Award Winning Dry Rub for Baby Back Ribs

Myron Mixon is the Winningest Man in Barbecue and makes spectacular ribs.  Here is a recipe that I pieced together from multiple sources where Myron has published his rib technique (given below).

Myron cooks ribs two different ways depending upon the type of competition.

Myron smokes infant back ribs for Memphis in May competitions and switches over to St Louis spares for Kansas City Barbecue Gild events.

For both types of contests Myron is simply cooking the type of ribs that the judges expect.

The main difference between how Myron cooks spare ribs and baby back ribs is the temperature of his pit. Baby back ribs get smoked at 250F while St Louis spares get smoked at 275F.

The St Louis spares get smoked at a higher temperature as they have a college fatty content than baby back ribs. The college heat helps the fat return from the St Louis ribs.

Start past removing the membrane from the dorsum of the ribs and trimming off any excess fat.

Marinate the Ribs

Combine the following marinade ingredients:

Accolade Winning Rib Marinade

• 1 liter ginger ale
• 1 quart orange juice
• 1 loving cup soy sauce
• 1/two cup table salt
• 2 1-ounce packets dry ranch dressing mix

Place the ribs in an aluminum pan and cover with the marinade. Wrap the pan in aluminum foil and refrigerate for four hours.

Later on four hours remove the ribs from the marinade and pat dry with paper towels.

Afterwards the ribs take been patted dry it is time to season them with the dry rub.

Season the Ribs with a Dry Rub

Combine the following ingredients:

Award Winning Rib Rub

• i cup (packed) light brown sugar
• 2 tablespoons chili powder
• 2 tablespoons dry out mustard
• 2 tablespoons onion pulverization
• 2 tablespoons garlic powder
• 2 tablespoons cayenne pepper
• 2 tablespoons kosher salt
• 2 tablespoons coarsely footing black pepper

Apply the rub to the top, back and sides of the ribs. Let the ribs stand at room temperature for 30 minutes equally the rub works its mode into the ribs.

Smoke the Ribs

As soon as the ribs have been coated with rub y'all need to make certain your smoker is at the right temperature; 250F for babe backs and 275F for spares.  Myron likes to use peach woods for ribs.

(If you don't feel like using Myron's recipe and then hither are another great rib rubs.)

Myron does not identify the ribs directly onto the grate of the smoker. Myron places the ribs, bone side down, in an aluminum foil pan and places the pan in the smoker.

Myron cooks EVERYTHING in pans. I think this is a trick he uses to keep his smoker clean.

Myron lets the ribs fume uncovered in the pan for 30 minutes. Later xxx minutes he starts spraying the ribs with the following:

Rib Spritz

• 3 cups apple juice
• ii cups white vino vinegar
• ii tablespoons liquid faux butter

The ribs become spritzed at the 30 minute mark and every 15 minutes thereafter until the ribs have been smoked for two hours.

After the ribs have smoked for two hours remove the pan from the smoker.

Cascade one loving cup of apple tree juice into the pan and cover the pan tightly with aluminum foil.

Place the foil covered pan back on the smoker for one hr.

While the ribs are cooking in the foil y'all will have time to prepare the sauce for the ribs. This is what Myron calls his Hog Glaze.

Kickoff past making a vinegar sauce. Combine the following ingredients and warm (just don't boil) until the saccharide and common salt have dissolved.

Basic Vinegar Sauce
2 cups cider vinegar
1 loving cup ketchup
1/2 cup hot sauce
2 tablespoons table salt
2 tablespoons coarsely basis blackness pepper
one tablespoon reddish pepper flakes
1/2 loving cup sugar

To finish making the Hog Glaze take two cups of the vinegar sauce and combine it with 2 xviii ounce jars of apple jelly and two cups of light corn syrup.

After the ribs have cooked in the foil for one hour remove them from the smoker and transfer them to a clean aluminum pan.

