How to Make Your Own Myron Mixon Hickory Rub: A Deep Dive

The name Myron Mixon is synonymous with championship barbecue. He’s a legend, a four-time world barbecue champion, and a master of flavor. One of the keys to his success is undoubtedly his signature rubs, and the hickory rub holds a special place in the hearts of barbecue enthusiasts. While the exact, proprietary recipe is a closely guarded secret, we can reverse engineer a fantastic homemade version that captures the essence of Myron’s award-winning flavor profile. This article guides you through the process of creating your own Myron Mixon inspired hickory rub, offering insights, tips, and variations to make it truly your own.

Table of Contents

Understanding the Myron Mixon Hickory Rub Flavor Profile

Before we start mixing ingredients, it’s crucial to understand what makes the Myron Mixon hickory rub so special. It’s not just about the smoky hickory; it’s about the balanced combination of sweet, savory, spicy, and earthy notes. The rub aims to enhance the natural flavors of the meat, not overpower them.

The primary flavor components are:

Hickory Smoke: The foundation of the rub. This provides the classic barbecue smoke flavor.
Sweetness: Often from brown sugar or white sugar, providing caramelization and balance.
Saltiness: Enhances the other flavors and aids in moisture retention during cooking.
Spice: Typically black pepper and paprika, offering a subtle kick and color.
Earthy Notes: Garlic and onion powder add depth and complexity.

The beauty of this rub lies in its adaptability. You can adjust the ratios to suit your personal preferences and the type of meat you’re preparing.

Gathering Your Ingredients: Quality Matters

The foundation of any great rub is the quality of its ingredients. Don’t skimp on cheap spices! Invest in fresh, high-quality components for the best flavor. Here’s a comprehensive list of what you’ll need:

Hickory Smoked Salt: This is the most important ingredient. It delivers the smoky hickory flavor. Find a brand you enjoy the taste of.
Brown Sugar: Light or dark brown sugar works. Dark brown sugar will add a deeper molasses flavor.
White Sugar: Balances the molasses notes of the brown sugar and aids in browning.
Kosher Salt: Enhances the other flavors and acts as a brine.
Black Pepper: Freshly ground black pepper is essential for a robust, peppery kick.
Paprika: Sweet paprika adds color and a subtle sweetness. Smoked paprika can be added for even more smoke flavor.
Garlic Powder: Adds a savory, pungent element.
Onion Powder: Similar to garlic powder, onion powder contributes depth and complexity.
Cayenne Pepper (Optional): For those who like a bit of heat, a pinch of cayenne pepper can add a subtle kick.
Chili Powder (Optional): For a more complex heat and earthy notes.

Consider using organic spices for a purer, more intense flavor.

Ingredient Ratios: Finding Your Perfect Balance

This is where you can begin to tailor the rub to your own tastes. The following ratios are a great starting point, but feel free to experiment and adjust as needed:

Hickory Smoked Salt: 4 parts
Brown Sugar: 3 parts
White Sugar: 2 parts
Kosher Salt: 1.5 parts
Black Pepper: 1 part
Paprika: 1 part
Garlic Powder: 0.5 part
Onion Powder: 0.5 part
Cayenne Pepper (Optional): 0.25 part
Chili Powder (Optional): 0.25 part

These are ratios, so choose a unit of measurement (tablespoon, cup, etc.) and maintain the proportions. For example, if you use 4 tablespoons of hickory smoked salt, you would use 3 tablespoons of brown sugar, 2 tablespoons of white sugar, and so on.

Step-by-Step Guide to Making Your Myron Mixon Inspired Hickory Rub

Now that you have your ingredients and understand the flavor profile, it’s time to create your own hickory rub.

Measure the Ingredients: Carefully measure each ingredient according to your desired ratios. Accuracy is important for consistent results.
Combine the Ingredients: In a large bowl, combine all the measured ingredients.
Whisk Thoroughly: Use a whisk to thoroughly combine all the ingredients. Ensure there are no clumps of brown sugar or salt. The goal is a uniform mixture.
Break Up Clumps (If Necessary): If you notice any clumps, especially in the brown sugar, use your fingers or a fork to break them up. Alternatively, you can pulse the mixture in a food processor for a few seconds. Be careful not to over-process, as you don’t want to grind the spices into a powder.
Taste and Adjust: This is where you can truly personalize the rub. Taste a small amount of the rub and consider what flavors you’d like to enhance. Add more salt if you want a saltier rub, more pepper for a spicier rub, or more sugar for a sweeter rub. Make small adjustments and taste again until you achieve your desired flavor.
Store Properly: Store the rub in an airtight container in a cool, dark place. This will help to preserve the flavor and prevent the spices from losing their potency. A mason jar or a spice container with a tight-fitting lid works well.

