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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-09-2013, 08:26 AM   #1
This is not your pork!
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Question 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?
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Unread 01-09-2013, 12:27 PM   #2
K80Shooter
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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
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Unread 01-09-2013, 12:31 PM   #3
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Quote:
Originally Posted by K80Shooter View Post
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.
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Unread 01-09-2013, 01:12 PM   #4
hcj3rd
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Plus 1 for Yardbird on pork and chicken
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Unread 01-09-2013, 01:27 PM   #5
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Bad Byron's Butt Rub & Plowboys Yardbird
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Unread 01-09-2013, 01:42 PM   #6
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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
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Unread 01-09-2013, 04:44 PM   #7
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I like Big Ron's Hint of Houston on pork!
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Unread 01-09-2013, 04:53 PM   #8
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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.
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Unread 01-09-2013, 06:49 PM   #9
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Quote:
Originally Posted by Bludawg View Post
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?
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Unread 01-09-2013, 07:13 PM   #10
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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
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Unread 01-09-2013, 07:18 PM   #11
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+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
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Unread 01-09-2013, 07:18 PM   #12
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Plowboy yardbird!
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Unread 01-09-2013, 07:54 PM   #13
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Quote:
Originally Posted by caseydog View Post
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.
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Unread 01-09-2013, 08:00 PM   #14
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Quote:
Originally Posted by caseydog View Post
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.
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Unread 01-09-2013, 08:10 PM   #15
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I only started barbecuing less than a year and always used smokin guns. How do the ones mentioned compare?
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