Awesome dude too. I have reached out to him with some STOOOOOOPID questions, and he always answers. Never says "you're an idiot" lol. Definitely neck-and-neck with tuffy for the nicest guy in bbq
made these 4 or 5 times this summer....its an absolute crowd pleaser....treat em like wings....experiment with sauces and glazes and rubs......people love to dip and run. The new number one tailgate special...ribs and wings
Just cooked these on my Grilla Silverback - at 225 took 2 hours. Only thing I changed was I substituted South Carolina BBQ sauce for hoisin. Man these were good. Amazing and GONE! Thanks for the video and a different way to do ribs!
They definitely don’t get as tender as a rack of ribs, but I find the individual ribs turn out even better if you marinate them overnight, really works well. And this is a good recipe for an at home oven for sure if you don’t have a grill
Honesty whatever you want. I find a mixture of apple juice, hot sauce and a cup of your favorite rub really works well at tenderizing and imparting flavor. There’s times we’re I will use Korean bbq marinade and that’s works really well on ribs too
Malcom, an excellent twist on ribs! I grilled a rack of baby backs yesterday and they came out great. While I have a vortex ring, I did not use it as I only had a single rack of ribs. So, I just grilled them indirect with one chunk of cherry wood..............will finish them up today for a nice lunch!
Love making wings on the kettle with thr vortex. Crispy and delicious wings. I'm surprised you didn't add a piece of wood on top the vortex to add some smoke!
In the 60's, we cut the ribs into 2 or 3 bone sections, which lets you cook them bone side down, no flipping. This also allows you to put a very thin basting sauce in a bowl and DIP your rib segments instead of brushing them. I lived in Georgia then so the dipping sauce was more of a thin vinegary sauce. Today I make that sauce by diluting my homemade BBQ glaze with Wicker's marinade. Hello from Olive Branch!
I tried this and thought they would dry out to but these are the best ribbs I have ever ate.i will never cook a whole rack of ribbs again. Thanks brother
I really love your vibe my brother. New subscriber here. I use the ninja Woodfire outdoor grill, but I like watching your videos for grilling tips. 🥘♥️
Wow Malcom - That's a "game changer". - I don't suppose you noted the temperature inside the Kettle - did you? As you said, the texture is a little different, but you did them in less than half the usual time, and they turned out to be very acceptable! - Cheers!
These had a pork chop bite through when I did them. Pulled at 200. Is this right? If going this hot and fast is a much high temp required for better tenderness? Was thinking of doing these for a tailgate and now I’m not sure they’re going to have the texture people will enjoy. BUT the sauce recipe and flavor profile here is lights out!! Thanks
Baby backs are like pork loin meat. You can treat them as you would pork chops. They don’t have to be low and slow barbecued. Baby backs can be grilled, roasted, crock potted, shallow or deep fried, whatever. If you can do it to a pork loin chop you can do it to baby-backs. I can’t imagine spare ribs not being barbecued, I wouldn’t do spares that way. But baby-backs, oh yeah of course.
Hey Malcom, how long does your Killer Hog's vinegar and hot sauce last unopened? There's a date on one of the hot sauces but not on the other one or the vinegar sauce? I hate to get rid of it. Accidentally stumbled across this stuff hidden away I forgot I had. Made the wing sauce with it before and it was great! thanks in advance. Love your channel!
These look great! Hey, if you're using an oven or pellet grill, about what temp would yield the same approximate timeline? Seems like hot and fast for these ribs would be in the 300-350 range?
I'll go ahead and help you by answering your question. It's "hotter than you could possibly imagine" over that vortex. I've got a nice bald spot on my arm from it.
It sure is wonderful seeing someone go into a new type of cook and be honest about possible pitfalls. But Malcolm being Malcolm this is pure gold😍
You gotta throw a chunk of wood in the center (over the vortex) to get that smoke flavor on 'em too.
The best guy to watch he has taught me how to barbecue right
learned everything I know about smoking meats from Malcolm, thanks brother you are the best!
Honestly, only man I trust whenever it comes to bbq.
his rubs and sauces and the best i've used too. hes the best
Absolutely, if this is the Malcolm fan club, I want in. Dude is Fantastic! Taught me a lot.
Awesome dude too. I have reached out to him with some STOOOOOOPID questions, and he always answers. Never says "you're an idiot" lol. Definitely neck-and-neck with tuffy for the nicest guy in bbq
made these 4 or 5 times this summer....its an absolute crowd pleaser....treat em like wings....experiment with sauces and glazes and rubs......people love to dip and run. The new number one tailgate special...ribs and wings
Im coming to your tailgate
You should try seasoning them and wrapping them in bacon. its insanely good.
