1 cup Killer Hogs Vinegar Sauce (reserve 1/2 cup for glaze)
1/2 cup Killer Hogs The BBQ Sauce
Steps
Remove silver skin and excess fat from each slab of ribs
Season each slab with AP Seasoning and rest for 15 minutes
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. (Any smoker can be used for this recipe just keep the cooking temperature at 275 degrees the entire duration)
Season the ribs with The BBQ Rub on all sides and rest for 15 minutes.
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.
After 2 hours when the ribs have a dark, mahogany color; remove them from the smoker. 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.
Stack the ribs back on the pit on the opposite side of the fire. After 30 minutes swap the ribs around.
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.
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.
Cut the ribs into individual bones and serve.
Reviews
Mike Landry on 2020-04-17 (5 stars): Awesome looking ribs bro!
Kenny Herron on 2020-04-27 (5 stars): I Tried on a river grill and they were excellent
Tim Story on 2020-05-08 (5 stars): I have made ribs for my family (daughters, husbands, grandkids, 13 of us) several times before. These Malcolm style ribs were a big hit! My family always likes ribs but they said they really liked this recipe! All the ribs were gone and they were looking for more. My grandson even wants me to make him some for his 6th birthday! Thanks Malcolm, keep the great recipes coming!!
Tim Story on 2020-05-08 (5 stars): Sorry Malcom, I'm an idiot, I spelled your name wrong. I'm a moron, but I love your cooking!
A. W. on 2020-05-10 (5 stars): Mr. Reed I just want to say this recipe for St. Louis spares changed the game at my house. This is just a great style and you're right, when you just want to eat some delicious ribs this is the way! I don't have a drum but I ran one rack on my big green egg, with platesetter but no water, and did everything else exactly to your spec and they turned out perfectly.
Paul Womack on 2020-05-25 (5 stars): Malcom,
I got to meet you at an event at The Butcher Shoppe in Pensacola a couple of months ago. I have a Big Green Egg XL and am just really starting to get the hang of it. I have used two or your recipes recently. Your simple pork butt recipe and Malcolm Style Ribs.
I did two butts when I made the pulled pork, my first attempt, and took it to 6 or 7 families from our church that were having a rough spot about three weeks ago. The amazing thing that happened is that several of the people said it was the best pulled pork they had ever had. I did not know some of the folks so it was a pretty honest comment.
Yesterday I did Malcom Style Ribs. Again the first time I have ever made ribs. They were incredible and truly the best ribs I have ever eaten. My 89 year old mother took a couple, really to be polite, she later said, "Ribs are ok but I have never gone out of my way for them. Those ribs were amazing".
This just goes to prove the old saying - It ain't what you know. It is who you know! I am a novice BBQ guy but I know where to find your recipes!
Thank you so much.
God bless.
Mike on 2020-06-01 (5 stars): I made these ribs 2 weeks in a row. The first week was with “splurge” heritage breed spare ribs... it was absolutely amazing following this recipe on my Primo Oval XL.
The second week I made them with normal Costco ribs, and they still came out great (of course the ribs weren’t quite as good as the high end stuff).
I’ve made several different variations of ribs (Memphis style dry, all smoked without wrapping, Texas-style, KC style, etc.) since I started smoking/BBQing over the last 2 years, and this one is my favorite.
Dan on 2020-06-01 (5 stars): Smoked these baby’s this past weekend for my niece’s birthday. They were a huge hit. Used some pecan wood and the Killer Hog sampling pack I gifted myself for an early Father’s Day. The “muddy ribs” are now my go to.
Steve on 2020-06-02 (4 stars): Great Ribs
Paul Kemner on 2020-06-25 (5 stars): I have a bullet smoker, could I cook these Malcom ribs without the water pan?
Jon on 2020-06-28 (5 stars): Another awesome recipe and process. Thank you.
Paul Shults on 2020-06-29 (5 stars): I got the ribs. I got the knives. I got the Killer Hogs seasoning and sauces. I got the smoker, the charcoal and the cherry and hickory. I got the WSM 22.5 smoker and your recipe. Just cooked my first batch of Malcolm Style Ribs. These are the kind of ribs I like to eat too!
Fantastic, even for a 1st time newbie. Thanks Sir.
Paul Shults
Jim H on 2020-07-01 (5 stars): WOW, Malcom. Just WOW!
Dusting with salt, pepper and garlic prior to the rub made a huge difference in the outcome. The ribs were the best I have ever made. Maybe even the best that I have ever had.
I used somewhat different technique since I smoked the ribs on my Big Green Egg. My setup was indirect with drip pan under the entire rack of ribs.
Thank-you!
