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Pork shoulder - layer rubs?

TheHojo

TheHojo

is Blowin Smoke!
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Want to try both MC Honey Hog Hot and SM Cherry Rub on a pork shoulder this weekend -

I have read conflicting things - should I apply the heat rub first (honey hog heat) and then apply the sweet rub (cherry) OR apply sweet first and then heat

Or does it even matter

Thank you
 
Sorry - the sweet rub is Three Little Pigs Cherry Rub
 
Did some further investigation - from what I have found so far, most start with a medium layer of their “heat” rub, and then a medium layer of their “sweet rub”
 
I'll be curious to see how the heat from the cook interacts with the rubs on the butt.

I'm an old NC bubba, and after some (lots of) trial and (mostly) error, I started going REALLY basic before the cook.

When I got down to the post-rest pull or chop... that's when I added in any rub I wanted for the more subtle flavors.

It's been quite a while for me, so I'm tuned in to see how this works out for you.
 
The only time I do anything different with rubs is on ribs. On ribs I don't put heat on the bone side. Everything else gets it in whatever order I grab it. But I'm a simple guy.

Sent from my SM-G996U using Tapatalk
 
checkrd past said:
sorry guys ,but I'm calling BS to the whole layering of flavor thing. Do you think after hours and hours of smoking, the rubs stay put. HAHAHA, No, They all blend. Anyway, my 2 cents
Click to expand...

Agree…I think that drastically different rubs may result in subtle flavor differences at the end, but the surface bark to meat ratio on a pork butt is fairly low and once it’s all mixed together I’m not convinced layering two rubs would have that noticeable a difference compared to just a single one.

At least with regard to Boston butts - I think there’s a much greater opportunity to influence flavor by doing an injection and/or truly cooking it properly and rendering it down as it should be….compared to the relatively minuscule amount of seasoning you might put on the outside:
 
What would worry me on doing 2 or more rubs is the amount of salt getting layed down, I only use 1 and don't try to create something new, that's why I buy a premade rub, if I wasn't happy with whats out there I would and have made my own , I will add fresh ground black pepper to some rubs that are low .
 
I also add a bit more rub after. I pull it all, add a bit of au jus along with rub and mix. Never had any complaints
 
My opinion is to filet your butt. You’ll get more bark this way. Wrap with a little apple juice & grind your original rub down to add a little more flavor when you pull it.
 
Crispy Bacon said:
My opinion is to filet your butt. You’ll get more bark this way.
Click to expand...
Filet??
As in de-bone it???

Nah, man.

I’m good with the bark and the flavor/juiciness I get from a whole bone-in butt.

I avoid boneless butts unless I’m making sausage.
 
Last edited:
I like to split butts in two and one half has the bone. More bark more better.

But I think layering rubs is not necessary.
 
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