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Gimme your best pulled pork dry rub please
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ledmond
Posts: 88
I have been doing pulled pork for about one year now with great tips from this forum and it is by far the family favorite so I am looking for some slight enhancement only.
I make no special preparations, use no rubs, etc. and I smoke @ 230 dome for about 3 hrs. per pound with a few chunks of hickory until I hit 200 internal. The flavor is unbelievable and it gets better for days.
I use a butt portion ham (bone in ) as the taste has been much better than with a Boston Butt.
Are there any great rubs ( homemade or bought ) that are going to put me over the top?
Thanks in advance for any/all replies.
I make no special preparations, use no rubs, etc. and I smoke @ 230 dome for about 3 hrs. per pound with a few chunks of hickory until I hit 200 internal. The flavor is unbelievable and it gets better for days.
I use a butt portion ham (bone in ) as the taste has been much better than with a Boston Butt.
Are there any great rubs ( homemade or bought ) that are going to put me over the top?
Thanks in advance for any/all replies.
Comments
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I don't use any rub on mine and I cook with cherry wood. But of the rubs I've used before I like Dizzy Pig's "Dizzy Dust" the best. It has good flavor but not nearly as much salt as a lot of them.
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i go with a mustard and dizzy dust gooped and smeared, then something with heat dusted on top, dp jamaican firewalk is good. cheap frenches mustard, not the good stuff for thisfukahwee maineyou can lead a fish to water but you can not make him drink it
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Byron's Butt Rub is sold in many places and is good.
Basically, salt, garlic, onion, cheyenne (sparingly), pepper, paprika. I personally place less emphises on the rub and more on the meat but a nice tastey bark is hard to beat. -
You are absolutely correct about the tastey bark, so I am having a hard time imagining a better taste. Maybe some things don't need improvement.
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Hi ledmond,
Welcome to the forum. This is a homemade rub of mine that the family enjoys. If you want a hotter rub add more Cayenne pepper. We are a bunch of thermal wimps and I have cooled this down, the flavor is still there but not a lot of heat.
1/2 C paprika
1/4 C fine Sea salt
2 C Drk. Brown Sugar
2 T Dry Mustard
1/4 C Chilli powder
1/4 C Cumin
2 T Blk. Pepper
2 T Garlic powder
1 T Onion powder
1 t Cayenne pepper
1 T Nutmeg
1 T Cinnamon
T = Tablespoon, t = teaspoon
You can either rub the pork with mustard of your choice and then add rub or pre rub with a little canola oil. Either will adhere more rub for a heavier bark if that is what you want, or just apply the rub.
Homemade rubs are always a work in progress so don't think twice about modifying it to your taste. A piece of chicken (wing or thigh) is good for testing on before you commit to a larger investment. If I was rich I would love to try making this with Maple sugar instead of the brown sugar. I bet it would be awesome!
Good luck,
Gator
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Thanks Gator, looks like a good base to start an experiment with. Much appreciated.
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Has won us many 1st place pork in competition,
My opinion the best there is.
Kenny -
I usually use half dizzy dust and half Bad byrons. I mix in a bowel and then put it on the butt. Every now and again I'll use some Blue Hog.
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Talk about secret ingredients!!!
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Some spelling mistakes are right funny aren't they!!! :woohoo:
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I just caught it. Was not a pleasant thought. Too funny.
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DP Dizzy Dust
BBBR
John Henry's Pecan Rub
Used them all, like em all, but primarily DP DD. Started out buying DP DD by the small bottle a few bottles at a time. Now I get the zip lock bag full. -
Hatch - I have used both the coarse and the regular grind. Not sure if my seasoned palate can tell the difference and was wondering why I would use one vs. the other.
I know I like the regular grind on wibbies. -
Thanks for all your replies. I will heed the advice.
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