Best Ribs I've Ever Cooked (pics) - Props to Malcom Reed

Chelnerul · December 2014

Good evening all,

This is my first post, though I've been diligently lurking for the past nine months learning. I've got an XL BGE that I received in March. I've mostly used it for smoking - pork shoulders, briskets, ribs, and some sausages, chicken and burgers. It's been a learning curve - some of the posts here have been invaluable in learning how to pyramid the lump and wood to get the proper amount of smoke. So thank you all.

I wanted to stop consuming others' ideas and share something I did over the weekend for my in-laws. I've been learning a lot from Brother Malcolm Reed's YouTube channel, and I modified his ribs recipe (a sort of 3-2-1 method) for the BGE. They turned out magnificently, and my in-laws and toddlers were delighted with the results. I thought I'd share the pictures:

Step one - overnight dry brined with mustard, and Malcolm's excellent "The BBQ Rub." The paprika gives it a good color. Then put it on the BGE at 0900 at 225. Pulled after three hours for foiling.

Step two - foiled, brown sugared and honeyed, though I left out the butter (used a little bit of margarine) the recipe calls for

Step three - glazed with Rendezvous BBQ sauce for caramelizing, then rest for 30 mins.

Finally, served to very hungry guests, and success!

A few days previously, I also used his recipe to smoke the Thanksgiving Day turkey, the first time my wife allowed me this responsibility. And we just finished it up tonight - never eaten so much turkey in my life, and been so pleased with it.

Thanks to all for imparting your knowledge, and I look forward to learning more. And *thanks a lot* for all these Mini-Max threads. Great. Now something else to want to bring home...