Rub for the rub-shy?

SkySaw

I have recently turned away from rubs after having used them for a couple of years. I'm not crazy about how many rubs impart a hot-dog kind of flavour, especially when combined with wood smoke.

Now, I tend to cook without a rub, and either marinade, or use a sauce toward the end of the cook.

It's probably just a phase, but my question is - is a rub necessary in order to properly cook a butt? Or will it turn out like a butt usually does if a rub is not applied?

Or, does anyone have a good butt-rub (yikes!) that is very different from the dizzy-dust type of recipe (as in, maybe not so strong)?

Thanks all,

Mark

Austin Smoker

Never done a butt without a rub, but my guess is it would turn out fine, just no bark. As for alternatives to Dizzy..I use a lot of John Henry Pecan and Bad Byron's Butt Rub, my personal favorite....very different from the very good DP products...not sure what you mean by "strong" but the BBBR is spicy which to me = good! :woohoo:

PS - not many "rub shy" folk here...

Richard Fl

Here is a nice one from a friend who has been involved in several commercial and competition teams over the last 30 years.

Rub, Jimmy Joe


INGREDIENTS:
10 Ozs Red Pepper Flakes, Fine Ground
3 Ozs. Salt, Fine
3 Ozs. Black Pepper, Fine




1 Procedure:
2 Mix all together.


Recipe Type
Rub/Seasoning/Spice

Recipe Source
Source: Jimmy Joe's BBQ, Jimmy Brooks, 2007/02/02

SkySaw

Thanks for the suggestions. I'm trying to find something that does not impart such a strong flavour signature as dizzy dust (not trying to knock the DP products here at all). All butt and no bark sounds a bit lonely.

The pepper flakes, salt, and pepper sounds straight-forward. I'll start there.

Mark