RIBS: Everything You Need To Know

[@TS-uw6jx]

Gentlemen, if I may speak for all of us, thank you for one of the most informative and insightful BBQ videos in a loooong time. Y'all are the real MVPs.

[@MeandMyStaffy]

LMAO

[@thesourkraut19]

I would watch this man talk about and cook, ANYTHING.

[@douglaskonzel8191]

SERIOUSLY 👍😎

[@erickmonroy5363]

Straight up🙂😎

[@melvincooper8926]

Ditto...Save a seat and a cold beer for me.

[@corey1788]

Yep. Been a huge fan of Malcolm and his videos for many years. No gimmicks, no drama, no goofy fake accents or costumes. Just straight up sharing of knowledge gained from years of experience. Can’t beat that.

[@Amocoru]

This is the single most in-depth rib video I've ever watched. I can't believe I haven't been resting my ribs long enough. Now I need to get some more ribs from Chesire.

[@Bushlore1]

I am sure its covered but half to a third the time its cooked is the ideal rest time.

[@Amocoru]

@@Bushlore1 For some reason I just thought ribs were an exception. I always rest my beef ribs though so it makes sense.

[@scottohms2799]

Thank you Mark & Malcolm, I appreciate taking the time to get more in depth about the most important parts of a successful cook.

[@darksiant04]

Two of my favorite BBQ masters... I love both your styles. And I think you hit the nail on the head when you said not to complicate things.

[@88Seabass88-n5n]

Consummate professionals, best video about ribs on KZbin. Thanks gents, it really helps the rest of us who are wanting to take our game to the next level.

[@liquideffex2]

I'm not familiar with Mark, but he definitely knows what he's doing, and I learned some great tips from him in this video. Malcolm is my tried and true trusted source for grilling. He single-handedly took my skills to the next level. I absolutely loved hearing these pros discuss their techniques! I took a lot with me from 5his video!

[@Jr_2Sly]

I been a pit master for over 30yrs and I have applied many many many methods to Bbq Ribs , both these fellas can be helpful to amateurs out here 😊😊😊🎉🎉🎉

[@fperezmx]

I like this concept of two guys chopping it up conversation type like tutorial, tips and suggestions its like we're a fly on the wall

[@ethanramage7484]

These two dude help me smoke turkey multiple times a year and they always turn out perfect. Thank you guys for making these videos I’ve learned so much from you both!

[@themurc6391]

My very first racks of ribs actually came out pretty good. Now to put context to that, I only started less than a year ago and I had researched cooking methods to death including watching every Malcom Reed rib video.

[@BRMakesStuff]

Same... except a little longer but first brisket turned out great, first racks turned out great, first pulled pork, etc... I researched the hell out of everything then found my favorites, Malcom was ribs and pork butt and ATBBQ was brisket. Went by the book for the first couple times and they were great.

[@Bushlore1]

You are keying into what makes a real pit boss ( we know we will never be masters ). It is the pursuit of knowledge that just happens to be edible and delicious. I love to learn, I love to apply that knowledge, the eating it almost becomes a byproduct. I've been smoking meats of a offset stick burner for 20+ years. I can make ribs 50 different ways, so why am I here? TO LEARN!!! Love it and Malcolm is the man.

[@ChaosDave2]

I watch this video like it’s homework. I got my first smoker a few weeks ago and my first meal was baby back ribs. I listened to everything these two said, and those ribs came out absolutely amazing the very first time out! One of the specific things Mark said that I took to heart was keeping it in that fat rendering temperature range as long as possible. I really think that’s what made the difference for me. And I used the Killer Hogs BBQ rub and AP seasoning, which were great. Thank you both for the education! I’ll have some ribs on the pit again in just a couple hours!

[@DonPandemoniac]

I don't even own a grill or a smoker, I'm just trying to make the best ribs I can in my ancient oven. But even for that this video was mesmerizing, so much insight between the two of you!

[@jeremywinegar7721]

You can make amazing ribs on an ancient oven. All about the rub or sauce and temp. I take mine to 205 internal. Fall off the bone. I smoke mine, but you don’t have to smoke them. It’s all about the seasoning or sauce.

[@MaryettaDesantis]

I'd be excited to try those. Still waiting for that outdoor kitchen tour

[@rwcah]

Mark & Malcom = great video and a wealth of knowledge. Keep em coming. Y’all are the best.

[@broysbbq]

So much gold throughout this video! At least one takeaway in each segment! Thanks MR!

[@13aspen21]

Two of my favorite bbq cooks talking ribs, what an end to a Friday. Did myself some TX ribs last weekend on the pellet grill because I was too lazy to start a fire.😊

[@tjstephens4129]

This was absolutely amazing. Thank you both for taking the time to share insights and different ways to do great ribs.

