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.
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.
It’s because it’s easy to get fall off the bone, just cook them longer. It’s about hitting the sweet spot where thyre pull off the bone, not fall off the bone. Also KCBS comp has a rule that you must only judge what you pick up out of the box. If you grab a rib sample by the bone and the bone pulls out, you judge the bone, not the meat left in the box.
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.
Sort of odd. Competition and what people really want???? I sure as hell don't want Competition ribs. If that's what people really want. Do it that way. Sounds like our government. Who cares what the people want
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.
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.
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.
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
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.
I have been smoking meat for 15 years. I don’t give a damn about competition style ribs! It’s fall off the bone or nothing for my family and friends! Matter of fact I have ribs on the smoker right now 😊
Yeah Im officially an adult when im excited about a bbq podcast
Soundsike our government. Who cares what the people want...... right???
lmao right
Sameee😂
I trust every goddam word this man has to say about meat. The size, confidence, and demeanor is unmatched
Main reason being hes the elephant in the room.
I was think the same..this guy has cooked millions of ribs..lol
this made me laugh out loud lol. He does really know what he is talking about though!
He definitely knows his meat methods, pretty sure he sweats smokey bbq flavored bacon grease.
You can’t get meat to 215 unless it has no more water left in it
I respect the honesty here - "it's wrong, but it's what the people want"
It's what my family wants.
I will listen to every word this man says. He’s a hunter and he’s a bbq master
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.
From what I’ve gathered to avoid that you let them rest unbothered until the internal temp drops back down. 🤷🏽♂️ ima try it in a bit.
Malcom is the professor of the pit and grill
I love fall off the bone ribs. Smoked low and slow
You can tell his daddy made ribs and his daddy’s daddy made ribs
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.
It’s because it’s easy to get fall off the bone, just cook them longer. It’s about hitting the sweet spot where thyre pull off the bone, not fall off the bone. Also KCBS comp has a rule that you must only judge what you pick up out of the box. If you grab a rib sample by the bone and the bone pulls out, you judge the bone, not the meat left in the box.
My sweet spot is 207 degrees. Very tender almost fall off the bone. But has integrity when you bite them.
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.
That's the difference between "competition cooking" and cooking for the result that most people actually want to eat.
Sort of odd. Competition and what people really want???? I sure as hell don't want Competition ribs. If that's what people really want. Do it that way. Sounds like our government. Who cares what the people want
😂
Yep been a chef for 22 years and I love fall of the bone ribs
Overcooked? Sounds to me like the BBQ competition world enjoys their ribs undercooked!
Your funny!
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.
If I wanted fall off the bone ribs, I might as well have pulled pork. I need a little resistance to my ribs.
I got my very first Traeger fir my 32nd bday ( 12/17) im here 😂
Sooo fall off the bone which is soft, juicy and great tasting is over cooked? Sign me up for that. 🤦🏼♂️🤷🏼♂️
New Subscriber. Keep the videos coming
Thank you sir. Appreciated
Big potential with this podcast
I’ve been cooking for 2/3rds of my life. Any time I hear bbq temps, it shocks me
I like a little pull and chew on ribs. Not pulled rib meat.
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.
Overcooked because some people say so??? Ok
Blaa blaa blaa...anyone with a thermometer can pull them at 200-202..
Exactly right! Any time anyone says "fall
off the bone" I lose all respect foe their BBQ game.
I swear ain't no advice like the advice Malcolm Reid gives!!!
2 hours unwrapped. Pull of 2 hours wrapped with butter
At what temp?
Are we talking pork ribs or beef ribs ?
Pork
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.
Just a tiny little tug nothing crazy
Thank you
Malcolm is my main man.👍
Pretty cool you got a podcast now
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
So no offense but why do judges not want fall off bone? Over cooked makes it too easy?
As far as I can tell. It’s basically like a Goldilocks zone that’s harder to hit.
Facts!!!
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
I like my shit fall off the bone. I don’t care for the bite
@@AffirmativeAffirMATE wellllllll that's why we have pulled pork, no need to ruin the ribs!
@@charliebackman7968 while I would tend to agree, fall of the bone ribs ARE gotdamn delicious
You can talk all you want about competitions or whatever but most people want meat that is tender not tough and chewy😂
@@deanvoss7098 well y'all need better dental if you can't handle chewing on soft flesh
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.
Is this podcast on Spotify ?
Yes
It's still over cooked.
Might wanna try salad
shut up and let him be
Now I need to go buy a smoker. Thanks
Yes you do. I did and can attest, there’s way worse (and more dangerous/expensive) hobbies and habits out there.
The reason i am here. I can make delicious ribs in the oven but have guys at work talking me into buying a smoker and make ribs on it.
Thank you, fall-off-the-bone ribs are not what you want. You want to see your bite mark!!!!
Can eat them with a fork and the cartilage bits to
Why would you knowingly eat cartilage. That’s what your nose and ears are made of lol.
@@Mr1121628 why would you knowingly eat meat? That's what dicks are made of.
@@Mr1121628idk I’ve never been a fan of cartilage. Some people like to eat it though. Like with chicken wings. Never was a fan though.
Down to the gristle!! 😋
My guy
I have been smoking meat for 15 years. I don’t give a damn about competition style ribs! It’s fall off the bone or nothing for my family and friends! Matter of fact I have ribs on the smoker right now 😊
And by the way Killer Hogs is my favorite rub and the only thing I use anymore!
Give me overcooked every time ! 😋
Yea no way. 180 to 190 at most. I ain't touching burnt ribs 😂
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