MYRON MIXON BBQ SAUCE RECIPES

Steps:

• Once you've selected a beautiful cut of standing rib roast. Wrap it in cheese cloth and place inside your fridge for a couple days. If you do not have time for this step, don't worry, you can proceed. This step of aging the prime rib in the fridge aids in flavor. The extra moisture in the meat is expelled which gives you more flavor after the cook.
• About 7 hours before the cook, remove any excess exterior fat from the roast before we start to season. Leave the top fat cap on.
• Once the trimming is complete, rub some vegetable oil over the complete roast, bones and all. Apply the kosher salt and black pepper generously to the roast. This is a large roast so it can take a lot of salt and pepper. Place into the fridge uncovered for 6 hours. This allows the salt to penetrate deep into the roast.
• Remove the roast from the fridge one hour before the cook. This allows it to come closer to room temp before being put in the smoker. This is a good time to fire up the smoker to 250F.
• Place a meat probe in the center of the roast. Make sure it is centered and not beside the bones. We want accurate temperature readings. Place the roast on the baking sheet with rack.
• After the roast has sat one hour, place it into the smoker. Smoke until the roast reaches 119F.
• Once the roast hits 119F, pull it from the smoker, remove the temp probe and wrap with Aluminum foil. Rest for 30 minutes. Internal temps will continue to rise so do not worry that it is too rare.
• Crank your smoker to 500F while the roast rests for 30 minutes.
• After the 30 minute rest, remove the foil from the roast and place it back in the smoker for 15-20 minutes. This will sear the roast exterior and give you a nice brown color and bark.
• Remove from the smoker and serve.

Steps:

• Rinse the ribs in cold water and pad dry. Trim any excess fat or connective tissue. Only leave what you want to eat. 
• On the bone side of the ribs, remove the membrane. A quick trick is using a piece of paper towel to help grip the membrane. Once you get a good grip of the membrane, simply pull until it is completely removed.
• Once the ribs are prepped, I apply my favorite rub generously. Make sure to cover all the sides and edges of the ribs.Cover the ribs and keep in the fridge for 2 hours or more. 
• Remove the ribs from the fridge and allow to warm slightly on the counter. Fire up the smoker to 225F. I use Pecan or Cherry, when smoking ribs. 
• Once the smoker is at proper temp, place the ribs on the grill meat side up.
• Now you can pretty much wait for the three hours to pass or some fanatics prefer to spritz their ribs every 30-45 minutes with a 50/50 mixture of apple cider vinegar and water. Adding moisture to the ribs aids in a smoky bark. After three hours, remove the ribs and place each rack meat side up on a large piece of Heavy Duty tin foil. 
• Brush melted butter over the tops of the ribs then followed by brushing the melted honey. You can spritz the ribs for extra moisture at this time. Flip the racks around so the bone side is facing up. Brush with melted butter and melted honey. 
• Leave the racks bone side up and wrap the ribs tightly. Place back on the smoker bone side up for 45-60 minutes. Keep the temp at 225F.
• Remove the ribs from the foil and place back on the grill. Brush the ribs with your favorite bbq sauce. Cook for approximately 30-45 more minutes at 225F.
• Check for doneness by using your grill tongs and pickup up the ribs and give them a slight bounce. If the meat starts to slightly split, the ribs are done.Remove from the smoker and cover in foil. Let rest for 10 minutes. 
• Be a professional and take a sharp knife (I use a Henkel Serrated Bread Knife) and cut each rib individually. You’ll notice how the ribs don’t fall apart as you cut. Also look for that beautiful pink smoke ring.