Followed to a T and by far best ribs Ive ever made or had! Thank you so much. Today is the first opportunity Ive had to make them, so theyre cooking now, almost done. I smoked the ribs for 5 hours using live oak (trimmings from my own trees in my backyard that have cured for about a year), brought them inside, spritzed them with a diluted solution of water and balsamic vinegar, wrapped them real tight in two layers of pink butcher paper and roasted them another 3 hours at 285 rib side down in a shallow pan. Trying a variant of this today. Maybe even the best that I have ever had. Ive been grillin for a while, but Im relatively new to smoking. Trim any excess fat or sinew from the meat side of the ribs. Considering this recipe calls for a meat down cook when its wrapped. Finally, I completely coat the ribs with 16 mesh black pepper. Place the ribs in the Rib and Roast Rack, bone side down, and cook for one hour. Your email address will not be published. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats. I want to do these overnight Friday (completely done with rest by noon Sat), but the way the day is structured, they would need to go in the fridge from ~1:00 6:00 PM. 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. @chefofthefuture100. Keep it coming so we can impress our friends and family. I picked up a large Big Green Egg on Craigslist and subsequently found Malcom on Youtube. my main problem is the sprayer clogging. Ive known a lot of teams to win contests cooking on nothing but a WSM. 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. Most rib connoisseurs prefer their rib meat with a bit of chew, a perceptible bit of resistance. Thanks Dan. LSG 24" cabinet offset smoker. That is a great idea! Just cooked my first batch of Malcolm Style Ribs. Smoke in a Big Green Egg | How to Set-up a Big Green Egg for Slow Is it possible to smh import those amazing rubs to Russia?? good stuff, cant wit for the snow to leave ! I use apple butter with apple wood. Bottom line: really great flavor with an awesome cut of pork. Hello, is there a specific type of rib you are using in your video? Thanks Sir. Haters can go eat hamburgs. Sounds like you did not have indirect heat or were way too hot. Theyre usually cut into 2-3 pieces with meat on top the bone. I would cook them the same way as you normally would but maybe take them off the pit a little sooner and let them finish in the soup. Mesquite Smoked Beef Tenderloin on the Big Green Egg Just hold the temps steady and go by color and tenderness instead of just time. Ive made his babybacks, his St. Louis cut, his pork butt, his brisket, those bacon wrapped jalapeno cream cheese stuffed chicken thighs and his cast iron mac and cheese. I have several brisket recipes on the website here: https://howtobbqright.com/?s=brisket. Combine all spices in a small bowl. Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more! Wrap tight in foil, no leaks, and place back on the BGE for 1.5 hours. I thought maybe using your turkey brine then treat it like your smoked duck. Thanks! 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. They dont have it in the cooler, that sell them individually at the high end meat counter out on the floor. The natural fibers allow the meat to breathe and develop a smoky flavor and crunchy bark, and helps decrease the cook time of your favorite barbecued meats. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. And they were great. Seal up the pan with foil and cook for an additional 2 hours. I would love to see an adaptation to make these New Mexico Style using Hatch Red Chilies ? Love all your videos. My question is should I rely on my Thermoworks Smoke ambient temperature probe or my Pitboss pellet smokers digital temp reading for inside of smoker/grill?. They were damn good, but i think i held the temp too low. Cant wait! I use lump in my ceramic cookers and Ill get multiple cooks. Work your finger into the gap between the bone and membrane. This looks like the ticket! Thanks in advance! The 3-2-1 method is a great starting place to find your balance of flavor and texture. Another home run recipe! Nope no deflector shield. Given your budget, you should come in close with a 22 WSM and the Digi-Q Guru. On low heat cook the onions, carrot, and celery until translucent about 15 minutes and add the garlic and cook for another 2 minutes until very fragrant and take off the heat. IM REALLY SOLD ON YOUR RUB RECIPE. I am new to smoking, or cooking at all. And if so suggestions? Just cook them until they are done but I would guess it would add about 45 min 1 hour of time. I also smoked with mesquite, although I normally use allpewood for pork. If Im using a Big Green Egg with my heat deflector plate, does the my charcoal basket still need to be half covered? In fact doing another rack today. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. Juicier and more tender than any other ribs or brisket Ive ever had! I will be following this method the next time I do ribs. My mom has a jicama slaw recipe that is to die for- I'll be posting that soon! Check out the pit barrel cooler its not your traditional smoker but if you are new to this type of cooking. I have a bullet smoker, could I cook these Malcom ribs without the water pan? Not a lot of folks know what a 123A is. Set the EGG up for indirect cooking with a convEGGtor at 325F. I got the ribs. 