If Mixon were in your kitchen, he'd tell you that certain flavors go with certain meats. By "go with," he means traditional and conservative matches. "Vinegar, apple juice, those kinds of flavors go with pork. [For] beef, you want something that's beefy, like a broth," says Mixon. "I don't get into the bizarre."
For those who are still tempted to be creative, Mixon has some further advice. "I know some teams that use damn allspice and everything else in their rubs. Well, hell. We ain't making no damn pumpkin pie. You don't need to be putting no damn pumpkin pie seasoning on no damn piece of pork."
If you can't eat your barbecue without a pile of napkins, read the next tip.