I like to spritz the ribs with soy sauce and lemon juice, greek seasoning and cooked over an open fire. So good
@@enigma9789 Do you wrap in bacon first, then season or season first and wrap in bacon? Never done it this way before so just wondering.
@@jcbever1511 The first time we made them, we seasoned with a rub and brown sugar, then wrapped, then seasoned again.
Just cooked these on my Grilla Silverback - at 225 took 2 hours. Only thing I changed was I substituted South Carolina BBQ sauce for hoisin. Man these were good. Amazing and GONE! Thanks for the video and a different way to do ribs!
Made these today for the family and oh my goodness… Malcom, you’ve struck gold with this recipe, absolutely delicious!!
Malcolm never misses!
I can watch malcolm all day and I come from a bbqing family he is a phenomenal teacher.
This would an awesome way to do country style "ribs" as well. Now I'm hungry. 🤤
Malcolm's the man. He's the one who inspired me.
They definitely don’t get as tender as a rack of ribs, but I find the individual ribs turn out even better if you marinate them overnight, really works well. And this is a good recipe for an at home oven for sure if you don’t have a grill
How would you marinate them? That sounds interesting
Honesty whatever you want. I find a mixture of apple juice, hot sauce and a cup of your favorite rub really works well at tenderizing and imparting flavor. There’s times we’re I will use Korean bbq marinade and that’s works really well on ribs too
Malcolm your the best my man! honestly you get me in the mood to grill all the time I watch your videos. Thanks again for the knowledge.
This is my go to way after I tried. Fast and outstanding results
Malcom is so versatile when bbq ribs! He has taught me so much!
Malcom, an excellent twist on ribs! I grilled a rack of baby backs yesterday and they came out great. While I have a vortex ring, I did not use it as I only had a single rack of ribs. So, I just grilled them indirect with one chunk of cherry wood..............will finish them up today for a nice lunch!
Smokehouse now? It's been a pleasure to watch you grow throughout the years. I've learned a great deal. Thank you for all your work!
Love making wings on the kettle with thr vortex. Crispy and delicious wings. I'm surprised you didn't add a piece of wood on top the vortex to add some smoke!
In the 60's, we cut the ribs into 2 or 3 bone sections, which lets you cook them bone side down, no flipping. This also allows you to put a very thin basting sauce in a bowl and DIP your rib segments instead of brushing them. I lived in Georgia then so the dipping sauce was more of a thin vinegary sauce. Today I make that sauce by diluting my homemade BBQ glaze with Wicker's marinade. Hello from Olive Branch!
Lovely.That got my day going on the right track
This is a great idea to have more flavor all around each rib.
Malcom out here taking peoples backyard bbq to the next level. Not gone lie.
Fantastic! I've cut them and smoked them individually like this too and they turn out great! Just more seasoning in every bite.
Looks delicious, all you recipes are fantastic and I’m sure this one will be too
Might sound crazy
But
Malcolm is the only man I’ll watch eating his product
Awesome
Making these for NFL day.
Thank you so much for sharing this video and I'm still learning! Greatly Appreciated!
I tried this and thought they would dry out to but these are the best ribbs I have ever ate.i will never cook a whole rack of ribbs again. Thanks brother
I love the smokehouse. Party ribs look great
Thank you!
Yep. I did Vortex ribs right after I got my Vortex. They’re great.
I really love your vibe my brother. New subscriber here. I use the ninja Woodfire outdoor grill, but I like watching your videos for grilling tips. 🥘♥️
Love what you do! Thank you!
Love this idea! Going to try it.
Good
Damn, baby backs start to finish in basically 2 hours, that's amazing. Definitely gonna give this a go
This brotha is 💯 % right on Malcolm 🥂
Looks good and fairly simple?! I love that smokehouse buddy, absolutely awesome!
Yes sir,looks great 👍. I’m thinking about smoking an hour and then putting them in a foil pan with butter the rest of the way.
Amazing! Second channel I have seen post this type of video today. I know what I am doing Sunday!
I should not have watched this at 2:44am. Bad Idea. Where My Party Ribs?
I have did Ribs like this plenty of times always turned out great for me 193*-198* with sweet baby Rays 😊😊😊
Looks absolutely delicious!!! I'm gonna throw down with this one!