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. They actually looked near done at the one hour flip mark, I should have trusted my gut and lessened the time and turned the heat way down at that point. 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. Put back on egg and adjust temp to 275. They wouldve been great otherwise, so Ill adjust the recipe again and use it in the future. The ones we get at our store are say pork loin country style ribs on the package. THANKS!! I used Roberts Reserve Pineapple Coconut Mango Tequila Sauce from HEB because I didnt have preserves. Man. Yeah a smokey mountain is a great first smoker. Required fields are marked *. This just goes to prove the old saying It aint what you know. Do you recommend placing the ribs over direct heat (perhaps high in the dome) when using a large Big Green Egg? So no matter what smoker you are cooking on, you just need to hold the temp steady at 275. The article states to baste every hour but also says to baste after the first hour and pull/baste/wrap at the 2nd hour. Thanks for sharing this recipe, these turned out perfect, my wife says there the best ribs I have done so far. Smoke in a Big Green Egg | How to Set-up a Big Green Egg for Slow Smoking with Malcom Reed HowToBBQRight 1.51M subscribers Subscribe 2.8K 332K views 7 years ago Smoke in a Big. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); This site uses Akismet to reduce spam. 2 days ago bushcooking.com Show details . Spicy Thai Style Grilled Wings | Grilled Wings on Big Green Egg with Smoke dat meat son, clean smoke, This is just a great style and youre right, when you just want to eat some delicious ribs this is the way! Keep on smokin Brothers (and sisters)! Ribs should be cooked long and slow, heat at 225. I made these yesterday on my weber, my first cook on my grill! This recipe is for baby backs ribs not spare ribs. Hey Malcom, great video as always, Ive already tried a few of your recipes. As you know, goose is pricey. Once the pork has soaked up all the . It will keep the meat nice and moist during the cooking procedure. Round Kamados work as good as or better than standard charcoal grills for most recipes. Love the simplicity of this recipe. Wrap the ribs when they have the right color and take them out of the wrap when they are tender. Are there any other preserves youd recommend other than the Salted Caramel Peach Preserves? After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Fantastic ribs, great rubs and sauces, and excellent tutorials. Should I cut into individual pieces or cook the whole piece? Paul Shults. Very cool BBQ Site to check out). Thank you for your info. The two big pieces stalled at around 167-168 for a bit more than an hour; it took about 5.5 hrs total to finish everything off. The slab is tapered at one end, with the shortest bones only about 3 and the longest about 6. Still going to be my go-to method going forward just gonna have to check them sooner. These are the kind of ribs I like to eat too! I have been wanting to do a recipe that is more of an eatin rib/backyard style rib instead of the super rich comp ribs that are made for the one bite. Add a light dust of rub as needed. Required fields are marked *. Simply Perfect Recipes typically have only a few ingredients. Thank you Malcom, this is my favorite country style rib recipe! 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 spend my life cooking mostly slow-smoked barbecue. Served dry. 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. https://howtobbqright.com/2018/05/24/char-glazed-ribs/, https://howtobbqright.com/2018/10/12/competition_rib_recipe/. This is my new go to rib recipe for friends and family. What is the temperature for a electric smoker for the ribs. Thank you soooo much for this recipe! BTW: Ive won multiple competitions using this method, then again I make my own seasonings and sauce! Can you store the excess basting mixture? I grill Year round, theres nothing like a BBQ in mid winter. Follow this recipe and you will have the best ribs you can get ANYWHERE! Country Style Ribs Recipe - HowToBBBQRight Our go-to favorite for crowd pleasing gatherings is ribs! Use a dry paper towel to grip the membrane and pull up and away from the ribs. cooking a brisket? Love what you are doing Malcom! EVERY THING THAT I HAVE TRIED HAVE BEEN EXCELLENT. Once the ribs are on the grill, you only need to open the green egg three times, once to put the ribs on, once to put them in the drip pan, and once to add BBQ sauce. light brown sugar 1 tbsp. And I travel the country cooking in over 20 competition barbecue and World Steak Cookoff contests each year as Killer Hogs barbecue team. How to Grill Tri Tip on the Big Green Egg with Malcom Reed Needless to say I got another Egg (extra large) and Im a BIG FAN of Malcom Reed. It adds a good flavor. Thinking 2 hours or possibly overnight, then apply BBQ rub(in my case Hot) and put them in the smoker? I can understand the shoulder/butt cuts. Having had success cooking country style ribs like this many times in the past, I plan to try out double cut pork chops with this method. Made in Mexico the BGE design is simple, it is built to last, and it has a limited lifetime warranty.