Food and Drink Butt rub - Page 2

runnercyclist · 03-04-2009, 08:36 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, 09:20 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, 09:21 PM

Quote:

Originally Posted by Toadkiller

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...-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, 09:24 PM

And the best part you can throw the damn things in the dishwasher!

stlchiefs · 03-04-2009, 09:29 PM

yes please

03-04-2009, 09:33 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.

03-04-2009, 09:35 PM

Quote:

Originally Posted by runnercyclist

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, 10:31 PM

Quote:

Originally Posted by Phobia

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, 10:45 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, 10:50 PM

Quote:

Originally Posted by Pioli Zombie

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, 11:11 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, 11:41 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 · 03-05-2009, 12:24 AM

You want me to UPS you some Hickory?

Pioli Zombie · 03-05-2009, 06:05 AM

Maybe if I put some rub on my between meal snack bar I can pretend its a rib.
Posted via Mobile Device

03-05-2009, 07:25 AM

Quote:

Originally Posted by runnercyclist

What do you use for fuel?

lump coal and wood - all kinds of hardwood.

tooge · 03-05-2009, 09:36 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.

03-04-2009, 08:36 PM
runnercyclist Gone to Carolina Join Date: Mar 2005 Location: By lake Wylie in tega cay Casino cash: $10006038	Butt rub 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...
Posts: 2,759

03-04-2009, 09:20 PM	#16
Toadkiller Garlic make my feet stank! Join Date: Jan 2009 Location: Washougal, WA Casino cash: $4474921	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.
Posts: 2,049

03-04-2009, 09:24 PM	#18
Toadkiller Garlic make my feet stank! Join Date: Jan 2009 Location: Washougal, WA Casino cash: $4474921	And the best part you can throw the damn things in the dishwasher!
Posts: 2,049

03-04-2009, 09:29 PM	#19
stlchiefs Veteran Join Date: Mar 2007 Location: St. Loser, MO Casino cash: $10005674	yes please
Posts: 4,160

03-04-2009, 09:33 PM	#20
Phobia Guest Casino cash: $	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.
Posts: n/a

03-04-2009, 10:45 PM	#23
Pioli Zombie Banned Join Date: Jan 2009 Location: olathe,kansas Casino cash: $10004900	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
Posts: 11,077

03-04-2009, 11:11 PM	#25
Toadkiller Garlic make my feet stank! Join Date: Jan 2009 Location: Washougal, WA Casino cash: $4474921	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.
Posts: 2,049

03-04-2009, 11:41 PM	#26
Pioli Zombie Banned Join Date: Jan 2009 Location: olathe,kansas Casino cash: $10004900	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
Posts: 11,077

03-05-2009, 12:24 AM	#27
beach tribe Keep doubting J MFing Houston Join Date: May 2007 Location: ft.lauderdale Casino cash: $3878036	You want me to UPS you some Hickory?
Posts: 21,429

03-05-2009, 06:05 AM	#28
Pioli Zombie Banned Join Date: Jan 2009 Location: olathe,kansas Casino cash: $10004900	Maybe if I put some rub on my between meal snack bar I can pretend its a rib. Posted via Mobile Device
Posts: 11,077

03-05-2009, 09:36 AM	#30
tooge MVP Join Date: Feb 2007 Location: Liberty, MO Casino cash: $544112	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.
Posts: 17,241