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Malcom Reed "method" for ribs?

post #1 of 5
Thread Starter 

I've watched most all of his videos and on his spare ribs (and I think a few others) when he puts the ribs in foil he throws in some Parkay margarine, light brown sugar and honey to both sides. Has anyone confirmed this method to be outstanding? From the theory of it, it sounds gluttonly delicious, but I'm hesitant to try it.

 

Thanks in advance

 

-MrSurly

post #2 of 5

It is basically they Johnny Trigg method.  A lot of competition cooks do this now. I have done it and it turns out great as long as they aren't in the foil for too long because you can overcook them and they will get mushy. If you go this route, make sure you put the ribs back on the smoker meat side down.

 

I would use regular butter as opposes to parkay squeeze margarine. That stuff is borderline liquid plastic.

post #3 of 5
Thread Starter 
Quote:
Originally Posted by jbills5 View Post
 

It is basically they Johnny Trigg method.  A lot of competition cooks do this now. I have done it and it turns out great as long as they aren't in the foil for too long because you can overcook them and they will get mushy. If you go this route, make sure you put the ribs back on the smoker meat side down.

 

I would use regular butter as opposes to parkay squeeze margarine. That stuff is borderline liquid plastic.

Thanks! I'm looking at doing some ribs this weekend. I'm going to do 2 racks, one with this method and one regular. Low smoking at around 230*. How long should I leave these bad boys in the foil? I know there is the 3-2-1 method and the 2-2-1 method. I am going to be cooking some spare ribs, what method do we use for those?

post #4 of 5

3 - 2 - 1

 

I use this method every time I do spares and it turns out fantastic. (and also recommend butter vs. Parkay...........which is hard to find anyway!)

post #5 of 5

Remember 3-2-1 is just a guideline, but not exact science. I like to do the full 3 hours for spares unless the ribs are getting a little too dark so then i will wrap at 2.5 hours.  During the foiling process, I do peak at one of the wrapped up ribs at 1.5 hours into the wrapping phase and give a bone in the middle of the rack a tug. If it feels like it can come out fairly easily, your wrapping is done.  Put back on to tighten back up and glaze. After about 30 minutes you can start testing with a toothpick or do the bend test. If you do the bend test, the rack will almost bend 90 degrees and the bark will crack. If they hit that 90 degree bend, you are done.

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