Single Rib Bones GRILLED over Charcoal

[@joseyleck8282]

The best guy to watch he has taught me how to barbecue right

[@ibowlhammer]

learned everything I know about smoking meats from Malcolm, thanks brother you are the best!

[@BigKahuna.]

Honestly, only man I trust whenever it comes to bbq.

[@njlodato]

his rubs and sauces and the best i've used too. hes the best

[@philanastasijr]

Absolutely, if this is the Malcolm fan club, I want in. Dude is Fantastic! Taught me a lot.

[@neilbailey1139]

Awesome dude too. I have reached out to him with some STOOOOOOPID questions, and he always answers. Never says "you're an idiot" lol. Definitely neck-and-neck with tuffy for the nicest guy in bbq

[@joelk7923]

Learned to smoke from this channel a few years ago and am thrilled to see Malcom's success, whether it's these high production values or seeing the rubs in my local stores. Congrats, keep killing it!

[@rodneyglass5528]

XX

[@agentcooper79]

It sure is wonderful seeing someone go into a new type of cook and be honest about possible pitfalls. But Malcolm being Malcolm this is pure gold😍

[@That..Guy..]

Finally made these. I ate a whole rack my self over a couple hours. No joke. It really was like going back for a leftover wing. This is worth the try.

[@outer-kevin]

made these 4 or 5 times this summer....its an absolute crowd pleaser....treat em like wings....experiment with sauces and glazes and rubs......people love to dip and run. The new number one tailgate special...ribs and wings

[@MrSinister718]

Im coming to your tailgate

[@enigma9789]

You should try seasoning them and wrapping them in bacon. its insanely good.

[@19chev81]

I like to spritz the ribs with soy sauce and lemon juice, greek seasoning and cooked over an open fire. So good

[@jcbever1511]

@@enigma9789 Do you wrap in bacon first, then season or season first and wrap in bacon? Never done it this way before so just wondering.

[@enigma9789]

@@jcbever1511 The first time we made them, we seasoned with a rub and brown sugar, then wrapped, then seasoned again.

[@jmillard72]

You gotta throw a chunk of wood in the center (over the vortex) to get that smoke flavor on 'em too.

[@chillinit8544]

Just cooked these on my Grilla Silverback - at 225 took 2 hours. Only thing I changed was I substituted South Carolina BBQ sauce for hoisin. Man these were good. Amazing and GONE! Thanks for the video and a different way to do ribs!

[@trav7389]

Made these today for the family and oh my goodness… Malcom, you’ve struck gold with this recipe, absolutely delicious!!

[@erlecoleman2975]

Thank you Malcolm. I will give these a try. If Malcolm says it, I believe it.

[@alvinjohnson7428]

I can watch malcolm all day and I come from a bbqing family he is a phenomenal teacher.

[@TheCorleyTube]

I always learn something. It never occurred to me that we can strategically move the Weber lid like that. Thank you!

[@tomasmorales814]

Malcolm never misses!

[@southerlandstation]

Lovely.That got my day going on the right track

[@RightofCenter]

We have gone carnivore 15 pounds lost in 2 weeks! I eat a lot of butter Eggs and hamburger 😅

[@AlexTodd-60s]

Hello Cathy

[@brandonmurray9448]

I made these last night. My family usually doesn't like a traditional bbq rib unless it's fall off the bone done. I like them tender but with a slight bite. This cook was the happy middle ground for us. But my family ate every single rib I made, the asian flavor was outstanding. They are already asking when we will have these again. I love this channel!

[@americanandroid9952]

You’re Awesome Appreciate So Much Gonna Try This Absolute

[@WillBaucum]

Love seeing you do stuff on the Weber! It’s the one I feel like most Americans have, and it’s affordable!!! From MS boy to MS boy, your recipes have earned me favor with my family! Haha, Hotty Toddy!

