Myron Mixon BBQ Rubba Dub Rib Rub is the championship seasoning behind some of the most recognized ribs in competitive barbecue. Developed by 5-time World BBQ Champion Myron Mixon, this sweet-and-savory blend combines brown sugar, paprika, garlic, onion, and a touch of chipotle to build beautiful mahogany color, balanced bark, and classic barbecue flavor. While engineered specifically for pork and beef ribs, it also performs exceptionally well on pork chops, pulled pork, and chicken.
Key Features
• Championship Rib Formula: Developed by Myron Mixon for award-winning competition ribs
• Sweet & Savory Balance: Brown sugar, paprika, garlic, onion, and mild chipotle create layered flavor
• Outstanding Bark Development: Produces deep mahogany color and a textured competition-style bark
• Rib-Specific Blend: Optimized for baby back, St. Louis, and spare ribs
• Balanced Mild Heat: Gentle chipotle warmth enhances without overpowering
• Versatile Performance: Excellent on ribs, pork chops, pulled pork, chicken, and beef ribs
• Competition-Proven Consistency: Trusted by both professional pitmasters and backyard cooks
Pro Tips
• Remove The Membrane: Better seasoning penetration and improved bite-through texture
• Apply In Two Light Coats: Build even coverage without clumping the rub
• Rest Before Smoking: Allow 20–30 minutes for moisture to draw the rub into the meat
• Cook Low And Slow: 250–275°F develops the best bark and caramelization
• Wrap After Bark Sets: Wait until color is fully developed before wrapping ribs
• Finish With A Light Glaze: Add your favorite BBQ sauce during the final 10–15 minutes for competition shine
• Layer With Honey Money Cluck: For sweeter competition ribs, top Rubba Dub with Honey Money Cluck before cooking—a layering combination many competitive cooks use.
Standard Directions
• Preparation: Remove membrane and pat ribs dry
• Application: Apply an even, generous coating over both sides of the ribs
• Timing: Allow seasoning to rest 20–30 minutes before cooking
• Cooking: Smoke or grill low and slow at 250–275°F until bark is fully developed
• Layering: Optional second light coat before placing on the smoker
• Finishing: Apply BBQ sauce during the final 10–15 minutes if glazing
• Serving: Rest 10–15 minutes before slicing and serving
