Myron Mixon Brisket Rub Recipe. 1 1/2 Cup Kosher Salt. 2 2 Tablespoons Coarsely Ground Black Pepper. 3 1 Teaspoon Sugar. 4 1 Teaspoon Garlic Powder. 5 1 Teaspoon Granulated Dried Onion. 6 1/2 Teaspoon Chipotle Pepper Powder. 7 1/2 Teaspoon Chile Powder.
The original Myron Mixon recipe recommends to put the meat directly on grates for the first phase of smoking. This way, the meat is directly exposed to heated smoke for 1 1/2 to 2 hours. This is important because if you isolate the meat at the beginning, it will be harder for the smoke to find the meat.
For those that don't know, Myron Mixon is one of the most famous bbq pitmasters in the country today. He has won several Competitive Barbecue Awards and has been a judge on reality competition show BBQ Pitmasters.
If Johnny Trigg smokes his ribs at 275 degrees for the below listed amount of hours (5) hours, they should be overcooked. At that temperature, spareribs should be ready in 3 - 4 hours. Keep in mind he doesn't like his ribs...too much like candy. I make mine similar to this but cut back on the brown sugar and softened clarified butter.