“BBQ&A with Myron Mixon” author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
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“BBQ&A with Myron Mixon” author and award-winning pitmaster Myron Mixon reveals his techniques for prize-winning baby back ribs.
Get his cook book:
You must be logged in to post a comment.
I dry brine most things nowadays. Ribs and turkeys are the only thing i wet brine. I wet brine them for 12-24 hours with salt and sugar.
I pull them out, rub them, and smoke them. I sometimes, wrap, sometimes don’t. If want them quicker, I’ll wrap, or if I want show quality bark. For cooking at home, i don’t waste time wrapping, as it really doesn’t affect taste. It only affects time and presentation.
I smoke them until they look right, mopping once with any sugary liquid that’s handy. I sauce them toward the end, and bring the temp up to 300°-350° to caramelize the sauce a bit.
Pull them, let them cool under a cover for twenty minutes at least. Then eat.
The very easiest way to ruin a perfect piece of meat is to eat it before it has a chance to cool. Your taste buds don’t work as well on hot/warm meat.
Except burgers. Get those red hot off the grill.
Be wasteful , scatter all around so you can order more quickly, lmao 😂 thanks for the laugh man
He lost me at ranch and olive oil need to cook at like 250 on a smoker till internal temp is like 190 then wrap with butter brown sugar bbq sauce and and splash of coke or bbq water and put back on till about 203-208 I used vanilla Coke last time and it was amazing
Who uses a paint brush 🖌️ that's unprofessional
I like his sense of humor. Friggin free loaders always cleaning their plates!
KISS 🔥
I'm glad I had the opportunity to attend one off his classes
I am a former bbq judge in the mim and kcbs circuit, and have judged Myrons team several times…he typically won every category, or at least came in second. Top notch. I am surprised to see him grilling and not truly smoking the ribs…I would love to see the difference in taste.
What's the measurements of the maranade
Packet of ranch??? No!
What kind of grill did you use?
Ok I'm sure I'll feel stupid when I get the answer to this but you don't learn if you don't ask… How do you control cooking temp on an open grill? What/where is the temperature being measured?
Myron bbq ribs are the worst in the Business 👎 No comparison with Malcolm Reed rubs who are the best
Thanks for the tips amigo will try this tomorrow…👍👍
Whats the measurements for the marinate ?
He’s probably been putting Weights in it for years!!! Not to mention under sized walleye fillets!!! Lmao!! 🥃
This is my new method to smoke ribs. My family likes ribs on the tender side. I have found this method to be more tender than 3-2-1 at 225. Add a smoke tube if you are worried about smoking at 275. It's not a problem with my pellet grill.
If rub won't stick to fat, then why apply olive oil? It's 100% fat?
Since when does rub not stick to fat? I'm speechless that he made himself look like a fool by saying that. I assure you everybody, rub will stick to your fat. So stupid
Way he did that and movement of the ribs they are not tender enough
Be more wasteful but barely season his ribs
Didn't even cut into em, wonder why 🤣
Meat up rapped. I’m going to try that.
Order more quickly 😂
I don’t know what it is but you really tickle me. 😂 Great quick and easy video. New sub here!❤️
At least he's honest about wasting rub. Lol
I like the way you apply the rub.
You are not afraid if the rub goes everywhere.
3 hrs to happiness. Thank you Myron
Forgot to smoke them bud
Jack Scalfani could learn a few things from Mr Mixon
The recipe sounds delicious, I must try it 🙂
I personally use the 3-2-1 method.its interesting seeing how someone does it different.