Brush both sides of the ribs with the Hog Glaze and embrace the pan with aluminum foil.

Place the covered pan back on the smoker for 30 minutes while the sauce sets.

Myron says he shuts off the estrus to the smoker in this last step. He uses some big smokers and so even when information technology shuts information technology down at that place will all the same be plenty of residuum heat left over to cook the ribs some more.

After the sauce sets and the ribs are at the tenderness he wants Myron pulls them from the pit and sends them to the judges!

Myron Mixon Ribs with Laurels Winning Marinade and Dry out Rub

Baby dorsum ribs are marinated for iv hours, seasoned with a dry rub and smoked with peach forest to tender perfection!

Prep Time v hrs

Cook Fourth dimension 4 hrs

Total Fourth dimension 9 hrs

Grade Main Course

Cuisine American

• 2 slabs St Louis Style Spare Ribs
• ane liter ginger ale For the marinade
• ane quart orange juice For the marinade
• one loving cup soy sauce For the marinade
• i/2 cup salt For the marinade
• ii oz dry Ranch dressing mix For the marinade
• i cup light brown saccharide Dry Rub
• 2 tbsp chili powder Dry Rub
• 2 tbsp dry out mustard Dry Rub
• 2 tbsp onion powder Dry Rub
• 2 tbsp garlic pulverisation Dry Rub
• 2 tbsp cayenne pepper Dry out Rub
• 2 tbsp kosher salt Dry out Rub
• ii tbsp black pepper Dry Rub

• Remove the membrane from the back of the ribs.

• Combine the marinade ingredients.

• Marinate the ribs for iv hours in the refrigerator.

• Remove the ribs from the marinade and pat dry.

• Combine the dry out rub ingredients.

• Season both sides of the ribs liberally with the dry rub and let sit down for xxx minutes.

• Place the ribs in foil pans and fume at 275F with peach forest.

• After 30 minutes spray the ribs with the rib spritz and repeat every xv minutes for two hours.

• Add 1 cup of apple juice to each foil pan and tightly seal with aluminum foil.

• Continue cooking for 1 hour.

• Remove the foil lid, discard the pan juices and paint both sides of the ribs with Sus scrofa Coat.

• Return the ribs to the smoker and cook another 30 minutes until the coat is fix and the ribs are probe tender.

Rib Spritz Recipe

• iii cups apple juice
• 2 cups white wine vinegar
• ii tablespoons liquid false butter

Sus scrofa Glaze Recipe (2 Parts)

Role 1: Vinegar Sauce

• ii cups cider vinegar
• 1 cup ketchup
• one/2 cup hot sauce
• ii tablespoons salt
• 2 tablespoons coarsely ground black pepper
• ane tablespoon ruby pepper flakes
• 1/2 cup sugar

Part 2: [Finished Hog Glaze]

• 2 Cups Vinegar Sauce
• ii eighteen ounce jars of apple tree jelly
• 2 cups of light corn syrup

Myron has given bits and pieces of this technique in multiple locations. I haven't shared annihilation hither that wasn't already publicly available on the Cyberspace.

Here are the sources I used for Myron's rib recipe:

• Epicurious (Most of the recipe)
• Epicurious (With corrected rib marinade recipe)
• Epicurious Basic Vinegar Sauce
• BBQ Brethren (Cooking notes from grade members)

There are variations to this recipe compared to what is in his book ( Smokin' with Myron Mixon ). What is in his books is a footling different than what he teaches in his on site contest barbecue classes.

I don't retrieve Myron is being deceptive in having multiple versions of his rib recipe. I am certain that his methods are always evolving.

Another bang-up championship rib technique is Johnny Trigg'south.  I practise not have an official source to reference but there are enough of versions of his technique on the Internet.

Past the mode, here is Myron's brisket recipe as well.

moonlaitive1938.blogspot.com

Source: https://www.bbqdryrubs.com/competition-barbecued-ribs/

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