Jacks Old South BBQ
Myron Mixon, Jacks Old South BBQ, Rochelle, GA

As a 4-time world barbecue champion, Myron Mixon is the winningest man in barbecue. Myron competed in his first competition in Augusta, Georgia, in 1996, where he took first place in whole hog, first place in pork ribs, and third in pork shoulder. Since then, he’s won more barbecue competitions than anyone else in the world.

Myron is the chief cook of Jack’s Old South Competition Bar-B-Que Team, and started Jacks Old South in 1996 as a way to promote his families Bar-B-Que sauce, which was made by his mother and father, Gaye and Jack Mixon.

Jack's Old South Meat Marinade

2 cups apple juice
1/4 cup Worcestershire sauce
1/4 cup orange juice
1/4 cup light brown sugar
1/8 cup olive oil
1/8 cup lemon juice
1/2 tablespoon hot sauce
1/8 cup apple cider vinegar
1/8 cup salt

Combine all the ingredients in a saucepan and bring to a boil. Whisk until the sugar and salt dissolve. Let cool.

Yield: about 3 cups

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.

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.