How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion

our sauce is set Myron ain't perfect but the good thing about today is I ain't got to clean it up Myron Mixon here the winningest man in barbecue today we're gonna be doing ribs from start to finish and the grill to the table the first thing we're gonna do is go out and light off our grill I'll show you how to stack that charcoal one thing about a grill is you can cook hot and fast like grilling our steaks but you also smoke with it that's what we got to be able to do today with these ribs we're cooking what we're going to do is we're gonna bank the charcoal what I mean by banking we're gonna put it to one side we make it Lee then direct so the fire is going to be to this one side and we'll lay the ribs over here on the side where the fires not and we'll get an indirect rotation of heat and smoke going around the ribs and not overcook what I like to do I just do the very top I don't soak it all the way around let's add Myron in that gun and permeate bad flavors onto the meat it will not if you follow directions and the directions are when you like where the fluids add weight to it becomes white and mix the fluids burn off it's ready for it to burn straight down through then we put our meat on so don't freak out about lighter fluid it's a good source of fuel to get your coals started now we're going back into our kitchen we're gonna get our ribs ready bring them out after the coals burn down a little bit get started grilling what we got here is base to the st. Louis spare rib these are full spares have been cut down where they took what you called the cheek bone call so the first thing we do I always like to remove the membrane from the backside I got a set of membrane we're moving it's right here it does an awesome job does a quick job always remember this that you're seasoning or rub does not stick the membrane or fat got to get that off on the exterior we want that smoke to go in and out between the fingers of those real it's not gonna be able to do that without membrane blocking that I've got a little bit of fat right here we want to get off if you can't easily get it leave it alone if you got a great butcher ask him to move that membrane president oh you can't buy this tool for me and do it at home I prefer the second option my background in barbecuing started at the age of nine and my dad's takeout barbecue business but I started competing in 96 now looking for new ways to add flavor to ribs this is the one I came up with first ingredient it's honest use I love the flavor of orange juice but we're looking for the acid thus in the arms used to help break down the proteins in the ribs and make them tender next thing we got ginger ale it's a flavor that really goes good it also helps break down the proteins of the ribs we got where's your sauce salt a packet of the dried ranch dressing we're gonna take that and mix it up now we're gonna lay our ribs in always lay it down meat side down into the brine the bone side here's got very little meat actually on it it's just barely covering the bone so we want to make sure that me gets submerged in it and it soaks up the flavor or it's time to make up our rub our seasoning to go on our ribs I love sugar and my rubs especially for smaller meats when I mean smaller fin like for chicken thighs individual pieces of chicken and also for the ribs we got our mustard powder we got our chili powder cumin onion powder garlic black pepper salt got a cayenne sprint it up good we're gonna take our ribs out the brine want to say one thing about I marinate brine we got going on here you got a real meaty thick rib you're looking at about maybe a two to four hour Brian the friends we got here too not so much their great rib there's thin about two hours all you want to do another thing I would tell you I always put my rub on right before it goes on the grill ribs need all the help they can get they need all the moisture that can get that's the very reason we're marinating not just for flavor but add moisture so add that season at the very last so it doesn't allow that salt to draw the moisture back out just take your hands and if you got a shaker and want to be a little more precise than me have at it what we do now is I press that rub in do not take it and actually rub it if you do that what happens is when you push like this you're taking the rub from here and shifting it to the other side in other words you're gonna have a uneven coating of rub all right we've got a rib seasoned up it's time to go on that grill they're going on the side where the charcoal is nice take our lid we got our dapper all the way open on top of my grill lid the temp I'm looking for here somewhere around 250 to 275 keep cooking she's gonna be about three to four hours depending on the thickness of the rib now it's time for us to get our sauce ready for our ribs it's a pretty simple recipe but it's great it's awesome report not just the ribs it's good with pork butts first thing is main ingredient is our ketchup and I always like to run all my sauces through a blunder reason for that emulsifies it blends it all together very well we got our apple cider vinegar it's gonna give our tang but you got to have that Tang molasses god I wish this year got to have our honey dark brown sugar onion powder garlic powder coarse salt a paprika here for color it's gonna give it a little orange tinge to it bring it up slow but you don't want to jump out the top of the lid and get it all over the kitchen we'll take it and we're gonna heat it up you don't have to bring it to a boil bring it to a simmer and I've got my black pepper can you believe I done that well guess what folks I'm gonna do the same thing you would have to do at home if you did that I got a whisk it all in there because you got to have your black pepper he's got a half some heat wait I tell when ribs are done I like to take my meat thermometer and I insert it in between two bones in the middle of the rack when it reaches 207 degrees they're done now you got to be careful and don't touch a bone when you approve it give you a false reading apply with good clean strokes you want them to look pretty make sure you get those edges to light painting the house take pride in your work and there we go now they'll put the lid back on eight minutes we'll be ready to take them in the kitchen all right we got two ribs out the grill they set the sauce for eight minutes time to cut them up doing a boar bone cut holds heat butter holds moisture butter and you're gonna get a warm hot body for as if we're on a cool day windy day this looks good but it's liable to cool down on you you have a cold bite and we don't want a cold real ain't that good they'll probably think I'm whoo what a barbecue a leading cook yes comes me out of this world hmm for the recipes and how to cook the best barbecue click the link below [Music]

Channel: Munchies

Views: 1,955,262

Rating: 4.8429599 out of 5

Keywords: MUNCHIES, BBQ, food, grilling, how-to, How To, Ribs, Chef, how to make, cooking, CHEFS, st louis spare ribs, myron mixon, bbqing, vice, documentary, interview, eating, restaurant, travel, INTERVIEWS, exclusive, funny, world, Munchiestv, munchies tv, baby back ribs, barbeque, myron mixon smokers, review, marinade, world champion, open fire, grill, rub, sauce, legend, street food icons, charcoal, summer, homemade, bon appetit pizza, charcoal grill into a smoker, weber grill, ribs on a grill

Id: QjUn_qUFV1M

Length: 8min 22sec (502 seconds)

Published: Sat Jul 06 2019