[@CrissySaalborn]

This was absolutely wonderful. Informative, educational, the works- y'all should have your own podcast! You literally answered all the questions I have ever had about ribs. Thank you both!

[@jameskeller2063]

Thank you for sharing this info. I have been really getting into bar-b-queing for the last 3 years and this video finally answers all of my questions. You guys rock.

[@jeremywinegar7721]

Boys, I found my new favorite channel. The guys are some good ol boys. I watched every second of this. I was taught to surround yourself with people that know more than you. That’s how you learn. I do this in my professional career and I also do this with my cooks. I used to cook and it was awful. But i started watching both of these guys and now i wont eat nothing but my own bbq. Thanks for this video guys. I love this stuff.

[@jerrydilliard1200]

Guys, I really appreciate your videos. My ribs turned out amazing. I have learned so much using your techniques along with adding my own twists to different flavor combinations. My first job was working for a man named John Willingham who was a Memphis BBQ legend. I learned the " old school" way to BBQ from him, but your methods improve upon the 321 and lessen the chances of failure. Thanks again .

[@earthsciteach]

The amount of information in this video is unreal. Thank you!

[@ThomasButryn]

Great tips, thanks guys! I am firing up my Gator Pit stick burner this weekend! Gonna do some ribs just like you guys described here!

[@matt9897]

My favorite format of all the videos you do. Definitely keep traveling!

[@patrickdix5865]

I appreciate both of you, men. I met you guys at a class in Memphis back in 2017(?) at Central BBQ. I learned a ton and I continue using your methods to this day. Funny side note.... Mark Lambert was there, too. His ringtone on his phone was G-N-R Sweet Child O' Mine. I still use that as my ringtone today!

[@Forevertrue]

The dynamic duo iof BBQ!! Great stuff. Full of priceless fundamental knowledge. Thanks Men!!

[@josephdonais4778]

Bought 30lbs of pork ribs, 15 for me, 15 to improve relations w/ my son-in-law... and to put that smart Alac to work being it is now evening of the 3rd of July. I'll be sending half of what I do on my pit to him via my daughter. *Making impressions where I can. Thanks guys, I needed the review. It has been years. *edit: my inadvertent spy, (daughter) just texted me, the 1st thing he did after, "tell him thank you" was to wrap them right out of the plastic into foil and... "toss them in the oven before they go to the grill". Man, I got this in the bag. ty again. 🙂

[@philanddonnatokazowski4252]

Thank you! You 2 are the best! You gave me some great tips especially when Mark hit on the vents. I've always wondered about clean smoke when I add a stick.

[@4valveCurtis]

Awesome seeing Mark rocking the Cleetus hat!!

[@LawrenceRoss1906]

Love y'all for this!!! Thanks for being humble as you talk about your starts and failures!!!

[@akira1068]

Learned a lot from this. I've been cooking ribs for a while too. Always fun to learn something new.

[@kenmcdaniel2134]

I greatly appreciate this video. I have been smoking meats for a while, but learned excellent tips in this video that helped me make the best smoked ribs yesterday that I have ever done! Thank you!

[@edwardphillips9575]

Such a GREAT informative video. You guys are awesome and I appreciate all the good info. I just entered my first rib comp and did good but your tips are going to push me closer to the finish line. Living in Texas the competition is fierce but after this my confidence has risen. Thank you!

[@evanpschneider]

Thanks guys, that was very informative, and I look forward to more videos. Now it’s time to go to the supermarket to buy some ribs and then I’ll get to Cookin! Thank you again you guys are great!

[@robertbolesta9551]

I've been smoking for 10 years - and I learned a good bit. Excellent video!

[@johnlibby69]

❤❤ amazing! ❤️❤️ I'm not sure how long I've been enjoying your videos you put out and my household is an avid user of your products. Thank you for what you give us

[@AntonyHart]

Great info. Heaps of tips from years of barbequing! Thank you both

[@colinbennington4157]

Awesome advice from Malcom and Mark. I now know where I was going wrong when adding my cherry wood too soon, next smoke I will add the wood just after mopping with sauce.

[@stevesims5729]

Did my third cook ever. Fire management was my biggest challenge, but I think I've got it down. Made Malcom's apple pie ribs for my wife because they're her favorite. I made me a rack with the BBQ Rub and Heath Riles' honey rub. Made a nice sweet heat combo.

[@corystiff6387]

Man I love you guys together. 2 of my absolute favs.

[@DBLACK71811216]

Best bbq rib breakdown video EVER!!! Appreciate it fellas!

[@markhabeck6614]

Thank you for the tips we have been doing 222 and it is wonderful and exactly what you do when wrapping ribs up ribs down then ribs up.

[@Bill24558]

Each one of these guys is great to listen to but together they are fantastic.

