BBQ Pitmaster: Brisket Day – Inject, Rub, Smoke Like a Pro
In this episode of BBQ Pitmaster, Myron Mixon takes on one of the most challenging cuts in barbecue—beef short ribs. These four-bone slabs are notorious for turning tough if not cooked right, but Myron shows you how to make them tender, juicy, and packed with bold flavor.
He starts with a crucial piece of advice: leave the membrane on. Unlike pork ribs, that membrane acts like a shield, helping hold the meat together and lock in moisture. Myron trims only the top fat, preserving the internal structure that keeps the rib juicy during the cook.
Next comes the injection—a rich beef broth blend injected above the bone, where the thick meat sits. From there, it’s time to coat the ribs in a neutral vegetable oil and a layer of his signature hot rub to create that deep bark and bring a little bite to each pull.
This episode is a masterclass in beef rib prep, with insights you won’t find in any cookbook. If you’ve struggled to get beef short ribs tender, this one’s a game-changer.
Watch More BBQ Pitmaster Videos:
Smoke on the Water: A Star-Studded BBQ Panel
Watch Myron Mixon, Rodney Scott, Robbie Robinson, and Steve Countryman discuss barbecue traditions, regional styles, pork production, quality ingredients, and the techniques behind exceptional barbecue.
Smoked Beef Short Rib
Smoked Beef Short Ribs get the BBQ Warrior treatment with a rich injection, heavy rub, apple juice wrap, and smoky finish.
Beef Rub
This BBQ Warrior Beef Rub delivers bold, beef-forward flavor with kosher salt, coarse pepper, and just enough heat.
Basic Vinegar Sauce
Basic Vinegar Sauce is a tangy, spicy staple that enhances everything from pulled pork to chicken. Mix, heat, and store for up to a year.
Hog Injection
Inject bold flavor deep into your pork with this apple juice-based Hog Injection—ideal for shoulders, butts, and whole hog cooks.
Hog Glaze
Hog Glaze delivers a sweet and tangy shine with apple jelly and vinegar sauce—built for ribs, shoulder, or a full BBQ Warrior hog.