[@badaxelbrewski]

This would an awesome way to do country style "ribs" as well. Now I'm hungry. 🤤

[@BlackDynamite901]

This is my go to way after I tried. Fast and outstanding results

[@sungmy086]

Một công thức nấu ăn rất ngon tôi muống học từ bạn cản ơn bạn đã chia sẻ những video rất hay tôi đến từ việt nam chúc bạn ngon miệng

[@michaelwilliams4787]

My two favorite BBQ chefs Big Malcolm & Myron Mixon

[@mikeliljehorn4001]

Another great video by a great bbq guy! You never disappoint! Definitely trying this out this weekend!

[@WholeHogRob]

Malcolm your the best my man! honestly you get me in the mood to grill all the time I watch your videos. Thanks again for the knowledge.

[@edutainme7265]

Watching Malcolm experience new food that's unexpectedly good made my day 😊

[@DavidHernandez-gt9bo]

Love his videos !!! He makes it look so easy !

[@Heatofthedrum]

Malcolm's the man. He's the one who inspired me.

[@BrisketMedic]

Great stuff. I was listening to the pod cast and had to come find the video!

[@devonm301]

I’d throw some white/black sesame seeds on there for garnishing

[@PantherCityEDC]

Man Malcom, I got to try me some of these, I'm thinking about cooking them on my Weber performer with the vortex and cooking a bunch of chicken wings on my other Weber kettle with the santa maria attachment over hickory wood. Definitly going to mimick your asian style glaze on both. Thanks for the great content you and Michelle continue to generate! Smoke On!

[@Cronkadoodledoo]

Malcolm I’ve been watching your channel since you had a UDS in your backyard. So awesome to see how far you’ve come! Congratulations!!

[@eddiewilson8119]

Thank you so much for sharing this video and I'm still learning! Greatly Appreciated!

[@bucdan9242]

Love making wings on the kettle with thr vortex. Crispy and delicious wings. I'm surprised you didn't add a piece of wood on top the vortex to add some smoke!

[@renees4278]

Looks delicious, all you recipes are fantastic and I’m sure this one will be too

[@bluelarry1674]

Smokehouse now? It's been a pleasure to watch you grow throughout the years. I've learned a great deal. Thank you for all your work!

[@tomworkman3219]

Malcom, an excellent twist on ribs! I grilled a rack of baby backs yesterday and they came out great. While I have a vortex ring, I did not use it as I only had a single rack of ribs. So, I just grilled them indirect with one chunk of cherry wood..............will finish them up today for a nice lunch!

[@petert053]

I'd never heard of cutting up baby backs like this, but I'm definitely thinking this is a "must try"! Thanks, Malcolm!

[@thebigv8644]

I've been doing this for a year now, great way for doing chicken wings and ribs at the same time on one grill!

[@eio1971]

I love the smokehouse. Party ribs look great

[@howtobbqright]

Thank you!

[@ProLifeBryce]

Love what you do! Thank you!

[@davel9162]

I’ve made ribs this way a few times. The best thing about them is you can easily get it done for supper after work. No need to set aside half a day! And no monitoring your grill. Just crank the charcoal full and hot and let ‘em go until they hit 200.

[@henrykrinkle5353]

Gotta love this guy! Thanks again, Malcolm!

[@Dalwinderization]

They definitely don’t get as tender as a rack of ribs, but I find the individual ribs turn out even better if you marinate them overnight, really works well. And this is a good recipe for an at home oven for sure if you don’t have a grill

[@horacejones5226]

How would you marinate them? That sounds interesting

[@Dalwinderization]

Honesty whatever you want. I find a mixture of apple juice, hot sauce and a cup of your favorite rub really works well at tenderizing and imparting flavor. There’s times we’re I will use Korean bbq marinade and that’s works really well on ribs too

[@KettleguyScott]

Brother, I've been doing babybacks like this for a while now and absolutely love em this way!! Using your Killer Hogs BBQ rub, vortex style,hot and fast,then tossed in a Gochujang sauce,back on to caramelize,then topped with crushed crispy fried onions!! Talk about phenomenal!!! #GOCHUBACKS!!!

