How To Make Malcom Reed Ribs | Masterbuilt Gravity 1050 | Killer Hogs

[@jearroyo1]

There are a lot of smoking videos out there, but you definitely do things in a way that makes sense and that makes the end product perfect; excellent channel, will keep watching and learning from you sensei.

[@thegalleryBBQ]

Dude that's a very cool thing to say... Email me your address n I'll send you some stuff. [e-mail]

[@Calicaveman]

Dude I’ve never herd of you but I have to say Great job you nailed that recipe from Malcolm Reed brother you will go far following his footsteps he is a true PITMASTER and so are you ..👍🏾👍🏾👍🏾 you also reminded my of the Bbq Pit Boy’s 👍🏾 my other Favorite thanks 🙏🏾

[@thegalleryBBQ]

I truly APPRECIATE the kind comments. I do get that PIT BOY comment here and there. They good people for sure-. Thanks and I do hope to see you posting comments again. CHEERS!

[@tadcock30]

Tommy is the bomb!

[@RaisingWolvesBBQ]

I have to start with an apology. I discovered your channel last week. I have watched many of your videos and some more than once. I sometimes forgot to like some of the videos. I did subscribe in one of the first ones I watched on the Masterbuilt gravity smokers, the 1050 model. It is easy to get caught up in watching your videos one right after the other because of your style, the choice of cooks, the variety of grills used and the tips and techniques you provide. Excellent work! I’m hooked! Now I just need to decide which Masterbuilt unit to get! I did join the Facebook group and have learned a lot there as well! I wish you much success with the channel and for Molly to live a long well grilled treat life! I’m going to try to go back and like the videos I forgot to give the thumbs up as I went! Good stuff!

[@thegalleryBBQ]

Ed, all good brother and am glad to have you! I have the Masterbuilt 800 in my garagae ready to be un-packed. Stay tuned for that. Send me over your address and ill send off a few show stickers if you want. [e-mail]

[@huckinator]

Gonna have to try this! I just got myself a master built 1050 as a graduation gift! Cannot wait to cook on it

[@thegalleryBBQ]

Your gonna love it. Best pit under 1k. IMHO

[@Rbouch]

All I can say is WOW Tommy you knocked it out of the park again....great job!!!

[@thegalleryBBQ]

Thanks brother.

[@ghostrider729]

Dude ,I cook a lotta his recipes!! Malcolm is a badass!! On all grills,I have a kamado, n he showed me the best DAMN fake burnt ends, my youngest daughter is in love with them!!

[@thegalleryBBQ]

Are you asking me to make. Lol

[@Bigheadedwon]

A few weeks ago a couple of your videos made me go order a 560. While I'm waiting on delivery next week I've been watching your videos for cook ideas. This is probably the 10th video of yours where I've told myself at the end "this will be my 1st cook" lol. Of course I'm about to go watch another of your videos, so I might have another "this will be my 1st cook" revelation. Excellent damn job here. I don't have Killer Hogs, but I'll try this with the Lambert's Sweet Rub/Sauce O'Mine I have. I don't know how it stacks up to others, but the 1 time I've used it stuff tasted super. Smokers coming in a few days and until I get money on the 1st it would be either buy the Killer Hogs rub + sauce now and not be able to afford the ribs or buy a rack of ribs lol. I'll have my smoker up and running on the 30th, no way in hell I could wait 2-3 maybe even 4 days to get the Killer Hogs. Definitely will order them in April though, along with Meat Church and a few others I'm eyeballing. if I keep watching your videos I'll need a buy a walk-in freezer for meat, 50 bags of charcoal and a few trees worth of wood chunks to make everything I'm seeing. Hell I'm even going to make your chili dogs. You don't look the part of a pitmaster like Malcom, somebody told years ago never trust a skinny cook, you're not skinny, but you're not exactly close to Malcolm's size either. And for BBQ you're only suppose to listen to a larger dude from the south, extra points if they have a beard. But you sure cook the part.

[@thegalleryBBQ]

Cheers brother. Such appreciation for that post. I try and take care of myself through Keto spurts and the gym. I refuse to let myself get too overweight. Trust me, It ain't easy. I feed the neighbors and of course Molly. Thanks for such a thoughtful post. If you'd like some show stickers(USA only)feel free to email me. Cheers. [e-mail]

[@briangutierrez7184]

Nice pro tip with that foil!!

