{"product_id":"myron-mixons-bbq-rules-myron-mixon-cookbook","title":"Myron Mixon's BBQ Rules by Myron Mixon \u0026 Kelly Alexander – Hardback Cookbook","description":"\u003cdiv style=\"border:1px solid #ccc;border-radius:8px;padding:14px 16px;margin:0 0 18px;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eFormat:\u003c\/strong\u003e Hardback, 240 pages\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eAuthor:\u003c\/strong\u003e Myron Mixon, four-time world barbecue champion and star of BBQ Pitmasters, with Kelly Alexander\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003ePublisher:\u003c\/strong\u003e Stewart, Tabori \u0026amp; Chang (Abrams), 2016\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eInside:\u003c\/strong\u003e 50 classic recipes plus pit-building, fire and wood lessons\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eBest for:\u003c\/strong\u003e Smoker and pit cooks who want Southern, competition-proven barbecue\u003c\/p\u003e\n\u003cp style=\"margin:4px 0;\"\u003e\u003cstrong\u003eISBN:\u003c\/strong\u003e 9781617691843\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eMyron Mixon's BBQ Rules is a 240-page hardback from Georgia's four-time world barbecue champion Myron Mixon that teaches old-school pit smoking, from burning down your own coals to Southern pulled pork, brisket and ribs.\u003c\/strong\u003e It holds 50 classic recipes and shows how to get the same results on a gas or charcoal grill if you don't have a pit.\u003c\/p\u003e\n\u003ch2\u003eBack to the pit, Georgia style\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon has won more barbecue competitions than almost anyone alive, but this book isn't about trophies. It's about the old way: a homemade coal-fired pit, wood burned down to embers and shovelled under the meat. He breaks it down so a backyard cook can do it too.\u003c\/p\u003e\n\u003ch2\u003eWhat's inside\u003c\/h2\u003e\n\u003cp\u003eThe book is split into four parts: Meat Helpers (the rubs, sauces and marinades), The Hog, Birds and The Cow. Step-by-step photos and illustrations show how to build a pit, manage the fire, pick your wood and choose meat for smoking. A set of Mixon's barbecue rules runs through it, starting with making your own coals.\u003c\/p\u003e\n\u003cp\u003eClassics include Pit Smoked Pulled Pork, a North Carolina Yella Mustard-Based Barbecue Sauce, Prizewinning Brisket, Smoked Baby Back Ribs, smoked spareribs and Thick and Smoky T-Bone Steaks. There's also a Pitmaster's Turkey Sandwich for the leftovers.\u003c\/p\u003e\n\u003ch2\u003eWho it's for\u003c\/h2\u003e\n\u003cp\u003eSmoker owners who want to understand fire the old way, competition dreamers, and anyone who loves Southern pork. The pit lessons are the hook, but the gas and charcoal methods make it useful for everyone.\u003c\/p\u003e\n\u003ch2\u003eAbout Myron Mixon \u0026amp; Kelly Alexander\u003c\/h2\u003e\n\u003cp\u003eMyron Mixon is known as \"the winningest man in barbecue\": a four-time world barbecue champion with hundreds of titles, a restaurateur and a TV regular on \u003cem\u003eBBQ Pitmasters\u003c\/em\u003e. He's from Unadilla, Georgia, and is also the author of \u003cem\u003eSmokin' with Myron Mixon\u003c\/em\u003e and \u003cem\u003eEveryday Barbecue\u003c\/em\u003e. Co-writer Kelly Alexander is a former senior editor at \u003cem\u003eSaveur\u003c\/em\u003e and a James Beard Journalism Award winner.\u003c\/p\u003e\n\u003ch2\u003eThe Rub Smuggler's Verdict\u003c\/h2\u003e\n\u003cdiv style=\"margin-top:10px;overflow:hidden;\"\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/277_amazed-smoked-pork-shoulder.png?width=440\" alt=\"Darryl Rubb, The Rub Smuggler\" width=\"220\" height=\"220\" loading=\"lazy\" style=\"width:220px;height:220px;float:right;margin:0;\"\u003e\n\u003cp style=\"margin:0;\"\u003eThis is the one that takes barbecue back to a shovel, a pile of embers and a whole lot of patience. Darryl's favourite part is Myron's rule about burning your own coals, the step that turns a cook into a pitmaster. Get it on the shelf and your next pork shoulder will thank you. Pair it with \u003ca href=\"\/products\/rodney-scotts-world-of-bbq-rodney-scott-cookbook\"\u003eRodney Scott's World of BBQ\u003c\/a\u003e for more Southern pit wisdom and \u003ca href=\"\/products\/big-moes-big-book-of-bbq-moe-cason-cookbook\"\u003eBig Moe's Book of BBQ\u003c\/a\u003e for another competition legend's playbook. Mop the pulled pork with \u003ca href=\"\/products\/tillmans-barbecue-florida-gold-mustard-bbq-sauce\"\u003eTillman's Florida Gold Mustard BBQ Sauce\u003c\/a\u003e and nobody at the docks will ask questions.