World Champion Rib Recipe with Tennessee Mojo

[@Makiruot]

As a non native english speaker i just love how southern dialect adds to the laid-back and relaxing vibe

[@ThaHerbanLegend]

Makes the food look/taste better

[@billylove7008]

@@ThaHerbanLegend if a Yankee asked you to come over for barbecue would you think it would be any good? 😂

[@stevee7774]

@@RomanShepherd - Lol! “Hey yuos guys, come on ovah heeah and have some bahhhbeque.” Fahgettaboutit..

[@dwaynedavis5257]

Yup ... part and parcel of southern hospitality.

[@chrisweinman9941]

These fellas out here layering so many different rubs, sauces, wood smoke flavors, etc... it's like watching a painter create a masterpiece! A delicious masterpiece 🍻

[@millenialbroadcast]

The Art of BBQ

[@DOC6.7]

You couldn’t have said that any better!

[@MojoBarbeque]

We just out here trying to make everything complicated. About time to get back to S&P for a while.

[@imperialeddie]

They have to do I t...these judges are tasting so many ribs, you have to do someone to stand out. That's why you heard him say when Malcom asked him about why he's adding so much rub. Cause the judges usually just do ONE BITE and move on to the next rib. Now imagine your ribs are not one of the first ones to get judged, imagine those judges taste pallet by the time they get to yours?? If you don't add on all that rub and layers of sauce, etc to make yours pop, they'll just fall by the wayside. For home ribs., that's an insane about of rub and sauce. You can follow these steps but you don't need to add the huge amounts they added here. Now if you're competing..then yes.

[@huckinator]

BBQ has a way to bring people together. Even those that are competing against each other during competitions.

[@markdelgado6984]

Food can solve all problems. Sharing is caring

[@robbiecason9299]

Nice art

[@Andre-oc7gg]

Im a South African living in the US now. Us South Africans are known for our Braai (gathering with friends and family and cooking om an open wood fire) and I've fallen in love with American Barbecue since moving here. Bought a Traeger a couple of months ago but hoping to go to a real smoker eventually!

[@MojoBarbeque]

BBQ is the answer to World Peace. We just need to get more people on board.

[@at1212b]

Yupp. Most share their techniques and recipes. But it still takes that '*touch through experience and gut feel that still separates them.

[@tommygarcia6362]

Malcom always brings the videos. I have been grill since my 20's. I am 41 and still learning. I got my own signature ribs and stakes and chicken down on my $100 grill from Wal-mart. Love my boy Malcolm and all he brings to the grilling world.

[@Mike.Thunder]

I think I speak for many out there who know we need a lot more of these Malcolm/Mojo videos. You guys are the greatest. Love your work!

[@AbsoluteFidelity]

Shit got real when he pulled out the power tool

[@redsampler2017]

nothing better than tasting, bone dust while your eating

[@KO-OG-Passport-Bro-1997]

@@redsampler2017 lmao

[@seemorebutts3428]

He got that idea from his wife's drawer. LOl

[@hackattack7811]

Yo, I have that same tool. I use it on wood though. Lol

[@whsitle]

@@redsampler2017 people eat bone marrow so i wouldnt assume its that bad plus dudes a world champ so can you really question his process?

[@lildea06]

7AM... And I want ribs for breakfast...

[@TheR15C]

Was just thinking this! Sure would be a great start to a day 😂

[@teamturner3933]

Seriously I’m ready to grab a slab on my way home from the gym lol.

[@brandonwalmsley1863]

100%!

[@kirkblackadar7299]

Yep. Lol

[@xlortiz]

This is ARTWORK

[@genekelley1377]

Im 120ft in the air in a crane and now all I can think about is ribs. Awesome video!

[@genekelley1377]

@@NoName-gz2kk good thing I was on break. Thanks for the tip there bub!

[@tgg312]

as soon as the other guy started talking, i could barely understand him. that’s when i knew the ribs were gonna be good

[@RomanShepherd]

He's speaking perfectly fluent Southern.

[@garrett1488]

@@RomanShepherd Im from SC, understood him perfectly lol

[@huckinator]

@@garrett1488 I’m from Tennessee just as he is. Literally sounds like 75% of the people here lol

[@bas1654]

I’m from the southern part of the Netherlands and i understand him perfectly clear.

[@kfrausto]

Weird. Californian here. Could understand that Tennessee man’s speech just fine. Amazing looking ribs, but I feel like they needed a few more dabs from the thumb grinder.