Tips for Achieving the Perfect Consistency

The consistency of your rub can impact how it adheres to the meat. Here are a few tips to ensure the perfect consistency:

Use Fresh Ingredients: Freshly ground spices and fresh brown sugar will prevent clumping.
Store Properly: Storing the rub in an airtight container in a cool, dry place will prevent moisture from affecting the consistency.
Break Up Clumps: If you notice any clumps, break them up with your fingers, a fork, or a food processor.
Adjust the Sugar Ratio: If your rub is too dry, add a little more brown sugar. If it’s too moist, add a little more salt or pepper.

Variations and Customization Options

The beauty of making your own rub is the ability to customize it to your specific preferences. Here are a few ideas for variations:

Spicier Rub: Add more cayenne pepper, chili powder, or even a pinch of chipotle powder for a smokier heat.
Sweeter Rub: Increase the ratio of brown sugar and white sugar. Consider adding a touch of maple sugar for a unique flavor.
Smokier Rub: Add smoked paprika or even a small amount of liquid smoke (use sparingly!).
Herbal Rub: Add dried herbs like thyme, rosemary, or oregano for a more complex flavor profile.
Coffee Rub: Add finely ground coffee for a rich, earthy flavor that pairs well with beef and pork.
Citrus Rub: Add dried citrus zest (orange, lemon, or lime) for a bright, tangy flavor.

Experiment with different combinations to find what you like best!

Applying Your Hickory Rub: Best Practices

The way you apply the rub is just as important as the rub itself. Here are some best practices for applying your Myron Mixon inspired hickory rub:

Pat the Meat Dry: Before applying the rub, pat the meat dry with paper towels. This will help the rub adhere better and create a nice crust.
Apply Generously: Don’t be afraid to apply the rub liberally. You want to create a thick coating on all sides of the meat.
Massage the Rub In: Gently massage the rub into the meat to ensure it’s evenly distributed.
Let the Meat Rest: After applying the rub, let the meat rest in the refrigerator for at least 30 minutes, or ideally overnight. This will allow the flavors to penetrate the meat and create a deeper, more complex flavor.
Don’t Add Oil: There’s no need to add oil to the meat before applying the rub. The rub contains enough sugar and salt to create a nice crust.

Pairing Your Rub with Different Meats

This hickory rub is incredibly versatile and works well with a variety of meats. Here are some pairing suggestions:

Pork Ribs: A classic pairing! The hickory rub complements the richness of the pork and creates a delicious, smoky flavor.
Pork Shoulder: Perfect for pulled pork. The rub helps to create a flavorful bark and tender, juicy meat.
Beef Brisket: Another classic pairing. The rub enhances the beefy flavor and creates a beautiful, smoky crust.
Chicken: Works well with chicken, especially smoked chicken. The rub adds a smoky, savory flavor that complements the chicken.
Salmon: Surprisingly delicious on salmon! The hickory rub adds a smoky, savory flavor that balances the richness of the salmon.

Cooking Methods That Complement the Hickory Rub

The Myron Mixon inspired hickory rub is particularly well-suited for low-and-slow cooking methods, such as:

Smoking: The rub adds a smoky flavor that complements the smoking process.
Barbecuing: The rub helps to create a flavorful bark and tender, juicy meat.
Slow Cooking: The rub penetrates the meat during the slow cooking process, resulting in a deep, complex flavor.
Oven Roasting: While not as traditional, the rub can also be used for oven roasting. The high heat of the oven will help to caramelize the sugars in the rub, creating a delicious crust.

Troubleshooting Common Rub-Making Issues

Even with the best instructions, sometimes things don’t go as planned. Here are some common issues you might encounter and how to troubleshoot them:

Rub is Too Salty: Reduce the amount of kosher salt in the next batch. Consider using a lower-sodium hickory smoked salt.
Rub is Too Sweet: Reduce the amount of brown sugar and white sugar.
Rub is Not Smoky Enough: Increase the amount of hickory smoked salt. Consider adding smoked paprika or a small amount of liquid smoke.
Rub is Too Spicy: Reduce the amount of cayenne pepper or chili powder.
Rub is Clumping: Ensure you’re using fresh ingredients and storing the rub in an airtight container. Break up clumps with your fingers, a fork, or a food processor.
Rub is Too Dry: Add a little more brown sugar or a small amount of oil.
Rub is Too Moist: Add a little more salt or pepper.

Remember, making your own rub is a process of experimentation. Don’t be afraid to adjust the recipe until you find what works best for you.

Final Thoughts: Mastering the Art of the Hickory Rub

Creating your own Myron Mixon inspired hickory rub is a rewarding experience that allows you to elevate your barbecue game. By understanding the flavor profile, using high-quality ingredients, and experimenting with different variations, you can create a rub that is perfectly tailored to your tastes. Remember to taste and adjust as you go, and don’t be afraid to try new things. With a little practice, you’ll be making championship-worthy barbecue in no time. The key is to find the balance of flavors that you enjoy and that complements the meat you’re cooking. Happy grilling!

