{"id":168,"date":"2021-05-18T20:56:36","date_gmt":"2021-05-19T01:56:36","guid":{"rendered":"https:\/\/bbqdryrubs.com\/?p=168"},"modified":"2023-09-27T11:51:53","modified_gmt":"2023-09-27T16:51:53","slug":"competition-barbecued-ribs","status":"publish","type":"post","link":"https:\/\/bbqdryrubs.com\/competition-barbecued-ribs\/","title":{"rendered":"Myron Mixon Ribs {Award Winning Marinade and Rib Rub!}"},"content":{"rendered":"

Myron Mixon is the Winningest Man in Barbecue and makes spectacular ribs.\u00a0 Here is a recipe that I pieced together from multiple sources where Myron has published his rib technique (given below).\u00a0<\/span> \"How<\/p>\n

Myron cooks ribs two different ways depending upon the type of competition.<\/span><\/p>\n

Myron smokes baby back ribs for Memphis in May competitions and switches over to St Louis spares for Kansas City Barbecue Society events.<\/span><\/p>\n

For both types of contests Myron is simply cooking the type of ribs that the judges expect.<\/span><\/p>\n

The main difference between how Myron cooks spare ribs and baby back ribs is the temperature of his pit. Baby back ribs get smoked at 250F while St Louis spares get smoked at 275F.<\/span><\/p>\n

The St Louis spares get smoked at a higher temperature as they have a higher fat content than baby back ribs. The higher heat helps the fat render from the St Louis ribs.<\/span><\/p>\n

Start by removing the membrane from the back of the ribs and trimming off any excess fat.<\/span><\/p>\n

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