@@angelrueda2848 Me, I pack them up in foil covered in whatever rub and sauce I'm using for the main cook. Braise them over indirect heat alongside the main dish, ready after 3-4 hours, and make an excellent first course or chefs treat. Not the same as the main ribs but always welcome, never waste them.
I don't blame him -- it helps generate thousands of dollars per month in YT and e-commerce revenue, _not to mention_ BBQ competition winnings for 2 minutes spent making those cuts.
Man! You know how life is. It's amazing when the right teacher comes along! Excellent! A lot of us just had Elders cooking that did not want to take time to explain for whatever Reason! This explanation and demonstration moved a lot of us up in the game. Salute
He does cook the whole thing. He's just showing how to get to different meals from it. Ribs and rib tips. Smaller families might not be able to eat the whole rack for dinner so 2 meals is perfect
At my local grocer the Saint Louis cut ribs are cheaper per pound than spare ribs. So do check the prices before you buy, and baby back are always the most expensive.
My grandpa was a butcher and I really enjoy hunting and I breakdown deer and pigs myself. This is exactly how my grandpa trims his ribs and I do the same, and if u got a craving for beef get the rack and make some rib tips with ur rack of ribs man it’s so good when u got the right sauce. U can also turn the tips into burnt ends but beefy they’re amazing
ive been butchering for years and at one point i realized "why am i even trimming these ribs cuz both sides taste the same when theyre smoked for hours." so now i just keep whole racks and dont even worry about it.
Smoking ribs need to be wrapped in foil tightly for fotb. Trimming the meat just makes it easier to wrap, cook and handle - that's basically it. The untrimmed rack is cheap enough to have 2 trimmed slabs and plenty of riblets you can cook any old way. That's what I do and I don't need gigantic cooking surfaces to make all the rib parts at once. You can do fotb in a regular oven St Louis style if you wrap it right. Just a convenience thing that's all
Thank you for the great advice, Malcolm! I like to get a good deal and use a little skill by applying this technique whenever I can find the whole spares! Keep doin' what your doin', sir appreciate ya!!
Yo creo que se pueden ver varios videos de como hacer el mejor BBQ y elegir el que más te convenza, pero también puedes escoger lo que más te gustó de todos y crear tu propio estilo de preparar el mejor BBQ
I’ve tried cooking ribs with and without the membrane.I personally like keeping it on,seems like it helps keep in some of the moisture and I like eating the membrane if it’s got a little crunch to it.
I first came across your videos during the pandemic. I knew nothing about bbq, mabey a steak every now and again. I want to thank you for the content you put out. The tips, techniques and the way you explain things is amazing. Now im stuck, every damn birthday or family event its usually brisket, ribs, pulled pork or a combination. And we have a pretty big family. Thank you, it has been an honor to learn from someone like you.
I taught myself how to grill and cook on my own...but I still have a lot to learn. Which is why I've been watching your channel for some inspiration. Now I've actually been taught something valuable. 💯😁
This guy is so nice. He reminds me of this guy that works for me, Big Kev. Always down to go the extra mile, always treats me with respect. Support your local big boys!
The Crock Pot is your friend. Not much liquid, can of crushed pineapple. After turning in the pot, i lay it out in the toaster oven with barbecue sauce. Or you get the bigger crock pot to lay it out. The juice left over in the pot you add vegetables and Rice.
My families rib shack beats guys like this every year. He literally trimmed all the flavor out of the rib. It's the reason their ribs taste dry and taste like the sauce. Flavor should be accentuated by sauce not replaced by it. We cook the whole slab and spice the membrane. All cuts are after the cook.
Big Mac Henry it's been a long time it's good to see you on here still want to get my day one time with y'all cooking why won't bring my old smoker that I brought I made myself a barrel what other thing is to be the first time in 22 years that I'm not doing Memphis in May the next time keeping smoking😂
Can literally get a pack of 2 of these cuts for what 1 rack of baby back cost.. been doing this for a while now.. great advice Malcolm!!
And they’re better than back ribs
@@TMac0925 Agree, always turn out better.
What do you do with the tips that were trimmed off.
