#ribs #bbq #howtobbqright
skip the butcher & trim your own whole rack of ribs… | cooking hacks | howtobbqright shorts
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skip the butcher & trim your own whole rack of ribs… | cooking hacks | howtobbqright shorts
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Yea whole rack usually the same price as st Luis cut. Might as well get more meat! I cooked a whole rack Sunday.
Thank you for the great advice, Malcolm! I like to get a good deal and use a little skill by applying this technique whenever I can find the whole spares! Keep doin’ what your doin’, sir appreciate ya!!
“Lemme make you hungry AF with another one of my videos.” I’m waiting for you to say this some day.
W comment 😂😂
Funny ASF 😂
Definitely
I hope he sees this
Now you gotta do a rib tips short.
Exactly
Yes that is the first thing I said …I said now what do I do with the leftover meat.
Agreeeeeed!
Preach!!
I was about to comment the same thing!
We just cook the whole rack. That St Louis cut is pretty for competition cooking. We eat ugly in our own backyard.
I don’t blame him — it helps generate thousands of dollars per month in YT and e-commerce revenue, _not to mention_ BBQ competition winnings for 2 minutes spent making those cuts.
Eatin’ Ugly!!! Love it!!!
Exactly. What a waste
@robjones-qj2jj it’s not going to waste , 🙄
@robjones-qj2jj how is it a waste if they are eating it all anyway?
I just cook the whole thing. Getting those ends on each rib is amazing.
Just clean the silver back and excess fat.
THAT’S WTH I DO ALWAYS. JUST EASIER AND YOU GET HELLA MEAT. CUBE THEM RIB TIPS …. MMMM MMM MMMMMMM
Same here man.
Look 👀 and Learn Knuckle Head He’s Teach UThe Right Way How To get The Rib Ready to BBQ!!! Duh!!!👍💯
@gotrescuedauto3584Thank You!!!
Si se prepara al estilo de Sudamérica no hay que quitarle la grasa. Simplemente al asar la carne a baja temperatura, la grasa se escurre ablandando la carne a su paso. Queda la carne muy tierna y con todos sus jugos naturales porque la grasa impide que se evaporen o escurran.
This is the man I wanna eat BBQ from
Why?
@biggiebaby3541 He’s got a secret recipe. I think its called Ligma…..
@biggiebaby3541 because his food always looks good.
Youd toss his salad too yeah?
@DoomiePookie Yes😎
His accent is therapeutic
He talks like us here in Mississippi.
ive been butchering for years and at one point i realized “why am i even trimming these ribs cuz both sides taste the same when theyre smoked for hours.” so now i just keep whole racks and dont even worry about it.
Same, that fat will cook off nicely and just att more flavor. Only time I ut my ribs is just to make em fit
Not a butcher but I don’t see the need for it either. or those “hangers” he called them..
That’s what I’m talking about!
Malcolm is used to competition ribs, to win contests, not the same ribs at your uncles BBQ. Presentation is everything.
Smoking ribs need to be wrapped in foil tightly for fotb. Trimming the meat just makes it easier to wrap, cook and handle – that’s basically it. The untrimmed rack is cheap enough to have 2 trimmed slabs and plenty of riblets you can cook any old way. That’s what I do and I don’t need gigantic cooking surfaces to make all the rib parts at once. You can do fotb in a regular oven St Louis style if you wrap it right. Just a convenience thing that’s all
i haven’t seen this channel yet but i would trust this man with my life.
First time seeing this and I trust he knows what’s up too
When you know, you just know man lol fk’n right
This man is not looking too healthy!
@toddolson573 a healthy man making barbecue dont know what barbecue is yet.
First thing i seen from him was a smoked turkey. Did that for Thanksgiving last year and it was the best turkey ive ever had. Hes 100% legit
Man! You know how life is. It’s amazing when the right teacher comes along! Excellent! A lot of us just had Elders cooking that did not want to take time to explain for whatever Reason! This explanation and demonstration moved a lot of us up in the game. Salute
I guess you want an obese body. Follow nutritionists,not overeaters with no nutritional training.
Stupid
Fk the money, sir. Keep cooking! You saved my family in COVID with all the stuff I learned doing in bbq 🙂
Just cook the whole thing. Very simple and easy.
He does cook the whole thing. He’s just showing how to get to different meals from it. Ribs and rib tips. Smaller families might not be able to eat the whole rack for dinner so 2 meals is perfect
You can use the rib tips for burnt ends
Also if you just throw the whole thing on the fire it’ll buckle since the tips cook different then the bone part
🎯💯
It’s crazy that ribs used to be almost a throwaway cut, and now they’re big money, like with chicken wings.
It’s crazy what mainstream people have done to food. Ox tails are a billion dollars. We need to guard our food better from mainstream and stop oversharing our goodies.
@theinvisiblewoman5709 I read that comment and first thing i thought of was Oxtails, GOD i took them for granted as a kid. Something we used to be able to have every Sunday, now we only have it for very special occasions.
same with lobster
I rather have chicken breast and steak. Not a fan of grizzle or bones.
Same thing with Portobello mushrooms. They were considered “junk” mushrooms until the mid 90’s. Used mainly in soups. A brilliant marketing ploy made them expensive.
This has helped me to understand what a savage i am.
I have always just BBQ the whole slab and then rip into it with my face.
I love the rib tips😋😋😋 Born and raised in STL for 50yrs, living in Knoxville for 14yrs!!!
What’s where ur from or where ur located now got to do with anything ? 🤣
Born and raised in Knoxville 🧡.. Now transplanted in Florida 🐊 hurricane 🌀 Milton right now.. and Man! Do I miss the mountains 🏔️🏞️
@killnaomiTraditional StL bbq preferences leans towards ribtips than a whole rack of ribs.
@killnaomiit’s a lead brained boomer thing
You see that sign that says rib tips?
No St.louis style here, we cook our ribs whole and it’s the best!!
Damn right 👍
St. Louis born and raised and whole ribs are the way to go!
I appreciate you helping people save money on food. Food prices are out of control. Love ribs too!!!
I like ribs but 3 bucks a pound for BONES is a non-starter
To hell with St. Louis style! I want the whole damn rib!
Thx 4 da TIP🙀😹💜