From Malcom Reed, How (I learned how)To BBQ Right
My passion for smoking meats started 20 years ago when my brother Howard became a Certified BBQ Judge.
I bought a used used gas “box smoker” and off I went.
I discovered HowToBBQRight in search of recipes and “How To’s” Malcoms site quickly became my go-to for everything BBQ.
So here is the process I process I learn fro Malcom and the video the got me started. See Below!
When I first used How to BBQ right “Killer Hogs” Rub, I have to order it for the website or Amazon. Today it even at my local Walmart.
Ok here goes!!! Please watch the Viedo below
Set smoker for 235-240 degrees with a mixture of 60% apple or cherry or both and 40% hickory.
Remove the baby back ribs ( I prefer the BABY BACKS) or St Louis Style from the pakage and dry with a paper towel.
On the back side of the rib rack you will find a “silver skin” carefully remove it and discard.
Using a light coat of yellow mustard as a binder, lightly spread over the front-end back. I use my hand with a foodservice glove.
Generously apply the Killer Hogs rub over the front and back. I let them get room temp. before I place them is the smoker.
It’s Time To Cook and Smoke… Let's Get to smokin!
Place the ribs meat side up on the smoker rack.
Depending on the size of your ribs and your smoker…2-3 hours should do it. we are looking for around 200 degrees.
While the ribs are getting some smoker LOVE prepare the next step.
I like to spray the ribs every 30 min with Malcoms mixture of apple juice, pineapple juice, olive oil, a little apple cider vinegar and even a little sweet red wine(optional). you want to keep the ribs moist!!
After the 2 hours the ribs should have some nice color. Remove the from the smoker and bring the in you kitchen for the next step.
You will need Honey,(for the Money) brown sugar, and butter or Parkay Margarine and your favorite BBQ sauce. You will need 1 or 2 sheets of aluminum foil to wrap the ribs for the next portion of cooking.
Meat side down, a little Parkay or butter, sweet brown sugar and honey. Hit them on one side then the other side.
Wrap them in the foil and seal the edges tightly. Back in the smoker meat side dowm.
Another hour and a half!
if the bone can twist and pull out thy are ready.
On a separate rack, give a light coat on each side and back in the smoker for about 20-30 min just enough time to set the glaze.
CUT AND EAT!
Pit Master Malcom Reed
Hi, I’m Malcom Reed, and welcome to HowToBBQRight! Barbecue has been my passion for as long as I can remember, and I’ve spent years perfecting my craft, one cookout at a time. Whether it’s slow-smoked ribs, juicy brisket, or the perfect grilled steak, there’s nothing I love more than firing up a pit and sharing great food with family and friends.
It all started in my backyard, experimenting with recipes and techniques. Over time, my passion for barbecue grew into competing in cook-offs, developing signature rubs and sauces, and sharing my tips and tricks with others who share my love for outdoor cooking.
