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from pitmaster Malcom Reed
[H1] The online resource for serious BBQ
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[H2] BBQ Recipes

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[H2] Meet Malcom Reed
We started HowToBBQRight in 2007. We didn’t know what we were doing… but Malcom loved to cook BBQ and I knew just enough about designing a website to build one.
Now we sell our own line of Killer Hogs BBQ Products and create weekly recipes for our HowToBBQRight YouTube Channel and website. To us, it’s all about cooking delicious food and taking pride in everything we cook.
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[H2] BBQ Shop

[H3] Killer Hogs
Killer Hogs products are crafted to deliver unbeatable flavor and competition-worthy results. From their signature BBQ rubs and sauces to expertly formulated seasonings, every product is designed to enhance your grilling and smoking experience. Whether you’re a backyard pitmaster or a seasoned pro, Killer Hogs makes it easy to create barbecue that’s bold, balanced, and downright delicious.

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[H3] Malcom's Seasonings
Malcom’s Seasonings from HowToBBQRight are crafted to bring bold, authentic flavors to every dish, whether you’re grilling, roasting, or cooking in the kitchen. Inspired by Malcom’s favorite flavors, these versatile blends are perfect for adding a kick of spice, a touch of heat, or a burst of savory goodness to your favorite recipes. With Malcom’s Seasonings, it’s easy to turn everyday meals into unforgettable creations.

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[H3] BBQ Tools & Accessories
The BBQ tools and accessories I always have on hand. Gloves, knives, racks… the basic equipment every pitmaster actually needs.

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[H2]  Favourite Malcoms Recipes

[H3] Malcom Style Ribs
I’ve done a lot of great Rib recipes, but this one here is my all time favorite. It’s the recipe I go to whenever I get a craving for some eating ribs, and I want to do them my way… I call it Malcom Style Ribs…

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[H3] Jerk Chicken
Sandwich
With this recipe, you can turn cheap, boneless, skinless chicken thighs into a big ol’ delicious $20 Jerk Chicken Sandwich. Or get some slider buns and make a Jerk Chicken Sandwich bar…

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[H3] Garlic Butter
Filet
Whole Beef Tenderloin trimmed into Filet Mignon Steaks and cooked with a reverse-seared – then basted with a Garlic Butter while they get flame-kissed over open flames

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[H2] What Malcom's Been Cooking

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[H2] Rib Recipes

[IMG: Spicy Greek Ribs]
[H3]
Grilled Spicy Greek Ribs

Grilled Spicy Greek Ribs Spicy Greek Ribs cooked on ceramic grill and Chargrilled directly over charcoal.Forget about sweet, smoked ribs…
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[H3]
“Fall Off The Bone” Ribs Recipe

“Fall Off The Bone” Ribs There is a point where ribs are JUST RIGHT tenderness… and everyone has a different
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[H3]
Butcher Paper Ribs

Butcher Paper Ribs St Louis Spare Ribs smoked over hickory wood and wrapped with butcher paper in order to get
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[IMG: Spicy Greek Ribs]

BBQ Recipes

[H1] Grilled Spicy Greek Ribs

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[H1] Grilled Spicy Greek Ribs
Spicy Greek Ribs cooked on ceramic grill and Chargrilled directly over charcoal.Forget about sweet, smoked ribs… this Spicy Greek Rib is buttery, savory, packed with flavor and Chargilled to perfection!
[H3] WHAT MALCOM USED IN THIS RECIPE:
Gyro Hero Jalapeno Greek Seasoning
Black Nitrile Gloves
White Cotton Gloves
Thermoworks Thermapen
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[H3] Description

Sizzle up your grill with this Chargrilled Spicy Greek Ribs recipe! We take Greek spices infused with a fiery kick and ignite your taste buds with this buttery and delicious Greek Style rib. Grilled Spicy Greek Ribs are cooked directly over charcoal (so you have even more grilled flavor)… but for this recipe, we leave the sweet behind and go all savory grilled flavor.

2 slabs St Louis Spare Ribs
1/4 cup Gyro Hero Jalapeno Greek Seasoning
8oz red wine vinegar
2 Tablespoons kosher salt
2 Tablespoons cracked black pepper
Juice from 1 lemon
6 oz olive oil
2 teaspoons honey
1 Tablespoon fresh oregano
1 Tablespoon fresh parsley
1 Tablespoon fresh thyme
1 stick butter

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Remove the membrane and trim any excess fat from each slab of ribs.
Drizzle each slab with a little red wine vinegar and season with kosher salt, black pepper, and Gyro Hero Jalapeno Greek Seasoning.
Prepare grill for indirect cooking at 275 degrees – any smoker can be used just keep the temp the same.
Place the ribs on the cooking grate meat side up and cook for 45 minutes to 1 hour. Flip the ribs over to meat side down and continue to cook for 30 minutes. At this point the color should be even and the bones should start to pull back – if not, continue to cook.
Combine the lemon juice, red wine vinegar, honey, fresh herbs, and 1 Tablespoon of Gyro Hero Jalapeno Greek Seasoning in a mixing bowl. Drizzle in the olive oil while whisking.
Wrap the ribs in a double layer of aluminum foil meat side down. Drizzle the Greek Vinaigrette mixture over both sides and place 1/2 stick of butter over the bone side before securing the foil.
Place the ribs back on the pit and cook for 1 hour or until internal temperature reaches around 205-208 internally.
Rest the ribs off the pit for 20 min. On the grill remove the deflector plate for direct grilling. You can also fire up a charcoal grill for this step.
Carefully drain the liquid from the foil wrap and reserve. Place the ribs over the direct coals and baste with the liquid from the wrap. Continue flipping and basting the ribs until they begin to develop a grilled color. Remove the slab from the grill and repeat the process for the remaining rack.
Slice the ribs into 1 bone pieces and serve.

