How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion
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- Опубликовано: 5 апр 2025
- Four-time barbecue world champion Myron Mixon cooks up some St. Louis spareribs at the MUNCHIES Test Kitchen. He shows us how to make a homemade marinade, rub, and barbecue sauce to achieve barbecue perfection at home without an elaborate setup-all you need is a charcoal grill, no smoker required. Just grab your ingredients and a cold drink, light the grill, and follow along at home for the ultimate summer barbecue dish.
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Развлечения
I love that the internet experts have come out to tell Myron the man who holds more BBQ titles than anyone else how he's doing it all wrong. lol, you guys crack me up.
You know, believe it or not, you are allowed to question the way someone does something whether they're a bbq champion or not. Why use lighter fluid when there are several non-toxic ways to light coals? Also, he places the vent over the coals instead of the meat which makes no sense. And he relies on the built-in thermometer on the kettle which is known to be off. Maybe he knows what he's doing on an offset, but not on a kettle.
@@jtlbb2 How many bbq competitions have you won?
@@Alexander711 How many has Myron won on a Weber? No one is saying he's not great at what he does, but 100% the vent should go opposite the coals.
@@jtlbb2 why dont you question neil armstrong on how to be an astronaut...
@@idiots616 are you trying to say I don’t have legitimate points?
And I seriously hope you don’t think bbq is anywhere near as hard to master as being an astronaut. Sorry that is a REALLY dumb thing to say.
Me: 2am, learning how to smoke good ribs very intensely.
Same
Facts
@NawfSiderilla Terrell why do you care about my feelings your not Twitter
Me 2 😂
I am watching this at 3in morning 😂😂🤞🏼🤞🏼
I watched him when I was a kid and he was my favorite person on BBQ PIT MASTERS!!!
I met him on the turducken episode. I was in the audience.. Nice guy.
I just love the way he says 275. "too semni fah"
Corey Robert lol that got me laughing
had to explain to the wifey what was so funny
Corey Robert. dead giveaway. North Carolina
😂😂😂😂😂😂🤣🤣🤣🤣🤣🤣🤣🤣😂☠️
HAHHAHA WTF
5:19 yw
Myron! The man that actually taught me to successfully smoke beef brisket. If he can do that... he can do anything. So many thanks for Mr. Mixon going on these shows and providing all this information. I very much appreciate good sir.
Big props to the audio team at Munchies for the clean dialogue in the wind!
Yeah I noticed that!
Who else is here because you don't have a dad to teach you?
I’m sayin 💯
My daddy barbecues with propane and propane accessories.
Lol thats my show king of the hill those his favorite words lol
Pain
I did this yesterday after watching the video. It was pretty straight forward and turned out great! I left half the ribs with just the dry rub and that was a good choice. Those were so good. Also I used some wood coals on the grill. The flavors from wood smoke takes it all to another level.
191cc1c191911c99c919co9c9q9
this is one of the most american videos ive ever seen
such amazing ribs
Hammer Addiction4u nearly burning a building down by reassuring himself all the way through clearly terrible conditions for the intended activity? Yup 😅 that wind is clearly way too aggressive to use charcoal
Hey he made it work tho. 😎 I love Myron...he's from just down the road from me.
Clint Burgamy sure he knows what he’s doing, but the ribs look way drier than they should, probably because the vents weren’t adjusted to to account for all that wind
@@hellfish2309 he's won the most awards in competition bbq. Yeah you can say he knows what he's doing
@@hellfish2309 and in competition bbq the meat isn't supposed to fall off the bone. When you bite it the surrounding meat is supposed to stay there
I had a " membrane remover " in my tackle box ! lol Catfish Skinner !
Love the video !
"How To Make Ribs in a Hurricane"
LOL ! gotta have them skills you know............
watwat79 I am DYING lol
This didn’t age well for Houston hahah
Id did this for my family even thoug im 14 they said you will never be able to make good barbecue food and I proved them wrong thank you
"Membrane remover", we have gotten way too specific with these utensils.
🤣🤣🤣
Looks like some braiding tongs to me XD!
Having specialized utensils is fine and even good if you're constantly doing that thing day in and day out. For general home cooks, a unitasker probably isn't necessary and usually a waste of money.
you can rip it off its easier and cost nothing he had to plug his product
@@ckgun1 seriously, just use a fucking paper towel.
