- Grill(s) owned
I got deep into bbq and 7 years ago and was able to go to Myron Mixon’s cooking class. So, I started cooking hot and fast and basically did everything he taught and it is delicious and great food. Yesterday I bought a slab of ribs ( not St Louis style ) and found myself watching Malcom Reed on YouTube doing low and slow ribs. I decided I wanted to at least try it and see how low and slow tasted. I did basically everything he did. Just salt and pepper and just a little of his rub. I cooked them for 6 hours at 235 with lumberjack competition blend. I finished them with some peach glaze and I have to say these were hands down the best ribs I have ever cooked and eaten. I may have to start moving over into the low and slow field. Does brisket taste that much better cooked slow? Gotta love bbq and all you can do.