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Unconventional Frozen Tundra Butt Rub

twlangantwlangan Posts: 297
edited July 2012 in EggHead Forum
Did my 2nd pork butt cook ever yesterday. The first cook, I used a traditional rub consisting of a heavy dose of paprika, some cayenne, black pepper, dry mustard, etc. While it was very good, the spices seemed to me to overpower the natural flavor of the meat (I'm a purist of sorts when it comes to beef and pork). I also used Hickory for smoke.

On yesterday's butts, I did an experiment. I used a rub that I threw together, consisting of Lowery's, garlic powder, onion powder, a little paprika, and some turbino sugar. Glued it all on with yellow mustard. I must say that it turned out absolutely fantastic - everyone loved it and commented on how much better it was than the first ones I did. I also used apple chips for smoke, which I also liked much better.

Now, I realize that my rub mix is probably heresy to many seasoned pork butt chefs out there, but it sure hit the spot with my audience. I think that different geographic regions prefer different tastes - must be something in the water.  :)

Comments

  • bigphilbigphil Posts: 1,389
    sounds good and its all a matter of taste you liked it and your guests so its a win/win for you 
    Large Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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