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.

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 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

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

Жыл бұрын

Alright lunger!!

“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

9 күн бұрын

Hilarious

No nonsense rib cooking. Simple and straightforward. Thanks!

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

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.

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

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?

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.

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

2 жыл бұрын

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

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

@JLitodiaz

2 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!

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

@mrmark41

2 жыл бұрын

He was probably serious :)

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

@cowboyup545

2 жыл бұрын

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.

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

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 KZread. He's a class act.

@TheGsquad697

3 жыл бұрын

Malcom goes hard but in my opinion Jeremy Yoder with mad scientist barbecue is the best for info and great smoking videos!

@Disastrousmedia

3 жыл бұрын

Check out Jeremy Yoder on KZread Mad scientist BBQ 👍

@Disastrousmedia

3 жыл бұрын

@@TheGsquad697 yeah man I watch tons of videos and channels, but man Jeremy is just on another level.

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

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

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.

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 KZread videos.

@davidsignor7931

3 жыл бұрын

Buy one of Myrons books you will love it

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

2 жыл бұрын

@@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

2 жыл бұрын

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

@tyson9419

2 жыл бұрын

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

@mickeyamoore8699

2 жыл бұрын

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

@mickeyamoore8699

2 жыл бұрын

Y’all mad and for what 😂

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

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

2 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.

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

3 жыл бұрын

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?

@deezrocks6732

3 жыл бұрын

@@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

@TheGsquad697

3 жыл бұрын

@@deezrocks6732 at least you saw the light eventually 😂 smoke on man!

@deezrocks6732

3 жыл бұрын

@@TheGsquad697 lol thanks man .

@charlesparell5597

2 жыл бұрын

I have a pellet grill and I get a smoke ring? It is fire burning wood and charcoal, just in pellet form.

that is first class #1 ribs boy

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

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.

Myron Mixon is a god and living legend in the BBQ world. Dont hate congratulate!

@dshooter6391

3 жыл бұрын

Don’t hate, call him over rate

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

11 ай бұрын

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

@safeandeffectivelol

11 ай бұрын

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

What are the measurements for your marinade

Excellent video and instructions. Thank you!

These bbq masters will never tell you their secret ….

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

You are the King of BBQ!!!

@altonmatthews8219

3 жыл бұрын

That title belongs to a nerdy guy in Texas with glasses

@paulpowell339

3 жыл бұрын

Only in his own mind.

All the 'experts' on here telling Myron Mixon he doesn't know how to cook ribs LOLOLOLOLOLOL

@jonathantravan1220

3 жыл бұрын

Yeah, i kinda noticed that too. 😅😅😅😅

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

@ricksouthernrebelatheart5138

3 жыл бұрын

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

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.

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

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

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

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?

@nicholasblake9561

Жыл бұрын

Vents on side of grill....more heat open vents.....less heat...close vents Oxygen or no oxygen that is the question! Hope this helps!!!

Be wasteful , scatter all around so you can order more quickly, lmao 😂 thanks for the laugh man

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???

@notsure2247

3 жыл бұрын

I guess you don't know how to cook ribs lol

@calfolk7381

3 жыл бұрын

I, like anyone else, like ribs that fall off the bone, but dammit, sometimes I like to chew them off the bone

@superfisher4379

3 жыл бұрын

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.

@cemysh33

3 жыл бұрын

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.

@jamiesworkshop3198

3 жыл бұрын

Somewhere in between. Very tender so that they pull off the bone, yet not steamed through like a bad roast.

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

The recipe sounds delicious, I must try it :)

LEGEND HIMSELF!

@stevee2639

3 жыл бұрын

Steven Reichlen?

I miss watching BBQ Pitmasters

@dshooter6391

3 жыл бұрын

So do I

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.

GOAT! PERIOD!

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

Great bbq tips. Ty

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

@scottrednex6762

Жыл бұрын

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

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

I have Myrons Book Smokin, I heartily recommend it.

I’m confused, he did that on an open grill over direct heat?

@iceman6518

3 жыл бұрын

Same, he just wasted our time.

@ryanh.2049

3 жыл бұрын

Yes! Set your grill to 275 degrees…?🧐🤔

@tannertuner

3 жыл бұрын

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

@greggbarr5001

3 жыл бұрын

Those ribs are trash.