[@brandonwalmsley1863]

I’ve waited TWO YEARS for this video! Especially after Jay won MIM in Ribs. Uhhh...did he just grab those ribs off the smoker..WITHOUT GLOVES?!?!? AND BO GLOVES OUT OF THE WRAP?!?! Okay, I see now why Jay won. He terrified judges with his invincible hands.

[@MojoBarbeque]

After years of accidentally burning myself, I just learned to roll with it. I could manage to burn myself with gloves

[@brandonwalmsley1863]

@@MojoBarbeque All kidding aside, this was a killer rib recipe. I made this the other day. My family and I love the Mojo BBQ Magic on ribs. It’s become our go to rub.

[@oh0stv]

@@brandonwalmsley1863 Sorry for asking, but i did not find the temperature and the time of the smoking part , and for the cooking part i just got that they did that for 1 1/2h but also not the temperature. Im using a Weber Master Touch and i think its vital to nail those temps to get the tender -/ juiciness down.

[@brandonwalmsley1863]

@@oh0stv No need to be sorry! That’s what this platform is for. I ran mine around 225-250 spritzing with apple juice, apple cider vinegar and Worcestershire sauce blend (1 part juice, 1/4 vinegar, 1/4 Worcestershire) every hour before wrapping and loosely following the 3 2 1 method. I would worry about temps until the end of the cook. Look for a good dark red or mahogany color before wrapping. I also do a trick I learned watching Heath Riles competition recipe last year which is a swipe with your finger to see if the rub has set. If no rub was damaged during swipe test and the color is what you want, wrap those bad boys. Give the ribs a good 1 1/2 hours to 2 hours in the wrap. The foil holds in the juices, so don’t worry about juiciness. When you unwrap, look for that drawback on the bones. That’s your sign that those ribs are ready to come out of the wrap. check temps at this point, should be roughly 200. After unwrapping, put your glaze or sauce on and put the ribs back on for15 - 30 mins to set that. Pull them off, let them rest (super important!), and eat them up!

[@oh0stv]

@@brandonwalmsley1863 Awesome thanks!

[@stir_stick]

It is pretty amazing that Jay came and dropped his WC method on your channel, Malcolm! What an amazing community in BBQ. Another great vid, thanks for posting! Tony

[@jtit2025]

LMAO, I thought the ribs were DONE like 10x and he keeps adding stuff to it.

[@MrJustliketht]

every video is the same. lets use this rub, im gonna add more rub, im gonna add a bit extra rub, when the whole thing is about to get platted. "im gonna add a bit extra rub".

[@abelvillarreal5383]

Take a bite, thumb grinder straight into the mouth after approximately two chews. Swallow, thumb grinder onto right cheek before second bite for optimal flavor

[@justinhardt1]

@@abelvillarreal5383 lmao

[@jasonfurl7207]

You and me both. Homeboy just cut kicking up a notch. It looks wonderful, but I don’t know that I have that much patience when I’m cooking ribs. I generally do Malcolm’s 3,2,1 method- sometimes I cut that last 1 short. Then again, I’m cooking for my family and not for competition. I like the bacon fat trick.

[@shisul5813]

GIMME THAT THUMBGRINDER

[@roel250]

I've been binge watching Malcolm's rib videos and now he hits me with this. Keep it up Malcolm!

[@dboy820]

My two favorite pit masters together at last.

[@CC-te5zf]

We made em’ today on the Yoder 640. Just amazing! The spice blend really talks to the pork, the flavors balance perfectly. Sweet with just the right amount of heat. The ground spice at the end sealed the deal. We ate good today-thanks!

[@colinmcv2715]

What temperature did you keep the smoker at?

[@ourlifeinwyoming4654]

@@colinmcv2715 300

[@colinmcv2715]

@@ourlifeinwyoming4654 awesome, thank you!

[@winifredherman4214]

It’s 4 AM here in New York and this is the best entertainment on my IPad! Love listening to these guys and their accents. I’m pulling the ribs out now and starting tomorrow’s BBQ! This is art!

[@ernieparker4309]

That’s what it’s all about. Great camaraderie in the bbq community. I can’t wait to try this out.

[@strucken02]

We followed the recipe last night as best as we could. Thanks man, you pushed our food to a new level! Nice greats from Germany. Hope to be back soon to travel your great country. God bless you.

[@LeeSullivanIV]

Malcom, you have taught me pretty much everything I know about BBQ. I just wanted to thank you for sharing all of your smoking and grilling knowledge as well as your awesome recipes.

[@daburg8110]

Great video.......like the butter technique and also the thumb grinder move!

