HowToBBQRight
barbecue, smoking, grilling, competition BBQ recipes
VIDEO FEATURES
Why Malcolm Reed Treats Pork Tenderloin Like a Two-Stage Grill Cook
Malcolm Reed’s pork tenderloin method is built around one simple idea: protect a lean cut early, then finish it fast. The brine adds flavor from the inside, the two-zone fire keeps the meat from running past done, and the glaze gives the outside enough color to read as barbecue.
The Small Rib Checks That Separate an Okay Cook from a Great One
Malcom Reed’s baby back rib method focuses on repeatable checkpoints: an even rack, a clean trim, developed bark, a well-timed wrap, tenderness, and a final glaze.
Pit Culture Smokehouse Badge
Official Pit Culture merchandise from Texas Thread Theory, built for people who live for fire, smoke and low-and-slow weekends.
Why Malcom Reed’s Memphis Dry Rib Method Lands So Hard
Malcom Reed’s take on Memphis style dry ribs is built around control. He trims the racks clean, seasons them simply, smokes them patiently, and uses a cooler rest to set the texture before bringing them back for a final dry finish.