Thanks to you Myron I’m starting a bbq business and all it took was getting his meat rubs as a gift…… that man is gifted
"I prefer the second option"
You are a fine salesman sir, much respect.
Good job on canceling that wind. Props to audio guy
Thank you for sharing this with us. You save my new year dinner. I have never ever Prepared or cook ribs before and let me tell you they were Delicious!!! All my family love them. Thank you thank you thank you!!!
Tahir Moore definitely watched this video before the cookoff with DoBoy.
Ted the Poet YES😂😂😂😂😂
The coals on one half, the meat thermometer not on the bone or else you’ll get a “false reading”, it’s so obvious 😂
Lmao
Lmao dam, how many times did he watch this video but the technique is on point
Doboy won because he brought ribs for
1.) the Father
2.) the Son
3.) the Holy Ghost
Tried all kinds of recipes, but this one is hands down the best!
Coming from me ..a retired butcher 35 years great job.....✌❤🍺🍺
Et tu sérieux!
Allumé au combustible ! Epais !!
Omg Myron , I’ll be using this method tomorrow , great example of prepping , cooking ribs . Cheers
Its currently 4:10 am i have to be up at 8:45 for my zoom call and i’m up learning how to make ribs 🤣😂😂
Well, did you wake up in time for the call? Or did you make the ribs? Don't leave us hanging!
buy a 10$ chimney starter and never use lighter fluid again
Yep. Changed by bbq game for life.
I thought Myron was better than that.
I've lost all respect.
steve
My old lady’s tampon n vegetable oil is what I had to use at a friends house but yea chimney starters are the best
@@BasDon24, tampon, new or used?
Used, still tastes better than using kerosene,
like Mixon did here.
Don't get me misunderstood. Lighter fluid is
GREAT. Removes stickers and their glues,
without any problem. If there was no cooking
involved, I'd even use it lighting a bonfire.
I usually use paper towels soaked with COOKING
oil, in a small paper bowl. My favorite, filling the
chimney, and setting it on a "turkey fryer" burner.
Perfect coals in 5 minutes. A side burner, or the
Weber Performer lighter works almost as good.
"Why do you have a gas grill?" I use the side
burner to light my charcoal.
steve
@@steveskouson9620 I'm sure he's devastated...
Unevenly seasons the ribs, but proceeds to tell everyone how not to unevenly coat them lol
I like how he started his prep with St. Louis spare ribs but finishes with baby backs. Still love the video, going to try it as soon as I can!
I guess that is why he said it would take about 3 hours.
Who’s here in 2025 learning how to make ribs?
I bought a bottle of his barbecue sauce, I took a sip of it and then drink half the bottle lol. That is some of the best barbecue sauce I've ever had and I'm not just saying that it is terrific
I have to admit I did the same thing and it was out of control
Seek help lmao
Myron, your the bad assed man in BBQ. Love barbecue pit masters and all the shows you have been on Sir.
I’ve been making my St Louis ribs one way but Ima try Myron’s way this time! Thanks!
one of the best teachers on this channel
I bought this as my first propane grill. It's been a fun, learning experience ruclips.net/user/postUgkxCx5fHawkK9OoV-ojFrY8JLnZrFwAmvUt . I think it's a bit too pricey after looking at other grills, but it wasn't hard to put together and it works really well. I love the side burner option for heating food during a power outage. I have an electric stove and live in the South (Hurricane season), so this was a bonus. I also bought a cover for it and it has protected it nicely (the Char Broil All-Season Grill Cover 3-4 Burner: Large). Every few grill sessions, I take the rack (or grate) and burner covers off and clean them with a non-abrasive scrubby and mild soap. I wipe the excess off of the bottom as well, taking care to avoid the gas and pilot lines.
I’m impressed! He started with St. Louis ribs and ended up with back ribs! 👍
You lost me with the Lighter Fluid. LOL
I'm gonna use this tutorial to instruct me and my daughter to make ribs on her BBQ grill. TFS
How did it go?
First timer watcher and I love how detailed he is with explaining what and why
God damn munchies, you couldn't have posted that BEFORE the 4th? Amazing video regardless.
Lmao!
Agreed, I made 4 slabs of ribs and really liked his recipe ingredients.
Just a word of advice, if you plan on marinating overnight, don't add salt to the marinade unless you want really salty ribs
Not exactly true. You just need to make sure that the water isn’t overly salted. It’s common practice in restaurants to brine proteins overnight. I think the rule of thumb is 225 grams of salt for every gallon of water.
