Gentlemen, if I may speak for all of us, thank you for one of the most informative and insightful BBQ videos in a loooong time. Y'all are the real MVPs.
This is the single most in-depth rib video I've ever watched. I can't believe I haven't been resting my ribs long enough. Now I need to get some more ribs from Chesire.
Yep. Been a huge fan of Malcolm and his videos for many years. No gimmicks, no drama, no goofy fake accents or costumes. Just straight up sharing of knowledge gained from years of experience. Can’t beat that.
Consummate professionals, best video about ribs on RUclips. Thanks gents, it really helps the rest of us who are wanting to take our game to the next level.
Man, you have no idea how many questions this video answered for me. Ive watched a ton and nobody goes into detail about the little things. The binder, how to get a good bark, what each component can do or cant do, the order of the rubs. All of this was extremely helpful!!!
I'm not familiar with Mark, but he definitely knows what he's doing, and I learned some great tips from him in this video. Malcolm is my tried and true trusted source for grilling. He single-handedly took my skills to the next level. I absolutely loved hearing these pros discuss their techniques! I took a lot with me from 5his video!
I been a pit master for over 30yrs and I have applied many many many methods to Bbq Ribs , both these fellas can be helpful to amateurs out here 😊😊😊🎉🎉🎉
These two dude help me smoke turkey multiple times a year and they always turn out perfect. Thank you guys for making these videos I’ve learned so much from you both!
My very first racks of ribs actually came out pretty good. Now to put context to that, I only started less than a year ago and I had researched cooking methods to death including watching every Malcom Reed rib video.
Same... except a little longer but first brisket turned out great, first racks turned out great, first pulled pork, etc... I researched the hell out of everything then found my favorites, Malcom was ribs and pork butt and ATBBQ was brisket. Went by the book for the first couple times and they were great.
You are keying into what makes a real pit boss ( we know we will never be masters ). It is the pursuit of knowledge that just happens to be edible and delicious. I love to learn, I love to apply that knowledge, the eating it almost becomes a byproduct. I've been smoking meats of a offset stick burner for 20+ years. I can make ribs 50 different ways, so why am I here? TO LEARN!!! Love it and Malcolm is the man.
I don't even own a grill or a smoker, I'm just trying to make the best ribs I can in my ancient oven. But even for that this video was mesmerizing, so much insight between the two of you!
You can make amazing ribs on an ancient oven. All about the rub or sauce and temp. I take mine to 205 internal. Fall off the bone. I smoke mine, but you don’t have to smoke them. It’s all about the seasoning or sauce.
I watch this video like it’s homework. I got my first smoker a few weeks ago and my first meal was baby back ribs. I listened to everything these two said, and those ribs came out absolutely amazing the very first time out! One of the specific things Mark said that I took to heart was keeping it in that fat rendering temperature range as long as possible. I really think that’s what made the difference for me. And I used the Killer Hogs BBQ rub and AP seasoning, which were great. Thank you both for the education! I’ll have some ribs on the pit again in just a couple hours!
This was absolutely wonderful. Informative, educational, the works- y'all should have your own podcast! You literally answered all the questions I have ever had about ribs. Thank you both!
Thank you for sharing this info. I have been really getting into bar-b-queing for the last 3 years and this video finally answers all of my questions. You guys rock.
Two of my favorite bbq cooks talking ribs, what an end to a Friday. Did myself some TX ribs last weekend on the pellet grill because I was too lazy to start a fire.😊
Boys, I found my new favorite channel. The guys are some good ol boys. I watched every second of this. I was taught to surround yourself with people that know more than you. That’s how you learn. I do this in my professional career and I also do this with my cooks. I used to cook and it was awful. But i started watching both of these guys and now i wont eat nothing but my own bbq. Thanks for this video guys. I love this stuff.
Guys, I really appreciate your videos. My ribs turned out amazing. I have learned so much using your techniques along with adding my own twists to different flavor combinations. My first job was working for a man named John Willingham who was a Memphis BBQ legend. I learned the " old school" way to BBQ from him, but your methods improve upon the 321 and lessen the chances of failure. Thanks again .
I appreciate both of you, men. I met you guys at a class in Memphis back in 2017(?) at Central BBQ. I learned a ton and I continue using your methods to this day. Funny side note.... Mark Lambert was there, too. His ringtone on his phone was G-N-R Sweet Child O' Mine. I still use that as my ringtone today!
Thanks guys, that was very informative, and I look forward to more videos. Now it’s time to go to the supermarket to buy some ribs and then I’ll get to Cookin! Thank you again you guys are great!
