The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal

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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.

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32 Comments

  1. 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.

  3. 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

  8. 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.

  12. 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?

  17. 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.

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