[@johnlebzelter4208]

“are great to listen to.”

[@davecarlson6836]

Great video guys! Thanks for sharing all of the information you have learned over the many years of mastering your craft. Now it's time for the LET'S GET TO COOK'IN time!

[@scottd143]

Another great video on BBQ magic. Thank you both for the knowledge and the tools to make great food.

[@perryj8850]

Great stuff!! Could listen to these two talk grilling for days!!

[@dmbcjs44]

Love this video. All the ins and outs of rib smoking.....

[@adam-oz1jo]

man i could listen to these 2 talk about cooking all day!

[@dandowodzenka8864]

What are your thought on bark still left on the smoking wood? I've seen it used both ways. Burn it or strip it first?

[@SwineLifeBBQ]

As long as it’s fairly clean don’t worry about the bark. It will be fine.

[@TiK2theToK]

I never take the membrane off, i like the taste, i like that it keeps your ribs together and you can score them open if your worried about flavor “getting through”

[@gordonretherford5451]

Malcolm this is your best video yet.Thank you sir.

[@olddawgdreaming5715]

Thanks for sharing with us. Great ideas from both of you folks. Fred.

[@gavankarns2074]

Most informative rib video ever. I can't decide which style i want to do on my next slab

[@jimheath980]

I wanted to share this with y'all. I learned to cook a whole hog at yearly family reunions on my daddy's side. Once I grew up, I started having 4th of July parties, where I'd cook a whole pig. Word got around through the years. By about year 3, people were coming that I had no idea who they were. And I didn't care. The more the merrier. So I've cooked many a whole hog in my time. I always got my whole hogs from Stehlin's meats in Cincinnati, Ohio. It's no easy task wrangling a whole hog. My BIL, John Topits (RIP) always helped me. We would get it, bring it home, and shove it in the basement fridge until the next day. John would be at my house at 5:00AM the next morning, the day of the cook, to help get it out of the fridge and on the put. Man I miss him. Anyway, this link is to a photo session I did one year at Stehlin's Meats in Cincinnati, Ohio. I hope you all enjoy it as much as I did making it. One more thing. There is absolutely no better smell on God's green earth, than the smell of the smokehouse in the back building at Stehlin's Meats.😊 Enjoy. photos.app.goo.gl/bnUjLGUpg2qYunmA7

[@Dmax04]

My son just got me a Masterbuilt smoker for Christmas. Really anxious to try it out. Ill be watching a lot of videos.

[@ericstewart9163]

What a great vid. A couple of beers and I’m glued to the screen. !!

[@cybernode33]

As a previous Traeger+ user, I've recently made the switch to Asmoke and I've never looked back. The precise temperature control that Asmoke provides is a game-changer, it gives me the ability to perfectly cook my ribs every time. The ASCA™ technology ensures better cooking results and the cleaning process is much easier. Plus, the portability and battery life of the Asmoke grill is unmatched, giving me the freedom to take it on camping trips without worrying about power sources. The Asmoke Essential is a smart, versatile, and efficient grilling solution that has truly enhanced my grilling experience. It's not just about the smoky flavor but the entire grilling process that has become more enjoyable and convenient. #Asmoke.

[@countryfirstusa9072]

Never enough vids from the big Guy

[@brianpruitt4852]

Great video. I learned I have a good cook down but now with some of your finishing tips, I hope to take my ribs to another level. Love the tip to throw some wood chips in at the end when glazing...

[@erics3451]

Outstanding sharing of knowledge on 3 different styles of ribs, me and my family thanks you as well !! 👍

[@ScottDufresne-qh7mi]

Love the video and really like the insight of cooking and smoking also love the seasonings

[@portagee]

These two gentlemen's just made me realize that I suck at cooking ribs... take me to school lol and thanks for this video.

[@kentwiggins8677]

I will be doing my first rack of ribs this weekend, this was the best information to help me be confident in being successful with my ribs

[@kentwiggins8677]

Malcolm I just finished my first ever ribs, I followed your method and they came out awesome. My wife does not like ribs and she tried them and changed her mind, thanks for your information and knowledge !

[@WholeHogRob]

THANK YOU !!!! Gentlemen for all the knowledge you've shared.

[@darrellnordan3689]

Great video and info- I share all your videos to my peeps so they can BBQ RIGHT🎉

[@jamesmorton2322]

I did my very best rack yesterday. Ive made many but there's always something I wanted better. I hit everything just right. Choice of rib, temp, time and of course seasoning. I made my own base seasoning but always come with " killer hog " the bq seasoning

[@Ejb99]

I like this new style of content, feels like a show.

[@rzaw30]

Thanks for this.This was very helpful. I was wondering if you could do a video similar to this for pork shoulder. I seem to have some sort of block getting my pulled pork tasting where I would like it.

