"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: amzn.to/3igZ4XI www.thedailyme...
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.
So with your experience. Wouldn't the ribs be overcooked spending 2 full hours at that temp? I would bet my Traeger smoker that those ribs hit internal temp on that bbq at 80min. (25min on rib side and 55min on meat side)
I’m with u on this. His methods was definitely not what I was thinking. Makes me wonder what he thinks is BBQ. He does it like my neighbors here in Cali. Grill=BBQ and steam the rest to cook it through. I wonder how his smoke ring looks. Funny they didn’t show that
@@k-mark9187 If he was Joe blow, I would also be suspicious. But the man has proven himself in more competitions than all of us put together, so I have no issue or question his results. May not be the way most of us bbq ribs, but apparently it works for him
I was introduced to the 3-2-1, 225° method years ago. My ribs would always be hit and miss, but since I've been rolling with the 2-2-1 method at 275 ° my ribs are like Steph Curry.... they don't miss!! Great video!
I use Worcestershire sauce as a binder, rub and then smoke them at 275-300 and keep a water pan in the smoke. Spray with apple juice every 30-45 minutes to keep moist. Once they pass the bend test I sauce and smoke till the sauce tacks up. Pull and rest for a couple of minutes.
I love this guy's honesty, " if you use my rub, "use plenty of it so you have to buy more sooner ". It is definitely nice to have guest that do not want to waste anything, but on the other hand if you have guest, eating for free they may have a tendency to be wasteful. Lol
Bro your comment made me laugh out loud!! Btw....I'm from Worcester Mass. So the sauce is pronounced "Whoosta-Shire" 🤙🏼 just Incase people were wondering haha!
I like grilling ribs every now and then. I have a few questions though. I smoke my ribs for 5 hours @ 250 degrees. 275 sure seems pretty low still. Also, if seasoning doesn’t stick to fat and olive oil is fat, then.....?
Everyone of course has there own mind on how to do BBQ right. Personally I like 3 hours unwrapped over smoke maintaining 225-250, 2 hours wrapped (I actually use apple cider vinegar mixed with apple juice in 1:3 ratio and a pad of butter in the wrap), and then ~ 1 hour uncovered with sauce. Always turns out great for me, my friends, and family, so why change? Haha
It looks like he’s cooking over direct heat. It may be just for demonstration purposes, but I don’t see how anyone can either control the temperature or claim to be smoking anything on an uncovered grill. I did two slabs with a side firebox smoker/grill combination this weekend. I doubt it took 3 hours to get them to 165. I did have to partially wrap them and finish them in the oven because the coals in my side firebox got so deep I couldn’t get air to them, so I couldn’t keep the heat up after that. Yeah, that rub not sticking to fat thing got me too. And you have to be careful with oils labeled “olive oil.” Labeling is deceptive and they may be mostly if not 100% soybean oil. You’re better off health wise with the pork fat. It flavors the meat better.
@@tannertunerYour temp dilemma is very similar to what I have experienced after 3-4 hours. The last time I cooked a pork shoulder, I dumped the ashes from the fire box after 3 hours. My thinking was exactly as yours that a lot of ash was restricting the air flow to the wood. As far as oil or whatever on the ribs before the rub, it[s only there as a binder. I use yellow mustard. Johnny Trigg uses peanut oil. The rub is where the flavor should be coming up, but the pork fat does sound interesting.
@@artheriford my grill/smoker is not an expensive one, but they are built near where I’m from here in Georgia. They are sold at Lowe’s and at local mom and pop hardware/sporting goods type places. We use it primarily as a grill and rarely use the side firebox. The fire box really isn’t large enough to produce enough heat for cooking for long periods of time. It’s more designed just to add a little smoke because you can get that little sucker red hot trying to get the grill box temp to 250 (and no high heat paint can take that). I tend to get better results using indirect heat inside the grill box than using the side fire box. But the way it’s made, the firebox ash pan is too hot to handle to be able to dump it during a cooking. I’m not sure I use it enough to buy the side firebox with it next time I replace it. I love the grill part. It has either 4 or 5 piece (depending on the model) cast iron cooking grates that you can arrange however you want. We probably average grilling 3 times a week year round. You can buy replacement parts for it like the ash pan and keep it going until the barrel just completely breaks down. I’ll go through about 3 ash pans before I have to replace the grill - and I’ll get about 5 years out of the grill before I have to replace it. The cast iron grates outlast the whole thing.
I like the Famous Dave’s rib rub myself. But I use some mustard as a binder and before I put in that rub I’ll add a little sea salt and some brown sugar and then the rub. They come out so moist, juicy and delicious.
I prefer to make my own rub ......there are many recipes available online .....but I've developed my own ......but I agree ......mustard serves as an excellent binder.
