This is what i use and it does a really good job. IMO it Creates a nice bark and adds a great flavor without over powering the flavor of the meat. I also mix in Apple wood chuncks with the charcoal and cook on my UDS. Hope that helps.
02-14-2014 07:12 PM
I use the Grill Mates pork rub and their Applewood rub shown above. I also inject with Tony Chachere's roasted garlic and herb marinade. I do this the night before and wrap and refrigerate. Pull out when I fire up grill. That's my way. There are many.
02-14-2014 07:14 PM
I use the above AppleWood Rub. :thumb: And Sweet Baby Rays Original slightly thinned.
02-14-2014 07:18 PM
I use Plowboys Yard Bird:shock:
Yes yardbird on pork:grin:
You will like it:wink:
02-14-2014 09:32 PM
I appreciate all the input, I went a different route prior to checking back. I will let you know how she turns out. Thanks again everyone.
02-14-2014 09:37 PM
Salt and pepper!
02-14-2014 09:49 PM
The rub isn't gonna be critical on a butt. The main thing for flavor is gonna be if and what you inject with or finishing sauce you mix in the pull. For a rub though just your favorite rib rub will suffice....lately I've used Jack Stack meat and poultry or one of my jerk seasonings.
02-15-2014 10:56 AM
Simple Salt and Pepper will work well, even throw some granulated garlic and/or granulated onion into the mix.
I personally use OakRidge BBQ Game Changer Brine as an injection and then dust with OakRidge Chicken and Pork rub...
There are so many options out there to choose from..
02-15-2014 11:10 AM
inject with apple juice. And dust it with my rub .
02-15-2014 11:22 AM
Slap Ya Momma, Goya Season perfect( green top), Salt, Salt & Pepper, Old Bay. You will notice the lack of Sugar. I save Sweets for Desert.
02-15-2014 12:23 PM
Salt and pepper, lawrys season salt or plowboys yardbird are my three main ones I use
02-15-2014 12:31 PM
Blues Hog rub, Jack Stack BBQ sauce or Night of the Living BBQ Sauce for heat! Yum!
02-15-2014 12:35 PM
02-15-2014 12:47 PM
garlic powder (or better yet, insert garlic cloves into the meat)