@@fraserlaidlaw7358 you can brine them overnight, but the salt ratios he uses for overnight brining or marinating will make them salty
That's a pretty weird knife you got there.
I bet it makes it easy to turn over whatever you are grilling though.
With a bottle opener? Pretty awesome
Charles Swindle looks pretty normal to me you casual 🤦🏽♂️
@@raymondperales2698 Casual What?
Nothing "normal" about Myron's knive.
As a knife guy, that is one of the weirdest looking blades i have ever seen and i have no idea what its for. I would not use that i know that. Im happy with Japanese blades like Shun, Yaxell, Masamoto, Enso etc.
Watching this before I go start the fire on New Year’s Day! Hope everyone has a wonderful 2023
That quote at the end. Brilliant.
“OG Myron Mixon on the grill”… His grill tag for when he’s whipping and grilling magic
I learned so much no cap.. now all I need is money to buy everything
Probably one off the best videos really good information
When he bit into it, the CRUNCH was loud and clear.... not fall-off the bone style. Sometimes crunchy is what you want.
Thanks Myron, thankful for your knowledge.
Make the best barbecue with Myron.
Myron is the true Pitmaster!!🔥🔥and he's so damn confident!
You're a genius Myron!
This was so straightforward, loved it!
My buddy Myron is a good dude! That NYC skyline was an awesome backdrop for cooking.
Finally somebody that removes the membrane on ribs
The majority of Americans still use Lighter fluid. This is how Myron has won so many contest. He is serving a flavor that is very familiar to a lot of people. The fluid actually burns off and the coals burn hotter. If you soak the coals and let it sink in deep to the coals you will probably get that fluid taste because you use a half a can of fluid and you are putting the meat on before it has time to burn off. Take about 6 pieces of lump or briquette charcoal and get them very hot then add the rest of your coals on top of them. This tactic uses very little fluid if you have to use it.
"Gotta have black pepper. Gotta have some heat."
-black pepper
-heat
IMMERSION BROKEN
Yeah, the things he does, the things he says, are a contradiction to his reputation, and very well announced awards. Want true, great BBQ tips, go to allthingsbbq channel. You will learn much, much more.
My boy cooking ribs out in a middle of a tornado
I really like how this old dude speaks. Straight from the heart.
Only recipe and way I will cook ribs on grill rest of my life. Flavor is 20/10
I felt that PA's pain whenever he said "the best part about today is I don't need to clean it up!"
Gonna have to try that BBQ sauce recipe that looks like the type of sauce I like!
Amazing that those spare ribs turned into baby backs by the end of the video. Notice they went from super flat spare ribs to curved baby backs at the end.
He had overlooked them you can tell when he is mopping them
@@saulparra10 why do you amateurs always say this shit? The guy won 4 world champions wtf do you know
@@piratelute8934 just because he won 4 championship doesn't mean that he can't mess up once in a while. You can clearly tell they are overcooked.
@@saulparra10 No looks like his famous hot and fast method that makes the meat pull back on the bone and eaves you with maybe a dry 3mm on top but very moist center. He is literally famous for hot and fast.
Joshua Goldman You get a clear look at the bones at 6:50. Those are baby back ribs, someone in production slipped up.
This dude is so. Honest and cool. Murcia. 🤤
There’s a reason why he’s the king of bbq. He knows how to do it right!
Thanks for teaching me because this is my first time cooking on the grill
people whining about lighter fluid. Well did it work for him or not? Are the ribs still tasty? If so then what's the point?
Considering he threw away the spare ribs and bought some baby back ribs, I would say it didn't work. That's kind of the point.
Hahaha He funny too “just like painting a house take pride in your work”🤣🤣🤣
More of him please
I'm learning how to grill ribs in the middle of January getting ready for spring to hit
I can feel it down in my pluuuums
Let the boy WATCH!!!
Nice blueish hue
I Love you man! Love your simple charcoal - no water pans, no seperator trays etc
My boy put a lb of sugar in there no wonder he won championships. God bless America that looks good
I’m going to follow this recipe in 4 days. I can’t wait
How fked up was those temps 😂
Do i have add any more charcoal through the cook or will the amount i put on last till the end of the cook?
Baby back ribs don't need adds during cooking coz they're thin. Done in 2 hrs, let them rest 30 minutes before serving. I saw this question on another video. That was the answer.