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv style=\"border:1px dashed #E8340A;border-radius:8px;padding:14px 16px;margin:24px 0 18px;clear:both;\"\u003e\n\u003cp style=\"margin:0 0 6px;\"\u003e\u003cstrong\u003e🏴‍☠️ Darryl's Secret: Coal-Bed Smuggled Spuds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 10px;\"\u003e\u003cem\u003eThe pit is already hot, so make the sides pay rent.\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"margin:0 0 4px;\"\u003e\u003cstrong\u003eYou'll need:\u003c\/strong\u003e 4 medium potatoes, foil, butter, salt, pepper, sour cream, a handful of chopped chives\u003c\/p\u003e\n\u003cp style=\"margin:8px 0 4px;\"\u003e\u003cstrong\u003eDo this:\u003c\/strong\u003e\u003c\/p\u003e\n\u003col style=\"margin:0 0 4px 20px;\"\u003e\n\u003cli\u003ePrick the potatoes, rub with butter and salt, then double-wrap in foil.\u003c\/li\u003e\n\u003cli\u003eBury them in the edge of the glowing coals for 45 to 60 minutes, turning once.\u003c\/li\u003e\n\u003cli\u003eSplit, then load with butter, sour cream, chives and cracked pepper.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp style=\"margin:8px 0 0;\"\u003e\u003cstrong\u003eWhy it works:\u003c\/strong\u003e Embers give steady all-round heat, so the spuds steam inside the foil and pick up a little char at the skin.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003ch2 style=\"clear:both;margin-top:32px;\"\u003eQuestions answered\u003c\/h2\u003e\n\u003ch3\u003eWho wrote Myron Mixon's BBQ Rules?\u003c\/h3\u003e\u003cp\u003eIt was written by Myron Mixon, the four-time world barbecue champion and BBQ Pitmasters star from Georgia, with food writer Kelly Alexander.\u003c\/p\u003e\n\u003ch3\u003eHow many recipes are in BBQ Rules?\u003c\/h3\u003e\u003cp\u003eThere are 50 classic recipes, including Pit Smoked Pulled Pork, Prizewinning Brisket, Smoked Baby Back Ribs and a North Carolina mustard sauce.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Rules good for beginners?\u003c\/h3\u003e\u003cp\u003eYes. It explains fire, wood and meat selection step by step with photos, and gives methods for gas and charcoal grills as well as a pit.\u003c\/p\u003e\n\u003ch3\u003eIs BBQ Rules a hardback, and how many pages?\u003c\/h3\u003e\u003cp\u003eYes. It's a 240-page hardback published by Stewart, Tabori \u0026amp; Chang (Abrams) in 2016.\u003c\/p\u003e\n\u003ch3\u003eDo I need a masonry pit to use BBQ Rules?\u003c\/h3\u003e\u003cp\u003eNo. The book shows how to build an old-school pit, but it also shows how to cook the same barbecue on everyday gas and charcoal grills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e{\"@context\": \"https:\/\/schema.org\", \"@type\": \"FAQPage\", \"mainEntity\": [{\"@type\": \"Question\", \"name\": \"Who wrote Myron Mixon's BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"It was written by Myron Mixon, the four-time world barbecue champion and BBQ Pitmasters star from Georgia, with food writer Kelly Alexander.\"}}, {\"@type\": \"Question\", \"name\": \"How many recipes are in BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"There are 50 classic recipes, including Pit Smoked Pulled Pork, Prizewinning Brisket, Smoked Baby Back Ribs and a North Carolina mustard sauce.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Rules good for beginners?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It explains fire, wood and meat selection step by step with photos, and gives methods for gas and charcoal grills as well as a pit.\"}}, {\"@type\": \"Question\", \"name\": \"Is BBQ Rules a hardback, and how many pages?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. It's a 240-page hardback published by Stewart, Tabori \u0026 Chang (Abrams) in 2016.\"}}, {\"@type\": \"Question\", \"name\": \"Do I need a masonry pit to use BBQ Rules?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"No. The book shows how to build an old-school pit, but it also shows how to cook the same barbecue on everyday gas and charcoal grills.\"}}]}\u003c\/script\u003e","brand":"BOOKS","offers":[{"title":"Default Title","offer_id":67824805445684,"sku":"9781617691843","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0565\/8568\/2986\/files\/myron-mixons-bbq-rules-myron-mixon-cookbook-front.png?v=1792925433","url":"https:\/\/www.therubhub.com.au\/products\/myron-mixons-bbq-rules-myron-mixon-cookbook","provider":"THE RUB HUB","version":"1.0","type":"link"}