At one of our last contests, I shot a quick video about how I prep and dry rub my baby back ribs.

I use mustard as a binder, add the dry rub and then let them sit in the cooler like that for several hours – to let the flavors of the rub really penetrate the meat. Then I’ll pull them out about an hour before I’m going to put them on the grill and let them come up to temp.

And I give em’ a lot of love…

Cause you got to!

And if you are looking for my full recipe, here it is: Slow-Smoked Baby Back Ribs: Competition Style

Malcom Reed
Killer Hogs BBQ Cooking Team
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About the Author

I am Malcom Reed and my brother, Waylon, and I are the Killer Hogs competition bbq team. Here at, I want to give you my secrets, methods and techniques you need to produce competition-quality BBQ. I want to give enough detail for BBQ novices, but still offer information that is useful for the professional BBQ cooks. I only focus on REAL bbq. And I take it seriously.

3 Comments on this article. Feel free to join this conversation.

  1. Scott C. Chambers September 3, 2012 at 10:46 pm -

    Hey Malcom love youe website. Thanks for all the usefull advice. Quick question I tried your back rib recipe and it turned out great. but I did not have a great pink smoke ring. I was thinking maybe I started basting to soon.
    I did marinate my ribs in vinegar,worshire sauce and soy sauce first. Any ideas smoker was at 250.

  2. Spike September 14, 2012 at 3:47 pm -

    Malcolm, where do you get ribs like that, grow your own hogs or something? Seriously, those are probably the best looking ribs I’ve ever seen!

  3. hog roast October 4, 2012 at 4:24 am -

    trussing is most important part of the hog preparation.Please let me know how to truss your type of recepie.

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