In the world of barbecue, champion pitmaster Mike Mills is affectionately known as "The Legend." He presides over the pits at his seven nationally acclaimed barbecue restaurants — four 17th Street Bar & Grill restaurants in Southern Illinois and three Memphis Championship Barbecue restaurants in Las Vegas.
He is a four-time World Champion and three-time Grand World Champion at "Memphis in May," otherwise known as the "Super Bowl of Swine." Mills has this to say about preparing ribs the right way: "People are mystified about how to cook ribs properly. I'm going to walk you through every step of the way as though you're using a basic charcoal grill.
"Obviously if you have different or more high-tech equipment, you'll need to modify these procedures. If you're setting up your backyard charcoal grill for indirect cooking, you'll want to use a disposable aluminum pan to capture the grease as the fat renders while cooking. Some people add water to this pan to add moisture to the cooking environment."
Read on for Mills' secrets and tips for making mouthwatering ribs, dry rub, barbecue sauce and beans.
