How To Make Ribs on a Charcoal Grill with Myron Mixon, BBQ Champion
Video Overview & Insights
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.
Dude makes enough marinade and rub to cater for around 1,000 racks of ribs!
Check out the recipe here: https://www.vice.com/en_us/article/8xz53k/easy-backyard-spare-ribs-recipe
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Those ribs aren’t even falling off the bone 😭 I’m mad I watched this “how to make cardboard tutorial “
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I don't eat pork, I have never had pork, I don't know why I am here but I enjoyed it
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I instantly turned the video off as soon as he broke out the lighter fluid
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Those look dry af lol
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You’ll fuck them up it’s too inconsistent of heat and goes too cold too fast
More User Perspectives
He lost me with the lighter fluid...
@adavis0520Soon,I gonna try steakhouse ribs on my charcoal grill!
Probably about 3-4 hours.We 'll wait and see.😊🔥🇺🇲♥️👍🐖🍰👍
This has to be the laziest, most careless bbq video on youtube. And yet so many eat it up.
@tragdarA lot of comments about lighter fluid and the ribs turning from spare to baby backs, but anyone with experience smoking ribs could find at least five more egregious things in the video. None of the important parts of the cook were even mentioned, and the rubs and brine that were the focus were weird as well. And no way those dry acidic ribs were good.
@tragdar👀 I'd rather 💩 in my hands and CLAP than to use lighter fluid to light my damn grill 👀.. You the man Myron but you lost me in that one big dawg 😏
@Chaz_AndersonDude hated Williamsburg.
@Alex-ye1brHave one of his bbq books. Probably refers to him self as the winningest man in bbq 30 times. Just like the into to this vid.
@bgobeskeI add Bacardi Black into my barbecue sauce...but now I am considering adding it to the brine as well.
@michellerusso9584Man, half of those American seasoning and sauces are not even marketable here in Italy
@GiacomoMiola@3:58, did he just added Cocaaaaaiine?
@CrptcNo lighter fluid for me. Give me a chimney and solid firestarters.
@MistertbonesHow many times do you flip the ribs
@AntoineCeusDon’t rub your rub.
@brootdoomAlmost Forgetting the black pepper is wild lol
@mrcorpsman123ngl that bite looked horrible
@Jay-sWerve-A1Great bbq show
@INFAMOUSC-4What in the cat in the hat ass knife is that
@a.dison92You lost me on that fN lighter fluid…what a joke! Absolutely 100% NOT!!!😅😅😅😅😅😅
@jonathanschedler9458❤❤❤❤❤😂
@CuisineUniqueCuisineHe's out there in a light tornado 🌪 i appreciate that
@fakeascanbe423So you don’t flip the ribs at all during cooking? He didn’t say anything about turning them over.
@dmaxm2498So you don’t need paprika because it doesn’t add any flavor or anything to it, it just adds color to it?
@dmaxm2498YouTube BBQer commandments violated in this video:
1. Thou shalt purchase the charcoal basket ("we 'gon put it to one side" 0:42)
2. Thou shalt not use lighter fluid ("it'll burn off" 1:18);
3. Thou shalt place the vent above the ribs (5:15)
4. Thou shalt not smoke above 225 degrees (5:18)
I'll tell you what, I'll take Mr. Mixon's advice over the YouRube commandments.
Myron should stick to his engineered water pits, he dont even know how to put the lid on this kettle in the correct orientation.
@HVACRTECH-83I am here because I burnt my ribs😢😂
@ElGunyOne day I’ll try this for science but this is so outside of my comfort zone to trust 1 person vs 1000s others 😂
@juanmeza7646Who’s here in 2025 learning how to make ribs?
@squaredcirclejerkthat knife looks like he lifted it off a klingon
@recoswellMyron, ive been to your house "compound" many a times and you never cooked ribs this way.. You holding out on us visitors? 🤣
@allenbateman3518So is it not ideal to place vent over smoke source?
@YNG903Ngl, them ribs ain’t it.
@mbradford20“207° they’re done” that’s a very specific temperature
@Phil_TheekritGonna have to try that BBQ sauce recipe that looks like the type of sauce I like!
@RemnantOutreachTVWhen ya first put em on the grill, which side is up, or does it matter?
@rustyaxelrodFollowed recipe too much salt in brine came out to salty. Will try without as much salt next time.
@cindysurles6477McLaughlin Prairie
@ElizabethTaylor-y9pThanks for teaching me because this is my first time cooking on the grill
@TerrellWalker-l2fHow in thee fuc$ does one keep charcoal burning for 3 to 4 hours...?
@qualitygaming6891Myron loves playing with his meat
@volfan8141Was planning on using this recipe, but the link to the recipe is down 😢
Anyone have the ratios for the brine and the rub handy?
The linked online recipe and the video differ so much. I am reading it while my ribs are in the grill and afraid that I ruined them now.
@a.b.k.3355This is not it 🤦🏾♂️
@TrenchJittThanks Myron, thankful for your knowledge.
Make the best barbecue with Myron.