View Full Version : Original Wolfe rub users questions on butts and BB's

Vince B
04-10-2010, 07:27 PM
Hey guys I have a couple questions concerning Larry's rubs. Tonight I wanted to do an overnighter with a couple of boneless shoulders on my 18 wsm. Then tomorrow I want to make some ribs. This will be my first time using his original rub on these.

My question is do you guys use a mustard or oil to help the rub stick better? I have used both with other rubs just wanted to get some advise from you guys. Also is it best to let these sit on the cuts over night if using oil or can I just do it before they go on. I figure with mustard it might not really make a difference.

Also What type of wood chunks would you recommend. I just scored apple, cherry, and pecan from Weber at a local Ace hardware near the house. I do have some hickory as well. Thanks for the help in advance. Vince

04-10-2010, 08:26 PM
I've never used this rub, but I don't think it should be different than any other rub.

I've used mustard a lot, it's OK... haven't used it in a long time.. just an xtra step to me that I can't truthfully say I've noticed a difference either way. Tried olive oil once on spare ribs, didn't like it. I don't think either is required as I've never had an issue with rub falling off raw meat.

All of those woods you have are just fine. Hickory and cherry work nicely with pork but so does apple and pecan.

Vince B
04-10-2010, 08:32 PM
I was thinking about vegetable oil........

04-10-2010, 08:40 PM
You do not need to use anything, but plenty of people use mustard to help rub remain on. I would not use oil for that purpose, however.

Cliff H.
04-10-2010, 08:43 PM
I use it quite often. A thin layer of mustard will work well. I use just wooster sauce most of the time. Large granules will stick better to the mustard.

Vince B
04-10-2010, 10:44 PM
Thanks for the replies guys. I know that with some of the Weber marinades I have used one of the ingredients is oil, with water and then a spice package mixed in. I just thought this might help. After a few of your replies it seems that it might not be a good idea for a rub.

I have used mustard a few times on ribs and I think only once when doing butts. I have tried Wooster a couple of times on brisket and maybe I will try that sometime with butts.

As for tonight's cook I didn't use either of my above ideas. I got to thinking that with the use of Kosher salt in the rub, I have found that it makes meat start to sweat. With that being said after one good coat the butt had a nice glaze going on after about 20 minutes. I then sprinkled it a few more times on all sides while I was getting my fire going. It looked pretty well coated and smelled incredible.

Smoker has been going for about an hour now and we will see how it turns out in the morning. Thanks again guys and if anyone else would like to chime in that's fine. Vince