#ribs #bbq #howtobbqright
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tender are a mother’s love… #bbqshorts
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I bought baby back ribs that had absolutely no meat, all bone waste of money.
Thick and little white fat on top…be sure that the bones are straight.
One more tip. If the bones are big…that came from an older pig. Small bones come from younger pigs. Tyson food has plant numbers stamped on their packaging. The number to stay away from is M13331+P13331. MOSTLY FAT with little to no meat on any of their products.
I like some bite to my ribs. Too soft and it’s just meat jelly. Which I DO NOT want. These look perfect 👌
Turn that mushy meat,into Ham Salad,,an beans😊
And that’s applicable only to you.
@lancer525 nah it’s a common preference 👌
I don’t eat baby back ribs, only spare ribs and beef , but these do look dam hood
Said no one ever
THEY ARE DRY
… and he got them from walmart … go figure…..
I haven’t used bbq sauce on my ribs for over 5 years!!
I use the juices from the wrap to brush on the ribs to finish the cook on the last 10 minutes.
Honestly, chicken might be the only meat I would add sauce to. I want to taste the meat, not someone else’s with a name on a bottle!
Pork butt pulled or sliced no sauce! At the point of the stall. I wrap with butter and a little bit of brown sugar. Cook to 200°F letting it rest for 30 some minutes.
Got damn that looks Amazing I would love to grill with a legend like yourself
Just right… people think they want “fall off the bone,” but you want to be able to leave a bite mark. Otherwise just get the pulled pork 😅
Perfect
I have followed all of your tips on pork ribs and your recipes and techniques do an amazing job BUT I got something that can notch up those ribs….
Deliciousness
I just love how every time Malcolm does a video, his genuine smile, passion and energy for his craft NEVER wane…. He is like a kid in a candy (BBQ!!) shop….
That is a work of art sir… 😊 be proud.
After death 💀 how