At BBQ competitions, one name that consistently echoes among the chatter of enthusiasts, judges, and competitors alike is Myron Mixon. Known as the "Winningest Man in Barbecue," his methods, techniques, and recipes are the gold standard. Today, we're peeling back the layers of mystery to reveal Myron Mixon's secret Whole Hog Dry Rub. This concoction has won countless awards and has left palates craving for more, year after year. Here's how you can make it yourself.
Understanding the Whole Hog Rub
Before diving into the recipe, let’s get a grasp of what makes a dry rub different from a sauce or a brine. A dry rub is a combination of spices and herbs that are massaged onto the meat before cooking. The purpose? To create an outer layer of flavor while helping to tenderize and enhance the taste of the meat through a process called osmosis.
- Penetrates the Meat: Unlike a wet rub or marinade, a dry rub slowly seeps into the meat, offering consistent flavor without overwhelming the pork’s natural taste.
- Creates a Crust: When exposed to heat, dry rubs caramelize, forming what pitmasters call the “bark” — a flavorful, crunchy exterior.
- Versatile: While designed for whole hog, this rub works wonders on ribs, shoulder, brisket, and chicken.
The Ingredients
To master Myron Mixon’s Whole Hog Dry Rub, you’ll need the following:
- 1⁄2 cup paprika
- 1⁄4 cup kosher salt
- 1⁄4 cup granulated sugar
- 1⁄4 cup brown sugar
- 2 tablespoons chili powder
- 2 tablespoons black pepper
- 2 tablespoons cayenne pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon mustard powder
- 2 teaspoons celery salt
- 2 teaspoons dried thyme
The Mixing Process
The key to creating an impactful dry rub is ensuring that all ingredients are evenly distributed for a balanced flavor. Here’s how:
- Mix Dry Ingredients First: In a large bowl, combine paprika, salt, sugar, and all spices. Use a whisk or a fork to blend them thoroughly.
- Incorporate Sugars: Add granulated and brown sugar, mixing until no clumps remain. Sugars not only add sweetness but also contribute to the caramelization of the bark.
- Sift for Perfection: For a uniform mix, you might want to pass the blend through a sifter or fine mesh strainer.
- Store Properly: Keep the rub in an airtight container to preserve its potency. Label it for future use.
Applying the Rub
Now that you have your mixture, here’s how to apply it for the best results:
- Preparation: Ensure your hog is clean, completely thawed, and patted dry. This allows the rub to stick better.
- Rub Application: Generously apply the rub, ensuring you cover every inch of the hog. Use your hands to work it into the meat, focusing on areas like the hams, shoulders, and belly.
- Resting: Allow the pork to sit at room temperature after rubbing, enabling the flavors to meld and the meat to absorb them.
- Pack in Foil: If prepping in advance, wrap the hog in foil or plastic wrap, refrigerating for up to 24 hours for enhanced flavor integration.
🌟 Note: For a competition-worthy texture, some pitmasters lightly spritz the meat with apple juice or vinegar to help the rub stick better and create a tacky surface.
Tips for Cooking Whole Hog
With the rub in place, cooking is your next challenge. Here are some tips:
- Prepare Your Pit: Use a pit that allows for indirect heat cooking. Whole hog BBQ can take 12-20 hours, depending on size.
- Monitor Temperature: Keep your pit between 225-275°F. Use a reliable thermometer to check internal temperatures.
- Maintain Moisture: Mist with apple juice or water periodically to keep the hog from drying out.
- Rest Before Serving: Let the hog rest for an hour after cooking. This rest period allows juices to redistribute, ensuring moist, flavorful meat.
🥩 Note: Remember, patience is a BBQ virtue. Rushing the process can lead to less than ideal results.
To summarize, Myron Mixon's Whole Hog Dry Rub is a symphony of spices, designed not only to flavor but also to enhance the texture and aroma of your BBQ. It's about creating layers of flavor, from the outer bark to the succulent interior. The key steps involve understanding the balance of spices, proper application, and attentive cooking techniques. With practice and patience, you can turn a simple pork rub into a culinary masterpiece, and perhaps even hold your own in the competitive BBQ circuit.
Can I use this rub on other meats?
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Absolutely, while it’s designed for whole hog, Myron Mixon’s rub can be used on ribs, pork shoulder, chicken, and even beef for an infusion of flavors.
How long can I store the dry rub?
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In an airtight container, the rub can last up to 6 months, although it’s best used fresh. The potency of spices diminishes over time.
What if I’m missing some ingredients?
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The recipe is flexible. You can substitute or omit certain spices. However, try to keep the balance of flavors, especially the sweet, salty, and spicy elements, to maintain the essence of the rub.
Can I adjust the spice level?
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Yes, if you prefer less heat, reduce the amount of cayenne or chili powder. Conversely, for more heat, increase these or add in crushed red pepper flakes.
What’s the secret to the perfect BBQ texture?
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Achieving the perfect texture involves not just the rub, but also the cooking process. Consistent temperature control, the right humidity, and letting the meat rest are crucial for that melt-in-your-mouth experience.