Such a GREAT informative video. You guys are awesome and I appreciate all the good info. I just entered my first rib comp and did good but your tips are going to push me closer to the finish line. Living in Texas the competition is fierce but after this my confidence has risen. Thank you!
Thank you! You 2 are the best! You gave me some great tips especially when Mark hit on the vents. I've always wondered about clean smoke when I add a stick.
I greatly appreciate this video. I have been smoking meats for a while, but learned excellent tips in this video that helped me make the best smoked ribs yesterday that I have ever done! Thank you!
❤❤ amazing! ❤️❤️ I'm not sure how long I've been enjoying your videos you put out and my household is an avid user of your products. Thank you for what you give us
Awesome advice from Malcom and Mark. I now know where I was going wrong when adding my cherry wood too soon, next smoke I will add the wood just after mopping with sauce.
Great video guys! Thanks for sharing all of the information you have learned over the many years of mastering your craft. Now it's time for the LET'S GET TO COOK'IN time!
Bought 30lbs of pork ribs, 15 for me, 15 to improve relations w/ my son-in-law... and to put that smart Alac to work being it is now evening of the 3rd of July. I'll be sending half of what I do on my pit to him via my daughter. *Making impressions where I can. Thanks guys, I needed the review. It has been years. *edit: my inadvertent spy, (daughter) just texted me, the 1st thing he did after, "tell him thank you" was to wrap them right out of the plastic into foil and... "toss them in the oven before they go to the grill". Man, I got this in the bag. ty again. 🙂
Did my third cook ever. Fire management was my biggest challenge, but I think I've got it down. Made Malcom's apple pie ribs for my wife because they're her favorite. I made me a rack with the BBQ Rub and Heath Riles' honey rub. Made a nice sweet heat combo.
I never take the membrane off, i like the taste, i like that it keeps your ribs together and you can score them open if your worried about flavor “getting through”
Great video. I learned I have a good cook down but now with some of your finishing tips, I hope to take my ribs to another level. Love the tip to throw some wood chips in at the end when glazing...
Malcolm I just finished my first ever ribs, I followed your method and they came out awesome. My wife does not like ribs and she tried them and changed her mind, thanks for your information and knowledge !
I wanted to share this with y'all. I learned to cook a whole hog at yearly family reunions on my daddy's side. Once I grew up, I started having 4th of July parties, where I'd cook a whole pig. Word got around through the years. By about year 3, people were coming that I had no idea who they were. And I didn't care. The more the merrier. So I've cooked many a whole hog in my time. I always got my whole hogs from Stehlin's meats in Cincinnati, Ohio. It's no easy task wrangling a whole hog. My BIL, John Topits (RIP) always helped me. We would get it, bring it home, and shove it in the basement fridge until the next day. John would be at my house at 5:00AM the next morning, the day of the cook, to help get it out of the fridge and on the put. Man I miss him. Anyway, this link is to a photo session I did one year at Stehlin's Meats in Cincinnati, Ohio. I hope you all enjoy it as much as I did making it. One more thing. There is absolutely no better smell on God's green earth, than the smell of the smokehouse in the back building at Stehlin's Meats.😊 Enjoy. photos.app.goo.gl/bnUjLGUpg2qYunmA7
As a previous Traeger+ user, I've recently made the switch to Asmoke and I've never looked back. The precise temperature control that Asmoke provides is a game-changer, it gives me the ability to perfectly cook my ribs every time. The ASCA™ technology ensures better cooking results and the cleaning process is much easier. Plus, the portability and battery life of the Asmoke grill is unmatched, giving me the freedom to take it on camping trips without worrying about power sources. The Asmoke Essential is a smart, versatile, and efficient grilling solution that has truly enhanced my grilling experience. It's not just about the smoky flavor but the entire grilling process that has become more enjoyable and convenient. #Asmoke.
I just finished dinner. I am full! Why do I want Ribs? Hmmmmmm? You made me hungry looking at those Amazing Ribs! Nice job guys! Thanks for all those Pro Tips!!!
I dont think there is any other channel that has more insight than Malcoms. I've made my sad attempts at some of these methods, but interesting enough, i ended up liking his Weber Vortex party rib method the most. flavor all around, easy to eat at a party, had a big get together frying fish and eating other stuff with about 20 people and everyone really like those Vortex party ribs he did several years ago. look it up and try them, I like them better than anything else I've had on pork ribs.
![Joé Dwèt Filé & Burna Boy- 4 Kampe II [Official Audio]](http://i.ytimg.com/vi/KHOSr53EPCQ/mqdefault.jpg)
Gentlemen, if I may speak for all of us, thank you for one of the most informative and insightful BBQ videos in a loooong time. Y'all are the real MVPs.
