Myron Mixon Shares His Recipes!
By Bridgette Waldau
At the Waterway Soiree in Oconee, Ga., I had the privilege to meet “BBQ King” Myron Mixon at his “Meet & Greet” at Oconee Brewing Company. From Unadilla, Ga, Mixon is a five-time BBQ world champion, winner of over 1800 championships and Barbecue Hall of Famer. He runs a cooking school, makes global TV appearances and crafted a line of smokers, sauces and rubs sold worldwide. At the event he presented a grilling demonstration, sharing his tips and cooking skills. He was also selling and signing one of his five best-selling cookbooks, Smokin’ with Myron Mixon. He was so kind as to give me permission to share a few of his smokin’ recipes, all taken from his book, with Heartland Living Magazine. His 170-page book offers a variety of meals that you can cook with a smoker or on you own stove top, and the book also includes rubs & sauces, desserts and drinks. My thanks to Myron Mixon for sharing his recipes with us.
Baby Back Ribs
INGREDIENTS:
4 racks baby back ribs
1 recipe Rib Marinade
3 cups Jack’s Old South Original Rub 1 recipe Rib Spritz (see below)
1 cup apple juice
1 recipe Hog Glaze (see below)
What you’ll need:
Cutting board
Sharp boning knife or paring knife Paper towels or clean kitchen towels
RIB SPRITZ
Makes about 5 cups
You can make it up to a day in advance and store in the spray bottle or do it right after you put your ribs on the smoker, and then start spritzing after your ribs have been on the smoker for 45 minutes. Spritz the meat at 15-minute intervals.
INGREDIENTS
3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter
INSTRUCTIONS
In a large spray bottle (one that will hold at least 5 cups of liquid), combine all the ingredients. Shake well to blend.
HOG GLAZE
Makes 8 cups
INGREDIENTS
2 cup Jack’s Old South Vinegar Sauce
2 18-ounce jars apple jelly
2 cups light corn syrup
INSTRUCTIONS
Combine all the ingredients in a blender, and blend until thoroughly combined, about 3 minutes. Pour out into a clean bowl, using a plastic spatula to scrape it all. Store, refrigerated for up to 2 weeks.
INSTRUCTIONS:
1. One at a time, place the racks on a cutting board, bone side up, and remove the membrane (or “silver”): At whichever end of the rack seems easier, work your fingers underneath the membrane until you have 2 to 3 inches cleared. Grab the membrane with a towel and gently but firmly pull it away from the ribs. Pulling off the membrane exposes loose fat that will need trimming, so take your knife and cut out any excess fat. Now the racks are ready.
2. Set the racks in an aluminum baking pan and cover them completely with the rib marinade. Cover the pan with aluminum foil and let it sit for 4 hours, either in the refrigerator or, if you’re at a contest or in a picnic situation, in a cooler packed with ice.
3. When you are ready to cook them, remove the ribs from the marinade. Pat them dry with towels. Apply the rub lightly around the edges of the ribs, over the back side of them, and on top. Then let the ribs sit, uncovered, at room temperature for 30 minutes.
4. In the meantime, heat a smoker to 250°F.
5. Put the ribs in a baking pan, put the pan in the smoker, and cook for 2 hours. After the first 30 minutes of cooking, spritz the ribs. Continue to spritz at 15-minute intervals for the duration of the cooking time. (The ribs should be uncovered so they can absorb as much smoke as possible.)
6. Remove the pan from the smoker. Pour the apple juice into a clean aluminum baking pan. Place the ribs in the pan, bone side down, and cover the pan with aluminum foil. Place the pan in the smoker and cook for 1 hour.
7. Remove the pan from the smoker and shut off the heat on the smoker. Remove the foil, and apply the glaze to the top and bottom of the slabs of ribs. Re-cover the pan with foil, return it to the smoker, and let the ribs rest in the smoker for 30 minutes as the temperature gradually decreases.
8. Remove the ribs from the pan and let them rest for 10 minutes on a wooden cutting board. Then cut and serve.
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