Pitmaster Myron Mixon's Grilled Baby Back Ribs
ID: ee21a68f...
Master the art of grilling competition-style baby back ribs with award-winning pitmaster Myron Mixon. These ribs are marinated for deep flavor, seasoned with a sweet rub, cooked at a steady 275°F, wrapped with apple juice for tenderness, and finished with a perfectly set barbecue glaze.
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🍳 Cooking Flow
Trim the fat and peel off the membrane from the back of the ribs. → Marinate the ribs meat-side down in the citrus-ranch mixture for 2-4 hours. → Coat both sides with olive oil and press in the sweet BBQ rub (never rub it in). → Grill at 275°F for 1 hour bone-side down, flip and grill for 1 hour meat-side down. → Wrap tightly in foil with 1/2 cup of apple juice and grill for another hour until the internal temp is 207°F. → Unwrap, brush both sides with BBQ sauce (underside first), and grill for 8-10 minutes to set the glaze.
Cooking Steps
Brief Cooking Order
Trim the fat and peel off the membrane from the back of the ribs. → Marinate the ribs meat-side down in the citrus-ranch mixture for 2-4 hours. → Coat both sides with olive oil and press in the sweet BBQ rub (never rub it in). → Grill at 275°F for 1 hour bone-side down, flip and grill for 1 hour meat-side down. → Wrap tightly in foil with 1/2 cup of apple juice and grill for another hour until the internal temp is 207°F. → Unwrap, brush both sides with BBQ sauce (underside first), and grill for 8-10 minutes to set the glaze.
Introduction
Master the art of grilling competition-style baby back ribs with award-winning pitmaster Myron Mixon. These ribs are marinated for deep flavor, seasoned with a sweet rub, cooked at a steady 275°F, wrapped with apple juice for tenderness, and finished with a perfectly set barbecue glaze.
Step 1
Trim the excess fat from the top of the ribs. Keep your knife blade flat against the meat and slice gently. Do not gouge or make canals in the meat; if a piece of fat is too hard to remove, leave it alone.
Step 2
Remove the membrane (silverskin) from the back/bone side of the ribs. This ensures that the rub adheres properly and allows the smoke to penetrate the meat thoroughly.
Step 3
Prepare the marinade by mixing orange juice, ginger ale, Worcestershire sauce, salt, and dry ranch seasoning. Place the ribs meat-side down in the marinade, and let them marinate for 2 to 4 hours.
Step 4
Remove the ribs from the marinade. Drizzle a small amount of olive oil on the bone side of the ribs and rub it in. Sprinkle a generous, even layer of barbecue rub over the oiled surface. Do not rub the rub with your hands; instead, gently press it into the meat to maintain an even coat.
Step 5
Flip the ribs over and repeat the oil and rub application on the top (meat) side. Applying rub to the bottom first ensures the top side remains beautiful and undisturbed for serving.
Ingredients List
Important Notes
Barbecue rub and seasoning do not stick well to fat or membranes; removing them is essential for optimal flavor and smoke penetration.
Never rub the seasoning into the meat because it ruins the evenness of the coat. Always press it gently with your hands.
When placing ribs on the grill, compress them together. Tightening the rack keeps the meat thick, retaining maximum moisture.
Myron Mixon recommends cooking ribs at 275°F instead of the traditional 'low and slow' 225°F for better texture and color.
For ribs, look for rubs that contain sugar or maple sugar powder, as the sugar caramelizes with the olive oil to produce a stunning mahogany finish.
Always glaze the bottom of the ribs first, then the top, so that the presentation side remains perfect when serving.
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