Quote:
Originally Posted by This is not your pork!
Yes, I usually foil at around IT 165°F, so that's interesting. How are rubs optimized for style? You can't really go wrong with simple salt & pepper, and I did not really try some of the more sophisticated rubs with lots of ingredients (except for that farked up pastrami, for which the rub was one of the problems).
Yep, if it works on beef, it should work on pork as well, and that's what I want to try on my next pork.
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First.... sugar is what you use when your process does not create a bark naturally.
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Non sugar rubs and what they can produce.
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This picture shows how much damn rub I put on my briskets. Lots of salt and pepper. When done according to my non wrap until after the stall style, I have NO problems with salt or pepper (heat content).... but
If you try wrapping at the wrong time its a disaster.... salt is retained, pepper never loses its heat.