Matt on 2020-07-02 (5 stars): I just gave this a whirl on my egg and they were the best ribs I’ve ever made, even though I generally prefer Memphis ‘dry’ style. Any reason I couldn’t use this recipe with baby-backs? I’m guessing I would just expect to adjust the unwrapped cook time? Thanks for all you do, homey.
brian mcduff on 2020-07-03 (5 stars): Man. Sportstalk Mississippi turned me on to Malcolm and his cooking. Hadad suggested it to my group of friends. I finally have a smoker and I did this the first time on it and it was fantastic. Thanks Malcolm and Thanks Hadad for turning me on to this site. Now I just need some Welcome Home Beef to do a Brisket.
Tony Burr on 2020-07-05 (5 stars): I am new to smoking, or cooking at all. I tried these ribs and they came out great. I am really enjoying smoking meats. Malcolm, your videos make is so easy to get involved with smoking. I use a DIY barrel smoker with a Pit master temperature regulator thing. Keeps my temps steady.
Keep up the great work, Malcolm. You the man!
Sam T on 2020-07-11 (5 stars): These ribs look outstanding. I did you Texas-style butt recently and it was money.
I'd like to smoke some ribs, but with minimal to no rub or sauce. Many Vietnamese soups call for ribs that are boiled and simmered during the cooking process and of course the meat is very tender when it's done. I'd like to smoke some spare ribs separately and add them to the soup at the end. So my question is: What general recommendations would you have for smoking St Louis style ribs with nothing more than salt and pepper? I'm speaking in terms of temps, wrapping, basting etc. I have a large BGE. Thank you, sir.
Matthew on 2020-07-28 (5 stars): This recipe is straight fire. Haters can go eat hamburgs.
samuel cottrell on 2020-10-26 (5 stars): i loved the taste and color
Ash on 2021-01-16 (5 stars): Big fan finally got around to getting your sauces and rubs in Australia, turned out fantastic can’t wait to have them again
Daniel R on 2021-01-19 (5 stars): G'day Malcom,
Cooked these up yesterday in my bullet smoker and used your foil over the heat source. Have to say this was an absolute game changer - having the meat drip straight onto the heat source as compared to having the water pan in really added an extra level of flavour, and temps were still super simple to maintain.
Can't wait to cook more of your stuff, thanks again!
Carl on 2021-04-10 (5 stars): Those look wonderful. Can’t wait to try this
Anna Ridge on 2021-04-14 (5 stars): Hey Malcom!
Never grilled before, I've heard great stuff about this recipe from a friend, so I'd like to try it out. I have a Weber Charcoal Grill, would that work for this recipe? If so, how open should I keep the vents?
Dean P on 2021-05-25 (5 stars): This is my new go to rib recipe for friends and family. Ribs come out super tender, most of the time the bones are falling out when I am pulling them off after glazing! Family always raves, this is a super recipe. Write it down and pass it along.
Mike Guzman on 2021-07-30 (5 stars): Can you do this recipe on a Oklahoma joe's bronco?
Peggy on 2021-08-02 (5 stars): Love this! My husband kept going back for more, so I love you for that! I have the BBQ rub but I had to go with my own sauce. I made it on a Traeger and at the 2 hour mark they seemed much more done than yours. Ended up a little fall off the bone this time (which is ok because it wasn't bad and still good eating). My little Traeger can have the temp skip around at times so it's hard to hold it steady. Still going to be my go-to method going forward... just gonna have to check them sooner. I'm a Newbie - still learning how to judge by look and feel but I'm on the right track! You're my go-to guy!
Eric on 2021-08-06 (5 stars): Great recipe and the only thing I like is spraying them with Dr. Pepper at each turn.. Kids love the sweet flavor..
Andy on 2021-08-26 (5 stars): I have made these 3 times and compared to other recipes (3 baby backs in one pack at Sams so I do 1 this way and 2 other experiments) and I will say - hands down this is the best recipe of the 6 I have compared it too, even other rib recipes of Malcolm and Heath Riles. JUST MAKE THEM!
Pellet grill with Amazing pellet smoker
Luke on 2021-08-28 (5 stars): Excellent way to cook ribs
Misha on 2021-09-06 (5 stars): Those ribs are looking fantastic!
2 questions:
Is it possible to make something like this in an oven?
Is it possible to smh import those amazing rubs to Russia??
Much respect!
Phil Becker on 2021-10-17 (5 stars): Great recipe. The ribs turned out AMAZING!
Thanks!
Luke on 2021-11-22 (5 stars): Awesome recipe
JD on 2022-01-25 (5 stars): Incredible as usual Malcom!
Joshua Weberg on 2022-05-11 (5 stars): Wow! Just fantastic looking ribs! I'm going to have to try the foil boat trick you used at the end to keep my ribs from overcooking on the smoker. Also, just tried your Killer Hogs The BBQ Rub and it was the perfect seasoning for the pork belly I made!
John D on 2022-05-22 (5 stars): Awesome ribs, that’s for sharing this recipe
!
Trey on 2022-07-29 (5 stars): Fantastic ribs, great rubs and sauces, and excellent tutorials. Thank you Malcom!
