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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-14-2014, 06:38 PM | #1 |
Is lookin for wood to cook with.
Join Date: 01-30-14
Location: Fort Bridger, WY
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Boston Butt
Hey Friends, I'm getting ready to do some pulled pork. Just wonder what some of your favorite rubs are? I appreciate it and thank you in advance.
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02-14-2014, 06:48 PM | #2 |
Full Fledged Farker
Join Date: 09-14-13
Location: Winder,Ga
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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.
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COS.... 22.5 Kettle....2 UDS and another in the works. This hobby is getting too additive |
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02-14-2014, 07:12 PM | #3 |
is One Chatty Farker
Join Date: 09-20-13
Location: Cushing Oklahoma
Name/Nickname : Jeff
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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.
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Jeff Shirley Fabrication 24x36 reverse flow offset. Weber 22.5 OTG, Weber Smokey Joe, 28" Blackstone KCBS CBJ, S-CBJ, OKBS |
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02-14-2014, 07:14 PM | #4 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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I use the above AppleWood Rub. And Sweet Baby Rays Original slightly thinned.
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-14-2014, 07:18 PM | #5 |
Full Fledged Farker
Join Date: 08-06-13
Location: Overland Park, KS
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I use Plowboys Yard Bird
Yes yardbird on pork You will like it
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Smoker - Rebel 28 Smoker Temp Control - Cyber Q Maverick Redi Chek Thermapen- [COLOR="Red"]Red[/COLOR] BBQ Team - Cool Blue Q Grill - Weber SUMMIT E-670 KCBS member and CBJ |
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Thanks from:---> |
02-14-2014, 09:32 PM | #6 |
Is lookin for wood to cook with.
Join Date: 01-30-14
Location: Fort Bridger, WY
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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.
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02-14-2014, 09:37 PM | #7 |
Full Fledged Farker
Join Date: 04-26-11
Location: Beresford, SD
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Salt and pepper!
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B & T's BBQ Catering and Vending |
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02-14-2014, 09:49 PM | #8 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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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.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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02-15-2014, 10:56 AM | #9 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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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.. |
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02-15-2014, 11:10 AM | #10 |
is one Smokin' Farker
Join Date: 01-08-13
Location: michigan
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inject with apple juice. And dust it with my rub .
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I'm Al brinkman smoky mountin vertical . cobb grill smoky joe |
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02-15-2014, 11:22 AM | #11 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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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.
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I'm a Proxy Vegetarian> Cows eat grass & I eat cows. |
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Thanks from:---> |
02-15-2014, 12:23 PM | #12 |
is one Smokin' Farker
Join Date: 12-31-12
Location: chesterfield, va
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Salt and pepper, lawrys season salt or plowboys yardbird are my three main ones I use
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BLUE WEBER 22.5 OTG,(OBUDS) OVERBUILT U.D.S, MAVERICK ET732, 38"x38"x7' SMOKE HOUSE. |
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02-15-2014, 12:31 PM | #13 |
Full Fledged Farker
Join Date: 08-17-13
Location: Canton, GA
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Blues Hog rub, Jack Stack BBQ sauce or Night of the Living BBQ Sauce for heat! Yum!
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BWS G2 Party; 2 Maverick ET-732's; Weber Genesis E-310 |
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02-15-2014, 12:35 PM | #14 |
somebody shut me the fark up.
Join Date: 07-17-13
Location: Burleson Tx
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Well?
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NO Such Thing as Over Smoked - just Over Dirty Smoked............. |
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02-15-2014, 12:47 PM | #15 |
Full Fledged Farker
Join Date: 12-29-12
Location: Clear Lake City, TX
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garlic powder (or better yet, insert garlic cloves into the meat)
paprika pepper (white/black/red) orange peel
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Klose custom 43" Deluxe Grill Chef Retired: modified NB Bandera (2000-2012), may it rest in pieces. IMBAS Certified MOINK Baller :cool: |
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