Smokin' with Myron Mixon by Myron Mixon

Author:Myron Mixon [Mixon, Myron]
Language: eng
Format: epub, mobi
ISBN: 978-0-345-52854-4
Publisher: Random House Publishing Group
Published: 2011-05-09T16:00:00+00:00

In order to be the man you have to beat the man … and I’m the man.

I bring all of this up now because ribs are a category that transcends it all: ribs are equally important in both sanctions. I base what I cook on what the judges like, because I want to win. So that means if I’m doing a MIM contest, I cook baby backs. In a KCBS contest, I cook St. Louis. Either way, ribs have always been a good category for my team. In ribs, I’ve been MIM “team of the year” six times. A big part of my success is in understanding what the judges want. And what the judges look for in a winning rib is a perfect combination of texture (soft without being mushy), flavor (smoky, but with a sweet glaze), and appearance (shiny like new pennies). In competition, ribs are prized for their heavily smoked flavor. This plays beautifully with the sweet sauce. You want ribs that are tender, with the perfect balance of sweetness and smoke.

Also, that glistening look is important, and with ribs you have to work to get the color right. I’ll show you how to do it. That said, the hardest part of rib cooking is making them tender without overcooking them. I’ll show you how to do that, too.

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