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.

[BobbyL-jmhq]

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.

[manrosnickens]

What are the measurements for your marinade

[dyates]

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.

[charlesljones]

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

[chipper]

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

[salavalos]

No nonsense rib cooking. Simple and straightforward. Thanks!

[MrBullet]

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

[brotherbill]

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

[sandersjones]

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

[tacoma_jon]

“Apply a nice even coat”

Looks like Stevie wonder applied that rub

[ridah]

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

[robertbentzel]

I spaced. Was that always over direct heat?

[frankdukes]

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

[jco]

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,

[bobbycresap]

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

[jeffkepeck]

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.

[be-radc]

How do you control the temperature on an open grille?

[izzymarsino]

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

[geraldm]

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

[FatsCaton]

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!