That man is the king of BBQ
Me: Under estimates the length of process so ribs don’t finish till 2am.
2am Ribs are as good as 8pm Ribs ;)
The winningest man in barbeque, getting barbeque lessons from Myron Mixon is like getting Martial Arts lessons from Chuck Norris.
Did anyone notice that he put St. Louis ribs on but when he pulled them off and cut them, they were baby back ribs?
Those were most definitely not Baby back ribs he pulled off.
Who da lee who yes they are, the bones are curved, the bones are straight on a St. Louis rack
404 Error Not Found damn we got Gordon Ramsay over here
Those were 10000% not baby backs lmao
lmao they're absolutely the same ribs, guy.
That heavy wind didn’t damper the sound or the grill. 🥰
Fancy ass gotta membrane puller!!!!! Paper towel too good for mixon now!!!!
Bucket list ribs. Sir, they look amazing.
Most southern thing I've seen in a while.
Since the South had the cornbread beaten out of them in the Civil War.
@@olbigdik That was dumb, and we all are more dumb for this.
@Randy Porter Not one word about hate, just a statement, I love the South
@@TheAntimachus Happy to help.
Myron Mixon for president!
this was needed. thanks as always munchies 👌
Oh my I’ve been looking for this guy for a like over 4 months and now I found him 💯
Simple and well spoken. I like this guy. 👍👏
6:26 if America is gonna keep “its heat”definitely gotta have ya Black Pepper 😉🤣👏🏿
Lighter fluid and vent over the coals... this guy doesn’t kettle.
lol maaan. proper disappointment
That's the only option for 2 racks. Thermometer over the food gives a more accurate reading vs over coals and the smoke will still hit the ribs.
@@cdwag23 you don't kettle either then. Any kettle user knows the temp gauge on the lid isn't accurate, and putting the vent over the food pulls the smoke across the food.
@@BLT1251 well for kettle users that dont have fancy ass thermometers, the lid thermometer is all we have to go off of and I'd much rather not have the thermometer right over hot coals giving me a false reading. So how would you do it?
@@BLT1251 I doubt you have ever used a charcoal grill
I love my kettle and still use it to this day. If you can achieve long cooks on a kettle, you can cook on anything.
Kenny Rogers meets Jimmy Johnson
Wow, that was great Myron, Thanks!
Guy: Kenny Rogers can you cook?
Kenny Rogers: Hold my beer!!👏🏻 😆
Nice job Kenny keep up the good work!!🙃
One day I’ll try this for science but this is so outside of my comfort zone to trust 1 person vs 1000s others 😂
A kitchen knife with a bottle opener. 😂
I need one for work.
Loved the bloopers
How did his st Louis ribs turn into Baby backs!?! That's amazing!
whats more amazing is the written direction in the recipe is completely different from the video, lol
He is a good teacher.
This is amazing
"don't freak out about lighter fluid" solid tip. I've been grilling a few things this year and I was asked this question, I said the same thing, the lighter fluid will either burn or evaporate while the coal is heating up, and the guy questioning it tasted no lighter fluid in my burgers. more people should know how to grill, it's basically just a step up from primitive cooking. I'll burn wood all throughout the winter and use the charcoal for my grill during the rest of the year. I'll cut down a tree, grow two or three more, or take wood from a construction site, make sure it's clean, burn it, and use the charcoal from that. I get my meat from farms that treat their animals right. half a cow, total of $1,800, absolutely worth it if you've got a big freezer.
EDIT: man he puts way too much on the ribs, orange juice and then sugar? orange juice already has way more sugar than you need. meat isn't complicated, stop trying to be Gordon Ramsay by flooding your meat with a bunch of other garbage to make up for being bad at cooking the most basic thing to cook.
I clicked this fast af.
Sir,
I love you're BBQ show where you are a judge. You are very fair. God Bless you always.
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".
Put them back on the grill in some foil for 45 min meat side down ) … place some lines of honey and spray foil with butter or pam
I know its been months since your comment but hopefully you'll still see this and it'll be helpful to you.
The common method for fall off the bone is 3-2-1: Three hours on the grill unwrapped, after which you wrap the ribs in foil and put em back on for two hours. After that two hours had elapsed, unwrap and put back on for an hour. Sauce in the last ten to fifteen minutes.
Very nice. But will we ever see any BBQ beef rib recipes (here)? Beef > pork.