Baby Back Ribs, Malcolm style
The best recipe for smoking tender, delicious Spare Ribs. These Malcom Style Ribs are my favorite way to cook ribs!
Equipment
- Smoker
Ingredients
- 2 Racks St. Louis Style Ribs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- 1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
- 1/2 cup Killer Hogs The BBQ Sauce
Instructions
- Pull the membrane off the back of the ribs, and remove any extra fat and/or dangly pieces.
- Sprinkle the ribs lightly with the salt/pepper/garlic rub, and let them sit for 15 minutes.
- Get your bbq/smoker lit and let it get up to 275 degrees F. (135 C) . Before the ribs go on the pit, I throw on a chunk of Hickory and Cherry smokerwood.com along with half a small onion.
- Once the ribs begin to sweat, season each slab with Killer Hogs The BBQ Rub http://bit.ly/TheBBQRub – my O.G. seasoning.
- Place the ribs on the cooking grate. One slabs goes directly over the hot coals and one goes over the area with aluminum foil over the basket. The ribs smoke for 2 hours and I spin the rack every 30 minutes. I also hit each slab with a spritz of water at each rotation with my BOS Sprayer bit.ly/BOSsprayer . This keeps adds moisture to the top of the ribs preventing it form drying out.
- Once the ribs reach a mahogany color and the rub has set, take them off the pit and wrap in aluminum foil. In the foil I add 1/4 cup of Killer Hogs Vinegar Sauce and lay the ribs meat side down. The foil is brought up and around the ribs and the ends folded up.
- Place the ribs back on the pit stacked on top of each other over the aluminum foil side of the fire. The ribs need about an hour to get tender. After 30 minutes rotate them so each one spends time on the bottom. Check them at the hour wrap mark for doneness – you should see draw back on the bones, the larger bones should be exposed, and the internal temperature should be around 202 degrees.
- Remove the ribs from the pit and let them vent for 10-15 minutes. To finish these Malcom Style Ribs I do them “muddy”. I use a combination of 50/50 The BBQ Sauce http://bit.ly/TheBBQSauce and Vinegar Sauce http://bit.ly/TheVinegarSauce dusted with a little The BBQ Rub http://bit.ly/TheBBQRub . Combine the two sauces and lightly brush it on the top of the ribs. Then sprinkle just a touch of The BBQ Rub http://bit.ly/TheBBQRub over the top. The ribs go back on the pit for 10-15 minutes to set the sauce and then you’re ready to cut them up and enjoy.
Video
Notes
Connect With Malcom Reed: FB – https://www.facebook.com/HowToBBQRight/ IG – https://www.instagram.com/howtobbqright/ Malcom’s Podcast – https://howtobbqright.com/howtobbqright-podcast/http://howtobbqright.com/howtobbqrigh…
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