pork butt rub

SonomaSmoke

Hi everyone! BGE rookie here. I am having some buddies over on Saturday and plan on smoking a butt. I know everyone has their own preferences, but are there any sure fire rubs out there that will impress? Also, is a good bark achieved by a generous lathering of rub? I have cooked one butt so far and wasn't happy with the bark. I foiled it half way through and figured that was my problem. Thanks for the help. I look forward to learning a thing or 2 on the forum! 

RRP

Howdy! How are you rolling? lo & slo or turbo? Foil on the lo when it hits 160, but with turbo - then skip the foil. 

ksmyrl

I do what I call a semi-turbo 100% of the time. About 300 for roughly 1 hr a lb. that's a very rough estimate. They can be done much earlier but if you are running behind there is nothing wrong with bumping it to 350 or dare I say even 400 till internal temp is right. My go to rub has a lot of brown sugar in I t so I always get a great bark. I never foil. There are many opinions...this is one. 

SonomaSmoke

I did low and slow on the first butt. I'll probably do the same on this one. 

minniemoh

I like to go low n slow at 250-275 (no foil) and use Meathead's Memphis Dust. It has a lot of sugar in it and I don't care for the taste of the bark when cooking over 300. I have foiled with this rub but it mushed the bark so I do my best not to foil any more. 

Take some of the hardest bark and add it to baked beans and it makes a great side too. 

johnnyp

Dizzy pig dizzy dust course grind.  The course grind makes good bark/crust

SonomaSmoke

Thanks for the help everyone! 

SmokeyPitt

This is another great classic recipe and really easy:
http://www.food.com/recipe/the-renowned-mr-brown-68813

On the egg you could just use the rub, the basting isn't necessary.  However the southern sop makes a good vinegary sauce if you like that. 

I may be shunned- but the McCormick's pork rub is really good.  It will make a great bark.  

For the best bark I agree with others that I would avoid foiling.  

calracefan

I coat the butt with yellow mustard(to aide the rub to stick), Blues Hog Rub (generously applied) ,cook indirect @ approx.250 F until around 200 f internal temp. No foil, always have good bark, but will take up to 2 hrs per pound .Oh and I use apple for the smoking wood.

jtcBoynton

SmokeyPitt said:

This is another great classic recipe and really easy:
http://www.food.com/recipe/the-renowned-mr-brown-68813

On the egg you could just use the rub, the basting isn't necessary.  However the southern sop makes a good vinegary sauce if you like that. 

I may be shunned- but the McCormick's pork rub is really good.  It will make a great bark.  

For the best bark I agree with others that I would avoid foiling.  

I have been using the Southern Succor Rub for years. It is my standard go to for pork shoulder.

tamu2009

Bad Bryons Butt Rub, then some mustard, then another coating of Butt Rub. 350 until it hits 200 then FTC till ready to serve.

NCEggSmoker

I've used DP Dizzy Dust to good effect. Used Bone Suckin Rub for the last few cooks because I could get it locally. It reminds me of a rub I used to make which used old bay seasoning. I think it's the celery seed. 

My my homemade rubs for pork are generally brown sugar based with chili powder, mustard powder, onion and garlic powders and paprika. I've never had a bad butt though. 

MeTed

check out Chris Lilly`s rub. Just google Chris Lilly. He also has videos on youtube.

Good luck!

Skiddymarker

minniemoh said:

I like to go low n slow at 250-275 (no foil) and use Meathead's Memphis Dust. It has a lot of sugar in it and I don't care for the taste of the bark when cooking over 300. I have foiled with this rub but it mushed the bark so I do my best not to foil any more. 

Take some of the hardest bark and add it to baked beans and it makes a great side too. 

I like this temp range and good advice for dunking the super bark in beans. No spritzing, no mop. Have had good luck with many commercial rubs, our goto is simple kosher salt and cracked black pepper. We usually sauce after the pull with either Lexington or Carolina Gold (Gold being SWMBO’s favourite) so the rub really doesn’t matter much. 

SonomaSmoke

I wanted to try bad byrons and was considering making the 30 mile trip to the closest retailer until I ran the idea by my wife . I live in cedar falls iowa. Ive tried looking up the suggested rubs but can't seem to find any local... I might try a homemade rub if it comes down to it. 

Skiddymarker

This is like the Memphis Dust for pork noted above, easy to make:

Will do at least two 8# butts:

Ingredients
3/4 cup (180ml) firmly packed dark brown sugar, or use ½ cane and ½ Turbinado
3/4 cup (180ml) white sugar
1/2 cup (120ml) paprika, ½ smoked and ½ sweet.
1/4 cup (60ml) kosher salt or 2 2/3 tablespoons table salt
1/4 cup (60ml) garlic powder or granulated
2 tablespoons (30ml) ground black pepper
2 tablespoons (30ml) ground ginger powder
2 tablespoons (30ml) onion powder
2 teaspoons (10ml) rosemary powder

(to get the rosemary powder - use about 1 and ½ Tbs dried and buzz in a grinder - or leave it whole)

Skiddymarker

Check out Amazon, if you use Amazon, for Dizzy Pig Rubs - they are reasonably priced (between $10 and $12) and will save you a drive. Bad Byron’s also there in various sizes - good option if no retailer close to you. 

DaveRichardson

I use honey mustard as my binder because I like the extra sweetness the honey gives in the bark.  Byron's Butt is a good rub, I've also used Lamberts Sweet Rub 'O Mine recently with good results as well. 

I aim for 250 minimum, 300 max for my most recent butts.  Pecan, apple have also been my smoke flavors recently.

Also the above is good on baby backs with the 2-2-1 technique.

But if you want to do some great ribs, look up Car Wash Mike's Rib Technique.  Holy mother of all things of pork goodness.  Follow it to the letter and you will enjoy some of the best ribs you've ever eaten.

DieselkW

I'm bumping this 'cause I was searching for a rub. I took a butt out of the freezer this morning, smoking it Sunday but rubbing it today.

Black pepper, turbinado sugar, cayenne flakes, coriander (ground) for initial rub.

I'm going to let that sit in the fridge loosely covered and get happy. On Sunday, I'll rub it again with a little honey, onion, rosemary, and the leftover rub from today. The plan includes hickory and grape wood and the last of my Ozark Oak 225f for I suppose 10 hours on this 8lb. butt - of course it'll be done when it's done and the bone wiggles free. I'll start at 7am and remove when ready. No plan to use foil.

She wants to make pulled pork.... I want to eat pulled pork. Good marriage.

bhedges1987

I'm not a fan of pepper rubs on pulled pork.  However, I'm sure it will be tasty!  Keep us updated!