[@thegalleryBBQ]

Pretty cool. Appreciate that. Thanks Brian.

[@daveabenjamins844]

I have a Masterbuilt 800 ordered . Will be a couple of months before it comes but I am trying to learn as much as possible before it arrives . Got the mods delivered already from LSS and am trying to get my degree from the school of Gallery Backyard BBQ . Thanks for the videos , great job Tommy !

[@thegalleryBBQ]

Cheers brother Dave. My 800 is sitting in my garage ready to be assembled. Stay tuned as I'll be hitting this pit hard.

[@dwalt6095]

Great videos man. Appreciate the step by step walk through. Keep up the good work man!!

[@thegalleryBBQ]

Thanks, will do!😀

[@SmokingDadBBQ]

That bend without tearing was spectacular

[@thegalleryBBQ]

Thanks. Awesome way to feel the ribs for doneness

[@29madmangaud29]

YES: Tommy, gorgeous color, perfect PULL BACK!!!!!!!! > I'm sure : Delicious! Malcom Reed is "GREAT"! I've done a PORK Picnic,,,,,,,,,,,something I NEVER Liked to do, and wow, > INCREDIBLE!~

[@thegalleryBBQ]

29, Thanks-. When Terry asked if I'd cover Mr. Reed, My eyes lit up. lol

[@sneakyblackdog]

I use Malcolm's rub on all my pork. I've tried others but they don't measure up. Before you put on the rub try some "It's Incredible " as a base layer it's unbelievable, I put it on everything. Nice color on the ribs, The BBQ RUB enhances the mahogany color and it's got great flavor. Nice job Tom you're mastering the smoker

[@thegalleryBBQ]

Thanks man. Ive heard nothing but good things about thats incredible. Ill have to look for it.

[@sneakyblackdog]

@@thegalleryBBQ got to order directly from Heavenly made products there's very little salt in the rubs

[@PicklesBBQandCooking]

Those are some good looking ribs Tommy! I’ve never tried killer hogs but it does seem like a good one. Nice color and perfectly cooked. Have a great week brother!

[@thegalleryBBQ]

Thanks Charley:)... I hope your doing well.

[@nbholifield]

Those ribs look amazing Tommy!!! Awesome job. I definitely keep Killer Hogs rub in my arsenal. Great stuff!!!!

[@thegalleryBBQ]

Yeah. Its the real deal for sure-.

[@beers-jackofbbq]

Great looking Ribs! Can’t go wrong using Malcolm’s rubs! I have a few of them and like them a lot! Nice cook Tommy!

[@thegalleryBBQ]

Thanks-)... Appreciate the stop by.

[@jrr7031]

Ribs so good, you cant even talk! Your series has inspired me to.get that gravity grill(im in need of a new one) and start SMOKIN'

[@thegalleryBBQ]

JR.... its an awesome pit. Have you joined up at my masterbuilt facebook group??

[@jrr7031]

@@thegalleryBBQ i havent. I actually just started binge watching your vids.....past 3 hours probably! Didnt even know about the Facebook group. If its under your youtube moniker, ill check it out.

[@thegalleryBBQ]

@@jrr7031 facebook.com/groups/264734041353275/

[@sideyardbarbecue3214]

Nice looking ribs Tommy. Killer hogs AP rub and vinegar sauce are staples in my house.

[@thegalleryBBQ]

Gotta pick up that Vinegar sauce. Thanks man and Enjoy!

[@AB-mn2mq]

Looks great! Malcolm is the man !!

[@thegalleryBBQ]

A B. heck yeah brother.

[@cainlord52]

excellent video again! Looking forward to trying this!

[@thegalleryBBQ]

Marco my man!!!

[@PEETY666]

another must do recipe, Thanks Tommy, you da man!!!

[@thegalleryBBQ]

This is a real must do. Jon if you do you can show me Pics on my Facebook Page. Enjoy.

[@DanDelzell]

These look great! I like the vinegar idea. My last rack of ribs I used brown sugar, buttter and rub when I wrapped and they were too sweet. I also used a sweet and spicy sauce, So I need to prefect that part of my rib cooks.

[@thegalleryBBQ]

That vinegar was wonderful. Give it a try. You can also post me up pics on my Facebook group page.

[@gtsbarbecueandcuisine4837]

Nice ribs Tommy. I’ve been using that rub for years and love it. I’m sure Malcom would approve!

