The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal
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- เผยแพร่เมื่อ 10 ก.พ. 2025
- "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 literally just made ribs and chicken on the grill last night, but this guy is going to make me do it again tonight. LOL.
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 guarantee you he’s a free mason.. same as you bob..
@@4fit816 Yeah my guy you know better than one of the greatest alive.
@@Amocoru Its was in the form of a question. Learn to read, or smack your parents for using the kitchen table as your "desk" growing up.
I'm MM trained so this is a new twist indeed. I will try it tomorrow.
What are the measurements for your marinade
I've done ribs similar to this but smoking at 240° has been my go to.
Takes 5 hours but it's worth it.
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
@@k-mark9187 Well the dude has won more bbq comps than anyone else so I think it's safe to say he knows his bbq.
You darn sure can’t take ribs from fridge to done in this amount of time. You’ll never get the bones to warm up.
I've spoken with many competitors in various BBQ competitions and I learned that the BBQ they produce for competitions is completely different than what they serve in their own restaurants. This is because everything is focused on the single bite the judges take. They said if they cooked for their resturaunts like they did at competitions, customers wouldn't like it much because of the heavy seasonings.
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.
Yeah. 2-2-1 over this any day of the week
I have done the 3-1-1. May need to try the 2-2-1
excuse my ignorance, but what is 2-2-1 ? is that 2hours, one side, two hours the other side and then one hour in tinfoil , thank you for any clarity
@@brendamaxwell5939 2 hours unwrapped, 2 hours wrapped, 1 hour unwrapped.
The legend himself, this man needs more than 501K views, make his Chanel blow up cause he has won 20X BBQ Championships in TX that says it all
In Texas? Oh, ok. I can take him seriously now.
My life cant go on not seeing these ribs pulled apart and tasted on screen.
They never did 😂
Shit RIP. You got the new 2k? I’ll dm you my address before you expire.
@@That..Guy.. 😂😂😂
It's because they're not to proper tenderness and probably don't taste that great. Just tons of sugar and spices.
Alright lunger!!
I like his sense of humor. Friggin free loaders always cleaning their plates!
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?
Vents on side of grill....more heat open vents.....less heat...close vents
Oxygen or no oxygen that is the question!
Hope this helps!!!
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
Thanks for the video
No nonsense rib cooking. Simple and straightforward. Thanks!
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.....?
Ribs will not take on any more smoke after about 3 hours. 3 is about all I do, then wrap for 2.
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.
“Apply a nice even coat”
Looks like Stevie wonder applied that rub
Damn I was thinking the same thing
Stevie wonder would've done a better job
Man y’all ain’t shit leave Stevie ‘lone 🤣🤣🤣🤣🤣😭😭😭😭 Stevie Wonders a musical genius 🤣🤣🤣
Hilarious
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.
Yep. Mustard as a binder also Butt Rub is $$. And SMOKE! I would never cook ribs without smoke.
Thanks for the tips amigo will try this tomorrow...👍👍
Any recommendations for smoking ribs in the microwave?
No.
Use the oven.
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.
I know Myron is an excellent pittmaster ......but Malcolm Reed is my boy.
Congratulations .
Hell yeah on Malcom Reed!!! Let’s get to cookin!!!!
Yeah I love his measurement techniques 😂😂😂🤣
Damn right.
Malcom Reed is good, my boy is Big Mo
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.
I followed this. It was great. I always stayed away from baby backs, but this is a winner recipe
Thank You brother Myron it can’t be no easier than that. I learned something today.
Do you know what he used to sauce the meat at the end?
Was it the marinade?
Thanks I just learned to push them up tight will try that next time.
Is it in indirect heat for the first 2 hours and the Texas wrap for an hour and also the glazing part
What is the formal or recipe for the marinade? 🤔
That's why Myron is the King of the grill! Those ribs look amazing!!
Always trust in Myron. Especially about how to use HIS rub properly and about folks eating free food. Miss you much my Man.
In Myron we trust! Lmbo
He never mentioned what he used to sauce the meat.
I wish he did because I am gonna attempt my first St. Louis ribs tomorrow
The first three hours were over direct heat? Set at 270 degrees F?
Best ribs ever make them all the time thanks Myron👍🏼
😂😂😂🤣 Great Joke Sir. Scatter the rub all over to buy more.
He was probably serious :)
That was the most confident worshterchessirtvhire sauce I’ve ever heard
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 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.
2hrs in the smoker and wrap it up for 2.5hrs in the oven
@@safeandeffectivelolwill the ribs darken after the wrap? How to prevent them from darkening after wrap?
@@danielploy9143 I don't notice mine darkening after wrap. I put it in the oven at 250-275
What brand/type of grill is that?
What are the ingredients and amounts on the marinade?
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 .
So wait you had an electric one first or you got one after you realized you had the wrong one? And by wrong one what do you mean?
@@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
@@deezrocks6732 at least you saw the light eventually 😂 smoke on man!
@@TheGsquad697 lol thanks man .
I have a pellet grill and I get a smoke ring? It is fire burning wood and charcoal, just in pellet form.
Did he use any wood for smoking or just charcoal??
Would love to know what grill that is 🤔
I spaced. Was that always over direct heat?
How do you control the temperature on an open grille?
How far above the coals is the grate? Would love to try this on my kettle, but feel like the grate is to close to the coals to cook direct
I’m confused, he did that on an open grill over direct heat?
