Smoked Beef Ribs | Dino Beef Ribs Recipe - Texas Style

[@jjjones824]

There are no words for how great this channel is.

[@blakevickers7194]

100%

[@paulpeterson4216]

One word that comes to mind is FOLE

[@DJK1972]

Zero words

[@alexisfarelo]

NO WORDS!!!!!

[@yepfishing6881]

No kidding!!!!!

[@phrayzar]

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.

[@superdutygreywolf2268]

his personality makes you want to watch, feel like watching your brother. love his channel.

[@DaEpicPandaa]

get this guy a food network show! This stuff is way better than that bobby flay bullcrap

[@pecoswild]

Agreed!! I've tried a few of his recipes and they're fantastic!

[@brianarevalos]

Bobby Flay cooks for soft ass foodies not real meat eaters!!!

[@discosisterwife6440]

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!

[@ratibawad]

I agree

[@ratibawad]

Clayton Mann I agree

[@BrottyNZ]

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.

[@pcmountaindog]

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.

[@UnlimitedMangos]

Smokey Walker man are you ok

[@ereckharrison]

lmfao

[@MightyYoungSir]

XD

[@LMGomes93]

This is the kind of energy we need before all our cooks

[@joelsmith2991]

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.!

[@matthewcurry3801]

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

[@carltoncd]

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.

[@traecarter3059]

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 KZbin suggested videos from your Channel. Love watching Love eating.

[@JonasBerg]

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!

[@Crackity_Jones.]

Just got my first smoker yesterday and have been binging this channel, such a help.

[@donovanchang452]

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!!!

[@Forevertrue]

This is what the food network should be. Thanks Malcom another good one

[@thegoonbats]

I cannot for the life of me understand how any human being could dislike this channel.

[@scott09081981]

Everything I cook I come here to get his words of advice. This is the best BBQ channel out there period

[@craigbattle9288]

This guy is the best teacher of cooking! Takes his time explaining the steps of smoking those delicious ribs. Akways enjoy watch his videos

[@cathiker]

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!

[@Live4Ibanez]

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!

[@MrSlick1980]

Hands down the best BBQ channel. Great explanation.

[@dilippatel3268]

you should be on television, your personality is great

[@user-up4vd5ov8x]

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.

[@craigbattle9288]

The guy is a great teacher of cooking! Beef ribs are so delicious and he has shown me several ways to prepare them

[@MMcguire85813]

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!

[@kuhne]

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

[@dgkallday4u]

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.

[@BallisticBBQ]

How did you like that Kong? Looks very much like a Vision Grill. Great cook (as usual) Malcom!

[@randallewebb]

Another recipe that knocks it out of the park. My wife gobbled these up

[@bmares41]

Thanks. You are helping me as I start my journey on smoking meat. Your videos are awesome.

[@aceaustralian]

Another great video from HowToBBQRight. He needs to be on the food network.

[@jasonschmidt6648]

I use your videos as a guide to bring my bbq to the next level, not once have I been disappointed.. thank you!!

[@LPE1970]

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.

[@justintime519]

Made these a year ago and they were amazing!! Im going to make them this Saturday. Thanks Malcom!

[@drunkinmaster1]

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.

[@pauldeloney296]

I agree. Malcolm Reed is a natural in front of the camera. also, I've been eyeing the Grilla Grills.

[@evanbyrth1739]

this is my favorite bbq channel. please upload more!!!!

[@blakevickers7194]

@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.

[@BillyBob-eu2pd]

Malcom is my savior. Showed me how to literally BBQ right!! Thank you!!

[@pecoswild]

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!

[@jdomara86]

Malcolm Reed is a BBQ God!! Love all the vids and I love that he's not arrogant ass like some other BBQ guys.

[@discosisterwife6440]

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.

[@David-ty1xz]

How much did the ribs cost? I wonder how hard it is for a butcher to find these.

[@pietateip]

how much do they shrink? how many ppl can you serve with a 5 pound beefrib? tnx

[@discosisterwife6440]

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 :)

[@discosisterwife6440]

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.

[@joshuagonzalez8413]

I got same results...mine where done at 3 hours give or take

[@TheOCTAVIUS72]

I followed your 3-2-1 rib recipe yesterday and my ribs came out BEAUTIFUL...Thank you so much 👍🏿

[@Kevrules86]

so glad I found this channel, you make the best BBQ vids on KZbin, keep it up brother!

[@christrevino3095]

He is the best at making ribs I have gotten better at doing ribs ever since watching his videos

[@2ndshiftaudio300]

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.

[@markinfamous1753]

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!

[@96limpfold]

You know tour stuff bro! Love your vids, plz never stop making them.

[@johnrandoll1026]

It's my understanding that wrapping in Foil gives a softer bark. Wrapping in. Butcher Paper gives a better crunchier bark on the outside.