[@kyridgejumper]

Really like this style of video especially with Mark both of you guys are great on screen

[@jamiesworkshop3198]

This is great!! Thanks so much for doing this. Probably the best video for anyone cooking ribs. One question though. How about wrapping in a layer of butcher paper and a layer of foil?? I kinda like that because the aluminum is not touching the ribs. Thanks!

[@madmanjack6923]

Merry Christmas, Malcolm

[@jaquestraw1]

Excellent vid, really useful tips here. Ribs will be on my pit tomorrow.

[@robertash3953]

Great review on smoking ribs! Learn some new things to try!

[@BbqspitrotisseriesAu]

Wow! nice discussion on cooking ribs. Inspired to cook one this weekend :)

[@johnrodriguez7392]

Very informative, I likes me some tender ribs. Great video! You guys are awesome

[@lyleswavel320]

Your 3-2-15 minutes setting the glaze method works perfect at 220° on my pellet smoker, makes baby back ribs perfect, in hopper lumberjack competition, under food grate 2 amuzin tubes filled with mixture of pecan shell pellets, post oak wood chips and mesquite wood chips and fan blew air on them from fire pot 250° to 275° probably will cause ribs to be over done

[@spudthegreaterusa8386]

I dont think there is any other channel that has more insight than Malcoms. I've made my sad attempts at some of these methods, but interesting enough, i ended up liking his Weber Vortex party rib method the most. flavor all around, easy to eat at a party, had a big get together frying fish and eating other stuff with about 20 people and everyone really like those Vortex party ribs he did several years ago. look it up and try them, I like them better than anything else I've had on pork ribs.

[@relkins6679]

Thank you gentlemen, always learn something from you too.

[@TheBlondon]

Dang these videos are stepping it up since the smokehouse finished! Great work Malcom and team, but let’s be honest. Blue Plate is the reason :)

[@tomgarrison2967]

Thanks guys for teaching me NOT to spritz with apple juice N vinegar never knew that was hurting the bark. Also great tip about turning the ribs over 1/2 way thru the wrap time.

[@ralphiwreckit82]

Really enjoying these conversational cooks. I have watched most if not all your rib videos and there are little nuggets in all of them from your years of cooking. It's nice to get a video full of all that gold plated knowledge. Ribs were always too esoteric until I watch one of your videos. I totally echo, the get there an slap something on a fire and see how it goes. Everyone probably has one of those freebie note books companies give away. Start making some notes and try, try again.

[@chadreese9501]

Thank you guys for making my rib game better!

[@JoshuaCaggiano-wv2km]

I never finished a rib man , its good to know I can get the bark back after wrapping it

[@MikeRochaMusicAcademy]

Two geniuses at work. Thank you for sharing your knowledge!

[@Niagra2011]

I just finished dinner. I am full! Why do I want Ribs? Hmmmmmm? You made me hungry looking at those Amazing Ribs! Nice job guys! Thanks for all those Pro Tips!!!

[@josephmarous2467]

Absolutely awesome tutorial. Thank you gentlemen.

[@Apostolic337]

I did the party ribs last week with AP the Hot rub and basted it with the Bbq sauce ……… THE BOMB 💣!!!!! 😋

[@jasonabays]

What temperature is your grill/smoker for the "finishing" stage?

[@SwineLifeBBQ]

Your call and depends on what style of rib but I always finish or set rubs/sauces at a lower temp. Under 275 at least

[@RandyBachmeier]

I know…it’s hard to believe I could come up with a question after the perfect rib video, but I have a question. When you’ve rubbed the ribs and are letting them sweat, do you put them back in the refrigerator? Or just let them sit out and sweat?

[@SwineLifeBBQ]

You can leave them out since you only really want to rub the an hour in advance.

[@dwaynelejeune3508]

Dats how I grew up cooking, till all dis low and slow method came about!! I luv me some grill ribs❤❤❤

[@garylovett2630]

Great video! Really appreciate the professional insight. Now you done flung a rib craving on me, though!!

[@ronlundgren4391]

Outstanding video! Thank you both.

[@BrandonCarder]

Just when you think you know how to cook ribs, you watch this video and are schooled again. Great, informative video gents!

[@francescocilurzo2976]

Thanks for the awesome content, love you guys. I would remove the background music though... Don't know if that's on the table ^^

[@guitar911rock]

loved this video fellas. so many variables!

[@WizardsDen]

The amount of information in this video..... Thank you both.

[@williamdobbins3131]

when i smoke pork, i have always failed when temp probing. If i go with feel, it comes out great.

[@johnhusted2209]

Great watch guys, keep up the great work.

[@CoDghost666]

I would like to ask a question: can you use fresh wood for smoking? chopped down the same day.