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Gimme your best pulled pork dry rub please

ledmondledmond Posts: 88
edited 12:21AM in EggHead Forum
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.


  • CBBQCBBQ Posts: 610
    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.
  • fishlessmanfishlessman Posts: 23,002
    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 this
  • 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.
    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,


  • Thanks Gator, looks like a good base to start an experiment with. Much appreciated.
  • HatchHatch Posts: 149
    Has won us many 1st place pork in competition,
    My opinion the best there is.

  • KokemanKokeman Posts: 819
    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.
  • GarneracGarnerac Posts: 134
    Talk about secret ingredients!!!
  • Celtic WolfCeltic Wolf Posts: 9,773
    Some spelling mistakes are right funny aren't they!!! :woohoo:
  • I just caught it. Was not a pleasant thought. Too funny.
  • DP Dizzy Dust
    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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