Myron Mixon Pork Rub Recipe

Discover the art of barbecue perfection with Myron Mixon's Pork Rub Recipe. Elevate your cooking game with expert tips and savory delights. 🥩🔥 #BBQ #MyronMixonRecipe

Myron Mixon Pork Rub

    Myron Mixon Pork Rub

  • Cuisine: American
  • Category: BBQ, Grilling
  • Prep Time:
  • Cook Time:
  • Servings: 8
  • Calories: 50 calories

About Ingredients Instructions Video Servings Tips Substitutes

Myron Mixon's pork rub is a meticulously crafted blend of spices and seasonings, reflecting the expertise of the renowned pitmaster himself. This signature rub, known as Jack's Old South Original Rub, carries the distinct flavors that Myron Mixon has perfected over years of competitive barbecue cooking. The combination of ingredients in this rub contributes to a harmonious balance of sweet, savory, and spicy notes that elevate the taste of pork to new heights.

The rub boasts a foundation of light brown sugar, providing a subtle sweetness that caramelizes during the cooking process. Complemented by chili powder, dry mustard, onion powder, garlic powder, cayenne pepper, kosher salt, and coarsely ground black pepper, each element plays a crucial role in enhancing the overall flavor profile.

The careful selection and proportioning of these ingredients result in a versatile rub suitable for various cuts of pork, adding depth and complexity to the meat.

Myron Mixon's approach to cooking ribs involves a meticulous process, from marinating in a ginger ale and orange juice mixture to the final stages of creating a flavorful glaze. The rub plays a pivotal role in this journey, imparting its rich flavors and forming a delectable crust on the ribs.

Myron's attention to detail, including specific wood choices for smoking and a unique spritzing technique during cooking, demonstrates the depth of his barbecue expertise.

In essence, Myron Mixon's pork rub is more than a seasoning; it's a carefully crafted culinary masterpiece that encapsulates the essence of championship barbecue, making every bite of your smoked or grilled pork a memorable and mouthwatering experience.


Embark on a flavor-packed journey with Myron Mixon's Rib Rub! Uncover the secrets of championship barbecue in this tantalizing recipe guide. 🔥🍖 #BBQMasterpiece #MyronMixonRecipe


  • 1 cup (packed) light brown sugar
  • 2 tablespoons chili powder
  • 2 tablespoons dry mustard
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 2 tablespoons cayenne pepper
  • 2 tablespoons kosher salt
  • 2 tablespoons coarsely ground black pepper

Method Instructions

  1. Remove the membrane from the back of the ribs and trim any excess fat.
  2. In a bowl, combine 1 liter ginger ale, 1 quart orange juice, 1 cup soy sauce, 2 cups salt, and 2 packets of dry ranch dressing mix.
  3. Place the ribs in an aluminum pan, cover with the marinade, wrap in aluminum foil, and refrigerate for four hours.
  4. After four hours, pat the ribs dry with paper towels.
  5. Mix the rib rub ingredients in a bowl.
  6. Apply the rub generously on the top, back, and sides of the ribs.
  7. Let the ribs stand at room temperature for 30 minutes.
  8. Preheat your smoker to 250°F for baby back ribs or 275°F for St. Louis spares.
  9. Use peach wood for smoking.
  10. Place ribs, bone side down, in an aluminum foil pan and put the pan in the smoker.
  11. Smoke ribs uncovered for 30 minutes.
  12. Prepare the rib spritz: 3 cups apple juice, 2 cups white wine vinegar, 2 tablespoons liquid imitation butter.
  13. Spritz ribs every 15 minutes after the initial 30 minutes, continuing for two hours.
  14. After two hours, remove the pan from the smoker.
  15. Pour one cup of apple juice into the pan, cover tightly with foil, and place it back on the smoker for one hour.
  16. Make the basic vinegar sauce by combining cider vinegar, ketchup, hot sauce, salt, black pepper, red pepper flakes, and sugar.
  17. Warm until sugar and salt dissolve.
  18. Combine two cups of this vinegar sauce with two 18-ounce jars of apple jelly and two cups of light corn syrup to create the Hog Glaze.
  19. After one hour in foil, transfer the ribs to a clean aluminum pan.
  20. Brush both sides of the ribs with the Hog Glaze and cover with foil.
  21. Place the covered pan back on the smoker for 30 minutes to set the sauce.
  22. Myron recommends shutting off the heat in the last step.
  23. Once the sauce sets and the ribs reach the desired tenderness, pull them from the pit and serve.

Recipe Video

Myron Mixon Pork Rub

This is a video about Myron Mixon Pork Rub.

Rated: 4.9 of 5.0 from 56 reviews.

