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

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

Рет қаралды 1,660,157

Күн бұрын

Пікірлер: 731

@BobbyL-jm1hq Жыл бұрын

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.

@4fit816 Жыл бұрын

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)

@zeekzeek9088 Жыл бұрын

I guarantee you he’s a free mason.. same as you bob..

@Amocoru Жыл бұрын

@@4fit816 Yeah my guy you know better than one of the greatest alive.

@4fit816 Жыл бұрын

@@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.

@sanscrux2852 Жыл бұрын

I'm MM trained so this is a new twist indeed. I will try it tomorrow.

@manrosnickens9123 2 жыл бұрын

What are the measurements for your marinade

@dyates6380 Жыл бұрын

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.

@charlesljones2454 3 жыл бұрын

I know Myron is an excellent pittmaster ......but Malcolm Reed is my boy.

@briangleason5597 2 жыл бұрын

Congratulations .

@jcastle120 2 жыл бұрын

Hell yeah on Malcom Reed!!! Let’s get to cookin!!!!

@Manuelgtrrz 2 жыл бұрын

Yeah I love his measurement techniques 😂😂😂🤣

@doctorstrange6818 2 жыл бұрын

Damn right.

@charleslewis564 2 жыл бұрын

Malcom Reed is good, my boy is Big Mo

@salavalos 3 жыл бұрын

No nonsense rib cooking. Simple and straightforward. Thanks!

@chipper92 3 жыл бұрын

My life cant go on not seeing these ribs pulled apart and tasted on screen.

@andrebaron5934 3 жыл бұрын

They never did 😂

@That..Guy.. 3 жыл бұрын

Shit RIP. You got the new 2k? I’ll dm you my address before you expire.

@sheltonwilliams3449 2 жыл бұрын

@@That..Guy.. 😂😂😂

@robfreeman5783 2 жыл бұрын

It's because they're not to proper tenderness and probably don't taste that great. Just tons of sugar and spices.

@gman3436 2 жыл бұрын

Alright lunger!!

@MrBullet888 3 жыл бұрын

I've done ribs similar to this but smoking at 240° has been my go to. Takes 5 hours but it's worth it.

@k-mark9187 3 жыл бұрын

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

@jackwebb5917 3 жыл бұрын

@@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

@Mox3712 3 жыл бұрын

@@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.

@tannertuner 3 жыл бұрын

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.

@brotherbill1000 Жыл бұрын

I like his sense of humor. Friggin free loaders always cleaning their plates!

@sandersjones1577 2 жыл бұрын

Thank You brother Myron it can’t be no easier than that. I learned something today.

@jeffalbillar7625 Жыл бұрын

Do you know what he used to sauce the meat at the end? Was it the marinade?

@jeffkepeck613 2 жыл бұрын

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.

@FatsCaton 2 жыл бұрын

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!

@MSTR-DTH23 2 жыл бұрын

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.

@tyson9419 2 жыл бұрын

Yeah. 2-2-1 over this any day of the week

@larrystroud1814 2 жыл бұрын

I have done the 3-1-1. May need to try the 2-2-1

@brendamaxwell5939 2 жыл бұрын

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

@MSTR-DTH23 2 жыл бұрын

@@brendamaxwell5939 2 hours unwrapped, 2 hours wrapped, 1 hour unwrapped.

@bobbycresap4440 2 жыл бұрын

Always trust in Myron. Especially about how to use HIS rub properly and about folks eating free food. Miss you much my Man.

@brothadre76 Жыл бұрын

In Myron we trust! Lmbo

@jeffalbillar7625 Жыл бұрын

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

@707ridah 3 жыл бұрын

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

@funkywinkerbean4299 3 жыл бұрын

In Texas? Oh, ok. I can take him seriously now.

@gv4189 Жыл бұрын

That's why Myron is the King of the grill! Those ribs look amazing!!

@VictorRodriguez-rd5xl 2 жыл бұрын

Thanks for the tips amigo will try this tomorrow...👍👍

@paulatudor691 2 жыл бұрын

Thanks I just learned to push them up tight will try that next time.

@geraldm7435 Жыл бұрын

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

@samuelplacensia9979 3 жыл бұрын

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.

@charlesljones2454 3 жыл бұрын

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.

@tyson9419 2 жыл бұрын

Yep. Mustard as a binder also Butt Rub is $$. And SMOKE! I would never cook ribs without smoke.

@tacoma_jon 3 жыл бұрын

“Apply a nice even coat” Looks like Stevie wonder applied that rub

@82lawless 3 жыл бұрын

Damn I was thinking the same thing

@wallyj2000 3 жыл бұрын

Stevie wonder would've done a better job

@jaymac8496 3 жыл бұрын

Man y’all ain’t shit leave Stevie ‘lone 🤣🤣🤣🤣🤣😭😭😭😭 Stevie Wonders a musical genius 🤣🤣🤣

@mrhkp2000 4 ай бұрын

Hilarious

@jco1298 3 жыл бұрын

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.....?

@artheriford 3 жыл бұрын

Ribs will not take on any more smoke after about 3 hours. 3 is about all I do, then wrap for 2.

@seanjankowski9016 3 жыл бұрын

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

@tannertuner 3 жыл бұрын

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.

@artheriford 3 жыл бұрын

@@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.

@tannertuner 3 жыл бұрын

@@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.

@muther3026 Жыл бұрын

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.

@johnwhittaker346 Жыл бұрын

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.

@safeandeffectivelol Жыл бұрын

2hrs in the smoker and wrap it up for 2.5hrs in the oven

@danielploy9143 Жыл бұрын

@@safeandeffectivelolwill the ribs darken after the wrap? How to prevent them from darkening after wrap?

@safeandeffectivelol Жыл бұрын

@@danielploy9143 I don't notice mine darkening after wrap. I put it in the oven at 250-275

@robertbentzel8105 3 жыл бұрын

I spaced. Was that always over direct heat?

@venitastrong489 3 жыл бұрын

Thanks for the video

@deeandrebrown8235 3 жыл бұрын

That was the most confident worshterchessirtvhire sauce I’ve ever heard

@JLitodiaz 3 жыл бұрын

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!