MALCOLM,RIBS LOOK DELICIOUS😋🤙🤙THANKS FOR THE BBQ INFO, I'M FROM PASADENA,MD.
Malcolm strikes again... gonna have to try these next time i cook for a crowd
Did this about 6 months ago the night before a comp just for something to munch on. Huge hit.
Thanks to Malcoms videos I now have my own small business he perfect my skills and I'm still learning from him. Thank you Lord Malcom
Thanks for those I’m thinking News Years Eve 🎉
A good alternative way to cook ribs if you don't want to wait 5-6 hours . Got to be a good method to keep in the arsenal for the future 👍
Good to hear you on Bear grease podcast 😎
Malcom is the goat
Wow Malcom - That's a "game changer". - I don't suppose you noted the temperature inside the Kettle - did you?
As you said, the texture is a little different, but you did them in less than half the usual time, and they turned out to be very acceptable! - Cheers!
Can’t believe he hasn’t done this before, I’ve done it years ago.
You should try cutting them in single bone sections and then frying them. They are delicious that way.
Oh I'm doing this. Looks like a huge hit !
Wow Malcom called Bs on trending BBQ video, but. He’s impressed with a new method. Proof that old dogs can learn new tricks!
These had a pork chop bite through when I did them. Pulled at 200. Is this right? If going this hot and fast is a much high temp required for better tenderness? Was thinking of doing these for a tailgate and now I’m not sure they’re going to have the texture people will enjoy. BUT the sauce recipe and flavor profile here is lights out!! Thanks
Great looking ribs!
Cooks faster, has more flavor all around. I prefer this style than the slow and low smoked.
Baby backs are like pork loin meat. You can treat them as you would pork chops. They don’t have to be low and slow barbecued. Baby backs can be grilled, roasted, crock potted, shallow or deep fried, whatever. If you can do it to a pork loin chop you can do it to baby-backs. I can’t imagine spare ribs not being barbecued, I wouldn’t do spares that way. But baby-backs, oh yeah of course.
My man !
Those look amazing.
Smokehouse? Can we get a tour?
Damn boy! Damn boy that's a big boy ribs!
cant wait to try this!!!
I made these. Turned out killer
I'm making these. Thanks Malcolm!
Awesome!!!
Looks awesome. I wonder how it would be if you cut them into 2 bone pieces
super przepis, 👍 zostawiamy i pozdrawiamy 💙💙💙
Imagine curing these first and then grilling 😊
Awesome
SMOKE HOUSE TOUR!!!
Great looking ribs....You had the top vent opened all the way, how was the bottom vent positioned?
Those actually do look phenomenal. I almost wonder if buffalo sauce would be good on them haha.
Hey Malcom, how long does your Killer Hog's vinegar and hot sauce last unopened? There's a date on one of the hot sauces but not on the other one or the vinegar sauce?
I hate to get rid of it. Accidentally stumbled across this stuff hidden away I forgot I had. Made the wing sauce with it before and it was great!
thanks in advance. Love your channel!
How come you didn't put a chunk of wood above the coals when using the vortex?
I dont have a webber grill like that. Id like to make these on my smoker. What temp do yall think i should ser my smoker to? 300?
Yummy!
They look incredible!!
These look great! Hey, if you're using an oven or pellet grill, about what temp would yield the same approximate timeline? Seems like hot and fast for these ribs would be in the 300-350 range?
Looks delicious and I will try this. I use a pellet grill, what temp would you say to cook them at? Thanks! 🍻
Malcolm in one shot there is a Argentine grill behind you where did you get it from. Been looking for one
Oh, me so hungry...
I’ve done Dino ribs just like that
Hey Malcom, do you have a video showing your new smoke house?
This dude don’t miss!
Looks awesome ! What’s your trick for keeping your grill grate so clean?
What did I win?!
The best
This guy taught me what a clapper was
What size vortex do u use?
I wish my PBJ identified as a party rib.
About what temp? I'm going to use my Pro smoker at I think 230 degrees>😎
What size vortex are you using? 👏👏
🤤
I'll go ahead and help you by answering your question. It's "hotter than you could possibly imagine" over that vortex. I've got a nice bald spot on my arm from it.
I tried this on my Jumbo Joe with the mini vortext. Same glaze. They didn't look this good.
If you need anyone to help you taste test these experiments, please let me know and I will make myself available for it.
What temp did they cook at?
Awesome ribs! Great job!
If you want more moisture, you could probably brine the ribs first.
More surface area means more smoky goodness!