Malcom Style Ribs

Malcom Style Ribs

Malcom Style Ribs Recipe

I’ve done a lot of great Rib recipes, but this one here is my all time favorite. It’s the recipe I go to whenever I get a craving for some eating ribs, and I want to do them my way… I call it Malcom Style Ribs. I start with meaty St. Louis cut spare ribs, sometimes I do cook loin back ribs but I really prefer the extra fat/marbling in the spare rib. If you want to cook loin back ribs by all means go for it. There’s no difference in the recipe. Malcom Style Ribs The membrane is removed on each rack and I trim the thin end so the slab cooks even. I’m using a 5″ Flexible Curved Boning Knife. First they get a dose of savoriness – my Killer Hogs AP Seasoning which is a combo of Salt, Black Pepper, and Garlic – the foundation of flavor! Malcom Style Ribs I give each rack a medium coat of AP Seasoning – not too heavy – and then I let that sit on the meat for 15-30 minutes. The AP Seasoning begins to work on the meat immediately pulling moisture to the surface while imparting flavor down into it. Malcom Style Ribs At this point I fire up my Gateway Drum Smoker; for me you can’t beat a slab of ribs cooked on a drum. Drum smokers allow you to cook indirect over hot coals. The distance between the cooking rack and the fire is key. It lets you smoke the meat without grilling it and you get authentic bbq flavor from the drippings hitting the fire. It’s a flavor that just reminds me of true pit bbq. I run Royal Oak Charcoal Lump in the drum. Fill the fire basket 3/4 way full and I also place a piece of aluminum foil over 1 side of the top of the basket. This creates an indirect side on the drum. I use this area to keep the bottom of the ribs from getting too dark. Before the ribs go on the pit, I throw on a chunk of Hickory and Cherry smokerwood.com along with half a small onion. The onion is a Memphis thing and smells incredible while the meat cooks. I believe that the moisture in the onion mixes with the smoke as it chars which enhances the smoke flavor. Malcom Style Ribs Once the ribs begin to sweat, season each slab with Killer Hogs The BBQ Rub – my O.G. seasoning. This is the rub that started it all for me, and we developed it especially for pork. It builds a beautiful bark on meat and the flavors are true to BBQ…sweet, savory, and spicy all perfectly balanced. When the coals are ready on the drum, adjust the vents so it runs as 275. You can cook this recipe on any pit just keep the temperature at 275 the entire cook. Malcom Style Ribs 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 giving each slab equal time over the hot coals. I also hit each slab with a spritz of water at each rotation with my BOS Sprayer. This keeps adds moisture to the top of the ribs preventing it form drying out too much. Malcom Style Ribs Once the ribs reach a mahogany color and the rub has set, it’s time to get them tender. 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. Malcom Style Ribs The foil is brought up and around the ribs and the ends folded up. This technique allows you to get back in them easy when it’s time to check for doneness. Malcom Style Ribs 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. Carefully open the foil, you should see draw back on the bones, the larger bones should be exposed, and the internal temperature should be around 202 degrees. All of these are great signs that the ribs are tender. Malcom Style Ribs 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 Killer Hogs The BBQ Sauce and Killer Hogs Vinegar Sauce dusted with a little Killer Hogs The BBQ Rub. Malcom Style Ribs Place each rack of ribs on a “foil boat” (you can see how I fold the boat in the video). Combine the two sauces and lightly brush it on the top of the ribs. I don’t go heavy at all just a nice shine of sauce. Then I sprinkle just a touch of The BBQ Rub over the top. The sauce melts the rub and gives it what I call a “muddy” finish. It’s not too wet and it not too dry…just perfect! Malcom Style Ribs 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. Malcom Style Ribs You can knock out a whole slab of these bad boys and you’ll still want more! Print
Malcom Style Ribs

Malcom Style Ribs


Scale

Ingredients

  • 2 slabs St Louis Cut Spare 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

  1. Remove silver skin and excess fat from each slab of ribs
  2. Season each slab with AP Seasoning and rest for 15 minutes
  3. Prepare Drum smoker for indirect smoking at 275 degrees. Cover 1/2 of fire basket with aluminum foil. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration)
  4. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes.
  5. Place the ribs on the cooking grate and cook for 2 hours. Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Also spritz each slab with water every rotation for moisture.
  6. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Repeat this step for the other slab as well.
  7. Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around.
  8. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Internal temperature should be around 202 degrees and you should see the bones starting to expose. At this point remove the ribs from the smoker and rest for 10-15 minutes.
  9. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Carefully place each slab or ribs on a “foil boat” and brush with the sauce mixture. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes.
  10. Cut the ribs into individual bones and serve.

Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here Malcom Style Ribs Recipe

Comments 55

  1. Your technique of foiling half the charcoal basket is very interesting; does it affect the overall temps inside the drum, and how does it affect the burn time of the charcoal? Thanks!

    1. Post
      Author
  2. Man, I was just blown away when I looked up the cost of one of those Gateway barrel smokers. I always assumed they were inexpensive compared to other cookers. Serious question… what makes them so pricey?

    Another great video. Thanks!

    1. Labor. You can make one yourself fur under $100 if you can sourcea usable barrel with parts from the hardware store. With the Gateway its custom parts with a professional finish. Diy won’t look as sleek but way cheaper.

    1. Post
      Author
  3. Just made Malcom style ribs. They turned out fantastic fricken tastic, but I truly would have preferred loin backs… I know fat adds flavor, but I like when you can eat everything besides the bone. Just too many chunks of stuff for me. I did trim them up, but would advise following the same recipe with baby backs. Thanks again Malcom, for yet another amazing rib recipe!

    1. Post
      Author
  4. can you recommend a good sprayer that will not clog ? I mix my bbq sauce with white grape juice 2/3 sauce 1/3 juice and I have to spray 30 or so racks at a time . my main problem is the sprayer clogging. LOVE YOUR VIDEOS,

  5. Malcolm, going to try my hand at the MSRs. I use a WSM smoker. I fill the water pan and wondering if that acts like the half foil method you suggest. Also, I have all the ingredients you use except the KH’s Vinegar Sauce. How would I make that on the fly? Thanks, JRG.

    1. Post
      Author
  6. Looks good, can’t wait to try. I like to add brown sugar to my rub. Could you add it at the beginning or should i wait until I foil them.

    Thanks
    Rich

    1. Post
      Author
  7. I made these ribs tonight. Served with corn on cob and my Mom’s “Pea” salad. These were by far the best and easiest ribs I have every tried. Malcom you sauces and rubs are AWESOME.

  8. I see you smoked these ribs on a drum smoker. Would you do anything different on a Traeger ( time and temperature wise)?
    Thanks
    Scott

    1. Post
      Author

      No, you can smoke great ribs on the pellet. Just hold the temps steady and go by color and tenderness instead of just time. Wrap the ribs when they have the right color and take them out of the wrap when they are tender.

  9. Hey Malcom i love the videos. I’ve made this rib recipe a few times and it came out great every time. I did it recently on my Kamado Joe classic 3 grill and by far the best flavored ribs I’ve had.

    My question is if i use a rib rack accessory for more slabs of ribs (essentially on its side), will it affect the cook/flavor? Considering this recipe calls for a meat down cook when its wrapped. Thanks in advance!

    1. Post
      Author
  10. I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. These Malcolm style ribs were a big hit! My family always likes ribs but they said they really liked this recipe! All the ribs were gone and they were looking for more. My grandson even wants me to make him some for his 6th birthday! Thanks Malcolm, keep the great recipes coming!!

    1. Sorry Malcom, I’m an idiot, I spelled your name wrong. I’m a moron, but I love your cooking!

  11. Mr. Reed I just want to say this recipe for St. Louis spares changed the game at my house. This is just a great style and you’re right, when you just want to eat some delicious ribs this is the way! I don’t have a drum but I ran one rack on my big green egg, with platesetter but no water, and did everything else exactly to your spec and they turned out perfectly.

    1. Post
      Author
  12. Hey Malcom,

    I’m going to do these on my Weber kettle for Memorial Day. How long you figure I need them on there before I foil them? 2 hours? What indicators tell me it’s time to foil them? Is there a temperature they should reach that tell me they are ready for the foil? Thanks Malcom!

    1. Post
      Author

      You don’t want to just go by time. You want to wrap when they have the right color (and the rub has completely set). Then you want to cook them in the wrap until they are tender. I go to 202 internal – but you can check for how they feel, pullback, etc.

  13. Malcom,

    I got to meet you at an event at The Butcher Shoppe in Pensacola a couple of months ago. I have a Big Green Egg XL and am just really starting to get the hang of it. I have used two or your recipes recently. Your simple pork butt recipe and Malcolm Style Ribs.
    I did two butts when I made the pulled pork, my first attempt, and took it to 6 or 7 families from our church that were having a rough spot about three weeks ago. The amazing thing that happened is that several of the people said it was the best pulled pork they had ever had. I did not know some of the folks so it was a pretty honest comment.
    Yesterday I did Malcom Style Ribs. Again the first time I have ever made ribs. They were incredible and truly the best ribs I have ever eaten. My 89 year old mother took a couple, really to be polite, she later said, “Ribs are ok but I have never gone out of my way for them. Those ribs were amazing”.
    This just goes to prove the old saying – It ain’t what you know. It is who you know! I am a novice BBQ guy but I know where to find your recipes!
    Thank you so much.
    God bless.