LMAO
This is the single most in-depth rib video I've ever watched. I can't believe I haven't been resting my ribs long enough. Now I need to get some more ribs from Chesire.
I am sure its covered but half to a third the time its cooked is the ideal rest time.
@@Bushlore1 For some reason I just thought ribs were an exception. I always rest my beef ribs though so it makes sense.
Thank you Mark & Malcolm, I appreciate taking the time to get more in depth about the most important parts of a successful cook.
I would watch this man talk about and cook, ANYTHING.
SERIOUSLY 👍😎
Straight up🙂😎
Ditto...Save a seat and a cold beer for me.
Yep. Been a huge fan of Malcolm and his videos for many years. No gimmicks, no drama, no goofy fake accents or costumes. Just straight up sharing of knowledge gained from years of experience. Can’t beat that.
Two of my favorite BBQ masters... I love both your styles. And I think you hit the nail on the head when you said not to complicate things.
Consummate professionals, best video about ribs on RUclips. Thanks gents, it really helps the rest of us who are wanting to take our game to the next level.
Man, you have no idea how many questions this video answered for me. Ive watched a ton and nobody goes into detail about the little things. The binder, how to get a good bark, what each component can do or cant do, the order of the rubs. All of this was extremely helpful!!!
I'm not familiar with Mark, but he definitely knows what he's doing, and I learned some great tips from him in this video. Malcolm is my tried and true trusted source for grilling. He single-handedly took my skills to the next level. I absolutely loved hearing these pros discuss their techniques! I took a lot with me from 5his video!
I like this concept of two guys chopping it up conversation type like tutorial, tips and suggestions its like we're a fly on the wall
I been a pit master for over 30yrs and I have applied many many many methods to Bbq Ribs , both these fellas can be helpful to amateurs out here 😊😊😊🎉🎉🎉
These two dude help me smoke turkey multiple times a year and they always turn out perfect. Thank you guys for making these videos I’ve learned so much from you both!
So much gold throughout this video! At least one takeaway in each segment! Thanks MR!
Mark & Malcom = great video and a wealth of knowledge. Keep em coming. Y’all are the best.
My very first racks of ribs actually came out pretty good. Now to put context to that, I only started less than a year ago and I had researched cooking methods to death including watching every Malcom Reed rib video.
Same... except a little longer but first brisket turned out great, first racks turned out great, first pulled pork, etc... I researched the hell out of everything then found my favorites, Malcom was ribs and pork butt and ATBBQ was brisket. Went by the book for the first couple times and they were great.
You are keying into what makes a real pit boss ( we know we will never be masters ). It is the pursuit of knowledge that just happens to be edible and delicious. I love to learn, I love to apply that knowledge, the eating it almost becomes a byproduct. I've been smoking meats of a offset stick burner for 20+ years. I can make ribs 50 different ways, so why am I here? TO LEARN!!! Love it and Malcolm is the man.
I don't even own a grill or a smoker, I'm just trying to make the best ribs I can in my ancient oven. But even for that this video was mesmerizing, so much insight between the two of you!
You can make amazing ribs on an ancient oven. All about the rub or sauce and temp. I take mine to 205 internal. Fall off the bone. I smoke mine, but you don’t have to smoke them. It’s all about the seasoning or sauce.
I watch this video like it’s homework. I got my first smoker a few weeks ago and my first meal was baby back ribs. I listened to everything these two said, and those ribs came out absolutely amazing the very first time out! One of the specific things Mark said that I took to heart was keeping it in that fat rendering temperature range as long as possible. I really think that’s what made the difference for me. And I used the Killer Hogs BBQ rub and AP seasoning, which were great. Thank you both for the education! I’ll have some ribs on the pit again in just a couple hours!
This was absolutely amazing. Thank you both for taking the time to share insights and different ways to do great ribs.
This was absolutely wonderful. Informative, educational, the works- y'all should have your own podcast! You literally answered all the questions I have ever had about ribs. Thank you both!
My favorite format of all the videos you do. Definitely keep traveling!
Thank you for sharing this info. I have been really getting into bar-b-queing for the last 3 years and this video finally answers all of my questions. You guys rock.
Two of my favorite bbq cooks talking ribs, what an end to a Friday. Did myself some TX ribs last weekend on the pellet grill because I was too lazy to start a fire.😊
Boys, I found my new favorite channel. The guys are some good ol boys. I watched every second of this. I was taught to surround yourself with people that know more than you. That’s how you learn. I do this in my professional career and I also do this with my cooks. I used to cook and it was awful. But i started watching both of these guys and now i wont eat nothing but my own bbq. Thanks for this video guys. I love this stuff.
