If you’re a fan of “BBQ Pitmasters” on TLC, here’s your chance to score Myron Mixon’s award-winning recipes and get his advice on everything from choosing the right wood to keeping meat moist for serving.

“Smokin’ with Myron Mixon: Recipes Made Simple From the Winningest Man in Barbecue” (Ballantine Books, $22) will teach you the difference between St. Louis ribs and baby back ribs, and how to prepare chicken, beef, fish and, yes, even a whole hog.

Since 1996, Mixon has won more than 180 barbecue grand championships, 30 state championships and 11 national championships. His team has won the world championship in Memphis three times. This guy knows what he’s talking about.

In addition to recipes for rubs, sauces, marinades and so on, you’ll find instructions for preparing various cuts of meat and separate chapters on side dishes (cracklin’ cornbread) and desserts (banana puddin’).

Ever wonder why it’s called a Boston butt? Back in Revolutionary War days in New England, Mixon explains, pork cuts that were not highly valued were packed into casks known as “butts” for storage and shipment. So the way the hog shoulder was cut in Boston became known in other parts of the country as a “Boston butt.”