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

"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.thedailymeal.com/cook/how...

[@gwolf7716]

Excellent video and instructions. Thank you!

[@dyates6380]

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.

[@chipper92]

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

[@andrebaron5934]

They never did 😂

[@That..Guy..]

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

[@sheltonwilliams3449]

@@That..Guy.. 😂😂😂

[@robfreeman5783]

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

[@gman3436]

Alright lunger!!

[@VictorRodriguez-rd5xl]

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

[@galloway7448]

Thanks Myron I will use this information to my advantage !!!

[@sandersjones1577]

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

[@jeffalbillar7625]

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

[@paulatudor691]

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

[@aaronjaggers3117]

3 hrs to happiness. Thank you Myron

[@joel1964.]

Excellent video 📹👌..very informative 👍

[@matthewhunter6421]

I followed this. It was great. I always stayed away from baby backs, but this is a winner recipe

[@venitastrong489]

Thanks for the video

[@niccidee782]

The recipe sounds delicious, I must try it :)

[@BobbyL-jm1hq]

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]

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]

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

[@Amocoru]

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

[@4fit816]

@@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]

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

[@charlesljones2454]

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

[@briangleason5597]

Congratulations .

[@jcastle120]

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

[@Manuelgtrrz]

Yeah I love his measurement techniques 😂😂😂🤣

[@doctorstrange6818]

Damn right.

[@charleslewis564]

Malcom Reed is good, my boy is Big Mo

[@tacoma_jon]

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

[@82lawless]

Damn I was thinking the same thing

[@wallyj2000]

Stevie wonder would've done a better job

[@jaymac8496]

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

[@StivvMixx]

I'm glad I had the opportunity to attend one off his classes

[@greggreg2263]

They look so good I’ve actually licked my screen a few times during the video👀

[@salavalos]

No nonsense rib cooking. Simple and straightforward. Thanks!

[@cowboyup545]

Great Video, Big Fan from Cochran, Ga about 40 miles from you..

[@scotthalley5562]

Outstanding man!!!

[@aztecwarrior9729]

😂😂😂🤣 Great Joke Sir. Scatter the rub all over to buy more.

[@mrmark41]

He was probably serious :)

[@keithlarson4113]

Hell yeah, I love this dude.

[@brotherbill1000]

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

[@martinritch5241]

GREAT JOB. GREAT VIDEO !!!!!!😎

[@rwilson208]

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 KZbin videos.

[@davidsignor7931]

Buy one of Myrons books you will love it

[@gv4189]

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

[@tracyhuggins9451]

Myron you crazy man! Them ribs looking good and congrads on your win in Memphis in May..

[@bercaferca4554]

He won off reputation nah kidding

[@catlover1394]

I like the way you apply the rub. You are not afraid if the rub goes everywhere.

[@mikekenney8362]

Bravo. Just perfect presentation…and ribs

[@beckyruiz5042]

Best ribs ever make them all the time thanks Myron👍🏼

[@BrutusMaximusAurelius]

Good alternative for when I don’t have the time or the will to go low and slow.

[@Lboogie23]

Yea!! Cook it up!

[@bobbycresap4440]

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

[@brothadre76]

In Myron we trust! Lmbo

[@jeffalbillar7625]

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

[@deeandrebrown8235]

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

[@JLitodiaz]

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!

[@707ridah]

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]

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

[@aldenforbes5741]

Nice Myron! I’m gonna try 275F on my next rack vs. 250. These look fantastic. I want a perfect pull. Thank you!

[@waltermaloney1008]

I see a lot of videos saying take the membrane off but no one has explained it as well as yourself good job

[@jeffkepeck613]

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.

[@geraldm7435]

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

[@arthurpetersen1120]

Right on Myron

[@HenryMPittman]

That's a nice watch Pit Master! 😉

[@billyj5080]

Cause it’s free... that’s awesome.. great vid..

[@dennisking3638]

The KING!!!!!!

[@dsmoove1736]

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.

[@recoswell]

holly shit - a youtube vid that's actually informative god bless

[@odiesclips7621]

Myron rocks!!!

[@ericarose1979]

Learned a few things about ribs, easy things doing it right. Amazon car hop trays.

[@frankdukes5674]

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

[@jamesrowland4876]

Highly recommend to add link to your store! Make it easier to purchase rub , etc

[@robdobson5056]

Damn those look good!!

[@OUstillSUCKS]

😂 he said use it certain way so you can order more. I'll order more from this guy anytime

[@gary30229]

Omg Myron!

