These fellas out here layering so many different rubs, sauces, wood smoke flavors, etc... it's like watching a painter create a masterpiece! A delicious masterpiece 🍻
They have to do I t...these judges are tasting so many ribs, you have to do someone to stand out. That's why you heard him say when Malcom asked him about why he's adding so much rub. Cause the judges usually just do ONE BITE and move on to the next rib. Now imagine your ribs are not one of the first ones to get judged, imagine those judges taste pallet by the time they get to yours?? If you don't add on all that rub and layers of sauce, etc to make yours pop, they'll just fall by the wayside. For home ribs., that's an insane about of rub and sauce. You can follow these steps but you don't need to add the huge amounts they added here. Now if you're competing..then yes.
Im a South African living in the US now. Us South Africans are known for our Braai (gathering with friends and family and cooking om an open wood fire) and I've fallen in love with American Barbecue since moving here. Bought a Traeger a couple of months ago but hoping to go to a real smoker eventually!
Malcom always brings the videos. I have been grill since my 20's. I am 41 and still learning. I got my own signature ribs and stakes and chicken down on my $100 grill from Wal-mart. Love my boy Malcolm and all he brings to the grilling world.
Weird. Californian here. Could understand that Tennessee man’s speech just fine. Amazing looking ribs, but I feel like they needed a few more dabs from the thumb grinder.
It is pretty amazing that Jay came and dropped his WC method on your channel, Malcolm! What an amazing community in BBQ. Another great vid, thanks for posting! Tony
every video is the same. lets use this rub, im gonna add more rub, im gonna add a bit extra rub, when the whole thing is about to get platted. "im gonna add a bit extra rub".
Take a bite, thumb grinder straight into the mouth after approximately two chews. Swallow, thumb grinder onto right cheek before second bite for optimal flavor
You and me both. Homeboy just cut kicking up a notch. It looks wonderful, but I don’t know that I have that much patience when I’m cooking ribs. I generally do Malcolm’s 3,2,1 method- sometimes I cut that last 1 short. Then again, I’m cooking for my family and not for competition. I like the bacon fat trick.
I’ve waited TWO YEARS for this video! Especially after Jay won MIM in Ribs. Uhhh...did he just grab those ribs off the smoker..WITHOUT GLOVES?!?!? AND BO GLOVES OUT OF THE WRAP?!?! Okay, I see now why Jay won. He terrified judges with his invincible hands.
@@MojoBarbeque All kidding aside, this was a killer rib recipe. I made this the other day. My family and I love the Mojo BBQ Magic on ribs. It’s become our go to rub.
@@brandonwalmsley1863 Sorry for asking, but i did not find the temperature and the time of the smoking part , and for the cooking part i just got that they did that for 1 1/2h but also not the temperature. Im using a Weber Master Touch and i think its vital to nail those temps to get the tender -/ juiciness down.
@@oh0stv No need to be sorry! That’s what this platform is for. I ran mine around 225-250 spritzing with apple juice, apple cider vinegar and Worcestershire sauce blend (1 part juice, 1/4 vinegar, 1/4 Worcestershire) every hour before wrapping and loosely following the 3 2 1 method. I would worry about temps until the end of the cook. Look for a good dark red or mahogany color before wrapping. I also do a trick I learned watching Heath Riles competition recipe last year which is a swipe with your finger to see if the rub has set. If no rub was damaged during swipe test and the color is what you want, wrap those bad boys. Give the ribs a good 1 1/2 hours to 2 hours in the wrap. The foil holds in the juices, so don’t worry about juiciness. When you unwrap, look for that drawback on the bones. That’s your sign that those ribs are ready to come out of the wrap. check temps at this point, should be roughly 200. After unwrapping, put your glaze or sauce on and put the ribs back on for15 - 30 mins to set that. Pull them off, let them rest (super important!), and eat them up!
It’s 4 AM here in New York and this is the best entertainment on my IPad! Love listening to these guys and their accents. I’m pulling the ribs out now and starting tomorrow’s BBQ! This is art!
