The best recipe for smoking tender, delicious Spare Ribs. These Malcom Style Ribs are my favorite way to cook ribs!
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I’ve done a lot of great Rib recipes, but this one here is my all time favorite. I start with Spare Ribs and remove the membrane. First they get a dose of savoriness - my Killer Hogs AP Seasoning bit.ly/TheAPRub with a medium coat - and then I let that sit on the meat for 15-30 minutes.
At this point I fire up my Drum Smoker; for me you can’t beat a slab of ribs cooked on a drum - it just reminds me of true pit bbq.
I run Royal Oak Charcoal Lump in the drum. Fill the fire basket 3/4 way full and I also place a piece of aluminum foil over 1 side of the top of the basket to creates an indirect side.
Before the ribs go on the pit, I throw on a chunk of Hickory and Cherry smokerwood.com along with half a small onion.
Once the ribs begin to sweat, season each slab with Killer Hogs The BBQ Rub bit.ly/TheBBQRub - my O.G. seasoning.
When the coals are ready on the drum, adjust the vents so it runs as 275. You can cook this recipe on any pit just keep the temperature at 275 the entire cook.
Place the ribs on the cooking grate. One slabs goes directly over the hot coals and one goes over the area with aluminum foil over the basket. The ribs smoke for 2 hours and I spin the rack every 30 minutes. I also hit each slab with a spritz of water at each rotation with my BOS Sprayer bit.ly/BOSsprayer . This keeps adds moisture to the top of the ribs preventing it form drying out.
Once the ribs reach a mahogany color and the rub has set, take them off the pit and wrap in aluminum foil. In the foil I add 1/4 cup of Killer Hogs Vinegar Sauce bit.ly/TheVinegarSauce and lay the ribs meat side down. The foil is brought up and around the ribs and the ends folded up.
Place the ribs back on the pit stacked on top of each other over the aluminum foil side of the fire. The ribs need about an hour to get tender. After 30 minutes rotate them so each one spends time on the bottom. Check them at the hour wrap mark for doneness - you should see draw back on the bones, the larger bones should be exposed, and the internal temperature should be around 202 degrees.
Remove the ribs from the pit and let them vent for 10-15 minutes. To finish these Malcom Style Ribs I do them “muddy”. I use a combination of 50/50 The BBQ Sauce bit.ly/TheBBQSauce and Vinegar Sauce bit.ly/TheVinegarSauce dusted with a little The BBQ Rub bit.ly/TheBBQRub .
Combine the two sauces and lightly brush it on the top of the ribs. Then sprinkle just a touch of The BBQ Rub bit.ly/TheBBQRub over the top. The ribs go back on the pit for 10-15 minutes to set the sauce and then you’re ready to cut them up and enjoy.
Malcom Style Rib Ingredients:
- 2 slabs St Louis Cut Spare Ribs
- Killer Hogs AP Seasoning
- Killer Hogs The BBQ Rub
- 1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
- 1/2 cup Killer Hogs The BBQ Sauce
Directions:
1. Remove silver skin and excess fat from each slab of ribs
2. Season each slab with AP Seasoning and rest for 15 minutes
3. Prepare Drum smoker for indirect smoking at 275 degrees. Cover 1/2 of fire basket with aluminum foil. Add 1 chunk each of Hickory and Cherry wood and 1/2 small onion to hot coals before placing ribs on smoker.
4. Season the ribs with The BBQ Rub on all sides and rest for 15 minutes.
5. Place the ribs on the cooking grate and cook for 2 hours. Rotate the cooking rack every 1/2 hour so each slab has equal time over the hot coals. Also spritz each slab with water every rotation for moisture.
6. After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. 7. Lay our a piece of aluminum foil on the counter, pour 1/4 cup Vinegar Sauce across the foil and place 1 slab of ribs meat side down on the sauce. Wrap the foil around the slab and fold the ends so you can easily get back into the wrap. Repeat this step for the other slab as well.
8. Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around.
9. After 1 hour of cooking in the wrap carefully open the ribs and check for doneness. Internal temperature should be around 202 degrees and you should see the bones starting to expose. At this point remove the ribs from the smoker and rest for 10-15 minutes.
10. Combine 1/2 cup The BBQ Sauce and 1/2 cup Vinegar Sauce in a small bowl. Carefully place each slab or ribs on a “foil boat” and brush with the sauce mixture. Season the top of each rack with additional The BBQ Rub and return to the pit to glaze for 15 minutes.
11. Cut the ribs into individual bones and serve.
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