[@athomson999]

According to Ms. Reed the entire cooks was at 300 degree temperature. Thank you Ms. Reed for your response.

[@Soggin]

300? Dang! Don't question the masters I guess.

[@unclealzbbq2185]

should have been 250 -- It doesn't matter what he cooks his following is so big they will say its great anyway he could cook smoked bbq bananas and 50 thousand people would say thats the best BBQ ever !

[@jmnista]

I've tried dozens of different methods to cook ribs, this method is legit. Appreciate this Malcom, really well done.

[@chrisberry3146]

Adding bacon grease to the the Trinity when wrapping is an absolute boss move. Thanks for the tip!!

[@davidsonlankford1168]

How many people know how to save bacon grease? That disappeared with rotary telephones.

[@steveyork8069]

Davidson Lankford I pour bacon grease out of my cast iron skillet every morning.Have several quarts of it and beef tallow frozen in the freezer right now.If you have a butcher ask him or her to save you a bucket of beef fat most will do it.Not the best smell when rendering it,I would suggest doing it outside.

[@fvids1603]

I really enjoy watching and drooling. It’s great to see you working and sharing your recipes s talents. Thank you for sharing

[@monkeynbarrel]

OMG...Malcom! His food looked delightful. However, your expressions when eating are much telling of how that rib really tastes! Thanks for sharing!

[@ronaldpetersen255]

Now that is spreading the love!! The Man is showing the World his Championship, Award Winning recipe and techniques!! Though I think he still has a trick or two up his sleeve😉

[@Bushlore1]

Ya, he aint sprayin them ribs with just water. Apple cider mixed with thumb ground seasoning mix is one that comes to mind.

[@bocivus328]

Jay's the man. I don't know why he doesn't have more subscribers. I guess maybe he will after this.

[@JustGrillingandChilling.]

Yup... I just got on board....

[@MojoBarbeque]

I know. Right? 😁

[@joshuawhite4850]

Much respect for sharing his secrets!!

[@robsmm3611]

Honey wake up, it’s the Malcom in May video we’ve been waiting on.

[@olddawgdreaming5715]

Thanks for sharing with us Malcom !!🙏🏻🙏🏻👍👍👏🏻👏🏻👋👋

[@jcgalmiche8352]

Malcolm "Hey Jay we gonna get together and cook some ribs man"! Jay "Im gonna need about two weeks notice to get em ready" LOL

[@LownSlowBasics]

Amazing cook and huge inspiration as usual. Thanks mate, from Australia.

[@johnnymossville]

my day immediately got better seeing a new video from HowToBBQRight.

[@byoung1520]

Lots of great competition tips...power tools, thumb grinder, painting the board while you cut...great stuff!

[@nomuny12]

He pulled that rack out with his bare hands, oh he's a pitmaster pitmaster

[@Redxtc1226]

for real lol. My hands jumped watching it so i know i'm not ready :(

[@mrhalfapino]

“Oh you gonna BBQ BBQ!” 😂

[@jamiesworkshop3198]

Thanks Jay & Malcom!!! I got me some Mojo BBQ rub & Killer Hogs Hot rub and all the other ingredients, even the habanero honey. Looking forward to firing up that smoker! It will be as close as I can get to tasting some World Champion ribs, that's for sure!!! Thanks again for sharing your techniques, it sure helps us backyard BBQ guys make some really tasty ribs!!!

[@jakethesnake9528]

What temp was he cooking? How long were the ribs cooked before pulling and wrapping to put back in to cook more? Was the temp changed when the ribs went back in the 2nd time? Seems a lot of info was left out. Glad he shared some of his tips.

[@grlmgor]

4:23 250 Fahrenheit or 120 Celsius.

[@jakethesnake9528]

@@grlmgor Thanks a million for the heads-up. Now if Malcom would only answer the rest of the questions. Thanks again.

[@billyrayvalentine5220]

Caught Jay on a video with you all recently and have been binge watching his videos for days. Thanks again for sharing and making us laugh.

[@chris_favreau]

I sincerely respect this man for sharing his secrets with the rest of us, including his direct competition (Malcom).... My hat's off for that. Thank you Jay

[@media1groupDC]

REALLY enjoyed watching a pro at work! Thanks Jay! Awesome vid Malcom!

[@HobiesGarageBBQ]

I feel dirty now. Like I stole something when I should have payed for it. Malcolm and Jay giving away knowledge and technique for free!

