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runnercyclist
03-04-2009, 07:36 PM
I'm brewin' and Q-in' this weekend. I've got an 8# pork butt I'm going to smoke this weekend and I'd like to get a great recipe for a dry rub for it.

Anyone care to share their BBQ rub recipe?

I'll be smoking it in my WSM over lump, if that matters.

Thanks for the 411...

Toadkiller
03-04-2009, 07:47 PM
I use this one all the time and love it. Be sure to make the carolina red sauce as well!

http://virtualweberbullet.com/pork2.html

Get a good bun, put the butt down, a scoop of coleslaw on top of the meat then some of the red sauce and then the bun, doesn't get any better then that.

http://farm2.static.flickr.com/1402/562738318_3cb2fc5bdc.jpg

Deberg_1990
03-04-2009, 07:48 PM
Calling Phil Kloster....

Toadkiller
03-04-2009, 07:49 PM
Oh and for butt pulling I got tired of using a fork or my hands and got some of these off ebay, they work well and were not expensive.

http://hollywoodcartel.wordpress.com/2008/03/25/bear-paw-meat-handler/

runnercyclist
03-04-2009, 07:55 PM
That looks beautiful! Is the end product spicy (hot)? 1/4 pepper and cayenne? I would love it but my kids are young and wont eat food if it is the slightest bit hot. They loved the first pork picnic I smoked but didnt use a spicy rub.

I'm going to order a pair of those bear claws. Looks like an essential bbq luxury!

Pitt Gorilla
03-04-2009, 07:56 PM
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Toadkiller
03-04-2009, 07:57 PM
I have 3 kids the bark is a bit spicy but when you shred it up it all gets mixed in so you never really get a big bite of spice. I always just pick out the bark for them, my kids eat that carolina red sauce on everything now, they love it. Really makes the pork butt.

Spicy McHaggis
03-04-2009, 08:00 PM
Plus its your fault, you were rubbing my butt
I'm very sensitive, some would say that's a plus

Toadkiller
03-04-2009, 08:01 PM
See the bark is all mixed in so you get the tastiness of it without much of the spiciness.

http://farm2.static.flickr.com/1145/563113641_349805f089.jpg

My heathen friend doesn't put the coleslaw on the sandwich but here is the end product. Those baked beans are the best ever I can put the recipe up if you are interested.

http://farm2.static.flickr.com/1403/563114577_f3d62555b1.jpg

Pitt Gorilla
03-04-2009, 08:03 PM
See the bark is all mixed in so you get the tastiness of it without much of the spiciness.

http://farm2.static.flickr.com/1145/563113641_349805f089.jpg

My heathen friend doesn't put the coleslaw on the sandwich but here is the end product. Those baked beans are the best ever I can put the recipe up if you are interested.

http://farm2.static.flickr.com/1403/563114577_f3d62555b1.jpgUh, yes please (on the beans recipe).

runnercyclist
03-04-2009, 08:06 PM
Do you slather with yellow before rubbing?

Toadkiller
03-04-2009, 08:07 PM
I leave out the heat for my kids. But these always get rave reviews from my friends and family, they are always a hit

Keri's Hog-Apple Baked Beans

3 or 4 slices bacon, diced
2 (16 oz) cans pork and beans, mostly drained (modified to 2 28-oz cans Bush's Baked Beans - see note below)
1/2 c. Blues Hog BBQ Sauce (or other sweet-spicy favorite)
1 lb. smoked leftover smoked pork or beef, more or less, or 1 lb crumbled cooked pork sausage
1 can apple pie filling (chop up the big chunks some)
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder (optional, to taste*)
1 tsp Blues Hog barbecue rub (or your favorite de jour)

Brown bacon, and saute onion and green pepper in bacon grease. Mix in remaining ingredients. Bake at 325 for 1 hour, or simmer on stovetop in large pot for 30 minutes if you don't have time to do them in the oven. Serves 12.


*This is a rather spicy recipe due to the chipotle/cayenne powder. Feel free to leave it out if you'll be feeding those who prefer a less spicy taste.

Fried Meat Ball!
03-04-2009, 08:07 PM
Paging Phil.

Phil's pretty damn good at butt, as I understand it.

Toadkiller
03-04-2009, 08:08 PM
Do you slather with yellow before rubbing?

Naw I always skip the yellow.

runnercyclist
03-04-2009, 08:16 PM
Do you mop? I cooked a 10# picnic last weekend and rubbed it the night before put it on for 12 hours turning once and otherwise didnt touch it and it was to die for.

I'll try this recipe, and make the carolina red. Just wondering if you mop with sop?