Love y'all for this!!! Thanks for being humble as you talk about your starts and failures!!!
Awesome seeing Mark rocking the Cleetus hat!!
The amount of information in this video is unreal. Thank you!
man i could listen to these 2 talk about cooking all day!
Great tips, thanks guys! I am firing up my Gator Pit stick burner this weekend! Gonna do some ribs just like you guys described here!
Guys, I really appreciate your videos. My ribs turned out amazing. I have learned so much using your techniques along with adding my own twists to different flavor combinations. My first job was working for a man named John Willingham who was a Memphis BBQ legend. I learned the " old school" way to BBQ from him, but your methods improve upon the 321 and lessen the chances of failure. Thanks again .
Best bbq rib breakdown video EVER!!! Appreciate it fellas!
Learned a lot from this. I've been cooking ribs for a while too. Always fun to learn something new.
Man I love you guys together. 2 of my absolute favs.
The dynamic duo iof BBQ!! Great stuff. Full of priceless fundamental knowledge. Thanks Men!!
I appreciate both of you, men. I met you guys at a class in Memphis back in 2017(?) at Central BBQ. I learned a ton and I continue using your methods to this day. Funny side note.... Mark Lambert was there, too. His ringtone on his phone was G-N-R Sweet Child O' Mine. I still use that as my ringtone today!
Great stuff!! Could listen to these two talk grilling for days!!
I've been smoking for 10 years - and I learned a good bit. Excellent video!
Great info. Heaps of tips from years of barbequing! Thank you both
Never enough vids from the big Guy
Love this video. All the ins and outs of rib smoking.....
Thanks guys, that was very informative, and I look forward to more videos. Now it’s time to go to the supermarket to buy some ribs and then I’ll get to Cookin! Thank you again you guys are great!
I'd be excited to try those. Still waiting for that outdoor kitchen tour
Malcolm this is your best video yet.Thank you sir.
Such a GREAT informative video. You guys are awesome and I appreciate all the good info. I just entered my first rib comp and did good but your tips are going to push me closer to the finish line. Living in Texas the competition is fierce but after this my confidence has risen. Thank you!
These two gentlemen's just made me realize that I suck at cooking ribs... take me to school lol and thanks for this video.
What a great vid. A couple of beers and I’m glued to the screen. !!
Thank you! You 2 are the best! You gave me some great tips especially when Mark hit on the vents. I've always wondered about clean smoke when I add a stick.
Each one of these guys is great to listen to but together they are fantastic.
“are great to listen to.”
Really like this style of video especially with Mark both of you guys are great on screen
I greatly appreciate this video. I have been smoking meats for a while, but learned excellent tips in this video that helped me make the best smoked ribs yesterday that I have ever done! Thank you!
❤❤ amazing! ❤️❤️ I'm not sure how long I've been enjoying your videos you put out and my household is an avid user of your products. Thank you for what you give us
Thank you for the tips we have been doing 222 and it is wonderful and exactly what you do when wrapping ribs up ribs down then ribs up.
Awesome advice from Malcom and Mark. I now know where I was going wrong when adding my cherry wood too soon, next smoke I will add the wood just after mopping with sauce.
I like this new style of content, feels like a show.
Another great video on BBQ magic. Thank you both for the knowledge and the tools to make great food.
I love how happy mark was about the Texas rib! You could tell that was genuine excitement about eat one of those for the first time in a long time.
Love the video and really like the insight of cooking and smoking also love the seasonings
Most informative rib video ever. I can't decide which style i want to do on my next slab
Great video guys! Thanks for sharing all of the information you have learned over the many years of mastering your craft. Now it's time for the LET'S GET TO COOK'IN time!
Wow! nice discussion on cooking ribs. Inspired to cook one this weekend :)
Best bbq show of all time
Bought 30lbs of pork ribs, 15 for me, 15 to improve relations w/ my son-in-law... and to put that smart Alac to work being it is now evening of the 3rd of July. I'll be sending half of what I do on my pit to him via my daughter. *Making impressions where I can.
Thanks guys, I needed the review. It has been years.
*edit: my inadvertent spy, (daughter) just texted me, the 1st thing he did after, "tell him thank you" was to wrap them right out of the plastic into foil and... "toss them in the oven before they go to the grill".
Man, I got this in the bag. ty again. 🙂
Did my third cook ever. Fire management was my biggest challenge, but I think I've got it down. Made Malcom's apple pie ribs for my wife because they're her favorite. I made me a rack with the BBQ Rub and Heath Riles' honey rub. Made a nice sweet heat combo.
