In today's video, I'm smoking a few racks of ribs– Memphis Dry Rub Design!
I trimmed 'em up, seasoned 'em down, and gave 'em the perfect smoke bath till they were rib tender …
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You are the first person I ever watched to learn how to bbq
He’s a legend
Same here
Him and Chuds BBQ are the best to ever do it
Im the “rib and brisket man” among my friends, and i learned it all from him
That looks delicious 🤤
Freakin Sweet!!!
Nice looking ribs!
That meat so tender it’s doing the worm. 😂🤣😂🤣
Wow they look delicious. Great way of making them. Will need to make dry ribs for the first time. I usually sauce them up. Have a wonderful Memorial Day and a fantastic week ahead.
Love it! Old school style video!
Can’t imagine being able to afford all of the different equipment he has to bbq in so many ways.
The Professor is in!!!
Absolute favorite way to eat ribs, reminds me of my grandpa’s. Thank you for taking the time to show us how to do it and feed and love on others with some full bellies
Doing the same thing today, using some rub from Rendezvous in Memphis!!!!!
I started watching when he was in the kitchen dining room
Same lol.
You made me so hungry looking at you make these ribs
Love this! I did some Memphis dry babybacks today with Rendezvous rub on them. Just finishing up on my Weber as I type this. Been about a three hour lazy low and slow smoke on ’em.
Cheers, Malcom! Hope you had a good holiday weekend.
Oh man you have a rib rub now sweet! Cheers!
I learned plenty from watchin this guy, one of my favorites! It has been awhile cause I know it all now!
Now, that’s “How to BBQ Right” – Thanks! – Cheers!
Malcolm makes it look so easy!!!
This man has a Masters, PHD and Doctorate in BBQ.
Steven Raichlan was my first bbq teacher, I was using one of those $20 square things..completely unaware of Bernoullis models of hydrodynamic flow. Stevens recipes are delicious for sure! Malcolm Reid is a much simpler experience. It certainly helps that rubs come in a bottle now, back in the late 90s you were preparing everything by hand..fancy things like komodo grills didn’t exist. If you wanted a barrel smoker, you built it or paid someone too.
Malcolm here isn’t pretentious, or arrogant and doesn’t act haughty or gate keep. It’s about the experience and it’s about the food! Thank you, sir!
He’s who got me started in bbq.