What makes Myron Mixon’s Hickory Rub so special?

Myron Mixon’s Hickory Rub is renowned for its balanced flavor profile, contributing to exceptional barbecue. The rub incorporates a blend of sweet, savory, and smoky elements. This carefully curated combination enhances the natural flavors of the meat without overpowering them, creating a harmonious taste experience that’s become a hallmark of championship-level barbecue.

The popularity stems from the rub’s versatility. While explicitly named “Hickory,” its flavor profile complements a wide range of meats, including pork, beef, and poultry. This adaptability, coupled with its balanced flavor, makes it a staple for many barbecue enthusiasts seeking to replicate Myron Mixon’s award-winning techniques.

Can I adjust the ingredients of the Myron Mixon Hickory Rub recipe?

Absolutely! The beauty of homemade rubs lies in their customizability. Feel free to adjust the ratios of ingredients like salt, sugar, and paprika to match your personal preferences. If you prefer a sweeter rub, increase the brown sugar content. For a spicier kick, add a pinch of cayenne pepper or chili powder. Experimentation is key to finding the perfect blend for your palate.

However, exercise caution when altering the core components. The salt content, for instance, is crucial for drawing out moisture and enhancing the meat’s flavor during cooking. Similarly, the hickory smoke powder provides the signature smoky flavor. Significant alterations to these elements might impact the overall taste and effectiveness of the rub. Always adjust in small increments and document your changes to recreate successful modifications.

What kind of hickory smoke powder should I use?

The quality of your hickory smoke powder directly impacts the final flavor of the rub. Opt for a finely ground powder from a reputable brand to ensure a consistent and authentic smoky flavor. Look for powders that are naturally smoked and free from artificial additives or preservatives. Check the ingredients list to confirm the product is pure hickory smoke powder.

Different brands offer varying intensities of smoke flavor. Some hickory smoke powders are more potent than others. It’s beneficial to start with a smaller amount of a particularly strong smoke powder and gradually increase it to your desired level. This prevents overpowering the other flavors in the rub. Reading online reviews and experimenting with different brands will help you find the best option.

How long will the homemade Myron Mixon Hickory Rub last?

Properly stored, your homemade Myron Mixon Hickory Rub can last for several months. The key is to protect it from moisture and air. Store the rub in an airtight container, such as a glass jar with a tight-fitting lid or a resealable plastic bag, in a cool, dark, and dry place. Avoid storing it near heat sources or in humid environments like the refrigerator, which can introduce moisture.

To maximize shelf life, consider adding a small silica gel packet to the container. These packets absorb any residual moisture, preventing clumping and maintaining the rub’s consistency. Periodically check the rub for any signs of clumping or discoloration. If you notice any changes, discard the rub as it may have lost its potency or absorbed moisture.

How much rub should I use per pound of meat?

A general guideline is to use about 1 tablespoon of rub per pound of meat. This ensures adequate coverage and flavor penetration without overpowering the natural taste of the meat. However, the ideal amount can vary depending on the thickness of the meat, your personal preferences, and the intensity of the rub’s flavor. Start with a moderate amount and adjust accordingly based on your taste.

When applying the rub, ensure an even coating across the entire surface of the meat. Use your hands to massage the rub into the meat, promoting better adhesion and flavor absorption. For thicker cuts of meat, consider applying the rub several hours or even overnight before cooking to allow the flavors to fully penetrate.

Can I use this rub on vegetables or other foods besides meat?

While primarily designed for meat, the Myron Mixon Hickory Rub can indeed be used on vegetables and other foods. The smoky, savory, and slightly sweet profile complements roasted vegetables, adding depth and complexity to their flavor. Try it on potatoes, carrots, onions, or bell peppers for a delicious smoky twist. It can also be used on popcorn, nuts, or even as a seasoning for dips and sauces.

When using the rub on vegetables, remember that vegetables generally require less seasoning than meat. Start with a small amount and adjust to taste. Consider pairing it with a complementary oil, such as olive oil or avocado oil, to help the rub adhere to the vegetables. The rub’s flavor profile can also enhance the taste of eggs, tofu, and other protein sources.

What’s the best way to apply the rub to the meat?

The most effective way to apply the Myron Mixon Hickory Rub is to start with a clean, dry surface. Pat the meat dry with paper towels to remove excess moisture. This allows the rub to adhere better and form a flavorful crust during cooking. Generously coat all surfaces of the meat with the rub, ensuring even coverage.

After applying the rub, gently massage it into the meat to help it penetrate the surface. Allow the rubbed meat to rest in the refrigerator for at least 30 minutes, or ideally several hours, before cooking. This allows the flavors to meld and the salt to draw out moisture, creating a natural brine that tenderizes the meat. Wrap the meat tightly in plastic wrap or place it in a resealable bag to prevent the rub from drying out.