Pooky
07-23-2014, 09:12 AM
Hi folks,
Maybe a bit of a 101 question, but I've always used dry rubs on pork since I've been smoking - I'm planning on cooking a couple of Jamaican Jerk Pork Butts next week - The rub I want to use is based on a recipe by a certain fat-tongued English TV chef, who shall remain nameless and it is quite a wet mixture. It's delicious though - I could eat the rub on its own by the spoonful!
How well will this work for me, do you guys reckon? Am I likely to lose a lot of the rub as the fat melts and from just general run-off? Should I just stick to a dry rub or would I be wise to lose some of the liquid from the mix, so it adheres better?
Looking forward to your thoughts...
Thanks,
Tom
Maybe a bit of a 101 question, but I've always used dry rubs on pork since I've been smoking - I'm planning on cooking a couple of Jamaican Jerk Pork Butts next week - The rub I want to use is based on a recipe by a certain fat-tongued English TV chef, who shall remain nameless and it is quite a wet mixture. It's delicious though - I could eat the rub on its own by the spoonful!
How well will this work for me, do you guys reckon? Am I likely to lose a lot of the rub as the fat melts and from just general run-off? Should I just stick to a dry rub or would I be wise to lose some of the liquid from the mix, so it adheres better?
Looking forward to your thoughts...
Thanks,
Tom