  14. Hi Melcom,
    your videos are really fantastic. i just received yesterday my GMG smoker and first thing i am going to prepare your Melcoms Style Ribs. i found your recipe for the Killer Hogs BBQ Sauce and for the Killer Hogs Dry Rub , but i couldn’t find the recipe of the Vinegar Sauce.
    it’s very hard to find or to ship in those times from USA.
    i will really appreciate if you can give me the recipe.
    thank you very much and keep safe,
    Moty

  15. I made these ribs 2 weeks in a row. The first week was with “splurge” heritage breed spare ribs… it was absolutely amazing following this recipe on my Primo Oval XL.

    The second week I made them with normal Costco ribs, and they still came out great (of course the ribs weren’t quite as good as the high end stuff).

    I’ve made several different variations of ribs (Memphis style dry, all smoked without wrapping, Texas-style, KC style, etc.) since I started smoking/BBQing over the last 2 years, and this one is my favorite.

  16. Smoked these baby’s this past weekend for my niece’s birthday. They were a huge hit. Used some pecan wood and the Killer Hog sampling pack I gifted myself for an early Father’s Day. The “muddy ribs” are now my go to.

    1. Post
      Author
  17. Love what you are doing Malcom! Have made many of your recipes and love them all. If you are making 4 or 5 racks in the drum, how do you do it when it comes to doing the boats at the end? They won’t all fit.

    1. Post
      Author
  18. Malcom these are fantastic. Now top my list of ways to make ribs. I would love to see an adaptation to make these New Mexico Style using Hatch Red Chilies 🌶 to season.

  19. I got the ribs. I got the knives. I got the Killer Hogs seasoning and sauces. I got the smoker, the charcoal and the cherry and hickory. I got the WSM 22.5 smoker and your recipe. Just cooked my first batch of Malcolm Style Ribs. These are the kind of ribs I like to eat too!
    Fantastic, even for a 1st time newbie. Thanks Sir.
    Paul Shults

  20. WOW, Malcom. Just WOW!

    Dusting with salt, pepper and garlic prior to the rub made a huge difference in the outcome. The ribs were the best I have ever made. Maybe even the best that I have ever had.

    I used somewhat different technique since I smoked the ribs on my Big Green Egg. My setup was indirect with drip pan under the entire rack of ribs.

    Thank-you!

  21. I just gave this a whirl on my egg and they were the best ribs I’ve ever made, even though I generally prefer Memphis ‘dry’ style. Any reason I couldn’t use this recipe with baby-backs? I’m guessing I would just expect to adjust the unwrapped cook time? Thanks for all you do, homey.

    1. Post
      Author
  22. Man. Sportstalk Mississippi turned me on to Malcolm and his cooking. Hadad suggested it to my group of friends. I finally have a smoker and I did this the first time on it and it was fantastic. Thanks Malcolm and Thanks Hadad for turning me on to this site. Now I just need some Welcome Home Beef to do a Brisket.

  23. Malcom, you are The Man…Your recipes are always a hit and always turn out amazing. Thank you!
    I’m making Malcom Style Ribs today – can’t wait to dig into the finished product!

  24. I am new to smoking, or cooking at all. I tried these ribs and they came out great. I am really enjoying smoking meats. Malcolm, your videos make is so easy to get involved with smoking. I use a DIY barrel smoker with a Pit master temperature regulator thing. Keeps my temps steady.

    Keep up the great work, Malcolm. You the man!

  25. These ribs look outstanding. I did you Texas-style butt recently and it was money.

    I’d like to smoke some ribs, but with minimal to no rub or sauce. Many Vietnamese soups call for ribs that are boiled and simmered during the cooking process and of course the meat is very tender when it’s done. I’d like to smoke some spare ribs separately and add them to the soup at the end. So my question is: What general recommendations would you have for smoking St Louis style ribs with nothing more than salt and pepper? I’m speaking in terms of temps, wrapping, basting etc. I have a large BGE. Thank you, sir.

    1. Post
      Author

      I would cook them the same way as you normally would but maybe take them off the pit a little sooner and let them finish in the soup. Let us know how they turn out!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.