[@davedarosa9949]

I love this type of beef rib. A local BBQ spot by me makes some killer beef ribs

[@roush8692]

Great smoke Malcolm. You are the ORACLE OF SMOKE!

[@victorbitter583]

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.

[@arctodus5811]

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.

[@chris27289]

That's a Fred Flintstone rib.

[@DC-uy9fd]

These ribs are incredible. So tender and tons of beef flavor.

[@ajsbrushworksllc8348]

How can you NOT like a guy who gets excited for BBQ like him?

[@toddhickox4757]

Can’t believe how tender those are! Awesome !!

[@derrickdeweese5637]

Love this one. Trying beef ribs for the first time tomorrow

[@TerryCobban]

I love this ... just a little unsure to do direct cooking I would normally use indirect using a monolith kamado ....

[@brucekindler671]

BUBBA YOU DOING IT RIGHT ON THOSE BEEF RIBS!!!!!!!!! GLAD I SAW YOU ON YOU TUBE!!!!!!!!!

[@jasonsaldanha3876]

This guy is awesome man. The way he cooks wow.

[@marcuscicero9587]

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.

[@mwilliams151]

I noticed that there doesn't appear to be a heat deflector in the kamado, would this be the recommended way of smoking beef ribs in a kamado?

[@claytonleal7947]

New to BBQ. Beef ribs are already my favorite. Can't wait to try this at home.

[@DanielRodriguez-dk1eh]

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

[@MrChicken187]

dude, your bark is always on point

[@lexwaldez]

Doing this for the second game tomorrow. They're marinating in the fridge. Can't wait! Thanks Malcom!

[@franciscomunoz6918]

I bbq ribs every weekend with my dad. me and my dad love beef ribs.. and beer of course here in Texas :)

[@harrypotternthahalfbloodcr2179]

I love the grill he's using. Cheaper than the Big Green Egg but gets the job done. I love mine!!!!!!!

[@stevelogan5475]

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

[@sgt.hollowpoint6968]

Love your charcoal bucket; I have one and it's a must for anyone who loved outdoor smoking/grilling.

[@monstarjams]

Best BBQ channel. I gotta try these out.

[@ARMYROADDOG]

I love your channel you explain everything to the tee. Keep up the great work!!!

[@iceman2008able]

you're teaching this yankee a whole lot. great videos thanks

[@ernieparker4309]

I've done these this way multiple times and they were perfect. Im gonna try unwrapped all the way today.

[@ubonsbarbeque1227]

Always our go to source. Awesome video Malcolm!

[@tguitar200]

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.

[@marknagy5892]

This guy is the bomb for BBQ tips !

[@skipunsworth765]

Love your work Malcom, keep it coming brother

[@DeanValenzuela]

Malcom. Your recipe rocks! We love the "Dino Bones".

[@howardcoville5667]

you are the man .love your videos. make things so easy.when i go with your magic....makes me look like a genius

[@brianwright7617]

This beats reading through a recipe book all day

[@DC-uy9fd]

Made these crazy tender. My buddy was like those the best ribs ever.

[@MrIsom-zk6pj]

Man! That looks awesome. Love your videos Malcolm.

[@Doug6714]

Another great video, Malcolm. Love your videos.

[@gilbertdiaz6838]

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.

[@paulrohr9279]

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!

[@AfrikQ10]

Good cook, can we but the seasonings you use?

[@Saltysteele]

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

[@godsson5082]

BBQ legend right here.

[@sapphiregiheno4462]

Your the BBQ King you here me man you are the King

[@tedschmitt178]

Dino bones...made famous on The Flintstones. Good stuff!

[@randelltuttle143]

This was the most helpful video for me yet on smoking beef ribs! ty

[@picksixtodahouse]

I freaking love you man! I want you to be successful on this KZbin channel! Big supporter here

[@scottyhudd]

I LOVE MALCOM REED - absolute hero

[@michaelmurdoch5019]

Ohh you can finish that whole rib, awesome video you have an new subscriber

[@azraeljaan327]

Brisket on a bone 🤘🏽

[@JBsBBQ]

Man I love your channel lol!! My favorite part is the tasting! You kill me bro 🤣 by far my favorite channel 👍🏽

[@dazalenko4250]

You are the man! Those ribs look epic

[@CntryRyno]

I'm going to have to try these, they look awesome. Love your videos man and I'm learning a ton from them. Your Kong grill looks exactly like my Pit-Boss K24. I'm smoking some pork spare ribs this weekend for my birthday. Wish me luck. Keep up the videos, I keep a look out for new ones all the time.

[@Patriotab12]

We do these on the BGE and by far my favorite! Malcolm is the best

[@montorrofamily4148]

Patriotab12 do you also go without the plate setter?