[@MojoBarbeque]

Next time you see me just slip a 20 in my pocket

[@HobiesGarageBBQ]

@@MojoBarbeque lol

[@PaladinThizz]

@@MojoBarbeque Awesome bbq technique. Gonna try it out and subscribe

[@shellsssinner]

By far the best BBQ channel on KZbin! My husband and I have been following you since we bought our first smoker (Camp Chef) back about two years ago. Since then, we've smoked several foods on it and always, always check your channel for the recipes and cook times. You have never steered us wrong and everything turns out deliciously. Thank you!!!

[@jamiethomas5849]

I love when he said we’re here for one bite. Season the hell out of that thing and pop em right in the mouth 🔥

[@rayrod2021]

You share a name with a bad ass old school skateboarder

[@jamiethomas5849]

@@rayrod2021 I used to pick that guy in the THPS1 days

[@rayrod2021]

@@jamiethomas5849 cool, ya, I forgot he was in that.

[@Kruppt808]

@@jamiethomas5849 Tony Hawk Pro Skater 1? Tony Hawk on Playstation 1?

[@ericousleyjr9119]

Excellent video gentlemen! As always those ribs look amazing. Best of luck to you both next weekend!!

[@AnotherGameNerd5]

This is to live for

[@brianmcguire979]

Excellent Video. Thank you.

[@DomBogey94]

I really have always wanted to try a legit competition rib like this. I just find it so hard to believe they could taste that much better but then you watch videos like this seeing the attention to detail!

[@austinmanning850]

I absolutely love this guy he's so wholesome

[@seandawkins9341]

When he pulled out that seasoning all I could picture in my head is “pop that trigger finger cuz we got that Dan Os yum yum get ya sum”

[@mackmtl]

I love the spirit of camaradery, sharing such an awesome recipe, and the process with everyone. Can't wait to try this one out

[@robbiewhite2351]

That’s the first time I’ve seen someone use one of my secrets. 🥓 renderings

[@davecarpenter8305]

Of all the HTBBQR videos I've watched - and I've watched hundreds - this one by far is my favorite. Just two good ol boys, nursing Cinco De Malcom hangovers and making world class ribs in Malcolm's back yard pit. 100% authentic bbq the way it's meant to be.

[@toddp822]

I'm telling you, if you're not watching Making It Mojo on yt, you're missing out!

[@JustGrillingandChilling.]

Just subscribed....

[@MojoBarbeque]

Much appreciated Todd.

[@GulfCoastSmoke]

I come back to this video every once in a while and get upset that I haven't tried those ribs. Great cook!

[@MS-ob9qh]

Jay is the real life Wilson from Home Improvement. You ALWAYS see half his face!!!!!!

[@kenmachine9951]

Thank you for sharing 🤠 your skill with us. 😊 Ken NC

[@rayb4923]

When he got that bacon grease out I knew he was onto something next level

[@KaiNLinda]

Sheesh, the amount of work he goes through for that rib. I sure am hungry for ribs now. This show never disappoints. So delicious looking.

[@esanford]

What was the cooking temperature?

[@mikebing1230]

300

[@JustTee3]

He did good on these ribs. I always use Killer Hogs rubs. I also love your vinegar sauce when I wrap them. I've put my family onto your rubs. Your rubs give my ribs an awesome color!

[@xvnbm]

Imagine living on a same street with these guys and being a vegan.

[@ziedyacoub8488]

lol

[@KM-bs1zu]

Great video! I learned a lot about smoking ribs. I do have a question though. You let those beautiful ribs rest in the cooler for an hour. My question is how long can I let them rest in a cooler if I'm prepping for a later cook in the day? Thanking you in advance.

[@DeepDegree]

I've always wondered what Tennessee mojo looked like and malcom got him on camera

[@jodybaker706]

Malcom you my friend arw truly the goat! Humble and blessed. Yall keep it up and love the videos. Jody from Miami sends

[@peteheisinger4603]

Malcome, I'll try this one. WHAT TEMP did he smoke them at?

[@huckinator]

Jay has a video on his channel showcasing these and he smoked at 300 degrees there, so probably the same here

[@shawntezross6096]

JESUS!!! there is always something new to learn. Man BBQ game is going up another level. WOW!!!

[@jackmg]

"We can't cut em yet they need to be cooked 12 more times"

[@MarcusBennettGolf]

Shout out to Jay I love all his videos

[@GolfNut]

WHAT TEMP DID YOU COOK THE RIBS?

[@apblack782]

300

[@Freabyrd]

Love that color! You know Jay is a great dude for giving up that recipe. Hats off to you guys!