[@thegalleryBBQ]

Gary, Lets hope! Thanks brother!

[@CookingwithStephennJacklyn]

Dang Tommy! that's the money shot right there those Ribs looks absolutely fantastic well done my brother I've been following Macolm Reed quite a while now he has some awesome things going on. You and the family take care.

[@thegalleryBBQ]

Stephen Ill be doing some more of Mr. Reed's recipes. A great learning tool.

[@barnold62]

Made some last week with his AP, and reg. rub. They were good! I used some sauce I always use.

[@thegalleryBBQ]

Im going to grab some of his other stuff and do another cook.

[@chargriller6547]

As John McClane would say....Welcome to the party, Pal. Killer Hogs is good stuff. Killer job on those ribs my friend. Malcom Reed isn’t the only one who knows how to BBQ Right. 👍👍👍

[@thegalleryBBQ]

I know right. Im always the last to know. Thanks and cheers.

[@Admiral_John]

No nonsense video and a voice that melts butter. :) Can't wait to make these this weekend. Can you tell me what fuel you're using in the smoker? I assume it's a mixture of charcoal and wood chips?

[@thegalleryBBQ]

Thanks man. Yes, mixture works. Appreciate the comment.

[@1984BBQ]

Tommy those ribs looked delicious brother . Malcolm Reed was the first rubs I bought when I first got into bbq. I use his The Bbq Rub and his Hot bbq rub with his sauce on ribs and man money .. Great cook brother . Stay safe cheers

[@thegalleryBBQ]

John. Agreed. Good stuff for sure.

[@Railroad_Bbq]

You should make Heath Riles ribs using Everyday rub, Peach Rub, and his vinegar sauce.

[@thegalleryBBQ]

Send me the recipe and exactly what rubs sauce I need. gallerybbq!gmail.com

[@tadcock30]

Yes! Heath Riles and Malcom Reed are awesome with ribs! Great products too!

[@ShaonS]

Love the Color of the ribs, I would love to see you whip up a batch of Cornell Bbq chicken on the 1050

[@thegalleryBBQ]

Ill check out that recipe. Thanks and appreciate the comment.

[@TheDawgfathasBBQ]

Looking tasty my brotha!!!

[@thegalleryBBQ]

Just trying to keep up with you my brother! 😀😵😀😀

[@Just8Ate]

Awesome ribs...loved the on screen taste test with the wind chimes in the background 8)

[@thegalleryBBQ]

thanks you 8)

[@jimburns1927]

Thank you Tommy Ribs look awesome 👏 I just made two racks yesterday! Swine is Fine Brother🐷

[@thegalleryBBQ]

Thanks Jimbo. Keep on keeping on my friend. Cheers.

[@daddydutchbbq]

Absolutely beautiful racks Tommy ! Awesome cook !

[@thegalleryBBQ]

Kent, Thanks, brother.

[@lx2nv]

Good video!! That sauce is a little too vinegar for me so I use Jack and Apple juice. But great cook. And smoked corn. I posted some on your FB page yesterday

[@thegalleryBBQ]

Appreciate that. The Vinegar was a welcome addition. Had some bite with those pepper flakes, and a bit of sweetness with that brown sugar. I gotta order some of Mr. Reeds and give that a go.

[@stevelitteral]

OMG what a great cook 😎👍

[@thegalleryBBQ]

Steve. I so appreciate that. Thanks-

[@jeffw2023]

Malcolm is awesome and you have to try his Vinegar Sauce. Also give this a try from him: Reverse Seared Tri Tip | Beef Tri Tip Recipe Smoked on Traeger and Grilled on PK 360 but you could use the Masterbuilt for the entire cook.

[@thegalleryBBQ]

Jeff, Ill look into that Tri Recipe. Thanks-

[@RGsFood]

Beautiful looking ribs bro, great color 👍

[@thegalleryBBQ]

Thanks brother.

[@NorthTexasBBQAddicts]

Beauuuuutifully done bro! That smoker is a rib machine. Hope you are doin good

[@thegalleryBBQ]

Thanks brother. Appreciate you stopping by.

[@29madmangaud29]

Oh Tommy, 2day/night, I'm doing some PLATE RIBS,, one, salt y pepper, one: salt, pepper, and Garlic, and one, with "MY RUB",, they're Beef Ribs, angus, very meaty, like the kind that you get at the EXPENSIVE BBQ places.. I've open smoked them for 2 hours now, just removed them, put them inside of a covered container and do them for about 2 more hours,, just 3 ribs, (6.47 lbs.)

