Learn how to make delicious ribs on a charcoal grill with Myron Mixon, the four-time barbecue world champion. In this article, Myron demonstrates the process of making ribs on a charcoal grill without the need for an elaborate setup or smoker. He shares his homemade marinade, rub, and barbecue sauce recipes, as well as tips on removing the membrane from the ribs and seasoning them. The ribs are cooked using indirect heat and smoke for 3 to 4 hours at a temperature of 250 to 275 degrees. Once done, the ribs are cut up and served, showcasing their mouthwatering barbecue flavor.
In a video by Munchies, Myron Mixon shows us how to achieve barbecue perfection at home with just a charcoal grill. He cooks up some St. Louis spareribs, providing step-by-step instructions on stacking the charcoal, marinating the ribs, seasoning them with a rub, and making a delicious barbecue sauce. With Myron’s guidance, you can create the ultimate summer barbecue dish without the hassle of an elaborate setup. So grab your ingredients, light the grill, and get ready to impress your guests with perfectly cooked and flavorful ribs.
Learn how to make delicious ribs on a charcoal grill with Myron Mixon
Introduction to making ribs on a charcoal grill
If you’re a fan of barbecue, then you know that ribs are the holy grail of smoked and grilled meats. And what better way to learn how to make mouthwatering ribs than from a four-time barbecue world champion, Myron Mixon? In this article, we will explore Myron’s tried and tested techniques for making delicious ribs on a charcoal grill. Get ready to elevate your grilling game and impress your friends and family with the perfect rack of ribs.
Necessity of an elaborate setup or smoker
Before we delve into the process of making ribs on a charcoal grill, let’s address a common misconception – you don’t need an elaborate setup or a smoker to achieve barbecue perfection. Myron Mixon is here to show you that all you need is a charcoal grill and the right technique. Using a charcoal grill for ribs offers several advantages, including the ability to achieve that perfect smoky flavor and a cost-effective alternative to investing in an expensive smoker. So, if you already have a charcoal grill, you’re well on your way to making incredible ribs.
Homemade marinade, rub, and barbecue sauce made by Myron Mixon
One of the secrets to Myron’s delicious ribs is his homemade marinade, rub, and barbecue sauce. These elements work together to enhance the flavor of the ribs and create a mouthwatering taste experience. The marinade consists of ingredients like orange juice and ginger ale, which help break down the proteins in the ribs and make them tender. Myron also shares his special rub recipe, which includes a combination of spices like mustard powder, chili powder, cumin, and more. And finally, he reveals the recipe for his tangy barbecue sauce, complete with ketchup, apple cider vinegar, molasses, and other flavorsome ingredients. These homemade additions will take your ribs to the next level of flavor.
Cooking the ribs using indirect rotation of heat and smoke
To achieve that signature smoky flavor and ensure even cooking, Myron recommends using the indirect rotation of heat and smoke. This technique involves banking the charcoal to one side of the grill, creating a direct heat source on one side and a cooler area on the other side. By placing the ribs on the cooler side, you allow them to cook slowly and absorb the smoky flavor without getting overcooked. This method ensures tender and flavorful ribs every time.
Removing the membrane from the ribs
Before seasoning and cooking the ribs, it’s essential to remove the membrane from the backside. The membrane can hinder the absorption of flavors and prevent the smoke from penetrating the meat effectively. Myron demonstrates his technique for removing the membrane, making it quick and easy. By removing the membrane, you ensure that the rub and smoke reach every inch of the meat, resulting in a more flavorful and tender rib.
Seasoning the ribs
Choosing the right seasonings for your ribs is key to achieving that perfect flavor profile. Myron Mixon’s homemade rub is a combination of spices that add depth and complexity to the meat. After removing the membrane, it’s important to prepare the ribs for seasoning by patting them dry with a paper towel. This helps the seasoning adhere better to the meat. Apply the rub evenly on both sides of the ribs, making sure to press it in rather than rubbing it. This ensures an even coating of flavor and helps the rub penetrate the meat. Allow the seasoned ribs to marinate for a short while before cooking to allow the flavors to meld together.
Cooking time and temperature
To cook the ribs to perfection, it’s crucial to maintain a consistent temperature throughout the process. Myron recommends a cooking temperature of around 250 to 275 degrees Fahrenheit for three to four hours, depending on the thickness of the ribs. It’s essential to monitor the cooking time and use a meat thermometer to check for doneness. When the meat thermometer reaches 207 degrees Fahrenheit, the ribs are ready. During the cooking process, Myron also shares tips for adjusting the temperature to ensure tender and juicy ribs.
Sharing a simple and delicious barbecue sauce recipe
No rack of ribs is complete without a delicious barbecue sauce to accompany it. Myron Mixon graciously shares his recipe for a simple yet flavorful barbecue sauce that pairs perfectly with the smoky ribs. The sauce includes ingredients like ketchup, apple cider vinegar, molasses, and a blend of spices. Myron recommends running all the ingredients through a blender to emulsify and blend them together for a smooth consistency. The sauce can be customized and varied to suit individual preferences, offering a versatile and delicious addition to the ribs.
Determining the doneness of the ribs
Knowing when the ribs are perfectly cooked is crucial to achieving that ideal level of tenderness and flavor. Myron suggests using a meat thermometer to check for doneness. Insert the thermometer between two bones in the middle of the rack, ensuring not to touch the bone itself. When the thermometer reads 207 degrees Fahrenheit, the ribs are done. This ensures that the meat is cooked to perfection and will be tender and juicy when served.
Serving and enjoying the delicious barbecue flavor
Once the ribs are cooked to perfection, it’s time to cut them up and serve them, showcasing the delicious barbecue flavor you’ve worked so hard to achieve. Myron demonstrates the technique of cutting the ribs by following the bone, which holds heat and moisture and keeps the meat warm. As you take that first bite, you’ll be transported to barbecue heaven, savoring the smoky, tender, and flavorful experience that only ribs cooked with Myron Mixon’s techniques can offer. Serve the ribs with your favorite sides and enjoy the satisfaction of sharing a delicious meal with your loved ones.
This image is property of i.ytimg.com.
Conclusion
Making delicious ribs on a charcoal grill is an art form, and Myron Mixon is the master chef who unveils the secrets to achieving barbecue perfection. In this article, we’ve explored the comprehensive process of making ribs on a charcoal grill, from learning about Myron’s background as a barbecue world champion to understanding the importance of using a charcoal grill for ribs. We’ve delved into the homemade marinade, rub, and barbecue sauce that Myron creates to elevate the flavors of the ribs. We’ve also learned about the techniques of cooking the ribs using indirect heat and smoke, removing the membrane, and seasoning the meat. Lastly, we’ve discovered the ideal cooking time and temperature, along with Myron’s simple and delicious barbecue sauce recipe. By following Myron Mixon’s techniques and recipes, you can achieve mouthwatering ribs that will impress everyone at your next barbecue gathering. So fire up that charcoal grill, grab your ingredients, and get ready to indulge in the joy of homemade barbecue ribs.
