Myron Mixon Baby Back Ribs
Competition-style smoked ribs with rich flavor and glaze.
Equipment
- Knife
- baking pan
- brush
- Smoker
Ingredients
For the ribs
- 4 racks baby back ribs
For the marinade and seasoning
- 1 rib marinade
- 3 cups bbq rub
- 1 rib spritz
- 1 cup apple juice
- 1 pork glaze
Instructions
- Remove membrane from ribs.
- Trim excess fat.
- Place ribs in pan and cover with marinade.
- Cover and refrigerate for 4 hours.
- Remove ribs and pat dry.
- Apply rub evenly.
- Let rest 30 minutes at room temperature.
- Preheat smoker to 250°F.
- Place ribs in smoker.
- Smoke for 2 hours.
- Spritz every 15 minutes.
- Remove ribs.
- Place in pan with apple juice.
- Cover with foil.
- Return to smoker for 1 hour.
- Remove ribs.
- Apply glaze.
- Cover and return to smoker.
- Let rest 30 minutes.
- Remove and rest 10 minutes.
- Cut and serve.
Notes & Wine Advice
Notes
Removing the membrane is essential for tender ribs.Variations
Use different wood chips for flavor variation. Add spice to the rub for more heat. Use honey in the glaze for sweetness.Wine Advice
A bold Zinfandel or a powerful Syrah pairs perfectly with the rich and smoky flavors of these ribs.Nutrition values
Calories: 650 kcal | Carbohydrates: 12 g | Protein: 45 g | Fat: 45 g | Saturated Fat: 15 g | Sodium: 900 mg | Sugar: 8 g