[@thegalleryBBQ]

Sounds awesome. Have you signed up at my Masterbuilt Facebook group.? You can post me Pictures;)....facebook.com/groups/264734041353275/

[@29madmangaud29]

@@thegalleryBBQ Sorry Tommy, I've not done "FACEBOOK" in nearly 3 years! > Don't have a smart-phone, got a "flip-phone" w/o internet....

[@terryhenderson101]

The Gallery Backyard BBQ I quit Facebook two years ago but now I just reactivated it !!!

[@alvinsmith8250]

The Killer Hogs Hot is even better!

[@thegalleryBBQ]

Im going to dive into this a tad further. Stay Tuned.

[@davecowan4174]

Great looking ribs. Love anything Malcom. Did his 'competition style' as my first cook on the MB. Very similar in steps to yours with a couple of minor variances. Next I want to try his "favourite" ribs which I gather is what he cooks at home when trying to please the unique requirements of the completion circuit. Two questions Tommy: Doneness-my first attempt at the completion, the ribs tasted wonderful but weren't as tender as the family and I wanted. They passed the bend test (meat cracked) and probed like butter or so I thought. I will keep wrapped longer next time (only an hour first time but they passed the tests!) Any suggestions for tenderness test? I have been thinking about trying to twist the bone. Second question: Malcolm puts the ribs in a "boat" while setting the glaze. I have never see anyone else use "the boat" other than maybe Myron Mixon who likes to put everything in disposable foil pans for convenience. Any idea what the advantage of "the boat" is? Thanks.

[@thegalleryBBQ]

Hi Dave. No advantage using " the boat method" other then a cleaner pit. lol. Of course thats imho. Next time you do ribs. try this method for tender ribs. kzbin.info/www/bejne/rqqkgJ-Fbt9-Z7s

[@thegalleryBBQ]

Dave,. Have you checked out my Masterbuilt facebook group, facebook.com/groups/264734041353275/

[@davecowan4174]

@@thegalleryBBQ Already a member and fan. I did check out your video from March 26th or 27th. Main difference between that and this one is that the older one was wrapped for 2 hours and this one was for 1 hour. You are totally correct--fall off the bone vs bite cleanly off the bone. Thanks for the advice. I look forward to my next ribs cook and I expect my daughter-in-law will want to thank you to.

[@thegalleryBBQ]

@@davecowan4174 Dave. Sounds good buddy. thanks for taking the time to comment.

[@jayh9635]

Can you do smoked salmon or trout on the masterbuilt?

[@thegalleryBBQ]

Salmon is on the list. Stay tuned.

[@davidsmith3090]

Do you ever do any deep frying

[@thegalleryBBQ]

Ive contemplated deep frying ribs on a few occasions!!

[@davidsmith3090]

@@thegalleryBBQ u do some awesome stuff 👏

[@davidsmith3090]

What about a bacon 🥓 bomb 💣.

[@thegalleryBBQ]

@@davidsmith3090 kzbin.info/www/bejne/n3qZh3uJoc-keKs

[@davidsmith3090]

Just got one of your T Shirts in the mail. Ausome. Now my neighbors want one

[@dw9886]

Mouth watering great vid 👍

[@thegalleryBBQ]

Appreciation. Thanks-)

[@dw9886]

The Gallery Backyard BBQ your welcome

[@justusmacks]

Are you going to cook either a leg of lamb or anything on the rotisserie for the 800?

[@thegalleryBBQ]

Maybe one day on the lamb. Thanks and enjoy!

[@17austintaylor17]

Great good looking set of ribs! I’m ready to do some rinds but it’s getting tough to find any type around here. I like your measurement style, only way to do it!

[@thegalleryBBQ]

Wing it.... Thats the way its done especially off camera;).... Thanks for the comment.

[@juergenschmitz3675]

Greetings from Germany!👌

[@thegalleryBBQ]

Hello. How you doing ? How's Germany??

[@tobyhigginbotham2564]

Malcom would be proud!

[@thegalleryBBQ]

Toby, I hope so... Thanks brother.

[@meatcranium4280]

I haven’t tried the killer hogs line yet either. I will get around to it. No doubt that them were some beautiful ribs. BTW , I love the ✌🏼CIAO at the end. Lol

[@thegalleryBBQ]

Lol.... Its good stuff for sure-. Thanks brother!

