I trust every goddam word this man has to say about meat. The size, confidence, and demeanor is unmatched

Yeah Im officially an adult when im excited about a bbq podcast

I respect the honesty here - "it's wrong, but it's what the people want"

You can tell his daddy made ribs and his daddy’s daddy made ribs

I will listen to every word this man says. He’s a hunter and he’s a bbq master

Malcom is the professor of the pit and grill

I love fall off the bone ribs. Smoked low and slow

I’ve been cooking for 2/3rds of my life. Any time I hear bbq temps, it shocks me

I never understood why comp ribs had to be that way when the majority of people like them a little more done. I like comp ribs but a semi soft pull off the bone rib is way more comforting and enjoyable.

I got my very first Traeger fir my 32nd bday ( 12/17) im here 😂

Yea no way. 180 to 190 at most. I ain't touching burnt ribs 😂

I should be able to cut the rib and hold the rib without the meat falling and turning to pulled pork. Anyone can cook a rib to 215. The trick is to get them off the smoker right before it turns to mush. So, a happy median between competition and mush meat.

That's the difference between "competition cooking" and cooking for the result that most people actually want to eat.

Overcooked? Sounds to me like the BBQ competition world enjoys their ribs undercooked!

2 hours unwrapped. Pull of 2 hours wrapped with butter

Sooo fall off the bone which is soft, juicy and great tasting is over cooked? Sign me up for that. 🤦🏼‍♂️🤷🏼‍♂️

My sweet spot is 207 degrees. Very tender almost fall off the bone. But has integrity when you bite them.

I swear ain't no advice like the advice Malcolm Reid gives!!!

It comes down to do you want a sloppy pile of pulled pork on a plate, or a nice portable extra tender pork chop on a (rib bone) stick? To each their own, I enjoy both. This man is a meat sensei and a smoking Jedi, probably has light saber tongs.

New Subscriber. Keep the videos coming

Yep been a chef for 22 years and I love fall of the bone ribs

Me personally, I agree, fall off the bone is mushy to me. There is a sweet spot right before fall off the bone tenderness where the meat still has its "bite" but it does separate easily from the bone.

If I wanted fall off the bone ribs, I might as well have pulled pork. I need a little resistance to my ribs.

Big potential with this podcast

Thank you sir. Appreciated

Pretty cool you got a podcast now

Are we talking pork ribs or beef ribs ?

Malcolm is my main man.👍

This man is correct. If your meat is falling off the bone, then it's overcooked. You should be able to pull off the bone with the entire piece of meat intact.

Now I need to go buy a smoker. Thanks

I like a little pull and chew on ribs. Not pulled rib meat.

Might wanna try salad

A lot of people don't appreciate proper ribs. They want that sloppy meat soaked in store bought bbq sauce. So true that you have to cater to the audience

Thank you

Facts!!!

I'll take them either way so long as they're good...no big deal to me. I do have a problem with smart a**es who want to go too far with criticizing fall off the bone people's preference.

Only novices prefer fall off the bone ribs. If you want that, then just cook a pork butt and make pulled pork. Properly cooked ribs should have some pull to them. Not tough, but still stays intact.

It's still over cooked.

Thank you, fall-off-the-bone ribs are not what you want. You want to see your bite mark!!!!

Sous vide is the best for fall off the bone ribs 168 for 12 to 18 hours the bones will push right out and I finish them in the smoker or on the grill

My guy

So no offense but why do judges not want fall off bone? Over cooked makes it too easy?

Exactly right! Any time anyone says "fall off the bone" I lose all respect foe their BBQ game.

Is this podcast on Spotify ?

Give me overcooked every time ! 😋

Can eat them with a fork and the cartilage bits to

Looking for? It's called cooking longer. It's not rocket science. Low and slow and wrap it up like a condom on the finish.

These people talk in the "speak" that like car guys talk about turbos and "pozzy and shit" lmao

I can make you some tasty ribs in under 2hrs 😊 you'd come back for more

Malcom is literally my American bbq sensei.

Mush is mush