Over the past year, I've tried a number of different rubs, including those on the Susanminor forum. Some have more sugar, some have no salt, some have cumin, etc., etc., etc.
What's your favourite rub for pulled pork?
I'm smoking 4 this week for a friends engagement party and I'm looking for ideas.
Thanks, Rich
I've done quite a few recently with a Salt Lick knockoff. Very tasty when the bark is mixed back in. (and not too hot/salty)
I like this one:
The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.
Ingredients:
* 1/4 cup Black Pepper, fresh cracked
* 1/4 cup Paprika
* 1 /4 cup Turbinado Sugar or Brown Sugar
* 2 Tbsp. Salt, Kosher
* 2 tsp. Mustard, dry
* 1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
Quote from: FLBentRider on June 23, 2010, 06:57:53 AM
I like this one:
The Renowned Mr. Brown Barbecued Pork Butt, Memphis Rub; Smoke & Spice, by Cheryl and Bill Jamison.
Ingredients:
* 1/4 cup Black Pepper, fresh cracked
* 1/4 cup Paprika
* 1 /4 cup Turbinado Sugar or Brown Sugar
* 2 Tbsp. Salt, Kosher
* 2 tsp. Mustard, dry
* 1 tsp. Cayenne pepper
(Makes enough for one 6 - 8 lb. Boston Butt)
That's the one I used this past weekend. It turned out great.
Quote from: squirtthecat on June 23, 2010, 06:45:07 AM
I've done quite a few recently with a Salt Lick knockoff. Very tasty when the bark is mixed back in. (and not too hot/salty)
Do you have the recipe?
Quote from: Smokeville on June 23, 2010, 09:20:10 AM
Quote from: squirtthecat on June 23, 2010, 06:45:07 AM
I've done quite a few recently with a Salt Lick knockoff. Very tasty when the bark is mixed back in. (and not too hot/salty)
Do you have the recipe?
Certainly. I meant to paste it into that post and got sidetracked.. Pesky customers..
Here is the original clone:
Quote
1 cup kosher salt
1 cup black pepper
1/2 cup cayenne pepper
1 cup granulated garlic
Can't say where I got it, but it's VERY close to the original.
Keri C, smokin' on Tulsa Time
This is how I mixed it:
1-1-1/3-1/3 salt/pepper/cayenne/garlic powder.
(1/3 part garlic powder is roughly the same as 2/3rds part granulated garlic)
I like Alton Browns. I've tried many rubs and many methods and I like his best. I also use his brine recipe.
Rub
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Grind whole spices in a grinder first (I know duh, but you never know!)
Brine
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
8-12 hours
Quote from: drewpatton on June 23, 2010, 12:07:34 PM
I like Alton Browns. I've tried many rubs and many methods and I like his best. I also use his brine recipe.
Rub
1 teaspoon whole cumin seed
1 teaspoon whole fennel seed
1 teaspoon whole coriander
1 tablespoon chili powder
1 tablespoon onion powder
1 tablespoon paprika
Grind whole spices in a grinder first (I know duh, but you never know!)
Brine
8 ounces or 3/4 cup molasses
12 ounces pickling salt
2 quarts bottled water
6 to 8 pound Boston butt
8-12 hours
That was my go-to for a long time. Then I found the renowned Mr Brown.
ive tried them both and I think i like AB's. However it could have been any number of factors. I think ill take my next butt and cut it in half and do a side by side!!
Oinker Rub hands down for me.
John Henry's Pecan Rub - Sugar based and is Awesome. Is my go to right now for butts (review coming)
Ritter's Just Sweat Rub for me and as a backup I make the 'Snail Sprinkle from 'Paul Kirks' Championship Barbeque book. It works good on chicken too and I've 'walked' several times using it. My first 1st place pulled pork I won I used the 'Snail Sprinkle.'
Thanks, everyone. Feel free to keep them coming!
Anything looking good to you? It does to me.
I'm trying the salt lick clone this weekend.
Well, I've had quite a few days.....
On Thursday I smoked four 4lb butts rubbed with one of the rubs in the susanminor forum... the rub that has celery salt in it. I put them in the smoker at 8am with apple and cherry woods intermixed and by mid-afternoon they looked like they were dying. I mopped them a bit but soon wrapped them up in foil and transferred them to the oven at 210F. Well, after 2 hours the internal temperature actually dropped by numerous degrees and I was getting worried because each time I took the temperature I made another hole for juice to escape.... not that there was very much which got me even more worried. I figured these were going to be bone dry if they ever reached 190F.
So I took them out of the foil and left all 4 in the roasting pan with some cider vinegar and put up the heat and by 8pm that night they were very juicy and actually pulled very nicely. It was like watching the desert blossom.
I was doing these for some good friends who are having an engagement party for their son this afternoon....... so I was seriously thankful.
As backup, Thursday afternoon I had run out to one of the local Chinese superstores which had picnics on sale for .88c/lb. I figured if the butts bombed I had enough time for a second chance.
I didn't need the picnics but, well, they were there looking at me so I put the Salt Lick rub on them Thursday night and smoked them Friday. They turned out pretty darn good.
When our friends picked up their pulled pork we were able to try both, and we all agreed that the Salt Lick clone was the best. The main comment was that it was a bit sharper because of more pepper.
Now I've got 10lb of pulled pork ready to eat. Won't last long. And, I had enough left over Salt Lick clone to do a brisket that I had defrosted to smoke today for church tomorrow (we eat a lot of smoked sandwiches at church) so we shall see how it works on beef.
With relief, Rich
The butts I just put in FTC with the salt lick, I had to clean off those screens, that bark has some bite!
Ditto! I've done about 50-60 pounds worth with the SLC. Good stuff.
FYI the Salt Lick rub worked well on the brisket too. At first it seemed way too salty but when put into a nice warm Portuguese bun with some home made sauce it was quite delightful!
Recently, after trying so many rubs over the years, I have come to a clear favorite that works well on about all smoked meats (beef, pork and chicken too) - 3 parts by volume McCormick Montreal Steak Seasoning + 1 part brown or Turbinado sugar.
Quote from: BuyLowSellHigh on June 27, 2010, 10:47:37 AM
Recently, after trying so many rubs over the years, I have come to a clear favorite that works well on about all smoked meats (beef, pork and chicken too) - 3 parts by volume McCormick Montreal Steak Seasoning + 1 part brown or Turbinado sugar.
You can buy that seasoning in bulk quantities at most bulk food stores. It won't be exactly McCormick's or Keg (here in Canada) but it will be close.