[@ecolbechz2750]

Love the videos. Have you done a smoked Mac and cheese one yet? Tried it for the 1st time this weekend. Was amazing but always open to ideas of others to make it better

[@thegalleryBBQ]

Brother. Not yet! Sounds awesome though.

[@ACountryWayOfLife]

Looked awesome Tommy. I would love to see your take on some smokey/spicy chicken wings.

[@thegalleryBBQ]

Damn. That sounds good. Have you done it??

[@ACountryWayOfLife]

@@thegalleryBBQ not yet, I was thinking of putting it on my channel this week

[@ff8123]

My MB Gravity always burns the bottom of ribs. Any advice? They turn black!

[@thegalleryBBQ]

Yes, Cook on the middle rack and use an independent probe so you know your actual temp. One like this is amzn.to/3kw5eTC Email any questions [e-mail]

[@georgeparks1419]

Looks delicious

[@thegalleryBBQ]

Thank you 😋

[@Scarecrow-pk3nr]

nice job looks good yum, will you do some brisket someday?

[@thegalleryBBQ]

kzbin.info/www/bejne/jmO6kmR9ftGgiNk That said, I'm due-).....

[@Scarecrow-pk3nr]

@@thegalleryBBQ thank you for the link, sorry I missed this one

[@4seasonsbbq]

Great video Tommy those ribs looked fantastic. I did a rib video yesterday but wasn't happy with it so I didn't upload it. You did great tho.

[@thegalleryBBQ]

Thanks brother. These came out top notch. That Vin. sauce took them over the top.

[@crazymanbbqcompany1592]

Great cook..... Bob Cooney Salt Lake City Utah

[@thegalleryBBQ]

Bob, Thanks brother.

[@Mike-gm1we]

Are those baby back ribs? I can never find spare ribs with clean back like that.

[@thegalleryBBQ]

Hi Mike. Yes, baby backs. I get them at Walmart if you have one near by. Awesome meat!

[@ScottysBackYardBBQ]

do the membrane on the middle bone comes off way better

[@thegalleryBBQ]

You da man.

[@nannetteaustin2308]

Great looking ribs!! Did you only use the wood in the hopper, or mix it with charcoal? I've been very tempted to do a 100% wood cook.

[@thegalleryBBQ]

Both! I do a few chunks in the hopper, few chunks in the ash catcher.

[@toddpower4674]

Like the vintage rolex

[@thegalleryBBQ]

Todd. Thanks brother. 168000

[@toddpower4674]

@@thegalleryBBQ i got a 16610 I like the pre ceramic And love bbq we got things in common.......lol Nice videos

[@SoKrispE]

Killer hogs bbq rub is really mild on its own

[@thegalleryBBQ]

I hear that. That said, Its guud stuff. Am i right!

[@benbryce2788]

awesome man

[@thegalleryBBQ]

Ben, Thanks brother.

[@masevako1974]

These rack may be small..... by what standard? They look really awesome the color on them is really amazing! Good work, keep it up mate!

[@thegalleryBBQ]

Thanks brother. Always appreciate the comment. Cheers.

[@johnc9161]

Great looking ribs Tommy. What kind of coal/wood did you use? Enjoy the holiday 🍻

[@thegalleryBBQ]

Hickory and Cherry. Blue Bag Kingsford. John, Thanks brother. Enjoy!

[@willgaither2478]

Does the meat actually have a smoke taste using that grill. I know it doesn’t with a pellet grill. I got rid of my Traeger because of no smoke taste.

[@thegalleryBBQ]

Will. You can add as much smoke as you'd like. Have you checked out my Masterbuilt Facebook group ? PS. I've sold my rec Tec and both pit boss...

[@cainlord52]

Will you can really get awesome smoke flavor as well as the nice charcoal flavor too. Either mixing in wood chunks into the hopper and / or into the ash bin.

[@willgaither2478]

The Gallery Backyard BBQ that’s good to know that additional smoke can be added for a more intense smoke flavor. I’m not on Facebook but I follow you on KZbin. I think eventually I may purchase the 1050 series b/c according to your videos, the app works better with the 1050.

