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-   -   You favorite pork butt dry rub (http://www.bbq-brethren.com/forum/showthread.php?t=151144)

This is not your pork! 01-09-2013 09:26 AM

You favorite pork butt dry rub
 
There is a three-ways pork neck event coming up, and I am looking for some new inspirations.

Three small pork necks without bone without speck are already waiting in the fridge, and I want to give them three different rubs.

The first one will get lemon peppered, there is just no way around it!

The second one should be a little on the sweet side, something like
  • 6 tbs brown suggar
  • 3 tbs coarse sea salt
  • 2 tbs black pepper
  • 1 tbs chili powder
which is a mixture I just found looking around a little.

For the third one I wanted something with cumin, maybe something like
  • 1/4 cup sweet paprika
  • 2 tbs white sugar
  • 2 tbs brown sugar
  • 2 tbs black pepper
  • 2 tbs cumin
  • 2 tbs chili powder
  • 2 tbs coarse sea salt
  • 1 tbs cayenne
but it may as well be a decision between the last two for the second pork neck, because my wife wants to try a typical Austrian "Schweinsbraten" seasoning (featuring caraway) on the third one, which I am dubious about.

So what are your suggestions for such a three-ways pork neck happening?

K80Shooter 01-09-2013 01:27 PM

Hands down the best rub for pork that I have tried so far is Plowboys Yardbird.

For a home made rub this is pretty good also,

3/4 cup light brown sugar
1 tablespoon hickory smoked salt or 2 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 to 1 teaspoon ground red pepper
1 tablespoon fresh ground black pepper

This is not your pork! 01-09-2013 01:31 PM

Quote:

Originally Posted by K80Shooter (Post 2322662)
Hands down the best rub for pork that I have tried so far is Plowboys Yardbird.

And that's the strangest thing, everybody seems to like it on pork, except us. I have Yardbird on my breakfast scrambled eggs and omelets nowadays, didn't try it on poultry yet.

hcj3rd 01-09-2013 02:12 PM

Plus 1 for Yardbird on pork and chicken

Mexi "Q" Tioner 01-09-2013 02:27 PM

Bad Byron's Butt Rub & Plowboys Yardbird

Bludawg 01-09-2013 02:42 PM

Best I have found for pork
Butt Glitter Sprinkle
* courtesy of PItmaster'T"

8 tsp paprika
3 tsp salt
3 tsp sugar
2 tsp cumin
2 tsp garlic powder
2 tsp celery seed
1tsp chili powder
1 tsp oregano
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp mustard powder

Big Ron 01-09-2013 05:44 PM

I like Big Ron's Hint of Houston on pork!

BobM 01-09-2013 05:53 PM

My recipe:
8 parts Splenda
2 parts chili powder
2 parts paprika
1 part garlic powder
1 part onion powder
1/2 part salt
1/2 part black pepper
1/8 part cayenne powder (optional)

My wife doesn't like the cayenne.

Sent from my Android phone.

Sillius Sodus 01-09-2013 07:49 PM

Quote:

Originally Posted by Bludawg (Post 2322744)
Best I have found for pork
Butt Glitter Sprinkle
* courtesy of PItmaster'T"

8 tsp paprika
3 tsp salt
3 tsp sugar
2 tsp cumin
2 tsp garlic powder
2 tsp celery seed
1tsp chili powder
1 tsp oregano
1 tsp black pepper
1/2 tsp cayenne
1/2 tsp mustard powder

A tad OT, but has anybody tried this on some baby backs?

caseydog 01-09-2013 08:13 PM

I may need to put a flame suit on, but I am starting to doubt the need to use any rub on a big pork butt. The flavor doesn't go more than, at the most, a half inch into the meat, so when you slice it or pull it, you're not getting a lot of that flavor in the meat you eat.

Pork butt is just such a big, thick chunk of meat. I focus on getting it cooked just right, and then serve it with lots of flavors, whether it is a PP sammich, or some carnitas style tacos, or Cuban style roast with beans and plantains.

Am I alone on this?

CD

Bluesman 01-09-2013 08:18 PM

+1 I am slowly buying into this CD. I wonder how the bark would be affected. I know I am using less and less on ribs and still gettin great results

lazy butt 01-09-2013 08:18 PM

Plowboy yardbird!

fnbish 01-09-2013 08:54 PM

Quote:

Originally Posted by caseydog (Post 2323127)
I may need to put a flame suit on, but I am starting to doubt the need to use any rub on a big pork butt. The flavor doesn't go more than, at the most, a half inch into the meat, so when you slice it or pull it, you're not getting a lot of that flavor in the meat you eat.

Pork butt is just such a big, thick chunk of meat. I focus on getting it cooked just right, and then serve it with lots of flavors, whether it is a PP sammich, or some carnitas style tacos, or Cuban style roast with beans and plantains.

Am I alone on this?

CD

No suit required. I completely agree. I've been working on my injections for flavor deep in the meat, but rub doesn't go far in butts. When pulling for sandwiches, tacos, whatever I'll add a little rub after.

chicagokp 01-09-2013 09:00 PM

Quote:

Originally Posted by caseydog (Post 2323127)
I may need to put a flame suit on, but I am starting to doubt the need to use any rub on a big pork butt. The flavor doesn't go more than, at the most, a half inch into the meat, so when you slice it or pull it, you're not getting a lot of that flavor in the meat you eat.

Pork butt is just such a big, thick chunk of meat. I focus on getting it cooked just right, and then serve it with lots of flavors, whether it is a PP sammich, or some carnitas style tacos, or Cuban style roast with beans and plantains.

Am I alone on this?

CD

I think it depends. If I want the bark that goes with it then I use a rub like playboys. But you can make it sing with just salt and pepper and then make it to fit your application with the final assembly. Mexican, Cuban or whatever.

riding9 01-09-2013 09:10 PM

I only started barbecuing less than a year and always used smokin guns. How do the ones mentioned compare?


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