Malcom, you have taught me pretty much everything I know about BBQ. I just wanted to thank you for sharing all of your smoking and grilling knowledge as well as your awesome recipes.
Davidson Lankford I pour bacon grease out of my cast iron skillet every morning.Have several quarts of it and beef tallow frozen in the freezer right now.If you have a butcher ask him or her to save you a bucket of beef fat most will do it.Not the best smell when rendering it,I would suggest doing it outside.
We made em’ today on the Yoder 640. Just amazing! The spice blend really talks to the pork, the flavors balance perfectly. Sweet with just the right amount of heat. The ground spice at the end sealed the deal. We ate good today-thanks!
Of all the HTBBQR videos I've watched - and I've watched hundreds - this one by far is my favorite. Just two good ol boys, nursing Cinco De Malcom hangovers and making world class ribs in Malcolm's back yard pit. 100% authentic bbq the way it's meant to be.
Now that is spreading the love!! The Man is showing the World his Championship, Award Winning recipe and techniques!! Though I think he still has a trick or two up his sleeve😉
We followed the recipe last night as best as we could. Thanks man, you pushed our food to a new level! Nice greats from Germany. Hope to be back soon to travel your great country. God bless you.
I sincerely respect this man for sharing his secrets with the rest of us, including his direct competition (Malcom).... My hat's off for that. Thank you Jay
should have been 250 -- It doesn't matter what he cooks his following is so big they will say its great anyway he could cook smoked bbq bananas and 50 thousand people would say thats the best BBQ ever !
By far the best BBQ channel on RU-vid! My husband and I have been following you since we bought our first smoker (Camp Chef) back about two years ago. Since then, we've smoked several foods on it and always, always check your channel for the recipes and cook times. You have never steered us wrong and everything turns out deliciously. Thank you!!!
I really have always wanted to try a legit competition rib like this. I just find it so hard to believe they could taste that much better but then you watch videos like this seeing the attention to detail!
What temp was he cooking? How long were the ribs cooked before pulling and wrapping to put back in to cook more? Was the temp changed when the ribs went back in the 2nd time? Seems a lot of info was left out. Glad he shared some of his tips.
I made these tonight with what I had on hand. I used THE original BBQ rub along with Pit Boss Kansas City BBQ rub, dark brown sugar, regular honey, kerry gold butter & sweet baby ray’s original bbq sauce. I smoked at 250-300 the whole time & my boyfriend said they were the best ribs he had ever tasted! And he thinks his ribs are the best so that’s saying something! I will use this recipe over & over again.
Thanks Jay & Malcom!!! I got me some Mojo BBQ rub & Killer Hogs Hot rub and all the other ingredients, even the habanero honey. Looking forward to firing up that smoker! It will be as close as I can get to tasting some World Champion ribs, that's for sure!!! Thanks again for sharing your techniques, it sure helps us backyard BBQ guys make some really tasty ribs!!!
When I grow up I want to be Mr. Mojo.... better yet, in the next life. Power tools, a mini grinder & no gloves? Dude's a living legend. Definitely one of your best videos!
Its mid August and 2pm in the afternoon, you and the boys are 8 beers deep about to figure out what youre gonna BBQ. These two walk into your backyard, wyd?
I've been watching your channel for years now, Malcolm. I've learned so much from you dude. An immense thanks for your videos! I hope to get my shit together and enter a comp one of these days.
@@retrodungeonYT yep i love it. Try it. Got more favor than mayonnaise. It really makes a sandwich pop! or in this case, makes the soft taco really pop
I like to cook at higher temps. 300° and up. Since I don't add liquid to the wrap, I use margarine bc it has oils. Helps to keep it from burning. I would use butter if I cooked 275° or lower.
came here to see how some championship ribs were cooked... he lost me when he broke out the cordless muti-tool and started open rib surgery on the cutting board!
HA - So disappointed Jay didn’t bring any of his cardboard meat props! He and Malcolm have the best RU-vid channels by far in the world of BBQ. They’re both willing to share what they know to help better others. I hope it continues to pay off in big ways for each of them.
