Three Pitmasters Share Barbecue Rib Secrets on GMA
Posted on May 25, 2012Three top pitmasters were guest on Good Morning America to share their Memorial Day rib barbecuing secrets. Mike Mills of 17th Street Bar and Grill in Murphysboro, Illinois, says the secret to great barbecue ribs is in the dry rub. He shares all his secret ingredients for the rub. He uses five types of beans for his Tangy Pit Beans.
Elizabeth Karmel makes spare ribs. She likes a dry rub of salt, pepper and cayenne pepper. She cooks the ribs for 4-5 hours in the pit, which is around 250 degrees. She says Texas is a No Sauce zone, but she always serves sauce if she's in New York City.
Myron Mixon is from South Georgia and he prefers to marinate his ribs first, then he uses a dry rub.
Myron discusses his favorite rib to cook: "My favorite rib to cook and eat is the baby back, because I learned competitive cooking at MIM contests and that's their rib of choice. I just developed a real love for them. They're fun to cook and fun to eat, and they almost always earn me money. Even I can't ask for more than that!" Take a look:
You can find Myron's recipes here and you can find Mike's Magic Dust Rub recipe here.