Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows …
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How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion
Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows …
Check on YouTube
Is there a compatible cast iron grate for this ?
I love it when white people say they came up with their own ingredients lol… OJ and soda to marinate is definitely yours mannn lol
I can't believe a world champ uses lighter fluid
Myron you the man
The webber grill has a lid hanger under the smoke vent , it hangs on the side in between the handles . 🤌
you just hit most people in their Achilles heel – "following direction"
Et tu sérieux!
Allumé au combustible ! Epais !!
What if you leave ribs in brine over nite?
Never gave ANY amounts if marinade items. This is worthless!
Can’t wait until Satan BBQs his fat, vain ass!
after using buypimentowood chips for my BBQ t am surprised. The favor is heaven😊
how can you tell this is video is from murrica. the ingredients are ketchup, orange juice and ginger ale. hahah
4 time bbq champ that equals one world series ring or superbowl ring mind if i pass on the fluid on the wagon right now
Perfact bbq I loves Ribs
Fantastic video, thank you!!!! My brother brought back pork rub and bbq sauce from Texas, and we figured Father’s Day would be a perfect day do to ribs! But we only have a Weber grill, not a smoker, but the half charcoal technique worked great! We also added a pan of water in the half of the grill that didn’t have charcoal, not sure how much of a difference that made. We also used used the lower and upper vents to keep the temperature at about 275-300F as best as we could as mentioned in the video, though it sometimes got a bit out of hand to 400 but we managed.
I think the brine made a huge difference.
The only two area where I got confused was where there was a discrepancy in the video and the written recipe in the link in the description.
In the video, you use Worcestershire sauce as part of the brine, but in the written recipe it says soy sauce. I ended up using mostly Worcestershire sauce but topped it off using soy sauce since I didn’t have 2 full cups of Worcestershire since they have some common properties.
The other thing is in the written recipe, it mentions putting the ribs in a pan full of water and cooking for an additional 2 hours. I didn’t see that in the video… so I didn’t do it, but I did wrap the ribs in aluminum foil as they reached around 180-200F cooking temp and then left them in the makeshift smoker for a while as we got some of the appetizers in the kitchen ready. So, I’m. not sure if that was the right thing to do.
Basting a sauce on top of a rub isn’t something I had thought was possible, but we did it as you suggested.
Ribs turned out tender but with just the right amount of bite, I was pleasantly impressed with myself lol, and family was thoroughly impressed.
Thank you!!
But Hank Hill told me to use propane for quicker and cleaner cooking.
Another Legend
God Bless America 🇺🇸
Nice and chewy. Not falling apart and gooey. I love my meat tender but NOT ribs. I want some pull.
Is it bad to eat the membrane?
If you live in Texas and don’t know how to BBQ just leave the state😂🤷🏻♂️
so fcking def gonna try this for the 4th
Your momma
207 degrees? seems quite high to me
Only recipe and way I will cook ribs on grill rest of my life. Flavor is 20/10
Can I use the snake method to cook this
An argentinean World beat you up if he finds that fluid near the grill
Smokers Rule #1 – never use fuel to fire it up. 😕 But nice recipie 👌🏼👊🏼
Fully open on top vent but don’t say anything about bottom one. 🤷🏻♂️
The video directions and website directions differ significantly. Sheet pan or no sheet pan? Foil or no foil? Cook with the sauce for 8 minutes or 1 hour?
I love the a alien cooked this cause it's out of this world!!
I thought he said the meat was done at 210°. I've heard 160° is fully cooked.
Good looking ribs! I'm surprised to see Marvin use lighter fluid. I expected to see a chimney starter.
Great recipe! Was my first ever time grilling ribs and the turned out very tasty (according to my guests). Just need to know how to get the meat to "fall from the bone".
Oh my I’ve been looking for this guy for a like over 4 months and now I found him 💯