[@michaelreeves7758]

Congrats on your New Smoke House . Could you and Shel do a Video showing us all what was done and your Grill setups. Thanks for All your Videos over the years. 👍🤗

[@MrVasmikey]

Love this idea! Going to try it.

[@charliexiong543]

Malcom is so versatile when bbq ribs! He has taught me so much!

[@DerickZ28]

Fantastic! I've cut them and smoked them individually like this too and they turn out great! Just more seasoning in every bite.

[@Garynoll1964]

Yummy Your tips are the best

[@latashajackson900]

Thanks for sharing this video have a very very very bless bless bless happy weekend enjoy

[@Sawmill.skills.indonesia]

Good

[@tracystewart1026]

I am absolutely gonna try this. Thank you Malcom for your videos. I'm happy to see you doing well. Way to go!

[@masterofnonetv8361]

That's my new favorite way to cook ribs, I like that you can get seasoning all around and how they render!!

[@AwesomeBendanaFamily]

Love this guy! Taught me everything I know! Thank you

[@michaelt6413]

I've done this several times. If I have the time I prefer low and slow full racks. But yes, quick and easy perfect for parties. Even done these after work.

[@BennLuvsYou24]

This is a great idea to have more flavor all around each rib.

[@Ranjer-os5wr]

If this gentleman said he could bbq a hunk of 2x4, I'd believe it....and I'd believe it would be good. Will give this a shot- don't normally buy baby backs, but I think they would be better for this method than spares.

[@karenedgar9532]

In the 60's, we cut the ribs into 2 or 3 bone sections, which lets you cook them bone side down, no flipping. This also allows you to put a very thin basting sauce in a bowl and DIP your rib segments instead of brushing them. I lived in Georgia then so the dipping sauce was more of a thin vinegary sauce. Today I make that sauce by diluting my homemade BBQ glaze with Wicker's marinade. Hello from Olive Branch!

[@billb13]

Great idea, Malcom! I use my 26" Weber kettle which gives me plenty of room for 2 racks. Might even be able to get 3 on it.

[@snail5341]

Might sound crazy But Malcolm is the only man I’ll watch eating his product Awesome

[@larrym3280]

A "must" rib recipe. Thanks Malcolm.

[@dbbruce65]

Done these several times. I have a 22 kettle and a medium vortex. I’ve always had mine done in around 45 minutes. They come off so hot you can actually sauce on the board and they’ll still glaze. Family loves them.

[@JLEMS]

Might try these at the tailgate next week, but will do a test run this weekend. At 45 minutes are they tender? Do they burn? I have a 22” same set up as you….

[@whoeverwhatever6803]

These are a good idea for a party appetizer! Especially love the Asian glaze idea.. 2 things I would do differently.. In the first half of the cooking process, I would have added a small water pan to help with preventing drying out. and after getting the glazing part cooked onto the ribs, I would pull them from the grill, then put them in a foil wrap and put them in the oven for about 35 to 40 minutes, at 280 degrees then let them rest for 10 minutes, to get a little more guarantee on tenderness of the meat.I wouldn't want the meat falling off the bone but also, you don't want them difficult to get all the meat from the bone, especially since there is not a lot of meat per portion.

[@rickmetz769]

Malcom, you got it goin on brother, those look amazing. i was skeptical with frying them individually until I realized it was just like frying a pork chop and now I'm going to try smokin em individually. Thanks for always showing us good food and great techniques. MAN, those look delicious,,,

[@JBSmoke1]

Looks great, Malcolm! I'm definitely trying this!

[@drdrew3]

This method cuts the cooking time in half. Sometimes you get a late start and this technique is a life saver

[@shawngiersz2214]

I would love to this done with a slow n sear. Or even knowing the temp readings for these because I HAVE TO TRY THIS!!!

[@brendolbreadwar2671]

My biggest complaint about ribs is usually not enough sauce, so this seems perfect

[@dabigreezyfowuntoo]

Malcom out here taking peoples backyard bbq to the next level. Not gone lie.

