Project Ideas

MIXON BACKYARD BARBECUE ACADEMY
PORK RIBS
AVERAGE SIZE: 1 RACK SPARE
SMOKER TEMP: 275 DEG
INTERNAL TEMP: 207 DEG
INGREDIENTS
FULL RACK OF SPARE PORK RIBS
MYRON MIXON RUBBA DUB RIB RUB
MYRON MIXON HOT RUB
MYRON MIXON TANGY SWEET SAUCE
MYRON MIXON RIB SKINNERS
4 CUPS APPLE JUICE
1 POUND SUGAR
1 OUNCE MCCORMICK'S IMITATION BUTTER FLAVOR
2 CUPS LOUISIANA HOT SAUCE
DIRECTIONS
Rib Spritz – 4 cups of Apple Juice, 1 pound of Sugar, 1 ounce McCormick’s
Imitation Butter Flavor, heat over the stove while whisking the contents until the
sugar has dissolved. Let contents cool to finger temp before pouring into spray bottle.
Prep Work – Remove spare rib from the package. Remove the fat from the top
side of the spare rib with a knife. Roll the spare rib over and remove the excess flap
on the back side of the ribs. Grab the MM Rib Skinners and start to remove the
membrane from the back side of the ribs. Take the stiff blade knife on the back side
of the ribs at the 4th bone, square off the ribs with the length of that bone. After
squaring the ribs, take the excess and make them into rib tips. Apply vegetable oil on
both sides of the rib to bind the rub to the meat.
Rubs – Use Myron Mixon Rubba Dub Rib Rub and Myron Mixon Hot Rub. Apply
Hot Rub lightly (25%). Apply Rubba Dub Rib Rub very generously (75%).
Time to place the Ribs with bone side down on the smoker at 275 degrees.
Cook – Allow the ribs to sit on the smoker uncovered for 1.5 hours at 275
degrees. After the first hour of the ribs being on the smoker, apply Rib Spritz on the
top and bottom of the ribs. Allow ribs to remain on the smoker for another 30 minutes
and then spritz before panning. Get an aluminum pan and place 2 cups of apple juice
in the pan. Place one rib rack in the pan. Place the ribs on the rib rack meat side down
after spritzing the second time. Cover the pan tight with foil and create a vent in the
corner of the foil. Smoke the ribs for 2 hours while looking for an internal
temperature of 207 degrees between the bone.
Glaze Ribs – Remove the pan from the smoker and tear off the foil. Apply Myron
Mixon Tangy Sweet Sauce to the back side of the ribs. Roll the ribs over and apply the
Myron Mixon Tangy Sweet sauce to the meat side of the ribs. Put the ribs back on the
smoker and allow them to sit for 4 minutes to set the sauce.