[@bd-me7yp]

I get that this is a comp rib but god blessed he trimmed off half of the damn rack.

[@MojoBarbeque]

I agree but when you put 12 two bone sections in a 9in box it gets pretty tight.

[@JoebsonOSRS]

This is amazing!! My mouth is watering

[@HappyHarvick4]

What temp were you running the pit at?

[@mikebing1230]

300

[@pauldeloney296]

Good luck to you both at Memphis in May!

[@MFJones24]

Watching this at midnight.. Me to my wife: babe i think I’ll make ribs tomorrow

[@martyfakenewsman611]

haha same i made some st lous style ribs one night after taking a shit. good tips on this channel for sure

[@kevinlindsay5255]

As always just a brilliant video. I needed to up my game and this gonna really help

[@bilbilly625]

Its mid August and 2pm in the afternoon, you and the boys are 8 beers deep about to figure out what youre gonna BBQ. These two walk into your backyard, wyd?

[@MojoBarbeque]

I'd offer them a beer and a lawn chair. You never know, they might stick around and burn some wood.

[@Xainfinen]

ACT A FOOL!!!

[@tww15tube]

Great video from 2 BBQ champions!

[@DAatDA]

He's like a younger T-Roy

[@CoolFLDad]

Oh man! You Had my mouth watering the whole time. Great video!

[@thedeeprot]

👍👍👍

[@dougdavidson3260]

Dang, I am drooling on my phone. Thanks for the insights and tricks. Keep it Tennessee strong brother.

[@426superbee4]

I want a rib soft taco with miracle whip, chopped onion, slice up fresh Jalapeno, with a touch of cilantro RIGHT NOW

[@retrodungeonYT]

...miracle whip?

[@426superbee4]

@@retrodungeonYT yep i love it. Try it. Got more favor than mayonnaise. It really makes a sandwich pop! or in this case, makes the soft taco really pop

[@alexisocampo3408]

Good luck to both of you at Memphis in May!

[@cemysh33]

Thought falling off the bone was over cooked and not competition style.

[@BBQbyBiggs]

Awesome cook guys. Appreciate what you guys do.

[@BobbyBiggzz]

Why wouldn’t you use real butter?

[@MojoBarbeque]

I like to cook at higher temps. 300° and up. Since I don't add liquid to the wrap, I use margarine bc it has oils. Helps to keep it from burning. I would use butter if I cooked 275° or lower.

[@floyd4311]

Thank you sir for sharing this with us. If y’all hadn’t ordered stuff from his sight don’t wait. That AP seasoning is my go to. For anything. The bbq vinegar and sauce combined. Nom nom nom

[@ledhed5717]

Either he sounds a lot like Larry the Cable Guy or Larry sounds a lot like him.

[@Kruppt808]

the 2nd one I tell you what

[@jonsnipe5484]

Sound like boomhower from king of the hill😂😂

[@ledhed5717]

@@jonsnipe5484 😂😂

[@125phr]

Wow that's how you do it well played Sir 👏👏 ......awesome job 😋😋😋😋😋😋😎🍻🍻🍻

[@matt02468]

came here to see how some championship ribs were cooked... he lost me when he broke out the cordless muti-tool and started open rib surgery on the cutting board!

[@AArdW01f]

When you put the ribs in the cooler to rest - could you theoretically leave them longer than an hour? Like can I prep the day before then just finish on the grill the next day? Thanks for the tips guys

[@pietateip]

"how to season so you don't even taste what meat you're eating"

[@MrDaoJones]

I've been watching your channel for years now, Malcolm. I've learned so much from you dude. An immense thanks for your videos! I hope to get my shit together and enter a comp one of these days.

[@venox3811]

That's awesome! Thank you for bringing Jay!

[@EverettBBQ]

Awesome video, guys! Props to Jay for sharing his secrets! 👍

[@holliecoombs9772]

I made these tonight with what I had on hand. I used THE original BBQ rub along with Pit Boss Kansas City BBQ rub, dark brown sugar, regular honey, kerry gold butter & sweet baby ray’s original bbq sauce. I smoked at 250-300 the whole time & my boyfriend said they were the best ribs he had ever tasted! And he thinks his ribs are the best so that’s saying something! I will use this recipe over & over again.

[@RevAshtray]

Whole new level. Great job.

[@susieallen6601]

Great Video....I could almost taste those beauty's.....I grilled these on a gas grill and they were good, but I think my temp was a little high.....what temp was the first 2 hour cook?

[@modernman7576]

Thanks for the recipe!!! It'll get used those are good looking ribs