@@angelrueda2848 Me, I pack them up in foil covered in whatever rub and sauce I'm using for the main cook. Braise them over indirect heat alongside the main dish, ready after 3-4 hours, and make an excellent first course or chefs treat. Not the same as the main ribs but always welcome, never waste them.
@@deletesoon70 I totally agree, they also go well in the crock pot with other meals.
We just cook the whole rack. That St Louis cut is pretty for competition cooking. We eat ugly in our own backyard.
I don't blame him -- it helps generate thousands of dollars per month in YT and e-commerce revenue, _not to mention_ BBQ competition winnings for 2 minutes spent making those cuts.
Eatin' Ugly!!! Love it!!!
Exactly. What a waste
@@robjones-qj2jj it’s not going to waste , 🙄
@@robjones-qj2jj how is it a waste if they are eating it all anyway?
Man! You know how life is. It's amazing when the right teacher comes along! Excellent! A lot of us just had Elders cooking that did not want to take time to explain for whatever Reason! This explanation and demonstration moved a lot of us up in the game. Salute
I guess you want an obese body. Follow nutritionists,not overeaters with no nutritional training.
Stupid
Just cook the whole thing. Very simple and easy.
He does cook the whole thing. He's just showing how to get to different meals from it. Ribs and rib tips. Smaller families might not be able to eat the whole rack for dinner so 2 meals is perfect
That southern accent makes everything more legit !! Immediately subscribed to the channel .
You people throw out subscriptions like they're not shit I swear
Me too 😅
@@one_uninterested_introvert and yet you still only have 3😂
“that looks goood to me”
@@pnord-dn7gd only three what? What are you talking about as I wasn't boasting about subscribers. Learn how to read, dummy 🤣
"Now all these ribs need is a little smoke"
Me: I'm bout to verbal abuse these ribs. 💀
Straight mentally abuse them hoes
The glouberman way
@@vanosthemadtitan1775 💀💀
😂😂😂😂😂
Can confirm. Ribs love tha smoke
I always cook spare ribs but have never broken them down. Thank you
At my local grocer the Saint Louis cut ribs are cheaper per pound than spare ribs. So do check the prices before you buy, and baby back are always the most expensive.
This is the man I wanna eat BBQ from
Why?
@@biggiebaby3541 He's got a secret recipe. I think its called Ligma.....
@@biggiebaby3541 because his food always looks good.
Youd toss his salad too yeah?
@@DoomiePookie Yes😎
Now you gotta do a rib tips short.
Exactly
Yes that is the first thing I said ...I said now what do I do with the leftover meat.
Agreeeeeed!
Preach!!
I was about to comment the same thing!
Can we just take a moment to appreciate how perfect this man’s beard is
Malcolm is the GOAT!
I just cook the whole thing. Getting those ends on each rib is amazing.
Just clean the silver back and excess fat.
THAT'S WTH I DO ALWAYS. JUST EASIER AND YOU GET HELLA MEAT. CUBE THEM RIB TIPS .... MMMM MMM MMMMMMM
"Lemme make you hungry AF with another one of my videos." I'm waiting for you to say this some day.
W comment 😂😂
Funny ASF 😂
Definitely
I hope he sees this
Malcolm is the man!
My grandpa was a butcher and I really enjoy hunting and I breakdown deer and pigs myself. This is exactly how my grandpa trims his ribs and I do the same, and if u got a craving for beef get the rack and make some rib tips with ur rack of ribs man it’s so good when u got the right sauce. U can also turn the tips into burnt ends but beefy they’re amazing
i haven’t seen this channel yet but i would trust this man with my life.
First time seeing this and I trust he knows what’s up too
When you know, you just know man lol fk’n right
This man is not looking too healthy!
@@toddolson573 a healthy man making barbecue dont know what barbecue is yet.
First thing i seen from him was a smoked turkey. Did that for Thanksgiving last year and it was the best turkey ive ever had. Hes 100% legit
ive been butchering for years and at one point i realized "why am i even trimming these ribs cuz both sides taste the same when theyre smoked for hours." so now i just keep whole racks and dont even worry about it.
Same, that fat will cook off nicely and just att more flavor. Only time I ut my ribs is just to make em fit
Not a butcher but I don't see the need for it either. or those "hangers" he called them..
That's what I'm talking about!
Malcolm is used to competition ribs, to win contests, not the same ribs at your uncles BBQ. Presentation is everything.