[@Milokikoooooooo]

the benefit with single rib bones is more surface area for your rub/spice/flavour, sure a whole rack is amazing using your techniques but single rib is the way forward, pure flavour, colour and sexiness all in one.

[@donniefoster5831]

I tried this and thought they would dry out to but these are the best ribbs I have ever ate.i will never cook a whole rack of ribbs again. Thanks brother

[@JennErmyMedia]

Yep. I did Vortex ribs right after I got my Vortex. They’re great.

[@jerrygaines4720]

Looks absolutely delicious!!! I'm gonna throw down with this one!

[@davidmech2956]

Amazing! Second channel I have seen post this type of video today. I know what I am doing Sunday!

[@user-ez1br9qj9y]

Yep, this is a surefire pleaser of a cook. Add some cherry wood to the vortex for that extra smoke flavor. Did this cook this past summer with Killer Hogs BBQ gaze at the end. Can't wait to try them now with this Asian Glaze. Those ribs hit!

[@kdranchaz3240]

You just created Rib Wings! Well done Malcom!!

[@michaelbaumgardner2530]

Interesting,and the glaze...Yum

[@DP-lx1jn]

Smoke house tour video pls!

[@Razor1138]

Got a rack in my fridge now….looks like a good lunch and some college football today!! Man this guy always gets my grilling/smoking vibes going!

[@gerryhenning7337]

Looks good and fairly simple?! I love that smokehouse buddy, absolutely awesome!

[@Jr_2Sly]

I have did Ribs like this plenty of times always turned out great for me 193*-198* with sweet baby Rays 😊😊😊

[@gnt256]

Once my ribs got to 160 and the color i wanted, i put them in a tin foil pan, added butter, brown sugar and covered them in bbq sauce. Covered the pan and put them back in the Treager for an hour and a half. They were as tender as a whole rack of ribs would be

[@DamianosFSU]

I should not have watched this at 2:44am. Bad Idea. Where My Party Ribs?

[@Lolalee87]

Looks delicious 😋

[@bobbywalden1981]

Yes sir,looks great 👍. I’m thinking about smoking an hour and then putting them in a foil pan with butter the rest of the way.

[@Uncle2kk]

I'm making these. Thanks Malcolm!

[@edwardpate6128]

These look great! I'll probably be trying these out later this month. I did something very similar with Country Style ribs and they come out great.

[@BurgBQ]

Dude these look phenomenal, love me some asian zing sauce!!!

[@jasonpavlik4904]

I accidentally did this something very close to this, and it is my favorite way to make ribs. There is a sweat chili Asian glaze you can get from the grocery store that is ready to use. These are really a different type of rib just like he said.

[@glenntriplett]

MALCOLM,RIBS LOOK DELICIOUS😋🤙🤙THANKS FOR THE BBQ INFO, I'M FROM PASADENA,MD.

[@jaysimmons6268]

gonna try this

[@trilltate2293]

Love this channel

[@MrPauoa]

I’m gonna have to give it a shot next weekend.

[@jamesblair5971]

Awesome gotta try this!

[@Pauly365]

Looks good Malcolm.

[@jamesv.7058]

I do ribs this way as well, great tasting! Toss the ribs in a big bowl to get the seasoning on them and also spray them with pineapple juice while cooking....Pretty tasty!

[@Keith80027]

Hmm, seems like a lot more work moving these ribs one by one vs rack. Thanks for doing the Party Ribs cook which I have not seen before.

[@michaelwilliams4787]

This brotha is 💯 % right on Malcolm 🥂

[@freddixon2902]

Tried this method today with St Louis cut ribs and they are awesome. Next time going to use baby back ribs. I see that they would fit better around the vortex. Also going to by a regular grill grate. Almost lost a couple soldiers.

[@adamcoe]

Damn, baby backs start to finish in basically 2 hours, that's amazing. Definitely gonna give this a go

[@danhazlett1064]

Thanks for those I’m thinking News Years Eve 🎉

[@mataranado]

I 'd like some malcoms ribs yum yum😂