Toadkiller
03-04-2009, 08:20 PM
I mop when I remember maybe once or twice if I flip the meat around. Also depends on how many butts I am doing. Doesn't hurt to mop a couple times but you don't have to go crazy. I just use some apple juice mixed with some of the left over rub in a spray bottle. This is also useful when you want to reheat the leftovers if there are any.

StcChief
03-04-2009, 08:21 PM
Oh and for butt pulling I got tired of using a fork or my hands and got some of these off ebay, they work well and were not expensive.

http://hollywoodcartel.wordpress.com/2008/03/25/bear-paw-meat-handler/those look awesome. My two big meat 2/3 prong forks can't touch that for versatility and speed.

Toadkiller
03-04-2009, 08:24 PM
And the best part you can throw the damn things in the dishwasher!

stlchiefs
03-04-2009, 08:29 PM
yes please

Phobia
03-04-2009, 08:33 PM
Heh. I couldn't tell you what my butt rub is. It's always some combination of heavy brown sugar, pepper, garlic power, cayenne, ground mustard, rosemary, and some other crap. Frankly, if you put about 10 parts brown sugar, 1 part cayenne and 1 part pepper and .5 part salt you'd be pretty happy with a nice flavorful bark with a little zip.

It's about personal taste, really. Start basic and put more stuff in the mix. You're not going to be able to tell a significant difference unless you significantly vary your rub.

I'll bet I could do a butt without any rub at all and make it unbelievable. Most of your taste variance with pulled pork will be with the sauce you choose unless you like it dry. I like it both ways but I usually sauce it.

Phobia
03-04-2009, 08:35 PM
Do you mop? I cooked a 10# picnic last weekend and rubbed it the night before put it on for 12 hours turning once and otherwise didnt touch it and it was to die for.

I'll try this recipe, and make the carolina red. Just wondering if you mop with sop?
Not on a butt or brisket with a decent cap. I'll mop ribs sometimes, chicken, turkey...

runnercyclist
03-04-2009, 09:31 PM
Not on a butt or brisket with a decent cap. I'll mop ribs sometimes, chicken, turkey...

What do you use for fuel?

Pioli Zombie
03-04-2009, 09:45 PM
I've been on a diet for about a week. Slim fast. Soup. Smoothie kings.

Now I want to rip the ass out of a pig with my teeth.
Posted via Mobile Device

runnercyclist
03-04-2009, 09:50 PM
I've been on a diet for about a week. Slim fast. Soup. Smoothie kings.

Now I want to rip the ass out of a pig with my teeth.
Posted via Mobile Device


I'd smoke it for a few hours first ;)

Toadkiller
03-04-2009, 10:11 PM
I am on medifast and after 100 pounds and 6 months on the diet you want to french kiss a pig just to get the taste of meat in your mouth.

Pioli Zombie
03-04-2009, 10:41 PM
What's going to happen is that I'm going to lose the weight then eat an entire cow and then shit my brains out for days.
Posted via Mobile Device

beach tribe
03-04-2009, 11:24 PM
You want me to UPS you some Hickory?

Pioli Zombie
03-05-2009, 05:05 AM
Maybe if I put some rub on my between meal snack bar I can pretend its a rib.
Posted via Mobile Device

Phobia
03-05-2009, 06:25 AM
What do you use for fuel?

lump coal and wood - all kinds of hardwood.

tooge
03-05-2009, 08:36 AM
I have a rub that is perfect for butts. I rub em down in mustard first, then cover generously with this rub.
1/2 cup brown sugar
1/2 cup paprika
1/4 cup garlic powder
1/4 cup onion powder
1/4 cup black pepper
1/4 cup chili powder
1 tablespoon cayene (sp) pepper
1 tablespoon cumin
1 tablespoon ground ginger
We use this (close anyhow) at the bbq competitions and are almost always in at least the top third or so with the butts.

runnercyclist
03-07-2009, 08:30 AM
Thanks to all for their input. I'll let you know how they tuirn out.

BTW, in addition to the butt, I'll be smoking three racks of ribs. 1 with Gates Original Rub, 1 with Gate Hot and Spicy rub, and 1 with Porky's Carolina Rub.

Good Eats in The 304!

runnercyclist
03-08-2009, 07:51 PM
The brew is in the carboy (American Pale Ale) and 2/3 racks of ribs are gone. The Renouned Mr Brown was combined with some coleslaw and homemade BBQ sauce and put on a Kaiser roll and consumed.

That rub is spicy. My wife snubbed her nose at it. My daughter (10) wouldnt even try it and my son (11) ate it but suffered. He said it was good but it "hurt". I think I'll stick to the brown sugar based rub vs the black pepper base.

I have 7 more pounds of it. LOL.