Myron Mixon Barbecue Sauce Recipe: Championship-Level Smoky Sweetness

This championship-level sauce delivers the perfect balance of smoky depth and sweet tang that defines competition barbecue. My years in smoke cooking taught me that great sauce should complement, not overpower.

With a few simple ingredients and a 15 minute simmer, you’ll create a versatile condiment that elevates ribs, pulled pork, or chicken to blue-ribbon status.

Ingredients for Myron Mixon Barbecue Sauce

Ten ingredients. One simmer. Championship flavor in every brushstroke.

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The molasses and liquid smoke are non-negotiable for that competition-level depth. Whole Foods carries a great organic molasses, but any grocery store brand works if it’s thick and dark. For liquid smoke, Wright’s or Colgin are the gold standard—avoid anything that smells like a campfire went wrong. Ketchup matters too; Heinz or Hunts for consistency.

Swapping molasses for honey changes the flavor profile (lighter, floral), but it works if that’s what you’ve got. No liquid smoke? Chipotle powder at half the amount adds a different kind of smokiness. Out of apple cider vinegar? White vinegar in a pinch, though the tang is sharper. Dijon mustard can be yellow, but the sharpness is part of the magic here.

This keeps in the fridge for 3-4 weeks in a sealed jar. The flavors meld and deepen over time, so making it a day ahead is ideal. For longer storage, freeze in ice cube trays—perfect portions for small batches.

Step-by-Step Instructions for Myron Mixon Barbecue Sauce

This championship-worthy sauce comes together in minutes with perfect balance every time.

Step 1: Combine the Sweet and Tangy Base

In a medium saucepan over medium heat, combine the 2 cups ketchup, 0.5 cup apple cider vinegar, 0.25 cup molasses, and 0.25 cup brown sugar. Stir with a silicone spatula, pressing the brown sugar to break up any clumps.

The molasses will be thick and slow to incorporate—that’s normal. Keep stirring until the mixture becomes smooth and the brown sugar fully dissolves. You’ll notice the color deepen as the molasses blends in, creating that signature rich base Myron Mixon is known for.

Step 2: Build Depth with Umami and Spice

Add the 2 tbsp Worcestershire sauce, 2 tbsp Dijon mustard, and 1 tbsp liquid smoke to the saucepan. The Worcestershire will add immediate depth, while the liquid smoke delivers that authentic pit-smoked flavor without firing up the grill.

Stir well to combine, then sprinkle in the 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. I always add the dry spices last to prevent clumping. The smoked paprika will intensify the color and add another layer of smokiness.

Step 3: Simmer to Perfection

Reduce the heat to low and let the sauce simmer uncovered for 15-20 minutes. Stir occasionally to prevent sticking, especially at the edges where the sugar can caramelize and catch.

You’re aiming for a thickness that coats the back of a spoon but still drizzles easily. The sauce will darken slightly and develop a glossy sheen. If it thickens too much before 20 minutes, add a splash of water and continue simmering. The flavors need this time to meld into that complex, championship-level profile.

Step 4: Cool and Store

Remove the saucepan from heat and let the sauce cool to room temperature. It will thicken slightly as it cools, which is exactly what you want. The flavors will continue to develop and mellow over the next few hours.

Transfer to an airtight container—glass jars work perfectly for this. The sauce will keep in the refrigerator for up to 2 weeks, though I doubt it’ll last that long once you taste it. For longer storage, it freezes beautifully for up to 3 months.

Creative Variations of This Dish

Spicy Kick Variation

Add 1 tbsp cayenne pepper or 1 chopped chipotle in adobo when building the umami layer. The heat will bloom during the 15-20 minute simmer, creating a sauce that packs serious punch. I love this version with smoked ribs at local BBQ competitions. 🌶️

Fruity Sweet Twist

Replace 0.5 cup apple cider vinegar with 0.5 cup pineapple juice for a tropical twist. The natural sweetness complements the molasses beautifully. Add 1 tsp ground ginger for extra warmth—this pairs perfectly with grilled chicken.

Bourbon-Infused Depth

Stir in 2 tbsp bourbon (I prefer Maker’s Mark) after removing from heat. The alcohol cooks off during simmering, but adding it post-simmer preserves the rich, oaky notes. This adult-friendly version elevates brisket to new heights.

Mustard-Based Carolina Style

Swap 2 cups ketchup for 1.5 cups yellow mustard and 0.5 cup ketchup. Reduce brown sugar to 2 tbsp to balance the tang. Add 1 tbsp honey for smoothness. This golden sauce is a Carolina classic for pulled pork.

I discovered this variation during my coastal rides through the Carolinas. 💛

Honey-Maple Glaze

Replace 0.25 cup molasses with 0.25 cup maple syrup and 2 tbsp honey. The result is a lighter, more floral sauce that’s perfect for glazing. Works wonderfully with pork ribs when you want a sweeter finish.

Frequently Asked Questions