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Old 02-06-2012, 12:45 PM   #1
Jaskew82
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Default Myron Mixon Ribs

Has anyone tried his recipe from the book? He seems to keep the ribs in a foil pan for the entire cook. Additionally, he is doing a 3-2-1 (no modification) at 275 degrees (if I remember correctly). Wouldn't that be too high of a temp for a 6 hour cook in a 3-2-1. My experience is that it would turn the rib meat to mush.

Any thoughts?
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Old 02-06-2012, 12:47 PM   #2
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What type of ribs and how big are the racks? 3-2-1 is too long for baby backs and probably too long for St. Louis spares at that temp, but may be OK for big racks of untrimmed spares. 3-2-1 was originally use for spares at 225.
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Old 02-06-2012, 12:50 PM   #3
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That does seem like a long time. Yesterday I did buffalo back ribs 2-2-1 and they came out just perfect. They seem to be in between pork and beef ribs in regard to bone size and meat to bone ratio. The taste, Priceless!
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Old 02-06-2012, 12:50 PM   #4
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His book calls for spares trimmed to st.louis style.

I would think something more like a modified 3-2-1 would be better. E.G. 3-1-1.
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Old 02-06-2012, 01:09 PM   #5
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I took Myron's class last year and I have his book too. There are differences between what he talks about in class vs the book, and I find the class information to be more reliable so I follow my notes from the class way more than from his book.

In class, when he reviewed his competition time line, it was not 3-2-1 for St louis style ribs, like you indicated, that would likely lead to mush, especially at 275. When it comes to cooking temps/times for his rib technique, it is nothing out of the ordinary.
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Old 02-06-2012, 01:20 PM   #6
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Quote:
Originally Posted by Jaskew82 View Post
His book calls for spares trimmed to st.louis style.

I would think something more like a modified 3-2-1 would be better. E.G. 3-1-1.
When I cook St. Louis spares I generally have racked that are around 2.5 lbs after trimming. I cook them at 260 and if I am in the mood to foil :) I cook them for 2 1/2 hours no foil, 1 1/2 hours in foil, and then glaze and finish with no foil, usually 15 minutes or so. 3-1-1 may still be too long unless the racks are bigger. Just keep an eye on them after you take them out of the foil.
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Old 02-06-2012, 04:22 PM   #7
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I heard Harry Soo say that he does spare ribs at 275 which helps render the fat better than 225-250. I tried it this weekend.... 3 hours naked......1 hour foiled (meat side down with brown sugar and butter in the foil)......1 hour naked (mopped with sauce the last 20 min.) and they were dead assss ON. Didn't fall off the bone, and were very moist and tender.
I'm making notes NOW. :)
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Old 02-06-2012, 08:57 PM   #8
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Quote:
Originally Posted by snyper77 View Post
I heard Harry Soo say that he does spare ribs at 275 which helps render the fat better than 225-250. I tried it this weekend.... 3 hours naked......1 hour foiled (meat side down with brown sugar and butter in the foil)......1 hour naked (mopped with sauce the last 20 min.) and they were dead assss ON. Didn't fall off the bone, and were very moist and tender.
I'm making notes NOW. :)
That sounds really good,might have to try that. Ribs have always given me fits.
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Old 02-06-2012, 10:55 PM   #9
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Frankly, I don't know how anyone does 3-2-1 and has ribs that aren't mush. I know it is a popular method but I don't like it. I truly believe Myron is holding back a little here.. but then I don't foil and he does.
I cook on my Large Big Green Egg at 275 for 4 hours with apple juice spritz at least every 20 minutes. I like 'em but I am not into the competiton deal.
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Old 02-06-2012, 11:09 PM   #10
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Quote:
Originally Posted by martyleach View Post
Frankly, I don't know how anyone does 3-2-1 and has ribs that aren't mush. I know it is a popular method but I don't like it. I truly believe Myron is holding back a little here.. but then I don't foil and he does.
I cook on my Large Big Green Egg at 275 for 4 hours with apple juice spritz at least every 20 minutes. I like 'em but I am not into the competiton deal.
I agree with Marty.
I cook spares at 250 -275 without foil for 4-5 hours. They turn out great.

Looking at snyper77's post on what Harry Soo does, it is in line with that as well.

As far as the book...

If your income was based on what you could teach people in a class, and what you could do on the circuit would YOU publish the exact correct recipe in a book that sells to the masses for much less than your class?

Exactly. ;)
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Old 02-06-2012, 11:27 PM   #11
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Quote:
Originally Posted by martyleach View Post
Frankly, I don't know how anyone does 3-2-1 and has ribs that aren't mush. I know it is a popular method but I don't like it. I truly believe Myron is holding back a little here.. but then I don't foil and he does.
I cook on my Large Big Green Egg at 275 for 4 hours with apple juice spritz at least every 20 minutes. I like 'em but I am not into the competiton deal.
Same here. Do my BB ribs at 235-250 for around 4 hours in my UDS. I start checking at 3.5 for doneness and have had them take 4.5 I don't bother with foiling and don't do comps. I'm norm in and out of the smoker for ABTs or something so I get to check them throughout the cook. I generally flip them meat side down for the last half hour to dry off the moisture that accumulated on them during the cook. BB are really similar to ST Louis cut concerning cook time and temp. I've been meaning to try 275* like recommended above but we prefer a dryer rib than I think most do on here. So the lower temp might help for our tastes as well as not moping.
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Old 02-06-2012, 11:35 PM   #12
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Those that DO NOT foil.

Are you cooking on an offset, or using wood for fuel?

I ask because that is usually why I foil for a short time, to get them out of the smoke for a little bit.

I usually cook the 2 1/2 naked, foil for an hour then finish with out foil. Often it takes very little time once I take them out of the foil. I sprits really good with apple juice before and after foiling.

When I cook on the egg, I do not foil at all because I am cooking with lump and it does not get as smokey as on the offset.
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Old 02-06-2012, 11:42 PM   #13
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4.5+ hours unfoiled, no spritzing STL @ 275 work great. Foiling is work!
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Old 02-06-2012, 11:42 PM   #14
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Quote:
Originally Posted by Pa_BBQ View Post
Those that DO NOT foil.

Are you cooking on an offset, or using wood for fuel?

I ask because that is usually why I foil for a short time, to get them out of the smoke for a little bit.

I usually cook the 2 1/2 naked, foil for an hour then finish with out foil. Often it takes very little time once I take them out of the foil. I sprits really good with apple juice before and after foiling.

When I cook on the egg, I do not foil at all because I am cooking with lump and it does not get as smokey as on the offset.
I don't cook ribs on my stickburner at comps.
I have a small stickburner and need the room for brisket and butt.

I use my UDS with lump.
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Old 02-06-2012, 11:44 PM   #15
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I cooked 2 racks of spares this past Sat. on my bubba keg. 1 rack I went 3 hours then 1 hour foiled in butter, honey and tiger sauce, followed by about 30 minutes then glazed for 15. They came out good an maintained a decent level of bark. The other rack went full ~5 hours naked with the same mixture mopped on them at the 3 hour mark. They had bark that I thought was way too thick IMO. I remember Trigg (on Pitmasters) saying to choose spares w/lots of fat. I believe it works well when foiling meat side down. The fat renders well and is quite tasty.
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