Need suggestions for a newRub for pulled pork.

ryantt

Guys we're hosting about 10 people Sunday evening after church service.  Looking to change things up with a new rub...open to suggestions.  Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion.  Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.

Dobie

Bad Byrons is my go to for pork. 

grege345

Head country

smbishop

Dizzy Pig Swamp Venom.

calracefan

Blues Hog

JRWhitee

Fat Boys "Rub" 

gdenby

Replace a portion of your regular salt w. celery salt. Add ground cumin and good quality chili powder (I like Mexene) to your standard mix. For a more exotic taste, a little nutmeg or ginger. Even a touch of cloves.

4Runner

Pepper, salt, chili powder (optional) onion powder, garlic powder, paprika for color.    

ryantt

Thanks for the suggestions has any one tried coffee rub? 

bgebrent

1 tsp each: cumin, fennel, coriander (all ground) and 1 Tbs each: chili powder, onion powder and paprika.  Rub courtesy of Alton Brown.  Add 1T of salt and your set.

ryantt

bgebrent said: 1 tsp each: cumin, fennel, coriander (all ground) and 1 Tbs each: chili powder, onion powder and paprika.  Rub courtesy of Alton Brown.  Add 1T of salt and your set. Sounds good 

EggPerfection

I've been using www.jacksbarbeque.com for over 10.  I wish I was also that Jack but I'm not.

NCEggSmoker

I did a turbo last weekend with @meatchurch Honey Hog and Honey Hog Hot and it came out great. 

My go to homemade rub is Alton Browns 8-3-1-1 rub

8 parts brown sugar
3 parts kosher salt
1 part chili powder
1 part other spices

i usually substitute 1 part old bay for 1 of the kosher salts which has celery seed in it. For the other spices you can add together as many or as few as you want to get your total ratio. I like some cayenne or jalapeño powder and some onion and garlic powder so my final recipe typically looks like:

8T brown sugar/turbinado sugar
2T kosher salt
1T Old Bay
1T chili powder (usually chipotle or ancho)
1t granulated garlic
1t onion powder
1 t cayenne

you can also cut back the sugar or cut it out altogether if you're going higher heat, but you should cut back the salt as well if you cut the sugar or go lighter on the application. 

ryantt

Would this work, really looking to do something different may even inject with some cold coffee Molasses and water mixed. Just trying to think outside the box.   But again I appreciate everyone's willingness to share rub ideas.   

• 1 tablespoon fine ground coffee
• 1tablespoon  brown sugar
• 1teaspoon smoked paprika
• 1⁄2teaspoon  garlic powder
• 1⁄2teaspoon  black pepper
• 1/2teaspoon salt 

Carolina Q

I've gone the other way. The last couple I've done had just s&p with white oak smoke. Excellent. You can taste the pork more than the rub.

Not sure what "bold in flavor" has to do with cook temp. And in any case, 275-300° isn't all that hot. At that temp, I don't think it will finish in one hour per lb either. Turbo is typically 350°.

I'm sure it'll be great no matter what you use for a rub.

ryantt

@Carolina Q I did one yesterday with bge thermometer  at 300 but my great was 25-30 degrees hotter for awhile.  Finished in an hour and change per pound.  Didn't seem to get the smoke flavor I'm use to at 225 cooking surface temp in other cookers.  Like the bold flavor idea because smoke was missing.  Maybe I didn't get enough wood in the mix again.  I'll keep trying. Thanks for the dead back. 

gdenby

I haven't had as strong a smoke flavor from my limited experience w. turbo. I've read that at higher temps, the smoke chemicals can evaporate from the food surface, instead of sticking. Also, I'd suppose that the longer the food sits in smoke, the more will coat it.

As to the coffee rub, most of the coffee rubs I've seen are for beef, altho' there are a few for pork. I'd be concerned that there would be a small chance that the sugars in the coffee might get to hot and create a bitter flavor. Likewise the molasses might over cook. Salt suppresses the sensation of bitterness, so I'd be incline to increase the amount of salt in the rub to offset any burnt sugar flavor.

One other thing. Original 'Q was probably made over pimento wood. That is not readily available, but allspice berries are. The smoke they produce is intensely aromatic, almost perfume like.

