The WINNINGEST MAN IN BBQ Shows Us How to Grill Ribs | Myron Mixon | The Daily Meal

[Music] the reason i like ribs i'm big on any type of food that's got a handle whether it's a chicken leg whether it's cotton candy on a stick corn dogs and ribs ribs has got those handles for those bones first thing we're going to do you got the fats up here always remember rub or seasoning does not stick to fat so you want to take off as much of this as you possibly can keeping that blade flat do not get out and make canals in other words don't make a hot mess out of it if you can't get it easily leave it alone now the membrane is back on the backside this rack's already had it removed the reason i like to remove that membrane from the backside these ribs rub doesn't stick the membrane or to fat get it off you got a better contact with just the meat another thing is also with the membrane on it blocks the smoke from penetrating in and out between the fingers of the ribs you want that gone next thing we're going to do we've got it trimmed up it's not a lot of things to do here we're going to apply it to our marinade i always like to put meat side down get it submerged marinade on these ribs are going to be from two to four hours which consists of orange juice ginger ale worcestershire sauce salt and a dry packet of ranch dressing that's what the marinade is once we get it marinated we're going to bring them out of the marinade it's time to apply a rub first thing i like to do is take our olive oil just a little bit and i just rub it in what this is going to do it's going to help the rub adhere to the rib also it's going to give a little mahogany color that's what that oil will do for you so i'm going to take my rub and put a good even coat if you go and you take your hands and you actually start rubbing this meat you're going to lose your even coating so all i want you to do is take your fingers and press it in that way you still got your good even coat and the rub is adhered properly now we're going to roll it over also you notice i did the bottom first reason for that what side are you going to see when you get ready to serve i'm going to see the top i want the top to be the prettiest add a little bit of oil now we're going to put a good even coat just like we did before don't be scared of it and if you're ordering my rub i want you to be wasteful just like this just scatter it all around that way you have to order more quickly all right then i want you to take your hands and just push it in just like that if you're shopping for rub always when i'm doing ribs and i'm doing chicken i like something a little sweeter so look for rubs and seasonings it's got a little more sugar in it mine has maple sugar powder in it sugar will caramelize and give you a great mahogany color that works well with that oil to give it also a good color turn out awesome and guess what's next we're going to the grill now the next thing we're going to do when you put these ribs on think about this these ribs when they stretched out or the thinnest they can be when i place them on the grill i want to tighten them up and make them the thickest they can be that's the way you want to cook your ribs hold more moisture by tightening them up the first hour we're going to go in and cook them just like you see now after the first hour we're going to come in and we're going to rotate them and cook them for another hour just like this down you got to cook them with enough temp i'm not big on low and slow i like a 275 degree heat now ribs are at the 2 hour mark it's time to wrap take our rib we're gonna make our little boat i got about put about a half a cup of apple juice and all this is gonna do is start the tenderization process sealed up a little steam power going back on the grill for an hour until we get them to an internal temp between the fingers of the ribs 270 degrees all right our third hour is up we're going to check and see if we're there they're looking good go to the middle of the rack 208 perfect take them out i want to sauce the bottoms first because i want the tops to be perfect so we're going to glaze them always make sure you glaze the edges too your guests going to always want to know down on that bone they ain't going to want to leave nothing because why it's free you're cooking for them and they ain't got to pay you so they're going to eat every bit of it they possibly can and do the top last we'll put it back over the heat let it set the sauce for eight minutes then they'll be ready [Music] you

Channel: Daily Meal

Views: 1,180,762

Keywords: bbq, barbecue, barbeque, grilling, how to grill ribs, how to grill, steak, meat, burgers, myron mixon, summer recipes

Id: vEJrAdL8_cI

Length: 5min 4sec (304 seconds)

Published: Tue May 04 2021