Myron Mixon’s BBQ Sauce Recipe: Tangy-Sweet Perfection for Grilling

I’ve perfected Myron Mixon’s BBQ sauce recipe, capturing the tangy-sweet perfection that’s a hallmark of championship BBQ. This sauce is a game-changer for grilling enthusiasts, elevating everything from ribs to chicken.

With a balance of tangy vinegar and rich sweetness, this BBQ sauce delivers perfect flavor every time. It’s easy to make and stores well, making it a staple for your next grilling session.

Ingredients for Myron Mixon Bbq Sauce

Simple pantry staples combine to create this tangy-sweet BBQ sauce that’s perfect for grilling.

The quality of ketchup matters here. Hunt’s or organic options work best. Apple cider vinegar should be unfiltered—that cloudy stuff is good stuff. For Worcestershire, look for anchovy-free versions to keep it accessible for all eaters.

No smoked paprika? Regular paprika works, but you’ll lose that deep smokiness. Penzeys has great smoked paprika if you’re shopping online. For garlic and onion powder, freshly grinding whole spices makes a difference. The brown sugar can be light or dark—dark gives a slightly deeper flavor, but both work.

This sauce keeps for 2 weeks in the fridge, getting better with age. Store it in a glass jar with a tight lid. If you’re making it ahead, give it a good stir before using. It’s perfect for brushing on during the last 10 minutes of grilling—double the recipe if you’re feeding a crowd.

Step-by-Step Instructions for Myron Mixon’s BBQ Sauce

Let’s make this tangy-sweet BBQ sauce that’s perfect for grilling – it’s super easy.

Step 1: Combine Wet Ingredients

Start by whisking together the 1 cup Ketchup, 0.5 cup Apple Cider Vinegar, 0.25 cup Brown Sugar, and 2 tbsp Worcestershire Sauce in a medium saucepan. I like to use a balloon whisk for this – it gets into the corners of the pan and ensures everything is well incorporated. You’ll notice the mixture is quite thick at this point, but it will thin out as it cooks.

As you whisk, make sure to scrape the bottom of the pan to prevent any ingredients from sticking. The mixture should be smooth and well combined, with no visible sugar crystals. If you notice any lumps, keep whisking until they’re gone.

Step 2: Add Dry Spices and Simmer

Add the 1 tbsp Smoked Paprika, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Black Pepper, and 0.5 tsp Salt to the saucepan. Whisk until the spices are fully incorporated into the wet ingredients. You’ll start to smell the aroma of the spices mingling with the vinegar and ketchup – it’s a great sign!

Place the saucepan over medium heat and bring the mixture to a simmer. Once it’s bubbling gently, reduce the heat to low and let it cook for 5-7 minutes, stirring occasionally. You want the sauce to thicken slightly and the flavors to meld together. Keep an eye on the heat – if it starts to boil too vigorously, reduce the heat further to prevent scorching.

Step 3: Cool and Store the BBQ Sauce

Remove the saucepan from the heat and let the BBQ sauce cool to room temperature. This step is crucial as it allows the flavors to mature and blend together. You’ll notice the sauce thickens a bit more as it cools. Once cooled, transfer the sauce to an airtight container – I prefer glass jars with tight-fitting lids.

Store the BBQ sauce in the refrigerator for up to 2 weeks. The flavors will continue to develop over time, so it’s actually better if you make it ahead. When you’re ready to use it, give it a good stir and adjust the seasoning if needed. This sauce is perfect for slathering on ribs, chicken, or brisket during the last few minutes of grilling.

Regional Styles of These Flavors

Regional BBQ Sauce Variations

While Myron Mixon’s BBQ sauce recipe has a distinct tangy-sweet profile, different regions across the US have their own BBQ sauce styles. For example, Kansas City-style BBQ sauce is thick and sweet, often containing molasses or honey. In contrast, Carolina-style BBQ sauce tends to be vinegar-based and thinner. You can experiment with these regional variations by adjusting the ingredients in Myron Mixon’s recipe.

Carolina-Style Vinegar BBQ Sauce

To give Myron Mixon’s BBQ sauce a Carolina twist, increase the apple cider vinegar to 1 cup and reduce the ketchup to ½ cup. You can also add a touch of red pepper flakes for some heat. This version is perfect for slathering on pulled pork or chicken during the last few minutes of grilling.

Kansas City-Style Thick BBQ Sauce

For a Kansas City-style BBQ sauce, add 2 tablespoons of molasses and 1 tablespoon of honey to Myron Mixon’s recipe. You can also increase the brown sugar to ½ cup for an even sweeter flavor. This thick and rich BBQ sauce is ideal for slathering on ribs or brisket.

Memphis-Style BBQ Sauce

Memphis-style BBQ sauce is known for being tomato-based with a tangy, slightly sweet flavor. To make a Memphis-style version, add 1 tablespoon of tomato paste to Myron Mixon’s recipe and reduce the apple cider vinegar to ¼ cup. You can also add a pinch of cayenne pepper for some heat.

Texas-Style Beef BBQ Sauce

Texas-style BBQ sauce is often beef-centric and has a beefier flavor profile. To give Myron Mixon’s BBQ sauce a Texas twist, add 1 tablespoon of beef broth and 1 teaspoon of chipotle powder. This version pairs perfectly with grilled brisket or beef ribs. 🔥

Experimenting with Regional Flavors

The beauty of BBQ sauce lies in its versatility and regional variations.