Smoking ribs need to be wrapped in foil tightly for fotb. Trimming the meat just makes it easier to wrap, cook and handle - that's basically it. The untrimmed rack is cheap enough to have 2 trimmed slabs and plenty of riblets you can cook any old way. That's what I do and I don't need gigantic cooking surfaces to make all the rib parts at once. You can do fotb in a regular oven St Louis style if you wrap it right. Just a convenience thing that's all
You are a gentleman and a scholar!!! That look good!!!!
Butchers have entered the chat, along with Michael Myers 😅
Yea whole rack usually the same price as st Luis cut. Might as well get more meat! I cooked a whole rack Sunday.
Thank you for the great advice, Malcolm! I like to get a good deal and use a little skill by applying this technique whenever I can find the whole spares! Keep doin' what your doin', sir appreciate ya!!
I love the rib tips😋😋😋 Born and raised in STL for 50yrs, living in Knoxville for 14yrs!!!
This man is giving you all GOLD for free. Was a butcher for 3 years this will save you a lot of money
This is one of the greeting most informational shorts I have ever watched. Great trimming! Wonderful technique I will be using!
His accent is therapeutic
He talks like us here in Mississippi.
Yo creo que se pueden ver varios videos de como hacer el mejor BBQ y elegir el que más te convenza, pero también puedes escoger lo que más te gustó de todos y crear tu propio estilo de preparar el mejor BBQ
At most grocery stores you don't really pay much more for the burcher to do it, lol. But you saved 30 cents, so you might as well celebrate!
So clean and so straight forward. love these kinds of shorts
Dang😳😳😳
Thank you Brother!!!😎👍🏾👍🏾👍🏾
Wish I could save this!😢
Just like the video and it will save, in your liked videos section
Thanks 🙏🏾
Love texans from Aus!❤
The fact that a paper towel beats silverskin just upended my entire culinary education
I’ve tried cooking ribs with and without the membrane.I personally like keeping it on,seems like it helps keep in some of the moisture and I like eating the membrane if it’s got a little crunch to it.
I second that
Yep 👍
if cooked correctly, i eat the ends of the bones
It's all there! The beard, the heavy-set body type, and the southern accent. You sir are exactly the person that I would trust to teach me about BBQ 😊
He, and you both lack understanding.
Thank you! Now that’s how you prep a slab ribs. Cutting off that membrane on the back makes all the difference when it comes to tender ribs.
I first came across your videos during the pandemic. I knew nothing about bbq, mabey a steak every now and again. I want to thank you for the content you put out. The tips, techniques and the way you explain things is amazing. Now im stuck, every damn birthday or family event its usually brisket, ribs, pulled pork or a combination. And we have a pretty big family. Thank you, it has been an honor to learn from someone like you.
“Cut it yourself. Don’t pay the butcher to do it”
The butcher: 😔🔪
"RIB TIPBBSS" LOL looks good
This dude knows what he’s talking about. As a chef I only ever buy whole cuts. It’s saves a ton
I like your method for separating the tips. Thanks!
Aww man thanks a bunch I did not know dat 😂😂😊🙏👏🏼👏🏼
This channel makes me hungry AF
Just the way he said Ribs from the start made me hungry 😋 😂
I taught myself how to grill and cook on my own...but I still have a lot to learn. Which is why I've been watching your channel for some inspiration. Now I've actually been taught something valuable. 💯😁
These quick tutorials are useful.
It’s great, unfortunately TH-cam doesn’t pay as much for short videos.
This guy is so nice. He reminds me of this guy that works for me, Big Kev. Always down to go the extra mile, always treats me with respect. Support your local big boys!
This man got dem skillllssssszzzzz!!!😊
You got it Unc!!!!
As an old Chef I approve this morning 😅🤗😏
This dude knows what he's doing
Great tip. I started doing this before I even owned a smoker. When I asked for St Louis cut no one around here new what it meant. Had to trim myself
Damn that's not fair. I'm hungry as hell. Waiting to go to work winter. Thanks bro
You are the God of BBQ…
What do you do with the tips? Got a good way to cook those up? Maybe doing some at easter and might try this and do something thing with the tips
Mustard seasoning in a pan smoke for 3 hrs put some sauce another 2 hrs
Check out his regular channel. He has a recipe for rib tips. Posted 👇
th-cam.com/video/8MR2qFapuWI/w-d-xo.html
Grill them to make good texmex tacos
I love this guy!! His vids are elite!
