I'm 65yo have been doing bbq my whole life. I will never cook a whole slab of ribs again. These are amazing , glazed mine with your vinegar sauce,garlic powder onion powder dark brown sugar and a finely diced jalapeno. Had these for Christmas.
What temp are you rolling that Weber with the vortex? I tried these on my Egg last Sunday at 350F (thinking hot and fast with the Conveggtor) and they were definitely too dry. Very little tenderness. I didn’t expect them to turn out like a rack of baby backs that had been wrapped, but these were almost inedible. I’m now thinking 275F max, just like a regular rack, just these take less time?
If I remember right, it works like this: When fat gets hot enough it turns gelatinous and melts, and those working cuts that have a lot of fat and marbling soak it all up and get tender, almost like braising in its own fat. So beef ribs, brisket, pork ribs, pork shoulder, etc., all get cooked to a high temp in order to get tender. He had a guest on a few weeks ago where they talked brisket, and the “done” temp is above 202, up to 208 or so. Pretty interesting stuff.
This guy has the best recipes.
What recipe? He didn't mention any recipe
HE DOES RIGHT .. SO SO LOVE HES QUICK AND EASY IDEAS ..
I can listen to this dude talk about food all day
He has a podcast…
If Malcolm opened a rib shack restaurant I honest to God would go. So many rib recipes
I'd definitely pay his asking price.
He needs to make a bbq sauce
Easily one of the best cooks in the business!!!
I'm 65yo have been doing bbq my whole life. I will never cook a whole slab of ribs again. These are amazing , glazed mine with your vinegar sauce,garlic powder onion powder dark brown sugar and a finely diced jalapeno. Had these for Christmas.
Just subscribed! I love this!
I can smell those party bbq sweet delicious ribbs from Australia 🦘🌏 good value man i just subscribed to yah channel 👍👍
I'm always amazed at your food.
Oh wow that sounds so delicious. Malcolm makes the best stuff!
There we go real food back on the menu.
Thank you, Malcolm!! We made these this weekend. They were AMAZING!!! The Vortex is a game=changer!
First I found Brewzle and now I found you, I convinced RUclips is trying to hook me on that southern dad lifestyle
These look amazing!
Made these yesterday and they were something special 🔥
SKOL Vikings?? I knew I liked this man! Just went from a 10 to a 12/10 for me!
Awesome stuff man!
Those ribs look incredible.
Damn, the way he cooks, eats, and speaks is so tempting!
Instant satisfaction every time I hear “Let’s get to cooking” 😋
You need a show on the food network
Looks good😊
👍👍. When I'm doing wings like that, I also twist my top/vents a half turn every 30 min. to spread the heat around.
Ohhhhhhh!!!!!! Ok!!! That's smart! I'll try that next time!
Man those look good.
THE BBQ BOSS 👍❤️
Great recipt Thank you Malcom
@donnapollock *recipe
I trust this man when it comes to food
SLAY IT delicious 😋 🎉🎉🎉🎉
This is very wonderful, wonderful and full of excitement
This is such a good idea. On the list for sure 🔥
Nice
Thank you for sharing this video and they look delicious 😋
Looks good.
Have to make me some.
Love it Malcom
I need about 20 of those ASAP 🤤🤤🤤🤤
Was hoping to see you in Murphysboro this year
Man those look good! Gonna try these next time I have people over instead of doing a whole rack. Way better party food
You should set up at football games with them..them looked so good..
Idk shiz about BBQ, but I can immediately tell these gentlemen knows what he doin
Delicious....
Go Pack Go! We’re comin for ya Vikes. It’s the Season of Love baby!
Skooooool baby go Vikings
😂 he stuck dat go vikings in there real quick
Damn straight, sensei!
Yessir!! Need a 6 pc and garlic bread
Can u recommend a seasoning ?
What grill temp did you use?
We need to know how to make the sweet and spicy Asian style glaze!!!
Yes we do!
It’s in the long form video
Watch the actual video he shows it there
and how do you make the sweet and spice glaze ?
Mm good
Niiiiiiice!!!!!
Doing this!!!! Imagine this with a sweet habanero glaze like those dominoes pizza wings!!!❤❤❤❤❤
Man you can cook 😋😋😋, but i'm worried bout your health 😔❣️
We do love you man. Take care of yourself so we can continue to be blessed by you for years to come! ❤
Where’s your restaurant at? 🤤
Another Rib Mona Lisa Malcom !!
My family likes it when it's falling off the bone soon as you pick that bone up. Yum
Did you say go Vikings? Booo you mean GO Bears 🐻 🎉
LOL😅😂😊 I LUV THIS GUY!!
You had me until you said go Vikings 🤦🏼♂️🤣 joking aside they look Delicious 🤤😋
Skol!!!
I wish I was his neighbour!!! Lawd have mercy!
I'm a little dumb. Are you required to remove the membrane when it comes to making the ribs?
How about using country style ribs?
Where and what is that charcoal holder inside your grill?
Never trust a skinny chef....I love the way this guy cooks...
What temp are you rolling that Weber with the vortex? I tried these on my Egg last Sunday at 350F (thinking hot and fast with the Conveggtor) and they were definitely too dry. Very little tenderness. I didn’t expect them to turn out like a rack of baby backs that had been wrapped, but these were almost inedible. I’m now thinking 275F max, just like a regular rack, just these take less time?
Try these
I want the sauce recipe
What recipe does he have with the glaze?
What temp would I need to do this in the oven?
I’m so doing this next chance I get
go vikings 😈
Skol vikes!
I've had my heart broken a bunch in my life, but I dont know if it's ever heart so bad as a "go Vikings" from my grilling hero. 🦁 🦁 🦁 😢
When you hear that accent you know he’s about to throw down on the grill
Why does everything have to be spicy..
GO VIKINGS 💔 almost had me subscribed until you said that go Steelers 😀
We know how to cook on a Weber. You didn't mention any seasoning.
Asia glaze? That could be motor oil
Looking good
I want my baby back baby back ribsss
Did I hear you say "Go Vikings" . That a boy! Thanks for all the great recipes. I will be trying this one.
Did this southern dude just say go Vikings???????
I would sell a kidney for a rack of these
Did u say viqueens? Onepride
How are the 195° and not concrete?
If I remember right, it works like this: When fat gets hot enough it turns gelatinous and melts, and those working cuts that have a lot of fat and marbling soak it all up and get tender, almost like braising in its own fat. So beef ribs, brisket, pork ribs, pork shoulder, etc., all get cooked to a high temp in order to get tender. He had a guest on a few weeks ago where they talked brisket, and the “done” temp is above 202, up to 208 or so. Pretty interesting stuff.
Yo, what are you doing with the membrane??🤨🤨
D
He trims extra fat but still eats 79 ribs in one sitting? Lol. Big boy.
I have your voice in my dreams.
480p
Let me taste your piece