ブタ
The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
Thread Tools
Unread 03-22-2013, 01:36 AM   #1
brandonh1987
On the road to being a farker
 
Join Date: 01-21-13
Location: Kansas City
Downloads: 0
Uploads: 0
Default Pork rub

Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.
brandonh1987 is offline   Reply With Quote


Unread 03-22-2013, 05:35 AM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by brandonh1987 View Post
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.
Basic Salt and pepper is great by itself, and they are also ingredients in most rubs.

Add spices to your liking, you can add the rub to a small piece of meat and fry or quickly grill to get a taste preview..





Popdaddy’s ButtGlitter (De-ciphered)


8 Parts Paprika
3 Parts Salt
3 Parts Sugar
2 Parts Cumin
2 Parts Garlic Powder
2 Parts Onion Powder
2 Parts Ground Celery Seed
1 Part Chili Powder
1 Part Oregamo
1 Part Black Pepper
½ part each of Mustard - Red Pepper or Cayenne
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is online now   Reply With Quote


Unread 03-22-2013, 07:10 AM   #3
TheKomoman
Got Wood.
 
Join Date: 01-13-13
Location: Skippack, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by brandonh1987 View Post
Anybody tried just salt and pepper for a pulled pork rub? I always heard not to use salt in long smokes and it sweats the flavor out? If not would you guys add anything to a basic salt n pepper rub? Some cayenne? Any advice would be appreciated.
Only thing I have ever heard regarding salt & pork butt is if you use a lot of salt and allow it to sit for a longer period of time (guessing here but probably means overnight+) you can end up with a hammy taste as the salt begins the curing process. So really its just a matter of being careful of how much you use, don't crust it up! Almost all rubs will have some measure of salt - salt is a flavor enhancer and it helps the other seasoning shine.
__________________
Large Big Green Egg, 18.5" WSM, Weber Genesis Silver
TheKomoman is offline   Reply With Quote


Unread 03-22-2013, 08:14 AM   #4
aawa
Babbling Farker

 
aawa's Avatar
 
Join Date: 07-03-12
Location: Virginia Beach
Downloads: 0
Uploads: 0
Default

Aaron Franklin just put out a video a few weeks ago on West Texas Pork Butt. The rub he used was salt, pepper, paprika, granulated onion/garlic powder.
__________________
*Weber Mini WSM* *Weber Touch and Go Performer X3* *Sublime Smoke UDS* *Maverick ET-732 * World's Fastest Blue Thermapen **Pitmaster IQ110*
aawa is online now   Reply With Quote


Unread 03-22-2013, 09:46 AM   #5
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Downloads: 0
Uploads: 0
Default

I normally just do either salt or salt & pepper for a rub. I can't tell the difference on a Butt because of the long cook time most of the other spices in a rub loose their ZIP and the only thing really comes through in the bark is the S&P any way, Ribs are a whole different story those do get rub. I will add some rub( PD BGS) once it is pulled if I am serving guests. If it is just family then it gets salt and E.NC. Pig Juice.
__________________
I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

Last edited by Bludawg; 03-22-2013 at 12:42 PM..
Bludawg is online now   Reply With Quote


Unread 03-22-2013, 09:50 AM   #6
HeSmellsLikeSmoke
somebody shut me the fark up.
 
HeSmellsLikeSmoke's Avatar
 
Join Date: 04-02-07
Location: Warren, Vermont
Downloads: 0
Uploads: 0
Default

I believe that salt pulls the flavors deeper into the meat, especially the smoke flavor. Quite the opposite of sweating the favor out.
__________________
Jim - Another transplanted Texan
Former KCBS CBJ

Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

Avatar is the original 1951 Weber Kettle
HeSmellsLikeSmoke is offline   Reply With Quote


Unread 03-22-2013, 10:56 AM   #7
John Bowen
is Blowin Smoke!
 
Join Date: 01-09-13
Location: Tupelo, MS
Downloads: 0
Uploads: 0
Default

I am sorry but being from Mississippi it is in my genetic makeup to have sugar in my pork rub. I can't help you with a salt and pepper deal.
John Bowen is offline   Reply With Quote


Unread 03-22-2013, 11:40 AM   #8
bigabyte
somebody shut me the fark up.

 
bigabyte's Avatar
 
Join Date: 05-10-06
Location: Overland Fark, KS
Downloads: 1
Uploads: 1
Default

Basic salt and pepper smoked pork is a very handy thing to have stored in the deep freeze for many different leftovers. Sometimes the flavors of all the injections, rubs and stuff folks use for BBQ Pork isn't best suited for some pork dishes compared to a basic salt and pepper seasoned pork.
__________________
Asshattatron Farkanaut, CGCFO
Chief Galactic Crockpot Foil Officer
Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?
Sole recipient of the Silverfinger and fingerlickin Awards!

Don't forget about the Throwdown Thingies!
The Secret Squirrel Society doesn't exist - Zero Club



Duh.
bigabyte is offline   Reply With Quote


Unread 03-22-2013, 12:11 PM   #9
cholloway
is One Chatty Farker

 
cholloway's Avatar
 
Join Date: 05-10-11
Location: Atlanta, GA.
Downloads: 0
Uploads: 0
Default

I've used just S&P on many meats including tri-tip, chuck roast and spare ribs.
Always turns out great.
I'll use a dry rub if I want a good bark.
__________________
Colin
New Braunfels Hondo Offset
New Braunfels Bandera (Refurbished & Improved)
33 year old Char-Broil 450
1996 Blue Weber SS Performer
2003 Black Weber SS Performer
Weber 22.5 OTG with rotisserie & Smokenator
Weber SJS & modified stock pot Mini-WSM
STOK Island gasser
Recipient of Official & Un-Official Moink Certificates
cholloway is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 02:39 PM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts