Lot's of Butt....what's the rub?

Hamm

Well, my cook for the 100 people is coming up and I have about 40lbs of pork butt and about 200 chicken wings, of which only 20 or so will see the egg, the rest will be spread out over 3 Webers. The BBQ Guru is on the way and I am getting more nervous by the day. What I need from ya'll is a GREAT rub that will make me famous in these parts. I will have some BBQ sauce from Rudy's in TX, but I want a good rub. Also, how much wood do you use for smoke during a 18 hour cook?

GrillMeister

Hamm,[p]I cook butts all the time with Tom's Chipotle rub. Rub with mustard, cover it with Tom's Rub and wrap with plastic wrap and put it in the fridge the day before. Use hickory for smoke. It's been a crowd pleaser every time and there's never any leftovers.[p]Rudy's sauce rocks, but you also make this sauce as it was a big hit at the last pot luck I cooked for.[p]1 cup cider vinegar
2 tablespoons sea salt
1 tablespoon turbinado sugar
1 teaspoon cayenne
1 teaspoon Tom's Chipotle rub.[p]Mix all ingredients together and put in a ketchup squirt bottle. Let stand as long as possible. At least 1/2 a day, but the longer the better. [p]Good luck with the cook.[p]Cheers,[p]GrillMeister
Austin, TX[p]
[ul][li]Tom's Chipotle Rub[/ul]

Smoked Signals

Hamm,
Not affiliated with this BBQ team ... but I have tasted their BBQ Butt. It scored a perfect 180 in Madison 2 years ago. Smokin' In The Dark is a championship BBQ team that also won the KCBS Royal in 2002 (I think).[p]That Medium Rub Rocks.[p]If you are looking to make your own rub ... Check out Paul Kirks book.
[ul][li]Smokin In The Dark[/ul]

Unknown

Hamm,[p]Try out this place... For a butt, I would recommend drbbq's Bonesmoker's....

[ul][li]Rubs and Sauce[/ul]

The Naked Whiz

Hamm,
I use Dizzy Pig rub at www.dizzypigbbq.com. Great stuff!
TNW

Mike in MN

Hamm,
I use a variation of JJ's rub taken right off this web site. I did a couple of additions and substitutions to accomodate what spices I normally have available, and it works super on pulled pork. [p]If you note the herbs in the recipe, there are a lot of premade Italian herb seasonings that contain the same herbs. Also, Old Bay Seasoning contains a lot of the spices (and then some more)[p]I use a mixed Italian herb (homemade from an Italian grocery store)
Brown sugar & Turbinado sugar
A Cajun seasoning
Garlic powder
Onion powder
Basil
Corriander
Dry Mustard
Celery Seed
Old Bay[p]The amounts approximate what you see in the link to JJ's rub. I've made it so many times, and in bigger batches, that I eyeball it by amounts and color, and sample in the end to adjust the flavor.[p]Try a small batch of this seasoning on your own. You will be pleasantly surprised at how well it works, it's EZ...plus when people ask about it....it's something that you made! Just give credit to JJ's recipe as the base.[p]Rub the butt with plain old yellow mustard, then cover with a thick coating of this rub. Allow to sit from 1-24 hours. [p]I also stuff chunks of fresh garlic and fresh basil down into knife slits in the meat. Not necessary, but I like it.[p]I also mop towards the end with a combo of apple juice, Nakano garlic rice vinegar, maybe a little seasoned hot oil, some rub?? and?[p]I'd also allow a little more time. It's easier to put the finished product in a cooler, wrapped in foil and towels than it is to rush it and start dealing with that problem when people are showing up. [p]Next year when I do this for my son's graduation, I'll cook it a day or two ahead of time. Pulled pork reheats just fine, and it freezes OK.[p]
Mike in MN[p]
[ul][li]JJ's Rub[/ul]

Hammer

The Naked Whiz,
Ditto on the Dizzy Pig.
Hammer

Hamm

Mike in MN,
Thanks for the help, I think I will do a little bit of the JJ Base and then add my own flavor to make it Hammtastik. The picnic is Saturday, and I am going to start the pork Wednesday night, that way if I screw up there will be time for a Plan B. I'm stoked!