How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion
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Date: 2020-05-17
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Comments and reviews: 10
Jose
I like to use fresh limes or grapfriut kikomons teriyaki sauce marinate and beer( u can use a lil liquid smoke or worsheisher sauce) if you want to really go all out. Then its Lawrys seasoning salt, Montreal chicken seasoning and some ginded pepercorns, last a lil garlic salt or powder. My family says I make the best! Also save your marinate to poor on your ribs as you cook them on the grill. Dont worry about that samanilla crap the heat flame cooks all the bacteria off! Of course you sauce them up at the end. Give me some feed back on that recipe. You cant go wrong.
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I like to use fresh limes or grapfriut kikomons teriyaki sauce marinate and beer( u can use a lil liquid smoke or worsheisher sauce) if you want to really go all out. Then its Lawrys seasoning salt, Montreal chicken seasoning and some ginded pepercorns, last a lil garlic salt or powder. My family says I make the best! Also save your marinate to poor on your ribs as you cook them on the grill. Dont worry about that samanilla crap the heat flame cooks all the bacteria off! Of course you sauce them up at the end. Give me some feed back on that recipe. You cant go wrong.
reply
Brian
good ole myron, love you mAN im from GA just like you. My dad has taught me bbq my whole life. My dad was so tickled to meet you at the big pig jig in GA. The ribs look amazing. I know your a stick wood fan on your smokers but for home users like myself who dont have the time to baby sit a fire all night. How do you feel bout electric smokers. personally i have had amazin results on my electric smoker. what do you think.
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good ole myron, love you mAN im from GA just like you. My dad has taught me bbq my whole life. My dad was so tickled to meet you at the big pig jig in GA. The ribs look amazing. I know your a stick wood fan on your smokers but for home users like myself who dont have the time to baby sit a fire all night. How do you feel bout electric smokers. personally i have had amazin results on my electric smoker. what do you think.
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Bey
Did you know REAL rack of ribs should be made from tree paste shaped into meat and gold coins for bone! that is REAL MEAT. and fake MEAT like -rack of ribs-is a coat rack and old BUM MEN'S WOOL COAT OR GREY COAT FOR PORK RIBS. MIX WITH CHEMICALS AND PUT IN A GOLD FOOD PROCESSOR AND HUMAN BLOOD BAGS ADDED FOR MAMMAL TASTE. A D CORNBEEF HASH IS A BOOGER PUT IN A TIN CAN. AND MADE BIG WITH A OMEGA MICROWAVE STEAM EMITTER!
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Did you know REAL rack of ribs should be made from tree paste shaped into meat and gold coins for bone! that is REAL MEAT. and fake MEAT like -rack of ribs-is a coat rack and old BUM MEN'S WOOL COAT OR GREY COAT FOR PORK RIBS. MIX WITH CHEMICALS AND PUT IN A GOLD FOOD PROCESSOR AND HUMAN BLOOD BAGS ADDED FOR MAMMAL TASTE. A D CORNBEEF HASH IS A BOOGER PUT IN A TIN CAN. AND MADE BIG WITH A OMEGA MICROWAVE STEAM EMITTER!
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Brew-B-Q
Wow he-s a magician. He turned those spares into baby backs as the vid went on. -- Also. Those finished ribs were super dry. I don-t trust the man. Look how he speeds through these -master classes-. Everything about him screams, -let-s get this over with so I can get out of here-. Never trust Mixon - He-s a corporate monster with zero passion for bbq. He just wants your money.
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Wow he-s a magician. He turned those spares into baby backs as the vid went on. -- Also. Those finished ribs were super dry. I don-t trust the man. Look how he speeds through these -master classes-. Everything about him screams, -let-s get this over with so I can get out of here-. Never trust Mixon - He-s a corporate monster with zero passion for bbq. He just wants your money.
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Raging
Bake the ribs in the oven (covered) between 270 and 300 for a couple hours. Don't try to pick it up by the bone. Put it on the grill over white charcoal and drizzle a little a little pan fat over the meat. No muss, no fuss. You can pull the bone out and stick it on a fresh roll. Don't even need the tools he talks about.
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Bake the ribs in the oven (covered) between 270 and 300 for a couple hours. Don't try to pick it up by the bone. Put it on the grill over white charcoal and drizzle a little a little pan fat over the meat. No muss, no fuss. You can pull the bone out and stick it on a fresh roll. Don't even need the tools he talks about.
reply
armchairgangsta
I do about 3/4 chimney unlit coals and some hickory wood chunks to one side of my Weber. Next I light about half a chimney of coals and pour lit coals on unlit. Lid damper wide open and bottom damper half way. Don-t worry about temp and I-m about two hours the ribs are perfectly done
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I do about 3/4 chimney unlit coals and some hickory wood chunks to one side of my Weber. Next I light about half a chimney of coals and pour lit coals on unlit. Lid damper wide open and bottom damper half way. Don-t worry about temp and I-m about two hours the ribs are perfectly done
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Todd
I did this yesterday after watching the video. It was pretty straight forward and turned out great! I left half the ribs with just the dry rub and that was a good choice. Those were so good. Also I used some wood coals on the grill. The flavors from wood smoke takes it all to another level.
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I did this yesterday after watching the video. It was pretty straight forward and turned out great! I left half the ribs with just the dry rub and that was a good choice. Those were so good. Also I used some wood coals on the grill. The flavors from wood smoke takes it all to another level.
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Mark
Do you happen to sell those membrane removers I've got a nice slab that I marinated really nicely on the grill right now but I couldn't get that membrane off I watch these videos but I was confused some of these chefs make it look so easy with a knife but I could not get it off,
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Do you happen to sell those membrane removers I've got a nice slab that I marinated really nicely on the grill right now but I couldn't get that membrane off I watch these videos but I was confused some of these chefs make it look so easy with a knife but I could not get it off,
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flexr642
Something about a brand new grill at a place that is know for cooking. it-s like they just bought it specially for the vid and because they simply don-t cook on a grill. I-d like to see a used grill on a vid like this. Is it just me?
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Something about a brand new grill at a place that is know for cooking. it-s like they just bought it specially for the vid and because they simply don-t cook on a grill. I-d like to see a used grill on a vid like this. Is it just me?
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divinesoul7
I prefer the 3-2-1 method. Smoke for 3 hours, wrap in foil meat side down with a little apple juice-acv-tobasco mixture for 1. 5 to 2 hours, unwrap and place back on the pit for 1 hour. I'm not a sauce on ribs kinda guy.
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I prefer the 3-2-1 method. Smoke for 3 hours, wrap in foil meat side down with a little apple juice-acv-tobasco mixture for 1. 5 to 2 hours, unwrap and place back on the pit for 1 hour. I'm not a sauce on ribs kinda guy.
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