Zmokin

ryantt said:

Guys we're hosting about 10 people Sunday evening after church service.  Looking to change things up with a new rub...open to suggestions.  Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion.  Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.

You can do whatever you want, but I don't quite understand your opinion on this.  Is your preferred rub you use for your own dining pleasure inadequate somehow for a group?  I know, if I am cooking for a group, about the only thing I might change is, up the salt as I make food for my family very light on the salt.  I take most recipes and cut the salt by 50 to 75%, so if serving to the masses, I will sometimes increase the salt to "normal" levels.

Carolina Q

You see my Pork and Beans post yesterday? You want different, throw the butt in a pot of beans. I never have, but I know I'm gonna try it next time I cook a butt!

http://eggheadforum.com/discussion/1180089/pork-and-beans

JethroVA

Coffee rub

ryantt

Zmokin said:

ryantt said:

Guys we're hosting about 10 people Sunday evening after church service.  Looking to change things up with a new rub...open to suggestions.  Basic rub I use now is salt pepper smoked paprika sugar in the raw garlic and onion.  Need something bold in flavor as I'll be running it turbo style at 275-300 to get it done in an hour a pound.

You can do whatever you want, but I don't quite understand your opinion on this.  Is your preferred rub you use for your own dining pleasure inadequate somehow for a group?  I know, if I am cooking for a group, about the only thing I might change is, up the salt as I make food for my family very light on the salt.  I take most recipes and cut the salt by 50 to 75%, so if serving to the masses, I will sometimes increase the salt to "normal" levels.

Wife and I just wanted to try something new, be adventuress....try out someone else's stuff.  Just for fun.  Maybe if be better off to stick with what has worked in the past and tryout new stuff when it's just us. 

ryantt

Carolina Q said:

You see my Pork and Beans post yesterday? You want different, throw the butt in a pot of beans. I never have, but I know I'm gonna try it next time I cook a butt!

http://eggheadforum.com/discussion/1180089/pork-and-beans

Didn't see it yesterday but that looks amazing. That's defiantly different and I imagine the flavor is awesome.  

ryantt

gdenby said:

I haven't had as strong a smoke flavor from my limited experience w. turbo. I've read that at higher temps, the smoke chemicals can evaporate from the food surface, instead of sticking. Also, I'd suppose that the longer the food sits in smoke, the more will coat it.

As to the coffee rub, most of the coffee rubs I've seen are for beef, altho' there are a few for pork. I'd be concerned that there would be a small chance that the sugars in the coffee might get to hot and create a bitter flavor. Likewise the molasses might over cook. Salt suppresses the sensation of bitterness, so I'd be incline to increase the amount of salt in the rub to offset any burnt sugar flavor.

One other thing. Original 'Q was probably made over pimento wood. That is not readily available, but allspice berries are. The smoke they produce is intensely aromatic, almost perfume like.

Didn't think about the sugars getting bitter, great point. 

Tettletime

I like this one, it's great on pork butt. Sweet and has a slight coffee smell to it, there must be a small amount in the rub. Here in Fort Worth TX you can get this at Kroger or Tom Thumb, not sure where you are. 

SGH

I have been real impressed with this one on pork butt. I sometimes mix it 50/50 with Bad Byron's and everyone seems to love it.

johnnyp

Dizzy dust

Mickey

This is very, very good for several years. (( is this pic posted correctly))

Mickey

Here is my coffee rub:

Coffee Rub (turkey, chicken, beef & pork)

Equal part: Instant Expresso Ground coffee..

Equal part: Brown Sugar..

½ part: Black Pepper..

½ part: Kosher Salt..

½ part: Garlic Powder..

¾ part: Ancho Chili Powder..

  Don't worry on exact, just close on measurement. I used to use turbinado sugar but we like with brown better. This is pulled from MollyShark, Hungry Man, & Richard In Fl then tweaked. I find the ancho chili powder is far less expensive in the bulk spice area than the bottled area ( have used both light or dark version). I make it starting with a half cup Instant Expresso Ground coffee and work from there as it seems to store well if sealed.

ryantt

Thanks @Mickey I think we will give that a shot 

Mickey

ryantt said:

Thanks @Mickey I think we will give that a shot 

Is my pic posted correctly? Not sideways 

ryantt

@mickey it was correct on my iPhone