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.
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!
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.
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.
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.
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.
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.
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.
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.
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.
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!
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.
You can knock out a whole slab of these bad boys and you’ll still want more!
1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
1/2 cup Killer Hogs The BBQ Sauce
Remove silver skin and excess fat from each slab of ribs
Season each slab with AP Seasoning and rest for 15 minutes
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)
Season the ribs with The BBQ Rub on all sides and rest for 15 minutes.
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.
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.
Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around.
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.
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.