[@Jman417]

I watch you on Barbecue Masters. Big fan.

[@danielreichert2025]

I’m drooling 🤤

[@manrosnickens9123]

What are the measurements for your marinade

[@NeverEndinShow]

They sure look fire!

[@hectordiaz2231]

Good ol Myron is the man

[@be-radc5275]

How do you control the temperature on an open grille?

[@izzymarsino1981]

Is it in indirect heat for the first 2 hours and the Texas wrap for an hour and also the glazing part

[@DS-qz5bu]

What kind of grill did you use?

[@TakeYouToSchool]

I wouldn't say this is the best by a long shot.

[@MrBullet888]

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]

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]

@@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]

@@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]

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.

[@markfree5248]

Looking good

[@MrKen-wy5dk]

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 KZbinr BBQers say to be generous. Yeah, be generous to their bank account.

[@cowboyup545]

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.

[@robertmclean9737]

I have Myrons Book Smokin, I heartily recommend it.

[@Christianpaul71]

What brand/type of grill is that?

[@wfodavid]

GOAT! PERIOD!

[@nickx4576]

Beautiful color

[@DavidStanleymusic]

that is first class #1 ribs boy

[@greggrondin3034]

You are the King of BBQ!!!

[@altonmatthews8219]

That title belongs to a nerdy guy in Texas with glasses

[@paulpowell339]

Only in his own mind.

[@jbthor9032]

What is the formal or recipe for the marinade? 🤔

[@robertbentzel8105]

I spaced. Was that always over direct heat?

[@rodrickmosley7868]

LEGEND HIMSELF!

[@stevee2639]

Steven Reichlen?

[@JoseGarcia-gu4ub]

What are the measurements on the marinade?

[@bercaferca4554]

Thank you Lord Myxon

[@frogfoot198]

The first three hours were over direct heat? Set at 270 degrees F?

[@samuelplacensia9979]

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]

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]

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

[@scottrednex6762]

I personally use the 3-2-1 method.its interesting seeing how someone does it different.

[@scottrednex6762]

@Yo Joe no the moron way is better than cooking in the oven

[@mickeyamoore8699]

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!

[@mickeyamoore8699]

@@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.

[@mickeyamoore8699]

@@telamb9 i won’t lose sleep. The only passion I see is u trolling. 😊 have a good day.

[@tyson9419]

Why would anyone ever pay someone to cook something that they've never cooked before? Just like burning $$?

[@mickeyamoore8699]

it’s called fake or til u make it boo duh 🙄 😂

[@mickeyamoore8699]

Y’all mad and for what 😂

[@martinexoticsusa]

this video was funny haha

[@TR-Mead]

Any respect I had for him went out the door when it said he was in New York.

[@bradking2615]

Measurements for the marinade please

[@davidsasser1188]

Thanks Myron, see I knew you were nice lol. Amazing how a pro like Myron can do an 8 minute video, And provide amazing info

[@bercaferca4554]

Shit was 5 minutes

[@zenphony]

Just found this, was it just 3 hrs. and 10 min. cook time?

[@joshuawhite8631]

"If you're using my rub, I want you to be wasteful..." Cause I gotta make that money 😂 for real though, looks delicious.

[@janlukes2732]

What was in that sauce? Did he mention it somewhere in the video?

[@rhhscreations]

Would love to know what grill that is 🤔

[@blueyedmedic911]

Does anyone know the portions of the marinade??

[@muther3026]

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.

[@thamilton1340]

Gorgeous👍🏽I don't know you Brother but U,Bobby Flay&G.Garvin 👊🏾are my favorite Chef's✌🏾

[@Jamescityboygardening]

I am going to order your rub. Because your honest on how to it use it.

[@rickcollins4086]

The master

[@rodneyakjohnson451]

These bbq masters will never tell you their secret ….

[@alexbunbury7618]

Whats the measurements for the marinate ?

[@3rdworldtraveler]

Nice

[@michaellott210]

🔥💯🔥

[@mattyslicks]

Is he cooking these over Direct heat?

[@DENISTHEMENACE77]

Riiibbssss!! 😋

[@montysjeep]

What was the sauce made of?

[@ipman4715]

I like watching cowboy Ken Rollins also.. Different techniques are fine.. Great tips here

[@ricksouthernrebelatheart5138]

I to love watching Ken My girlfriend and I had a chance to go see them at a cookout outstanding people 👍