The best dry rubs and sauces from BBQ chef Myron Mixon

Today is National BBQ Day and what better way to celebrate than with the King of Barbeque himself, Myron Mixon! Here's a few of his signature sauces and rubs perfect for all kinds of meats! 
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
2 tablespoons kosher salt
2 tablespoons coarsely ground black pepper
Apply the rub to the top, back and sides of the ribs. Let the ribs stand at room temperature for 30 minutes as the rub works its way into the ribs.
Myron Mixon Rib Spritz
3 cups apple juice
2 cups white wine vinegar
2 tablespoons liquid imitation butter
Myron Mixon Basic Vinegar Sauce
2 cups cider vinegar
1 cup ketchup
1/2 cup hot sauce
2 tablespoons salt
2 tablespoons coarsely ground black pepper
1 tablespoon red pepper flakes
1/2 cup sugar
To finish making the Hog Glaze take two cups of the vinegar sauce and combine it with two 18 ounce jars of apple jelly and two cups of light corn syrup.

Thanks to BBQ Dry Rubs for the recipes! Want more articles like this? Follow Great Day Washington on Facebook, Twitter & Instagram for more! Watch everyday at 9am on WUSA9. 


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