Gonna warm up this weekend so I want to Q a butt for a tamale making party with the family gathering on Sunday. My standard rub includes plenty of cumin, mexican oregano, garlic and the rest of the usual stuff. I'll for sure spray it with aj a lot and foil for good pulling consistency. Any seasoned tamale vets have suggestions?
I'm not opposed to a different rub if it would work better for tamales.
I'm using a recipe from "The Border Cookbook" by The Jamison's.
The book is good for me so far and they use authentic recipes with dried chiles instead of ground and packaged chile powder, which seams to me to produce a better product.