[@jeffhamiltonaz]

Hey Tommy, at around 06:20 in the video you say your pit is running around 250. However, in your description you say 225. Can you confirm what temp you ran at? I watched your video, but didn't read the description, so I ran 3 hours at 250 and just wrapped. Looked a slight bit dark, but not too bad. Checked meat temp before wrap and the ribs were about 175. Thanks!

[@thegalleryBBQ]

Jeff, AWESOME CATCH. 250f. Email me your address I'll send you some Rubs! [e-mail]

[@jeffhamiltonaz]

The Gallery Backyard BBQ Thanks Tommy!! I emailed my address. The email’s title is “Runs” instead of “Rubs” due to damn auto correct and sending before proofing. Oops! Lol! Love your videos! Keep ‘me coming!!

[@nephewsque6751]

Looks great buddy

[@jeffhamiltonaz]

@@thegalleryBBQ Got the rubs and the sticker yesterday. Thank you so much! Can't wait to try them! Hope I can handle the heat of the gator shake!

[@thegalleryBBQ]

@@jeffhamiltonaz AWESOME Jeff. Do you post on my Masterbuilt Facebook page?? If so. Can you post a Picture of the rubs there:)...

[@29madmangaud29]

Tommy, I've got a Q: Is the dimensions : FOR the M/B 560 (stainless steel) reinforcement piece,,,, the same dimensions for the M/B: 1050??????? I've been telling buddies of mine at work about this M/B grills,,,,, gravity charcoal grills,,,, I'm not "sure" that I'll buy one, but I may........ preferably the 1050, just because of it being bigger, but damn........ alot of $~~~~~

[@thegalleryBBQ]

29, Sorry. Not sure on the measurements.

[@joemullen9655]

What did Molly say about the cook

[@thegalleryBBQ]

Molly is getting fat just like me. lol Keto up next. For the both of us. lol

[@4MzBBQandGRILL]

Fine looking ribs sir! I was gifted some of that rub last Christmas and it’s definitely good stuff. Great idea what you did with the foil. I’ll have to try that. Another awesome video 👍🏻. Stay well and enjoy what’s left of the holiday weekend. BTW- just curious. Are the PitBosses gone?

[@thegalleryBBQ]

Thanks Brother.

[@meatcranium4280]

MMMM! 🤤 Meat canoes!! Lol. Still watching

[@thegalleryBBQ]

Oh yeah.... Works great.:)..

[@mikerogers9711]

3 hrs at 250? Hmm. A bit over on the target temp brother. I do like the Parky squeeze butter and I can not believe it is not buttah

[@thegalleryBBQ]

3-2-1. Thanks Mike. Enjoy brother.

[@kurtisgarcia6965]

Nice vid my buddy jazz sent me over to check out your channel to see if you can give me your thoughts on the master built lineup. I’m looking into getting a pit boss Lockhart grill or the 1050 gravity fed was just wondering if you could give me some thoughts on your grill and let me know what you think. Once again thanks for a good vid have a great one

[@DanDelzell]

I have a 1050. I don't want to speak for Tommy and I don't know much about the Pit Boss Lockhart. But I love the simplicity in the design of the 1050. No moving parts beyond one 12v fan. It does the Lockhart does, but uses real charcoal and real wood. It's a great cooker. You won't be disappointed.

[@thegalleryBBQ]

kurtis, No and I mean NO as in NO, lol Pellet grill can match what the 1050 can produce. feel free to check out my Masterbuilt facebook group and stick around.facebook.com/groups/264734041353275/

[@thegalleryBBQ]

@@DanDelzell Thanks-)

[@theturdburgular9344]

You forgot the mustard to bind

[@travis7068]

Diggin the 70s porn music!

[@thegalleryBBQ]

I know right 🤣🤣🤣

[@RealUnclePinks]

Is this keto?

[@thegalleryBBQ]

Johny Keto. Oh heck yeah!

[@TheRealJoeyB]

they look great bud - only diff Malcom would do this in 8 minutes

[@thegalleryBBQ]

I know right. I'm usually at 10 min but wanted to cover everything. Especially since its a how to cook. Thanks brother.

[@michaeljordan40]

Them are baby backs not St. Louis

[@thegalleryBBQ]

if you listen at @53 i say I can I wasn't able to get st. louie ribs and only can get baby back ribs. My sound was a tad fugazi

[@OklahomaBeekeeper]

Malcolm, not Malcom

[@thegalleryBBQ]

Your, Not his. thanks-)