Greetings from south Georgia!

[FatDaddyBlue]

Good afternoon, all....

I'm not new to the site, but new to posting. I live in sunny south Georgia. I have had a Bradley now for about 7-8 months and I love it. I do feel like i've kind of gotten in a rut when it comes to smoking. I love to cook butts, but I feel as though my rub is lacking. Every rub seems to use the same basic ingredients; paprika, salt, pepper, sugar (white and/or brown). But my stuff tastes bland to me (but the family loves it). I tend to smoke them with oak or hickory. But I want to branch out a bit. I don't like bottled sauce either. Always open to suggestions!

FDB

[squirtthecat]

Welcome!

I do butts quite a bit with a clone of the rub from the Salt Lick BBQ down in Texas..

1 - 1 - 1/3 - 1/3 portions of Kosher salt, black pepper, Cayenne and garlic powder.

Give a nice 'punch' to the bark, but not overpowering.

[SouthernSmoked]

Welcome to the forum...Enjoy!

http://www.susanminor.org

Remember we like pic's!!

[FLBentRider]

W E L C O M E  to the posters, FatDaddyBlue!

I'l second that salt lick clone, good stuff.

[jiggerjams]

If you are in a rut and want to go beyond smoking butts, being as you are from Georgia I would suggest making your own bacon. Hab's and Tenpoint5's recipe for Maple Cured Bacon is off the hook!!

[DTAggie]

Welcome.  Try Jan's Rub from the recipe site on your butt

[FatDaddyBlue]

You know, i've thought about that quite a bit actually, jigger. Do you just go to the butcher shop and ask for "unseasoned raw bacon" or what? I hate to show my ignorance, but you won't know if you don't ask.  :)

[FatDaddyBlue]

Thanks for the salt like recipe, but i'm kinda stupid. Is that one cup, one cup, 1/3 cup, 1/3 cup? Or do you mean ratio-wise?

[Brisket Lover]

I have a coffee and coco pork butt rub that was amazing. Had to be the best pork butt I have ever smoked.  I'll see if I can find it, Im at work.  I know I have it at home.

[squirtthecat]

Thanks for the salt like recipe, but i'm kinda stupid. Is that one cup, one cup, 1/3 cup, 1/3 cup? Or do you mean ratio-wise?

Sorry, I wasn't clear on that!

Those are the ratios I use.  But when I smoke up a bunch of butts (like I'm doing tonight), I will actually use a cup of salt, a cup of pepper, etc.  and make a huge container of it.

Tip:  Don't get it in your eyes.   Don't ask me how I know that.   ::)


Oh, and for making your own bacon, you want a pork belly.   Some butcher shops carry them, or can at least special order them.

[classicrockgriller]

Welcome FDB to the Forum.

Are you close to Willacoochee?

[FatDaddyBlue]

CRG:

Closer to Blackshear....originally from Warner Robins. I miss home, but living in the country ain't bad at all!

[classicrockgriller]

I am going to be in Willacoochee on Wensday of next week.

If you need something from Texas let me know.

I live in the Country and wouldn't trade it.

[FatDaddyBlue]

What part of Texas do you live in? Assuming i'm reading you right... :)

[classicrockgriller]

What part of Texas do you live in? Assuming i'm reading you right... :)

East Texas .......... near Lake Livingston. 1 1/2 hr north of Houston off Hwy 59.