Posted by & filed under Recipes.

We found this great little piece on the Web of some of Myron Mixon’s Jacks Old South Marinade, Sauce and Rub recipes. Enjoy.

Article Source: Old South Bbq Recipes

Jack’s Old South Meat Marinade Recipe


2 quarts apple juice
1 cup Worcestershire sauce
1 cup orange juice
1 cup light brown sugar
1/2 cup olive oil
1/2 cup lemon juice
2 tablespoons hot sauce
1/2 cup apple cider vinegar
1/2 cup salt


Heat and whisk together until sugar and salt dissolve.

Jack’s Old South Competition Vinegar Sauce


2 cups cider vinegar
3 tablespoons ketchup
2 tablespoons paprika
2 tablespoons brown sugar
4 teaspoons kosher salt
1 tablespoon hot sauce
1 teaspoon cayenne — (1 to 2)
1 teaspoon ground black pepper — (1 to 2)


Combine all the ingredients in a nonreactive mixing bowl, mixing until the sugar and salt dissolve. Taste for seasoning, adding pepper as needed.

Transfer to a clean, sterile jar and refrigerate. This vinegar sauce will keep for several months.

Jack’s Old South BBQ Rub


1/4 cup brown sugar
1/4 cup sweet paprika
1/4 cup kosher salt
3 tablespoons black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cayenne pepper
1 teaspoon dried basil


Combine all ingredients and mix well.

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Myron Mixon: Jacks Old South BBQ Recipes was last modified: January 29th, 2018 by jfb

22 Replies to “Myron Mixon: Jacks Old South BBQ Recipes”

  1. Rick Freeman says:

    Do you have a cooking book by Myron Mixon if so how much and where is it available?

    > Do you have a cooking book by Myron Mixon if so how much and where is it available
    Not sure he has a book, we sell these books which we would highly recommend.

    Peace, Love and BBQ is a classic:

  2. john j moreno says:

    I have been barbq for about 7yrs in competing I love barbq but a friend who I start with has past a way and i just can,t place lately i have been changeing rubs so much i just for get rubs when i don,t place, i watch you on T<L<C when I get a chance, I,m asking if you can help because your the best.

  3. Jim Smith says:

    There are some of the most incredible competitors in the Pitmaster BBQ cookoffs, but Myron Mixon is not so incredible. He poorly displays what a BBQ competitor should be like. 99% of the people that compete are gentlemen and gentlewomen, but Myron is neither. He is a poor representation of which I will not let my children watch anything he is on. He needs to learn etiquette and professionalism, or he needs to just fall off the face of the earth. He may be an excellent BBQ’er, but NOBODY likes him. Who really cares that he is a 3-time champion. He is a 10-time loser.

  4. geoffrey says:

    jim smith i totaly agree with you…he is a very rud man and im not sure if he is always like that or just on tv but my heart tells me its both.

  5. LOLmyronHaters says:

    Myron is a great person, personally have met him and also purchased a smoker from him. Professional man with a colorful personality. 99% of all people who compete at the competitions like him and understand its all in fun. Hate on!

  6. Ron White says:

    Myron Mixon is a good guy! Yeah, he comes off pretty heavy and some may take offense to his showmanship and gamesmanship. I like him! He brings something that the other competitors or judges don’t. If Myron didn’t come off the way he does, the show he’s on wouldn’t be as colorful! Smoke on Myron! Smoke on!

  7. Jerry Wills says:

    Long live the Heels of the earth, I love to be hated and stir the pot its fun. If you can’t see past that then its on you. Myron best bbq master alive. Hate on please because it makes us ppl feel good about what we love to do!

  8. Steve Martineau says:

    Myron is fantastic! I recommend attending his cooking school and getting to know him. He is persoanble and clearly enjoys passing on his talent.

  9. Jersey Devil says:

    I have had the pleasure to be in Myron’s company several times and he is a true southern gentleman. I have learned plenty from him and the people he has taught the art of BBQ to. He is quite the character, but then if you’ve never been to a BBQ competition, we all are a bit unique!!

  10. sounds like alot of jealousey to me.Myron is the best of the best at barbequeing,I’m a beginner and I’ve learned so much from bbq pittmasters,my co-workers also,Myron makes me laugh,I don’t care about his etiquette at all,I do care about what he can teach me,I just purschased his book and absolutely luv,luv,luv it!