@FS-ej7bh

3 жыл бұрын

@@greggbarr5001 Myron Mixon is a huge asshole. I'm not surprised

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.

Myron is the man, BTW those were 'grilled ribs', not smoked, there is a big difference.

@tyson9419

2 жыл бұрын

Yessir

@intothecountry74

Жыл бұрын

Newbie here, how to control temp 275 with open grill?

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

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😂

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

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

3 hrs to happiness. Thank you Myron

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.

@tannertuner

3 жыл бұрын

Have you ever owned a grill you could set to 275 with it open? It’s not possible.

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

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

@bercaferca4554

2 жыл бұрын

He won off reputation nah kidding

It’s time for all the backyard cooks with hundreds or thousands of cook to start calling out all this you tube BBQ BS!

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

Thanks for the video

Fat adds flavor. Myron if you read this know I am the real King of 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

@doctorstrange6818

2 жыл бұрын

To smoke meat requires smoke…not a propane grill.

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.

@scottsmith31

2 жыл бұрын

This isn’t smoking lol

@Slim_T_ODB

Жыл бұрын

@@scottsmith31 right? You can do this in the oven

@neroice68

4 ай бұрын

What is the marinade recipe please?

Good ol Myron is the man

2:33 *_THIS MAN IS HONEST_*

As a Southern man I was taught from an early age how to make delicious ribs. Just used salt and pepper.

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

Les BBQ is coming for it

I used to watch him on tv when he was just starting. WAS AMAZING.

Pride of Georgia

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

Winningest man in New Jersey😂😂😂😂

Thank you Lord Myxon

GREAT JOB. GREAT VIDEO !!!!!!😎

You know he ain't giving away all his secrets I'm sure these don't taste nothing like his competition ribs

@Diceman12100

3 жыл бұрын

Lol nope no where close to the originals.

@johnstrickland3933

3 жыл бұрын

Of course he ain’t giving u all his secrets. Then again he uses his dry rub. He wants u to buy it

Myron is the Man! He is still Rockin it after all these years! Nothin but the Best here! Take Notes people! I did. Also take note that if you are in the tops of anything you do, you Do Not give away your secrets!!! Myron is no Fool!

I spaced. Was that always over direct heat?

I’ve always smoked ribs low and slow I will definitely try this because six hours is fucking exhausting sometimes

@bigman55434

3 жыл бұрын

Not to mention intoxicating. I'm usually about ready to pass out after 6 hours of drinking beer, waiting for the ribs to be done.

@jonathantravan1220

3 жыл бұрын

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.

@Italianempath

2 жыл бұрын

@@bigman55434 I know exactly what you mean big man there's been a few times let's just say I can kind of remember eating ribs.. Lol

@Italianempath

2 жыл бұрын

I actually just bought his "set yo ass a fire sauce" that sauce is straight up on point it is amazing

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

2 жыл бұрын

Shit was 5 minutes

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.

@danielploy9143

11 ай бұрын

After you wrap them, does the ribs turn dark brown?

@safeandeffectivelol

11 ай бұрын

@@danielploy9143 No, it should be mahogany color from the smoking

I watch you on Barbecue Masters. Big fan.

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

that was the most un even coating and way to shake a seasoning jar I've ever seen.

@adamtallent7951

3 жыл бұрын

It hurt

@coltoncobbs709

3 жыл бұрын

I know right but what does he know. It’s not like he’s a world champion pit master or anything 🤣

The way he applied the rub (not evenly), and I thought he was going to smoke it... I'm sure they taste good but I need them smoked.

@greenbandit3132

3 жыл бұрын

Hickory I like

@nyanates

3 жыл бұрын

You’d like these. I cook mine in the oven when not smoking them and they were (no kidding) the best ribs I’ve ever tasted.

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

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

Right on Myron

Malcolm Reed, Heath Riles, and Harry Soo would like a word with this man.

@toastymctrigger6061

3 жыл бұрын

*L E T S G E T T O C O O K I N*

@dgperforms1

3 жыл бұрын

Malcom and Myron are fast friends

@benjaminnoble2244

3 жыл бұрын

@@dgperforms1 well I stand corrected then.

Yea!! Cook it up!

Outstanding man!!!

The KING!!!!!!