Same, he just wasted our time.
Yes! Set your grill to 275 degrees…?🧐🤔
Yeah, without a cover. How do you control temperature without a cover? You can’t set an open grill on 275. It doesn’t work that way
Those ribs are trash.
@@greggbarr5001 Myron Mixon is a huge asshole. I'm not surprised
Is he cooking these over Direct heat?
I see a lot of videos saying take the membrane off but no one has explained it as well as yourself good job
Great bbq tips. Ty
I’m a catering and one of my clients want bbq. Great but I’ve never bbq 🤦🏿♀️ but you made it look more like an attainable goal! Thank you!
@@telamb9 It’s simple. There are many many dishes that a caterer doesn’t have to cater that people would love to enjoy. Most people don’t cater bbq.
@@telamb9 i won’t lose sleep. The only passion I see is u trolling. 😊 have a good day.
Why would anyone ever pay someone to cook something that they've never cooked before? Just like burning $$?
it’s called fake or til u make it boo duh 🙄 😂
Y’all mad and for what 😂
Did I miss the grill temp?
No cause they never said
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 TH-camr 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.
Great Video, Big Fan from Cochran, Ga about 40 miles from you..
I'm glad I had the opportunity to attend one off his classes
3 hrs to happiness. Thank you Myron
Are you cooking the ribs' indirect heat?
Just found this, was it just 3 hrs. and 10 min. cook time?
I like the way you apply the rub.
You are not afraid if the rub goes everywhere.
I wouldn't say this is the best by a long shot.
You are the King of BBQ!!!
That title belongs to a nerdy guy in Texas with glasses
Only in his own mind.
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 TH-cam. He's a class act.
Malcom goes hard but in my opinion Jeremy Yoder with mad scientist barbecue is the best for info and great smoking videos!
Check out Jeremy Yoder on TH-cam Mad scientist BBQ 👍
@@TheGsquad697 yeah man I watch tons of videos and channels, but man Jeremy is just on another level.
Outstanding man!!!
I watch you on Barbecue Masters. Big fan.
Excellent video and instructions. Thank you!
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.
This isn’t smoking lol
@@scottsmith31 right? You can do this in the oven
What is the marinade recipe please?
thanks! just a thought- when wrapped in foil, place on the grill upside down so the bones dont touch the grates and pop a hole in the foil
But then the meat is out of the liquid and it’s not as moist
I usually use a double layer of foil, to eliminate that problem.
😂 he said use it certain way so you can order more. I'll order more from this guy anytime
Measurements for the marinade please
The recipe sounds delicious, I must try it :)
Learned a few things about ribs, easy things doing it right. Amazon car hop trays.
My wife and I like fall off the bone ribs. Anyone know if this recipe achieves this?
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)
Look at Malcom Reed vids.
google the 3 2 1 method. Use pecan wood indirect at 250. Cheers
oh and Wrap in butcher paper. Not foil
Yea!! Cook it up!
Right on Myron
They look so good I’ve actually licked my screen a few times during the video👀
I personally use the 3-2-1 method.its interesting seeing how someone does it different.
@Yo Joe no the moron way is better than cooking in the oven
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.
Have you ever owned a grill you could set to 275 with it open?
It’s not possible.
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.
After you wrap them, does the ribs turn dark brown?
@@danielploy9143 No, it should be mahogany color from the smoking
Does sugar not turn bitter when burned?
What was in that sauce? Did he mention it somewhere in the video?
I hate the fact that Myron was in NY and I didn’t know. Would’ve loved to meet the man, the legend. Myron Mixon himself. Would love to taste his bbq.
I have Myrons Book Smokin, I heartily recommend it.
Good alternative for when I don’t have the time or the will to go low and slow.
Masterpiece theater MM. When I wrap the ribs they always get really dark. I don’t wrap with any ingredients, sauces. Might that be why they turn so dark???
What's the measurements of the maranade
Whats the measurements for the marinate ?
Does anyone know the portions of the marinade??
I am going to order your rub. Because your honest on how to it use it.
The only thing I’m gonna try from this is the marinade. All the other shit about temp on an open grill is cap. I can eyeball my meat anyways.
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.
Highly recommend to add link to your store! Make it easier to purchase rub , etc
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
Winningest man in New Jersey😂😂😂😂
Is it true that Myron Mixon come from the little town in Georgia called Sycamore
GREAT JOB. GREAT VIDEO !!!!!!😎
Cause it’s free... that’s awesome.. great vid..
Myron you crazy man! Them ribs looking good and congrads on your win in Memphis in May..
He won off reputation nah kidding
Be wasteful , scatter all around so you can order more quickly, lmao 😂 thanks for the laugh man
that is first class #1 ribs boy
Good ol Myron is the man
These bbq masters will never tell you their secret ….
Thanks Myron I will use this information to my advantage !!!
I’m Diabetic, it’s tough choosing Rubs and Sauces sometimes. Rubs with EXTRA Sugar certainly won’t help me, 😂 Any suggestions for us Diabetic folks?
Apple Cider vinegar + grapeseed oil (or other high - heat oil) +onion powder + salt + Pepper + smoked Paprika. Tastes heavenly.
Look for some monk fruit
holly shit - a youtube vid that's actually informative god bless
Myron is the man, BTW those were 'grilled ribs', not smoked, there is a big difference.
Yessir
Newbie here, how to control temp 275 with open grill?