How to get a terrific bark on barbeque Ribs by utilizing Butcher Paper (instead of foil) for the Rib Wrap. Completely smokey, juicy, tasty barbecue ribs cooked on the Criminal Stick Burner Pit.
#butcherpaper #ribs #howtobbqright howtobbqright
Butcher Paper St Louis Spare Ribs Technique
WHAT MALCOM USED IN THIS RECIPE:
– Killer Hogs Hot Rub
– Killer Hogs TX Brisket Rub
– Killer Hogs Vinegar Sauce
– Thermoworks DOT
– BBQ Gloves –
Butcher Paper Ribs Ingredients:
– 2 racks St Louis Spare Ribs
– 1/4 cup yellow mustard
– 1/4 cup Killer Hogs Hot Rub
– 1/4 cup Killer Hogs TX Brisket Rub
– 1 bottle Zesty Italian Dressing – strained
– 16oz water
– 2 Tablespoons Barbeque Rub (any brand).
Instructions:.
1. Cut excess fat and get rid of membrane from both racks of ribs.
2. Use a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 20-30 minutes.
3. Prepare cigarette smoker for indirect cooking at 225-250 degrees utilizing hickory wood.
4. Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the external surface area and the color is a dark mahogany color.
5. Mix your BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.
6. Baste the ribs with barbeque Mop every 45 minutes – or as required.
7. After the ribs prepare 2.5 hours get rid of from the cigarette smoker and cover each slab in butcher paper. Location the ribs back on the pit meat side up. Optional – utilize a wired probe thermometer to monitor the internal temperature level in the ribs set for 202 degrees.
8. As soon as the internal temperature level reaches desired temp, get rid of the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Make certain to raise the lid every 15 minutes to alllow steam to get away.
9. Unwrap the ribs and cut each piece into specific bone pieces. Serve with your preferred BBQ Sauce on the side for dabbing.
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Malcolm is the undisputed king of barbecue! So many great videos, a great teacher who enjoys his work!
been watching Malcolm since I was an 8th grader… I’m now a Junior in college. Nothing more relaxing than watching Malcolm make the most amazing BBQ
my guy
I agree
I’ve said it before and I’ll say it again… I would NOT want to be looking inside Malcolm’s rectum at this moment, he no doubt has anorectal cancer from all the meat he eats. Malcom’s anus would not be a pretty site.
Congratulations on the new smoke house.
Love the new smokehouse. Before I cook anything I make sure to look up if Malcolm has a video on it. Everyone thinks I’m a pit master but all I do is follow your directions 😂
I thought I was the only Person who did that!!And he has never let me down yet on nothing I have ever Cooked!!Malcolm is the Goat of Smoking and Grilling!!!
Same!
Ditto
👍🏼👍🏼
Me too
Malcom, would love a tour of the new smokehouses in a future video!😮
It’s been fun watching the production value improve over the years. Congratulations on the upgrade! You’ve earned it.
It was time…. Meat Church and others have been there for a while….
Right? This video looks VERY professional
I disagree. The newer videos are speeding up his voice and jumping too fast in the edits. It’s messing with the vibe I’ve always enjoyed from Malcolm. Please stop doing that.
I’ve said it before and I’ll say it again… I would NOT want to be looking inside Malcolm’s rectum at this moment, he no doubt has anorectal cancer from all the meat he eats. Malcom’s anus would not be a pretty site.
Definitely feels sped up a lil too much other than that video quality is great
We need a smokehouse tour now that it’s finished!
I changed from wrapping in foil to butcher paper several years ago. I much prefer the bark. 👍
Malcolm we need a smokehouse tour asap!
Would love to see a tour of your new smokehouse
You’re the best Malcom, and I’ll tell you why; it’s the way you explain every detail, and the reason for it as you cook. Congrats on the new digs too!
I’m happy for you Malcom to see the progress you’ve made. I’d love to see a tour of the smokehouse it looks awesome!
Let’s get that smokehouse tour, looks so so cool! Excellent video, you rock Malcom!
So far from the old yellow kitchen days! We need a full tour video, though. 😂
0:06 “I wish y’all were here..” No, you don’t Malcom. We would probably drink all the booze and inadvertently break stuff. You have a good thing going with you there and us here.
Just tried this and WOW! The mop was perfect, ribs were perfect, texture was perfect, the result was perfect. You have taught me so much over the years, and I want to thank you from the bottom of my heart. Please keep showing us how to “BBQ Right”.
Some men a great cooks while others are great teachers,,,, you my friend are both!!
I’m not going to lie…. I have done a bunch of charity cooks and cooks for my local fire department and this man has taught me everything I know! I owe him a thanks to developing my style of cooking! I have been watching him cook since the first of his videos!
I prefer sauce on the side with anything, wings – ribs, whatever. I like it because you can control how much sauce is on each bite.
Love this guy.. he must be protected at all costs
Been With Malcolm since the kitchen days. He has come so far and definitely helped me do what I love, cooking