The way this man speaks and explains Smoking barbecue makes it sound like I can do it too. All he needs is 🍺 in his hand!!
Had anyone noticed he sounds like Troy Aikman
convilcali
WTF?? No way
He’s a lot smarter than Troy Aikman!
You're just referring to his accent. That's how we talk in the south.
Yes he kinda does.
Great video as always! If I can find some Dino Beef Ribs in my area, I will definitely be trying this
Love your work Malcom, keep it coming brother
Man! That looks awesome. Love your videos Malcolm.