I partnered with Tyson to show how I get child back ribs tender, juicy and looking perfect every time. It boils down to a few things I pay attention to throughout the cook – and those little information make all the distinction.
#TysonBrandPartner #babybackribs #bbq
In this video, I'll reveal you what I search for when I'm selecting a rack of ribs, how I know when the bark is all set to cover, what I'm looking for when I look for tenderness, and why I constantly give my ribs an excellent hold before the final glaze.
You can change up the flavoring, the sauce or perhaps the smoker – as soon as you know what to try to find along the method, you can make terrific ribs practically any method you desire.
STORE TYSON x KILLER HOGS BARBEQUE:
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs The Barbeque Rub
– Killer Hogs The BBQ Sauce
– Red Handle 5" Flexible Curved Knife
– Non Reusable BBQ Cutting Boards
– barbeque Gloves
BABY BACK RIBS RECIPE
– 2 racks Tyson Tender & Juicy Bonus Meaty Fresh Pork Child Back Ribs
– Killer Hogs The BBQ Rub
– 1 stick butter, melted
– 1/4 cup apple juice
– Killer Hogs The Barbeque Sauce
1. Prep the ribs. Remove the membrane from the back of each rack. Square up completions and cut away any loose fat or anything that doesn't appear like it will cook up tasty. Squaring up the rack makes the completed ribs look much better, and those thin ends tend to dry out during the cook anyhow.
2. Season. Apply a medium-heavy coat of Killer Hogs The BBQ Rub to both sides of the ribs. No binder is required.
3. Smoke at 275 ° F. Any cigarette smoker will work. Prepare the ribs for about 2– 2 1/2 hours, but do not go strictly by time. You're looking for the rub to fuse into the meat and form a good-looking bark. That's when they're ready to cover.
4. Make the wrap mixture. Integrate the melted butter, apple juice, Killer Hogs The Barbeque Sauce and 1– 2 Tablespoons of Killer Hogs The BBQ Rub.
5. Wrap. Location each rack meat-side down on a sheet of foil. Put half of the wrap mix over each rack. Fold the foil over the ribs and embed the ends to seal.
6. Cook till tender. Return the covered ribs to the cigarette smoker. After about 1 1/2 hours, begin checking for tenderness. The ribs should feel very versatile through the foil, you need to see some disintegration around the bones, and the internal temperature level must be around 204– 208 ° F.
7. Vent and hold. Open the foil and allow the steam to leave, then wrap the ribs back up and put them in a dry cooler for 1 hour. Burp the cooler about every 15 minutes to release excess heat and steam. This provides the meat a possibility to cool down and reabsorb some of the liquid from the wrap.
8. Glaze & Set. Get rid of the ribs from the foil. Brush the bottom and top with a layer of Killer Hogs The barbeque Sauce and finish with a light dusting of Killer Hogs The Barbeque Rub. Return the ribs to the smoker for 15– 20 minutes, simply enough time for the sauce to caramelize and set.
Get the full dish here:
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Honestly, sponsor or otherwise, I dig using meat you can buy at a big box store! For a lot of us that’s all we have access to and you prove great barbecue comes from technique.
Yep. Online butchers have been ridiculous in their prices. If you can’t make a decent tasting meal out of grocery store bought meat, newsflash the problem isn’t the meat lol
@lowdownonecorrect
I think the ribs from Walmart are great bbq was never meant to be fancy anyways
Blame Trump!
I agree with you until comes to steak
His genuine smile and happy face when he finished this cook is infectious!!
Mr. Reed – you are a Gentleman and a Scholar. I greatly appreciate you Sir.
Agree! A scholar is an expert who studies a specific subject in great detail.
All of his seasonings are a must try, they are great to use on so many cookings and bbqs
His products are legit. Tried and still use many of them. Even hot and crawl sauces are great. The best thing about his products is that if you’re cooking with them there is no way anyone will not love it. I always use his rubs as a base and layer others with it to experiment.
Malcom is the neighbor we all wish we had. Appreciate you, I’ve learned a lot over the years watching you and a few others like Meat Church.
Elite BBQin right there!
you’re not only a good cook, you’re a good explainer
Fr ❤
Most definitely one of the GOATs in the BBQ world: Welcome back, brother Malcom!
Great tips for cooking ribs. Malcolm is definitely one of the best explaining tips for great food. He also has some fantastic recipes.
The King is back! Thanks, Malcom for another great recipe
Just FYI, they sell that Killer Hogs BBQ rub at Wal-Mart. I use it all the time on my bbq pork like ribs and butts, it really is fantastic. Everyone who eats it always comments on it and asks about it haha.
It is pretty good. I empty the whole container of it into a ziplock and add an extra 1/2 cup of brown sugar and about 2 more tablespoons of cayenne pepper and believe it or not about a teaspoon or 2 of powderized coffee beans. I’ve won a couple of rib cookoffs with it.
My local Walmart has his bbq rub, ap seasoning, hot bbq rub, rib rub, and bbq sauce. All are amazing.
@ScoPea2 mine does not but i order all this stuff from walmart online and i love it all
Malcolm Reed is tue reason I have some BBQ skill and my family appreciates the time and effort I put into letting this man teach me how to BBQ. Thanks Malcolm!!!
I bought your Killer Hogs Rub at Walmart after many years of following and watching, and it’s hands down the best pork rub. I use it for butts, ribs, and even chicken.
Malcolm, I found your channel in 2020 and I owe my awesome briskets to you! I am so glad to see that you’re still with us and that you lost so much weight! Keep going!
I know what I’m cooking this weekend! Malcolm is the man.
Lol. I think Tyson stormed the comments.
I’ve been making bbq for 16 years now. Much of what I’ve learned comes from this man right here. I have switched over to using Killer Hogs rubs for my ribs, pork butts, and briskets exclusively over the past 2 years. I’ve made my own rubs and have used numerous store bought brands but have just found that I like his Killer Hogs brand the best for taste and convenience.
ive been bbqing for many years as well and i totally agree….im killer hogs all the way now
And it’s also outstanding on beer can chicken.💯👍🤤
This is my favorite bbq guy he has helped me turn out great bbq thank you sir
I’ve been watching you for years now. The execution of this video is flawless. You have really refined your delivery. Full of great information and delivered with sincerity and efficiency. Exceptional!
You never disappoint Malcolm