Great video and info- I share all your videos to my peeps so they can BBQ RIGHT🎉
I never take the membrane off, i like the taste, i like that it keeps your ribs together and you can score them open if your worried about flavor “getting through”
My son just got me a Masterbuilt smoker for Christmas. Really anxious to try it out. Ill be watching a lot of videos.
Thank you guys for making my rib game better!
Just when you think you know how to cook ribs, you watch this video and are schooled again. Great, informative video gents!
The amount of information in this video..... Thank you both.
Outstanding sharing of knowledge on 3 different styles of ribs, me and my family thanks you as well !! 👍
THANK YOU !!!! Gentlemen for all the knowledge you've shared.
Great video. I learned I have a good cook down but now with some of your finishing tips, I hope to take my ribs to another level. Love the tip to throw some wood chips in at the end when glazing...
Thanks for sharing with us. Great ideas from both of you folks. Fred.
I will be doing my first rack of ribs this weekend, this was the best information to help me be confident in being successful with my ribs
Malcolm I just finished my first ever ribs, I followed your method and they came out awesome. My wife does not like ribs and she tried them and changed her mind, thanks for your information and knowledge !
The learning never stops! Thanks for this!
I wanted to share this with y'all. I learned to cook a whole hog at yearly family reunions on my daddy's side. Once I grew up, I started having 4th of July parties, where I'd cook a whole pig. Word got around through the years. By about year 3, people were coming that I had no idea who they were. And I didn't care. The more the merrier. So I've cooked many a whole hog in my time. I always got my whole hogs from Stehlin's meats in Cincinnati, Ohio. It's no easy task wrangling a whole hog. My BIL, John Topits (RIP) always helped me. We would get it, bring it home, and shove it in the basement fridge until the next day. John would be at my house at 5:00AM the next morning, the day of the cook, to help get it out of the fridge and on the put. Man I miss him. Anyway, this link is to a photo session I did one year at Stehlin's Meats in Cincinnati, Ohio. I hope you all enjoy it as much as I did making it. One more thing. There is absolutely no better smell on God's green earth, than the smell of the smokehouse in the back building at Stehlin's Meats.😊
Enjoy.
photos.app.goo.gl/bnUjLGUpg2qYunmA7
Merry Christmas, Malcolm
Two geniuses at work. Thank you for sharing your knowledge!
Excellent vid, really useful tips here. Ribs will be on my pit tomorrow.
Enjoy the new format with these videos explaning in depth tip & tricks.
My comp ribs usually run 2:45
As a previous Traeger+ user, I've recently made the switch to Asmoke and I've never looked back. The precise temperature control that Asmoke provides is a game-changer, it gives me the ability to perfectly cook my ribs every time. The ASCA™ technology ensures better cooking results and the cleaning process is much easier. Plus, the portability and battery life of the Asmoke grill is unmatched, giving me the freedom to take it on camping trips without worrying about power sources. The Asmoke Essential is a smart, versatile, and efficient grilling solution that has truly enhanced my grilling experience. It's not just about the smoky flavor but the entire grilling process that has become more enjoyable and convenient. #Asmoke.
Great review on smoking ribs! Learn some new things to try!
Thank you gentlemen, always learn something from you too.
That was a nice sit down! Thanks for sharing!
loved this video fellas. so many variables!
You’re one of my hero’s man!
Dang these videos are stepping it up since the smokehouse finished! Great work Malcom and team, but let’s be honest. Blue Plate is the reason :)
Dats how I grew up cooking, till all dis low and slow method came about!! I luv me some grill ribs❤❤❤
I just finished dinner.
I am full!
Why do I want Ribs? Hmmmmmm?
You made me hungry looking at those Amazing Ribs! Nice job guys!
Thanks for all those Pro Tips!!!
Absolutely awesome tutorial. Thank you gentlemen.
I never finished a rib man , its good to know I can get the bark back after wrapping it
Very informative, I likes me some tender ribs. Great video! You guys are awesome
I've actually used duck fat as a binder before. It does something magical!
Great watch guys, keep up the great work.
Outstanding video! Thank you both.
This is the information I needed. Thank you!!!
Love the podcast 👏🏼
great video guys! Learned a bunch. Thank You.
Another great video fellas 👏
I dont think there is any other channel that has more insight than Malcoms. I've made my sad attempts at some of these methods, but interesting enough, i ended up liking his Weber Vortex party rib method the most. flavor all around, easy to eat at a party, had a big get together frying fish and eating other stuff with about 20 people and everyone really like those Vortex party ribs he did several years ago. look it up and try them, I like them better than anything else I've had on pork ribs.
Malcolm you is da man brotha