I have always been a low and slow guy. But lately I've been a little disappointed, like the ribs are a bit dry. I think I will try this method. The Rendezvous/Memphis uses the higher temp/faster method. Thank you, Myron.
You have always been my favorite. I have never had your food but now I can at least get a taste of your food. I have watched you for years on tv. I have watched you from your competitions to every show that you were on including as a judge. I hope that you do more of these RU-vid videos.
Finally, an honest BBQer who says "Be generous with my rub so then you'll buy more." That's always been my suspicion when all these RU-vidr BBQers say to be generous. Yeah, be generous to their bank account.
Be skimpy and don't follow his directions, could lead to, piss poor performance. I'd much rather my guest say damn that was great or good, than it needed to be more tasty.
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?
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.
Y'all quit hatin' on the man. I have a cookbook of his. Lots of knowledge in it. But I do agree that Malcom is the best there is on RU-vid. He's a class act.
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.
This dude got me started on smoking meats . Bought his smoke book . Learned some things . And the first thing was that i didnt have the right smoker ( electric ☹️) . Years later swooped a pellet grill/smoker and using the same lessons i produced a much better quality dish . Tried charcoal just not patient enough .
@@TheGsquad697 i got an electric smoker as a christmas gift . Used that for a while then got a secomd one , then got a pellet grill . Meat still tasted smokey but had no smoke ring . Thats when i realized i needed fire and wood to get a smoke ring
So where did he get the smoke flavor from? He talked about smoke penetration when talking about the membrane. Then never smoked them? Just a low temp grill to em.270 for a grill is low.
I made these ribs today and they were the best ribs i’ve ever smoked. i got the marinade recipe online, but they were extremely salty. i think next time i might cut the salt in half in the marinade.
My biggest kick about ribs are all the "so called" experts & restaurants that say, "Our ribs are so good they fall right off the bone!". So, you really take pride in the fact you fukd them up & overcooked them???
Man I was thinking the same thing. I cook my ribs hot and fast at my restaurant. They come out tough as hell. I mean hard to even gnaw them off the bone but customers love the workout they get.
I see it as two different styles. Restaurant style of the traditional messy fall off the bone, over cooked. Competition style is that clean bite with slight pull without falling off the bone. Competition style is the more technical way to cook ribs but for a restaurant style it's ok to over cook for fall off the bone because it requests less attention then they slather sauce on it to add "moisture". Restraint style is just more convenient when cooking for the masses.
I don’t even need to try these to know they’re good lol orange juice based marinade, sugary maple rub, apple juice steam. I mean Comeon. You know that’s amazing without even tasting it lol
I made this for Memorial Day weekend 2024. I smoked and then wrapped them the meat fell of the bone. The leftover did the exact same thing. Best fing ribs.
For the people who don’t understand why he is cooking the rubs the way he is don’t understand that there are different ways to smoke meat.It doesn’t always have to be in a smoker.In Texas they do a lot of pit smoking
Mine is much simpler. I do it Texas style with SPG seasoning. Toss it on the smoker for 2hrs with post oak or pecan wood. Wrap it and toss it in the oven for 2.5hrs. When the meat pulls back from the bone, it's done. No temp gauge, marinating, or sauce needed.
It should. When you wrap them like the video shows it really renders that fat. You can actually get them so soft that the bones just fall out while handling them (cutting them)
This man is messing with y’all he’s doing like the fisherman when you ask him where they caught the fish you know he ain’t gonna tell you the right method and recipe because he don’t want you winning or going to his fishing hole😂
275-300 works just as good. I've done both ways. Used to have a charcoal smoker that didnt go below 275 without flaming out. Imho 275-300 adds a level of flavor due to the maliard reaction.
I’m not sure where you are from sir, but those ribs looked good. BBQ is very regional and this is not how we do it in Texas, but they still look pretty good :)
I personally do not believe those ribs temp at 207°. I see very minimal to no pullback on the bone even after he wrapped them. Which is probably the reason he did not take a bite out of them. He knows those ribs were very tight and would not have that clean bite through. Just my opinion.
@@dro_hosanna4146 Thank you for your insanely ignorant and worthless reply. Let's look together at the structure and biochemistry of fat and olive oil together. I will then have you explain what the differences are structurally, from a physical chemistry standpoint, physiologic standpoint, and a biochemical standpoint. I will also provide you two different unknowns. One will be your wonderful macronutrient filled oil and the other will be the vastly different fat. I'll have you show me, in detail, what the differences are. You reply just as every other woke moron on the face of the earth replies. With feelings instead of facts. We all more "more stupid" for having listened to your idiocy. If you take nothing from this...please understand that there are NO MACRONUTRIENTS in any oil....on earth...from the beginning of time. If there were/are...please explain them in detail. What are they...by name? Where are they located on your magical hydrocarbon? If you explain this...not only will you flip modern science, biology, chemistry on it's head, you will be a dead ringer for the next Nobel in chemistry.
