Spare Ribs skilled with Sausage Seasoning and Smoked over Hickory Wood in Criminal Offset Cigarette Smoker
#sausageribs #spareribs #howtobbqright
Sausage Seasoned Ribs
WHAT MALCOM USED IN THIS DISH:
– Red Deal With Knives for Trimming
– Malcom's Country Sausage Seasoning
– Thermoworks DOT
– BBQ Gloves –
Nation Sausage Flavoring on a rib is magnificent delicious. I have actually utilized my sausage flavoring on pork butts but never ever attempted it as a rib rub previously. But let me tell you it's Good!
The ideal blend of peppers, salt, herbs, and a little brown sugar produces a savory bark with a touch of bite that has your palate asking for more. What does it for me is the method you taste the meat, then smoke, with the sausage seasoning as a back note bringing those tastes together.
Sausage Seasoned Ribs Dish
Active ingredients:
– 2 racks St. Louis trimmed Spare Ribs
– 1 cup apple cider vinegar
– 1 cup apple juice
– 1/4 cup Malcom's Country Sausage Flavoring –
– 1/4 cup Sugar in the Raw turbinado sugar
Instructions:
1. Prepare smoker for indirect cigarette smoking at 275 ° F using hickory wood for smoke taste.
2. Integrate apple cider vinegar and apple juice and spritz over the beyond each rack of
St. Louis cut spare ribs.
3. Combine the Malcom's Nation Sausage Spices and sugar in a dredge shaker and apply an even layer
over all sides of the ribs.
4. Place ribs on the cigarette smoker and smoke for 2.5 hours spritzing periodically with the
cider/juice mixture.
5. After 2.5 hrs cover the ribs in butcher paper and return to the smoker for 1.5 hours or up until
the internal temperature level reaches 204 ° F.
6. Remove the ribs from the cigarette smoker and rest for 15-20 minutes before cutting into
specific pieces.
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Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
The man! The myth! The LEGEND!! 🙌🏼
There is NO doubt about it.
That’s it. Ribs this weekend on my WSM!
Amen!
Scott Sterling!
The Reed Richards of ribs
Malcom, you got me into BBQ. I appreciate your wisdom and great recipes. Thanks brother!
Malcom is a god damn national treasure
Let’s just appreciate that this national treasure owns a bbq store, and still has no problem fashioning up a spritzer with a little redneck ingenuity. Bless you, Malcom! You’re the man! 🔥
Darren you’re awesome too brother. Keep to going!!
@ericousleyjr9119 Thank Eric! I appreciate it brother!!
I really wish you did more cooking videos. Like in the past. I love your podcasts but we need more bbq videos. God bless you and your wife
He does a lot of Tik Tok and Instagram stuff now. Wish he would do more Ytube videos.
If you ain’t sneezin’, you ain’t seasonin’ ! 👊🏻💯
Lmfao
Now I want to smoke some ribs and do a crab boil. That’s a party
Is that a toupee?
Haha. That’s funny!
Yea!!!
I usually cook my spare ribs whole with the tips still attached. The tips are my favorite part…
That’s pure love when he tastes them 😄 Malcolm is the man!
Missed you big fella, love these old school vids like back in the days. I’m an old fart that doesn’t do tiktok and stuff so when I see the big man back at the BBQ on YouTube it’s a real treat. Great video boss looks incredible as always.
It’d be hard to beat your ” honey is the money” ribs. Every year we have what we’ve come to call ” Ribfest”. Your recipe is always a huge hit.
Love seeing some long form videos come back to the channel. Love trying all the recipes and seeing the step by step process!
Did anyone else panic when they saw Malcom begin to jab the knife into the bottle cap?
I thought the same thing
No
😂😂😂🤣💥
Yeah I gotta admit it I did cringe just a little!!!!!
😅
Mike 🇨🇦
I must admit I CRINGED
I’ve been watching this guy for at least 14 years. Definitely great to see you Malcom!!!
This man deserves the noble peace price for providing the best bbq information and delicious recipes ever!
Noble peace price 😆
I make BBQ videos on occasion and he is my inspiration.
I’ve used several of your recipes – there are NEVER any left overs. Thank you.
You can’t go wrong with Malcolm, cooked to perfection
Hey Malcome , just saw this video soon as it came out. Tried it in a local rib cookoff and took first place. I have got a lot of good recipes and cooking knowledge watching your videos.
Keep up the good work ! ThankYou for your hard work !!
JC
One thing I learned when I was a chef. Is that the heavier the cook the better the food. And honestly im never disappointed watching Malcolm over here do his thing and show people how to BBR Right and how to cook souther soul food. 🙏 BBQ Brother Malcolm
It’s easy to be a “good” chef when you add fat to every meal. Fat is flavor. Making good food without the easy cheats is the mark of a good chef.
Case in point, add butter, bacon grease, bacon crumbles, sausage, and it will taste good. It’s that easy.
I take the rib tips and season a big pot of collard greens. Strange, I know, but a sweetheart of a lady from Boston, Ga. taught me this secret & it never fails.
Fasting is a great way to counter balance bad eating decisions 💯
When you eat something and look off into space like that, you know it’s good 8:35 😭🙌