Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
09-16-2021, 06:36 PM | #1 |
is One Chatty Farker
Join Date: 12-24-09
Location: Dallas, Tx
Name/Nickname : Ted
|
Pork shoulder - layer rubs?
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
__________________
Blue Collar Smoker by Big Phil Weber Kettle 22'' and Custom Table Direct Heat Smoker by Royale BBQ Fabrication Johnson Smoker Compact Ultimate Patio - retired Brinkmann Stillwater - retired Old Smokey 18'' - retired |
|
09-16-2021, 06:38 PM | #2 |
is One Chatty Farker
Join Date: 12-24-09
Location: Dallas, Tx
Name/Nickname : Ted
|
Sorry - the sweet rub is Three Little Pigs Cherry Rub
__________________
Blue Collar Smoker by Big Phil Weber Kettle 22'' and Custom Table Direct Heat Smoker by Royale BBQ Fabrication Johnson Smoker Compact Ultimate Patio - retired Brinkmann Stillwater - retired Old Smokey 18'' - retired |
|
09-16-2021, 09:11 PM | #3 |
is One Chatty Farker
Join Date: 12-24-09
Location: Dallas, Tx
Name/Nickname : Ted
|
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”
__________________
Blue Collar Smoker by Big Phil Weber Kettle 22'' and Custom Table Direct Heat Smoker by Royale BBQ Fabrication Johnson Smoker Compact Ultimate Patio - retired Brinkmann Stillwater - retired Old Smokey 18'' - retired |
|
Thanks from:---> |
09-16-2021, 09:48 PM | #4 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
|
I don't typically layer but, whenever I saw anyone do it on shows it's always been sweet then heat lightly
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
|
Thanks from: ---> |
09-16-2021, 10:58 PM | #5 |
somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
|
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.
__________________
Hardware - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
|
Thanks from: ---> |
09-17-2021, 08:40 PM | #6 |
Full Fledged Farker
Join Date: 01-23-13
Location: Anaheim Hills, ca
|
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
|
|
Thanks from: ---> |
09-18-2021, 02:06 AM | #7 |
somebody shut me the fark up.
Join Date: 12-28-11
Location: Belton, Tx
Name/Nickname : Texas Pete
|
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
__________________
Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! (Link) |
|
09-18-2021, 02:50 AM | #8 | |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
|
Quote:
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:
__________________
Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
|
|
09-18-2021, 05:03 AM | #9 |
is One Chatty Farker
Join Date: 09-13-16
Location: above knoxville Tn
Name/Nickname : Mike
|
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 .
__________________
WeberPerformer,SpiritE310,Q1000,36"BlackstoneGriddle Masterbuilt electric smoker,PB AustinLX |
|
09-18-2021, 09:47 AM | #10 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
|
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
__________________
14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
|
Thanks from:---> |
09-18-2021, 02:58 PM | #11 |
Full Fledged Farker
Join Date: 03-22-19
Location: Midwest
Name/Nickname : Crispy
|
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.
|
|
09-18-2021, 03:44 PM | #12 | |
somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
|
Pork shoulder - layer rubs?
Quote:
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.
__________________
John Last edited by SirPorkaLot; 09-18-2021 at 04:10 PM.. |
|
|
09-18-2021, 05:21 PM | #13 |
Babbling Farker
Join Date: 02-03-16
Location: McPherson Kansas
|
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.
__________________
Craig |
|
Thread Tools | |
|
|