I’m probably biased being from Kansas but Kansas City bbq is the best. You could spend weeks in KC going to a different bbq place every day and still not get enough. So good.
@@_MM03 that’s why bbq is phenomenal, everyone has a different opinion and nobody is really wrong. My daughter lives in Houston so I’ve had a lot of Texas bbq. It’s outstanding.
Thank you for putting this video together in a way that I could easily follow. As a Brit and someone completely new to smoking this gave me some great hints and tips. Just wish my first smoke went a bit better. I found my ribs needed longer. Mrs H 💕
I've been a fan of yours for years. I've gotten alot of your products too. I was an engineer in the automotive field, and I spent a lot of time at the Ford plant in K.C.. I became friends and customer at one of the oldest BBQ joints there. I managed to talk my way into the kitchen, and I spent several weeks there running the smokers and mixing rubs and sauces. I learned a lot. Love it. I make them all to this day.
I LOVE your channel!! ❤️ I'm just a beginner, smoking on my Weber Kettle grill, but my results are delish bc I follow your simple instruction! I'm pretty proud of myself! 3 mths ago, I never knew how to smoke anything at all, and now I can turn out the most awesome ribs, pork butt, and whole ribeye! I've never had so much fun, I just love it! Thank you so much for your wonderful tutorials! (Tomorrow I'm making more St. Louis ribs, minion method charcoal) 😄👏👏👍
HowToBBQRight exactly this Malcom! My buddy and I refer to you as “BBQ Jesus” and we just buy random pieces of meat and watch your videos. Doing ribs tomorrow, so here we are! Thanks again for your channel!
found you guys a few years back and you never dissapoint...the rub is one of the best on the market and your videos are rediculously helpful... im from New Jersey and bbq is aweful on the east coast so i do alot of traveling for Q, with your channel i can produce decent Q myself to hold me over when i get those cravings... thanks for the time and effort you put in ....
just brake in my oklahoma joe last week, (sasoning) tried today for the first time , with awesome results, used kansas city master piece bbq original as glaze, Malcom, your video ROCKS, thank you for your info.
I moved to KC about 5 years ago, and like KC BBQ in general, but mainly the burnt ends. I have't found what I'd call a great rib here. I definitely prefer loin ribs either dry or with your wrap and glaze method. You've convinced me to give this a try though. Thanks Malcom
Im from kansas city and you were spot on with the seasoning and rest time and apple juice. Gates has the best rub. 3hrs out then 2hrs wrapped with sweet babby rays sauce and butter. Tender and juicy. Best ribs on the planet
I follow your video for my ribs today,basically. I used my water smoker so I didn't spritz any. Other than that the texture of the ribs were perfect. I just have to work on my amount of seasoning to use but again pretty darn good. Thanks for all the videos. You make us amateurs look like pros. My next venture is buying a whole packer to follow your burnt ends video. I've never separated a flat and point before but what the heck. Anyways thanks again. Glenn McDonald Nederland Southeast Texas
Malcom wonderful videos. They are truly very helpful. Being from Venezuela, I am enjoying seeing some of the rib recipes that I have tried throughout the years in the USA. We get hungry every time we watch them. Also, I would love to learn the Texas Style Beef Rib (dry, I believe). Do you happen to have a video/recipe/recommendation for that style? Thank you and best regards from Caracas
Huge fan of your channel, also from kc so I'm a huge BBQ fan. Could you do a video showing how to smoke on a weber kettle grill? I've seen many different ones but I wanna see your take on it
Hey Malcom - I just started watching your videos towards the end of 2019, subscribed to your channel, and I’ve been impressed with all your knowledge, techniques, and flavor profiles! Ribs & Brisket are 2 of my favs, so I’ve been impressed with those videos, but also the fact you cook many other meats, on all your cool coolers, it’s a lot fun watching you work...Keep up the great content, and I can’t wait for your next video.You Rock Malcom!!!
hi so they look delicious, but i have question regarding the seasoning, what is in the 2 little pots/bottles you rub it in with ? Dont think they sell those in my country so have to kind of know the ingredients and put them together myself if i want to try it out.
Love the videos! If you were to do these on your Yoder would you still run it at 250* and not foil them? Ive used your recipes on my Green Mountain and they are phenomenal!
How long are you leaving the smoke on them? I know you are cooking them for 4+ hours but are leaving the smoke on them the entire time? Thanks in advance!
Malcolm I've made ribs with really good success using your methods. I use a char griller with SFB. I use the 3-2-1 & when I pull them off and cut the ribs are red almost all the way through. Am I getting to much smoke on them? My spoke is little inconsistent, it goes from blue top white. I really have to watch it very close. Any suggestions?
Nicholas Myers Yeah, your getting a lot of smoke on your ribs. Either that or your leaving your rub on the ribs for too long before they go on the smoker. Pull back on the amount of wood your using - cut back to half of what you've been using.
Hey Malcolm. I just subbed. I notice you did another set of ribs in foil with Parkay to get them soft. Nit for these though. Is that what’s different about KC Ribs?
KC ribs are the stereotypical "ribs"; rubbed, smoked, and heavily sauced. You could do them with butter/margarine for more fat and a more luxurious mouth feel, but it doesn't change the style.
