help with first smoke
hey fellas im doing a pork butt for my first smoke and i lost my rub recipe should i just go buy one or should i make one and if im making one i need a new recipe give me a good one fellas pron to come:doh:
I bought one the first time I did a pork butt. Tonight I'm doing a combination of brown sugar, salt, pepper, and chili powder on a couple butts. Kind of a personal preference. If you can make a good one, use it.
I usually make one...don't really measure, but here's generally what I put in:
brown sugar (or raw sugar if you have)
dehydrated onion (ground up in a mortar & pestle)
Flavor profiles are personal preference so it's hard to tell other people what to do. I like my pork rubs sweet but with some heat but not a lot of heat, but you have to do what is right for you. Personally I make my pork rub and take full advantage of the spice rack I have in the pantry. Regular sugar, chili powder, cumin, garlic and onion powders, paprika, maybe cayenne powder. Play with the amounts of each to your likening.
My vote: Make your own. Take notes on what you put in it. Add notes on what you liked about it and what you would do differently next time.
Repeat as necessary. :thumb:
I've done shoulders with rub and shoulders without rub. I don't see much of a difference and I've never had anybody notice a difference that has eaten my Q. Either way I cook them, the hungry folks that eat them sure like the results. I do too.
Salt & Pepper!
You can buy one if you wish, or you can make one..
Here are a couple basic rubs
Basic Barbecue Rub Recipe
4 parts Paprika
3 parts Chli Powder
3 parts Brown Sugar
2 parts Kosher Salt
1 part each Black Pepper,Onion Powder, Garlic Powder
Part can be any measurement – cup, tablespoon, teaspoon
Classic Barbecue Spice Rub
3 teaspoons kosher salt
2 teaspoons pure chili powder
2 teaspoons light brown sugar
2 teaspoons granulated garlic
2 teaspoons granulated onion
2 teaspoons paprika
1 teaspoon ground celery seed
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon dry ground mustard
1/2 teaspoon ground red pepper
Combine ingredients. Store in airtight containers away from light and heat.
Here is a general rub I use on pork and brisket. It tends to give lot's of bark on PP if applied heavily:
3 tbsp Kosher Salt
2 tbsp Turbinado Sugar (can use white as a sub)
2 tbsp Brown Sugar
2 tbsp Mild Chili Powder
2 tbsp Paprika
1 tbsp Ground Cumin
1 tbsp Granulated Garlic
1 tbsp Black Pepper
1 tsp White pepper
1/2 TSP Cayenne Pepper (use sparingly or not at all)
Kansas City Rub
1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
heres what i went with made a lot i hope i like it had all of the ingredients in my kitchen
I dabbled with making my own rubs in the past.....now I just buy 'em ready made.
For butts I use Bad Byron's Butt Rub 95% of the time.
Puts a great bark on it that seals in moisture. Once I take it off the pit at 195 degrees, I wrap it in foil and let it rest. The Bad Byron's really tastes great as you break it up into the Q.
|All times are GMT -5. The time now is 01:48 PM.|
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2013, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.