  11. craigstowing says:

    ig u dont like GA (aka) myron..bbq king..u kan kiss our asssssssssssss

  12. John Cato Jr. says:

    I enjoy your pit master show, and would like to suggest a meat for one of the competition. As a child I watched my father do Goat meat. I liked everything he smoked or grilled, but the goat was different & stood out to me.
    I have not tried to do goat, and would love to see how it is done in competition BBQ.

    Thanks in advance!
    John C. Cato Jr.

  13. connie porter says:

    I went to his school. He is really a very nice man. He is also funny! He’s a guy’s guy. He was very patient and respectful to all. He’s also a great host. If you get to know him you’d like him.

  14. connie porter says:

    On top of being the King of Que Myron is an excellent teacher. You will learn so much from his bbq school. He works hard to pass on his family traditions and competition skills. If you have a choice for the school go when it is cool. GA summers are hot.

  15. Very nice post. I just stumbled upon your weblog and wished to say that
    I’ve truly enjoyed surfing around your blog posts.
    In any case I will be subscribing to your rss feed and I hope you write again soon!

  16. Kirk Mullins says:

    Wow talking about gentleman, and gentlewoman, and this cat also talking about Professionalism. Right before he shows his own colors. I wouldn’t want my kids around you either ” wishing people to just drop off the face of the earth.” Now that is a true gentleman there, and truly professional. I believe a good book says to not worry about the speck in your brothers eye, but the plank in your own eye.

  17. Hey to all, Myron is KING OF Q. I am retired as of 06/27/2014 My retirement gift to myself is a trip to his class. I have been doing BBQ for the past 5 years and it is my dream to travel and compete. All you haters can keep on hating. as Myron’s son Michael would say, ( Hating is just another way of loving ) I am looking forward to meeting Myron and learning from the VERY BEST. Then I want to challenge Myron to a BBQ throw down. Myron are you in?
    Hope to see you soon, Cliff

  18. John Ribenstein says:

    Who cares about Myrons’ personality? This is a BBQ forum about BBQ not a personality contest. Does anyone have anything to say about his recipes?

  19. big daddy T says:

    Of course Myron was very nice to the person paying $2000 plus for a grill from Myron . for maybe 200$ in metal and if u lucky a rotisserie .I d be your best friend too if your gonna hand out cash hand over fist ..on an investment like that …he seems too errigant to me
    But everyone is entitled to their opinion

  20. patsyBBQ says:

    I really need to put my experience with Mr. Mixon: First, I love the cookbook, it is a great “work off” resource.
    January,2014, I and my cousin (who is also a terrific BBQ dude) put up over $3500.00 plus nearly 2K in air travel, $300. car rental, $400.00 in a so-so no tell motel $$ to attend his “Memories” weekend at his spread in Georgia. It was a complete waste of money and time and that is saying the least. There was no organization, it was like he forget the 12 of us were even coming. Endless standing around waiting for something to happen. A couple of dumb side trips for more standing around first at the local slaughter house (yep, stood around a slaughter house) then on to some cafeteria style Mennonite restaurant.requiring another 45 minutes of standing around. Absolutely terrible, canned green peas dumped into a warmer still in the water from the can, and that was the best part. More standing around the rest of the afternoon…..finally got a whole hog, 20 picnics, about 100 lbs of ribs in the smokers. The next morning, we are all standing around as his “crew” starts bagging all this meat assembly line style as the 12 of us (paying customers) watch about 15 of his friends and family all assembled to share a serving (yes, 1 50z. serving) along with side dishes that I am sure came from the local Piggly-Wiggly. BTW, the friends and family went home with bags of BBQ, the paying 12 jerks went home with a lighter wallet and a hand sketch of how to build a smoker. I do not the time or space to get into how utterly King-like Mr. Mixon thinks he is and his family were rude beyond belief. He has a terrific space of these sorts of events but this was a shameless, in your face, rip off.

  21. TriRTips says:

    Myron mixon is a awesome man and all you haters keep hating! I run my team / restaurant the same way! And no one has any problems with us and we have won more trophies then I really want to count!

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