Recipe Tags: Myron Mixon Pork Rub, Myron Mixon Pork Rub Recipe, Recipe


Serving Myron Mixon's pork rub involves a few simple steps to ensure that its flavors shine and enhance the overall enjoyment of your pork. Here's a guide on how to serve Myron Mixon's pork rub:

  • Prepare the Meat: Whether you're working with ribs, pork shoulder, or another cut, ensure the meat is well-prepared. Trim excess fat, remove the membrane from ribs, and pat the meat dry with paper towels.
  • Apply the Rub: Generously apply Myron Mixon's pork rub to all sides of the meat. Massage the rub into the surface, ensuring an even coating. Let the meat sit at room temperature for about 30 minutes, allowing the flavors to penetrate.
  • Choose Your Cooking Method: Decide whether you'll be smoking, grilling, or roasting the pork. Myron Mixon's rub works well with various cooking techniques, so choose the method that suits your preference.
  • Cooking Temperature and Time: Follow Myron Mixon's recommended cooking temperatures and times for the specific cut of pork you're preparing. The rub will develop a flavorful crust during the cooking process.
  • Optional Spritzing: If you want to add an extra layer of moisture and flavor, consider using Myron Mixon's rib spritz or create your own spritz using a combination of apple juice, white wine vinegar, and a touch of butter. Spritz the meat periodically during the cooking process.
  • Prepare a Glaze (Optional): If you're following a recipe that involves a glaze, prepare it according to Myron Mixon's recommendations. Apply the glaze in the final stages of cooking to add a glossy finish and extra flavor.
  • Rest and Slice: Allow the cooked meat to rest for a few minutes before slicing. This helps redistribute juices for a moist and tender result.
  • Serve with Sides: Myron Mixon's pork rub imparts a robust flavor to the meat, making it a delicious centerpiece for your meal. Serve the pork with your favorite barbecue sides like coleslaw, baked beans, or cornbread.
  • Enjoy: Finally, savor the delicious results of your efforts. Myron Mixon's pork rub enhances the natural flavors of the meat, creating a memorable dining experience for you and your guests.


  1. Quality Ingredients: Use high-quality ingredients, especially when it comes to spices. Fresh and flavorful ingredients will contribute significantly to the final taste of the rub.
  2. Adjust Spice Levels: Tailor the cayenne pepper to your spice preference. If you enjoy a bit more heat, feel free to increase the amount. Conversely, if you prefer a milder flavor, reduce the cayenne accordingly.
  3. Membrane Removal: Take the time to remove the membrane from the back of the ribs. This allows the rub to penetrate the meat more effectively and ensures a more tender result.
  4. Marinating Time: Allow the ribs to marinate in the ginger ale and orange juice mixture for the full four hours. This step not only imparts flavor but also helps tenderize the meat.
  5. Generous Rub Application: Be generous when applying the rub to the ribs. Ensure that you coat all sides thoroughly for a well-balanced flavor profile.
  6. Wood Selection for Smoking: If you're smoking the ribs, consider using peach wood as recommended by Myron Mixon. The choice of wood can subtly influence the final taste of the meat.
  7. Spritzing Technique: Follow Myron's spritzing technique with the apple juice, white wine vinegar, and liquid imitation butter. This adds moisture and enhances the bark formation on the ribs.
  8. Foiling Method: During the foil cooking stage, ensure the pan is tightly covered to trap the juices and steam, contributing to the tenderness of the ribs.
  9. Hog Glaze: Take your time preparing the Hog Glaze. It's a crucial element that adds a sweet and sticky finish to the ribs. Ensure that the sauce sets properly during the last 30 minutes of cooking.
  10. Resting Period: Allow the cooked ribs to rest before slicing. This gives the juices a chance to redistribute, resulting in a juicier and more flavorful final product.
  11. Experiment and Personalize: Don't be afraid to experiment with the recipe. Barbecue is an art, and personal preferences vary. Adjust the rub quantities, try different wood types, and find the perfect balance that suits your taste.
  12. Clean Smoker: If using a smoker, consider Myron's technique of cooking everything in pans to keep the smoker clean. This can make cleanup easier and maintain a well-functioning smoker.

Ingredient Substitutes

While it's always ideal to stick to the original recipe for Myron Mixon's Rib Rub to experience the intended flavors, here are some ingredient substitutes you can consider if you don't have certain items on hand:

  1. Light Brown Sugar: Substitute with dark brown sugar or granulated sugar if light brown sugar is unavailable.
  2. Chili Powder: Use a combination of paprika, cumin, and cayenne pepper if you don't have chili powder.
  3. Dry Mustard: Substitute with regular yellow mustard if dry mustard is not available.
  4. Onion Powder and Garlic Powder: If you're out of either, you can use fresh minced garlic or onion, adjusting the quantities to taste.
  5. Cayenne Pepper: Red pepper flakes or hot paprika can be used as a substitute for cayenne pepper.
  6. Kosher Salt: Replace with sea salt or regular table salt, adjusting quantities to taste.
  7. Coarsely Ground Black Pepper: If you only have finely ground black pepper, use a bit less to avoid it being too overpowering.


Get ready to savor the incredible flavors of Myron Mixon's Rib Rub – a journey into BBQ excellence. Your tastebuds will thank you! 🍖✨ #BBQMasterclass #MyronMixon

Next Post Previous Post