In “The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs,” Myron Mixon, an award-winning pitmaster and author of “BBQ&A with Myron Mixon,” reveals his techniques for grilling prize-winning baby back ribs. He begins by explaining the importance of trimming the excess fat and removing the membrane from the backside of the rib rack to ensure proper seasoning and smoke penetration. Mixon then demonstrates his marinade, consisting of orange juice, ginger ale, Worcestershire sauce, salt, and a dry packet of ranch dressing, which tenderizes the meat before applying a rub with olive oil for a delicious mahogany color. He emphasizes the need to cook the ribs at a high temperature of 275 degrees Fahrenheit to retain moisture, rotating and wrapping them in apple juice for tenderization at the two-hour mark. Finally, Mixon glazes the ribs, ensuring both the tops and bottoms are perfectly sauced, before finishing them on the grill for a delectable result.
Whether you’re a seasoned pitmaster or a grilling enthusiast looking to up your rib game, Myron Mixon’s expert advice on grilling ribs is sure to elevate your barbecue skills and impress your guests. Follow his steps, from trimming and marinating to seasoning and cooking at the right temperature, and you’ll be on your way to grilling the most mouthwatering, prize-worthy ribs on your block. So fire up the grill, grab your apron, and let Myron Mixon show you how it’s done!
Preparation
Trimming the ribs
Before you start grilling your ribs, it’s important to trim them properly. Trim off any excess fat on the top of the ribs, as the rub or seasoning won’t stick to it. Use a sharp knife and keep the blade flat while trimming to avoid making any unnecessary cuts. You want to remove as much fat as possible, but if you find any that is difficult to remove, it’s best to leave it alone.
Removing the membrane
One crucial step in preparing ribs is removing the membrane from the backside. The membrane can prevent the rub from sticking to the meat and also blocks the smoke from penetrating into the ribs. To remove the membrane, use a knife or your fingers to loosen the corner of the membrane and then grab hold of it with a paper towel and pull it off in one smooth motion.
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Marinating the ribs
Marinating the ribs is an essential step in adding flavor and tenderness to the meat. Myron Mixon recommends marinating the ribs for two to four hours. For the marinade, he suggests using a combination of orange juice, ginger ale, Worcestershire sauce, salt, and a dry packet of ranch dressing. Place the ribs in a container or ziplock bag, meat side down, and pour the marinade over them. Ensure that the ribs are fully submerged in the marinade and let them sit in the refrigerator for the recommended time.
Applying the rub
After marinating, it’s time to apply the rub to the ribs. Before adding the rub, take a little olive oil and rub it onto the meat. This helps the rub adhere and gives the ribs a beautiful mahogany color. Myron Mixon suggests using a rub or seasoning that has a little more sugar in it if you prefer a slightly sweeter taste. When applying the rub, be generous and make sure to cover the meat evenly. Instead of rubbing the meat with your hands, press the rub into the meat to ensure an even coating. Start with the bottom of the ribs first, as the top will be the side that is presented when serving.
Grilling Process
Preparing the grill
Before you start grilling, it’s essential to prepare your grill. Myron Mixon recommends using a 275-degree heat for cooking ribs. Make sure your grill is clean and preheated to the desired temperature. If you are using a charcoal grill, arrange the coals to create an indirect heat zone, which means placing the coals on one side of the grill and leaving the other side empty. This setup allows for a more even cooking process.
Cooking the ribs for the first hour
Place the ribs on the grill with the bone side down. Myron Mixon advises tightening up the ribs to make them as thick as possible for better moisture retention. Cook the ribs for the first hour without flipping or rotating them. Maintain the heat at 275 degrees and avoid cooking the ribs on low heat for an extended period, as Myron Mixon believes that a slightly higher temperature yields better results.
Rotating the ribs and cooking for another hour
After the first hour of cooking, it’s time to rotate the ribs. This helps ensure even cooking and prevents any uneven browning. Rotate the ribs and cook for another hour without flipping them. Continue to maintain the heat at 275 degrees and monitor the cooking process closely.
Wrapping the ribs
At the two-hour mark, it’s time to wrap the ribs to help tenderize them further. Create a little boat shape with aluminum foil and place the ribs inside. Adding about half a cup of apple juice to the foil packet will help initiate the tenderization process. Seal the packet tightly to create a steam effect, and place it back on the grill. Cook the wrapped ribs for another hour, making sure the internal temperature reaches around 270 degrees between the fingers of the ribs.
Saucing the ribs
After the third hour of cooking, check if the ribs are at the desired tenderness. Using a meat thermometer, check the internal temperature at the middle of the rack. Once the ribs are cooked to perfection, it’s time to sauce them. Myron Mixon recommends starting with saucing the bottoms of the ribs first. Evenly coat the bottoms with your preferred barbecue sauce, making sure to glaze the edges as well. This step adds a delightful layer of flavor to the ribs.
Letting the sauce set
After saucing the bottoms of the ribs, flip them over and sauce the tops. Place the ribs back over the heat and let the sauce set for about eight minutes. This step helps caramelize the sauce and intensify the flavors. Once the sauce has set, your ribs are ready to be served!
Conclusion
Grilling ribs to perfection is an art, and following Myron Mixon’s techniques will undoubtedly elevate your barbecue game. Remember to trim the ribs, remove the membrane, marinate them, and apply a generous amount of rub. Preparing your grill, cooking the ribs for the recommended time, and wrapping them will ensure tender and flavorful results. Lastly, don’t forget to sauce the ribs and let the sauce set for an extra burst of deliciousness. With these tips and tricks, you’ll be grilling prize-winning baby back ribs that everyone will love. Enjoy!