Malcom Reed
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[IMG: Buy Killer Hogs Products Here]

[H3] Have a Question About This Recipe?
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BBQ Recipes

[H1] “Fall Off The Bone” Ribs Recipe

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[H1] “Fall Off The Bone” Ribs
There is a point where ribs are JUST RIGHT tenderness… and everyone has a different opinion on where that point is! Some folks like their ribs to be more of a “competition” texture and to have more of a bite. But A LOT of folks want their ribs falling off the bone.
And this method is how I get my ribs fallin’ off the bone but still keep them juicy and delicious.
WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs AP Seasoning
Killer Hogs The BBQ Rub
Killer Hogs Vinegar Sauce
Killer Hogs The BBQ Sauce
BBQ Gloves
HowToBBQRight Tel-Tru Thermometer
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[H3] Description

How I Smoke Ribs that Fall Off The Bone. If you like your ribs to fall off that bone, this method gives you tender, juicy ribs every time!

2 slabs of St. Louis Cut Spare Ribs
1/4 cup Killer Hogs AP Seasoning
1/4 cup Killer Hogs The BBQ Rub
2 sticks of butter – 1/4 cup honey
1/4 cup Killer Hogs Vinegar Sauce
2 cups Killer Hogs The BBQ Sauce

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Prepare smoker for indirect cooking at 275F using hickory wood for smoke flavor.
Remove the membrane from each rack of ribs and trim away any excess fat. Season each slab with AP seasoning followed by a layer of The BBQ Rub – substitute your favorite seasonings if desired.
Place each rack on the pit and smoke until the rubs adhere to the meat and the color turns a dark mahogany about 2 to 2.5 hours.
Cut each stick of butter in half lengthwise and place on a sheet of aluminum foil big enough to wrap the ribs.Drizzle the butter with honey and Vinegar Sauce. Place each rack of ribs over the butter meat side down. Season the bone side with additional rub and wrap the foil tightly around the ribs.
Place the ribs back on the pit for an additional 2.5 hours or until the meat is “fall-off-the-bone” tender. The internal temperature should be around 212-215 degrees.
Carefully remove each slab of ribs from the foil wrap and place on a foil lined baking sheet. Apply a little more The BBQ Rub and place back on the pit for 4-5 minutes. Drizzle The BBQ Sauce over the top and cook an additional 5-10 minutes to set the sauce.
Remove the ribs from the smoker and serve – you won’t need a knife for these ribs because the ribs will be Falling-Off-The-Bone!

Malcom Reed
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[IMG: Buy Killer Hogs Products Here]

[H3] Have a Question About This Recipe?
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BBQ Recipes

[H1] Butcher Paper Ribs

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[H1] Butcher Paper Ribs
St Louis Spare Ribs smoked over hickory wood and wrapped with butcher paper in order to get the perfect bark on ribs.
Butcher Paper allows the smoke to penetrate the meat and absorbs the fat as it renders so your ribs are tender and juicy, but still have a nice, delicious bark.
[H2] WHAT MALCOM USED IN THIS RECIPE:
Killer Hogs Hot Rub
Killer Hogs TX Brisket Rub
Killer Hogs Vinegar Sauce
Thermoworks DOT
BBQ Gloves
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[H3] Description

Perfectly smokey, juicy, delicious BBQ Ribs  – cooked over hickory wood and wrapped in butcher paper. This is how you get the BEST bark on smoked ribs.

2 racks St Louis Spare Ribs
1/4 cup yellow mustard
1/4 cup Killer Hogs Hot Rub
1/4 cup Killer Hogs TX Brisket Rub
1 bottle Zesty Italian Dressing – strained
16oz water
2 Tablespoons BBQ Rub (any brand)

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Trim excess fat and remove membrane from both racks of ribs.
Apply a light coat of yellow mustard to the ribs and season with Hot BBQ Rub followed by a layer of TX Brisket Rub. Allow the ribs to rest at room temperature for 20-30 minutes.
Prepare smoker for indirect cooking at 225-250 degrees using hickory wood.
Place ribs on the smoker and cook for 2 1/2 hours or until the rub adheres to the outer surface and the color is a dark mahogany color.
Mix a BBQ Mop by combining strained Italian dressing with the bottle of water and 2 Tablespoons of BBQ Rub and stir well.
Baste the ribs with BBQ Mop every 45 minutes – or as needed.
After the ribs cook 2.5 hours remove from the smoker and wrap each slab in butcher paper. Place the ribs back on the pit meat side up. Optional – use a wired probe thermometer to monitor the internal temperature in the ribs set for 202 degrees.
Once the internal temperature reaches desired temp, remove the ribs from the pit and rest for 45 minutes in a dry (empty) cooler. Be sure to lift the lid every 15 minutes to alllow steam to escape. 9. Unwrap the ribs and cut each slab into individual bone pieces. Serve with your favorite BBQ Sauce on the side for dabbing.

Malcom Reed
Connect on Facebook
Follow me on TikTok
Subscribe to my YouTube Channel
Follow me on Instagram
[IMG: Buy Killer Hogs Products Here]

[H3] Have a Question About This Recipe?
Connect with us in our HowToBBQRight Facebook group for recipe help, to share your pictures, giveaways, and more!

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