Award-winning pitmasters Rodney Scott and Myron Mixon are sharing their top tips and tricks for making the best barbecue just ...

Mixon says one tip when using a dry rub is to sprinkle it on your piece of meat before you stick it on the smoker or grill. Author: WMAZ Staff Published: 4:10 PM EST February 20, 2013 ...

Myron Mixon's Dry Rub. 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.

Myron Mixon has won more barbecue competitions than anyone else in the world, including four world championships and 11 national championships. So naturally, the Unadilla, Georgia, native (and ...

Myron Mixon is a judge on BBQ Pitmasters. He also has a cooking school in Vienna, Georgia. ... Do not rub a dry rub into your project. Sprinkle it on top.

UNADILLA, Ga. -- He is often called the BBQ king of the world, but Myron Mixon would rather refer to himself as the 'winningest' man in BBQ. "That wasn't even a word yet, until we came up with it ...

Recipe provided by Myron Mixon Serves 30-40 1 18- to 20-pound pork shoulder, including the Boston butt and picnic ham in one cut (this may have to be ordered from a butcher; in many supermarkets ...

Myron Mixon: “For competitions, you gotta do a blend of all of them to be able to be consistent and win. That’s the style of barbecue we do.” It’s really all about the rub.