The better you are at cooking the less you have to trim :) god level trims none. Rank this guy!
The Crock Pot is your friend.
Not much liquid, can of crushed pineapple. After turning in the pot, i lay it out in the toaster oven with barbecue sauce.
Or you get the bigger crock pot to lay it out.
The juice left over in the pot you add vegetables and Rice.
My families rib shack beats guys like this every year. He literally trimmed all the flavor out of the rib. It's the reason their ribs taste dry and taste like the sauce. Flavor should be accentuated by sauce not replaced by it. We cook the whole slab and spice the membrane. All cuts are after the cook.
You are the oracle in your rib shack...
Great work bud.
Best advice I've heard all year
That's wat I started doing I like spare ribs better anyway they are more filling
Or do pay your butcher to do it. Support your local butchers
That man’s lips flapped when he said ‘rib tips’ lol
I save even more money by buying a baby calf then raising it and finishing out the job that way.
Saves me SO much money.
Better yet, cook the entire rack and spare this nonsense.
Right?
I think is soothing to put in the work of cutting ur own meat
I learned to never get recipes from people who are a deep fried shrimp away from getting a heart attack... 😂😂
Thank you for this lesson... Much appreciated, Julie in Canada
I'm so glad I came across this guy! What an awesome man who youd love to be your best friend!
I was a butcher for years, so this video is really interesting to me. Nice one. 👍 👍 👍
Dude obviously knows how to eat better than me.
He won't don't you wrong. Been following this guy for years on TH-cam
Actually really informative and straight to the point, nice short 👍
I'm going to be honest here, I smoke it low until tender and then grill over wood charcoal, "the entire damn thing just how it comes". Fantastic 😂😂😂😂
When your hear him say "reeebs"....man means business!
Thank you so much! Great video. Have a great New Year to you and yours, sir! Aloha from Hawaii🤙
Ohhh I thought this was Chocolate "the gas man" Myers! 😂😂
Big Mac Henry it's been a long time it's good to see you on here still want to get my day one time with y'all cooking why won't bring my old smoker that I brought I made myself a barrel what other thing is to be the first time in 22 years that I'm not doing Memphis in May the next time keeping smoking😂
I love watching fat guys talk about food! It’s comedic AND informative!
My dad taught me this as a kid when I started learning how to grill!! 👍🏾👍🏾👍🏾
The St.Lu Be that SAME DAMMMMMMMMM PRICE IF NOT MORE ……….FOR LESS MEAT 😂😂😂😂😂you forget that part
Fk the money, sir. Keep cooking! You saved my family in COVID with all the stuff I learned doing in bbq :)
Thanks for the tutorial. I wasnt sure how to prep those beauties.😊
I don’t know if these would see my kitchen .
Straight to bar b q 😂😂😂
2 types of ppl in the world, St. Louis style rib lovers and them other folks😂
Almost sounds like what I would expect a young Hank from King of the Hill to sound like.
“Now all we need is some smoke”
I called my weed guy, he said he gotchu 🌳
Damm righ😂a blunt always help
Worked in the meat department in my local superstore when i first started college. Dude is absolutely right its way cheaper to cut your own ribs!
All this time out here in California I been craving rib tips and nobody does them here. THIS is all I had to do 🤦🏾♂️ I’m bout to make a killin 😂
I learned to BBQ bc of this man right here!
100% I'll be right over for rib tips in St Louis cut ribs. Oh my word 😋 😃
I just learned something new watching your video. Thank you for sharing🤙
Thank You for a simple explanation with the demonstration👍🏻💯
This guy is dropping gems
Thanks for the tip for trimming those ribs👊 definitely good info that will use.
Malcolm is the man🔥🔥
A big man always knows how to cook!
Smoked meat is absolutely the best eating ever. Ty for the info.
Thank you for the info!!!!!
This has helped me to understand what a savage i am.
I have always just BBQ the whole slab and then rip into it with my face.
Dudes got the Eddie Munster haircut
Malcolm is the best!