Birria Style Ribs

Smoked Ribs with Birria Mexican flavors for a savory, spicy, DELICIOUS BBQ Spare Rib

#birriaribs #ribs #howtobbqright

Birria Style Spare Ribs

WHAT MALCOM USED IN THIS RECIPE:

Birria Style Ribs Recipe

Ingredients:
- 2 slabs St. Louis Cut Spare Ribs
- 2 Tablespoons Kosher Salt
- 1/4 cup Malcom's Grande Gringo Mexican Seasoning
- 1/4 cup Valentina Hot Sauce (or any Mexican style hot sauce)
- 1 jar Birria Cooking Sauce - (private selection brand from Kroger)
- 1/2 cup beef broth

Directions:
1. Remove the membrane and trim each rack of ribs.
2. Season each rack with Kosher salt, Valentina Hot Sauce, and Grande Gringo Seasoning. Rest the ribs for 30 minutes at room temperature.
3. Fire up the smoker and bring the temperature to 275 degrees F. I used hickory and cherry wood for heat and smoke flavor.
4. Place the ribs on the pit and smoke for 2 hours.
5. Combine the Birria sauce, beef broth, and 1 Tablespoon of Grande Gringo in a small bowl.
6. Lay down a double layer of aluminum foil, place the ribs in the center of the boil meat side up, pour some of the Birria sauce mixture over the top, flip the ribs and pour a little more over the. bone side. Wrap the ribs up tight and repeat for the remaining slab.
7. Place both slabs back on the pit and continue to cook for 1.5 hours or until the internal temperature reaches around 202 degrees.
8. Carefully remove the ribs from the aluminum foil reserving all the juice. Place the ribs on a wire rack and season with a little more Grande Gringo. Set the ribs back on the pit for 15 minutes to set the bark.
9. Slice the ribs into individual bone pieces and serve with the reserved Birria Sauce from the wrap,.

Connect With Malcom Reed:

[PlantNatives]

Any day there’s a new Malcolm video is a good day. Thanks for sharing your knowledge.

[themchannel]

Love this guy's videos, so many other bbq creators are walking billboards with huge egos but this guy's content is just so wholesome and the quality is spot on.

[luismurillo]

I am from Jalisco Mexico and I always wanted to smoke some ribs birria flavor just like you did awsome.

[mariojuana]

i love how you called your recipe gringo and said you know youre not pronouncing "birria" right lol. i appreciate your honesty about how this is not authentic but instead your fun take on birria as smoked ribs. cheers 🍻

[Drspok]

Malcom, everytime i watch your videos you make me happy. Best bbq content on the net!!!

[fmart]

Food can unite us all. My heart dropped when he put the rib in the taco haha

Keep it comin, Malcolm

[eddiesmith]

Now I finally understand my dogs salivating before I give them a treat. 🤤I will definitely try this on my next rack of ribs!

[kwdriver]

In Mexico they are always coming with different culinary ideas and ways of remixing dishes. This is one great idea of doing ribs with a twist. I’m Mexican and I approve this video and I’m heading out and making me some. Thanks

[davidbutler]

I have made many great family meals using Malcolms recipes but this looks AMAZING!!!

[SquareLyfe]

Malcom you're a BBQ genius and you're not afraid to explore. I love that. I made your Greek style ribs the other weekend and my girlfriend says she never wants anything else. I'm not even kidding. I'll have to try this one though.

[spikeXL]

I don’t know if it’s just that I’ve been watching old videos lately or not but you lost weight and you look great man.

[kpotter]

You never cease to blow my mind, Malcolm!! Thank you, my friend!!

[Richiemouse]

I just love Malcolm's enthusiasm. Your videos always make me want to get out and cook 🙂

[gliderpilot]

I made this today in my vertical smoker and it was AMAZING, thank you for a great recipe! We'll be doing this fairly often, easy to do and absolutely delicious!

[tvideo]

Malcolm, I have been watching your videos for 13 years now. Never missed a one. And they just keep getting better.

[mikeguidry]

One of the top BBQ channels ever. Awesome vid Malcolm

[valvenator]

Thanks to this man I learned how to make great ribs years ago with the 3-2-1 method and never looked back.
I'm not too concerned with looks so I don't usually trim my ribs unless there's a hunk of meat that won't cook right. In that case I trim it off and throw it in the smoker for the first 3 hours, than save in the freezer for later use. Great in the colder months when I want to add that nice smokey flavor to slow cooked dishes. Love it in sauerkraut, baked beans, etc

[sabrinajoseph]

I stumbled across your page, looking for a how-to guide on grilling, and I hit the jackpot. You have gained a new follower, I love your Southern accent. It's time for me to binge watch your content for ideas, tips, and tricks. 🤗

[kellyklotz]

I watched this the first day and it inspired me! Came home the next day and the wife had picked up whole boneless pork butts. So I turned one into sausage. The other I butterflied it open and turned it into birria. Seasoning the day before and smoked for 4 hours then finished in the crock pot for 4 hours with a birria type broth with pork stock in it also 👌!!

[crabbyturtle]

I know that tastes right! I'm trying that next time. Thank you for sharing!