Cooking my first pork butt tomorrow- any suggestions on rubs!?

Keep it simple.  I like Bad Byrons Butt Rub.  If I were making it at home, I would use Aaron Franklin's butt rub.  Mainly salt and pepper.  Look him up on YouTube. 

Just sent you a PM. Call Or text if you need help. Ill be up early and at the ball field hopefully most of the day, but ill answer asap 

This rub comes from a national champion BBQ winner from Texas.   It is awesome.

He gave it to me in "parts"  2 parts this, 4 parts that, so you can make as much rub as you want.

4 smoked spanish paprika (yes it makes a difference from the cheap stuff)
2 coarse salt
2 celery salt
2 cumin
2 chili powder
2 coarse brown pepper
1 fine red pepper
2 sugar
3 brown sugar


Vinegar sauce:  (to die for on pork and brisket)

1 1/2 cups cider vinegar
2/3 cup yellow mustard
2t whole grain mustard
3t worcestershire sauce
6t crushed red pepper
2t black pepper
2t minced onion
2t minced garlic
3t salt
1/4 cup brown sugar
6T ketchup
2 cups water

Add all ingredients to a sauce pan, simmer and stir for 5 min.  let cool to room temp.  Serve in a squirt bottle.

Love me some pulled pork. Glad you enjoyed it!

Cluke 

For a store bought rub, Bad Byrons is hard to beat. Some say it's a little salty, but I don't find this to be the case. Again, great cook buddy.  

Bad Byron's. One of my favorites on pork. 

Cluke said:

should I put mustard on before I apply the rub?

I know I'm a little late on the draw, but for future cooks you can use just about anything for a binder. Mustard, olive oil and believe this or not, I have even used blood and well water. A binder is not a must, but there are times I feel that it is beneficial. Your preference my friend. 

theyolksonyou said:

From our very own @EggObsessed and @NoJokeSmoke

Brother yolk, do they make it? ^^^^^^^^^^^^^^^^^^^^^^^^^^^^

I seem to get the best bark with bad byrons, but adding some brown sugar to the mix. Too much and your bark will be too crusty

@Cluke- Here is another real good one. Be warned though, it is jet black and everything you put it on looks like a meteorite. If you like a mahogany color, skip this one. However it is very, very good.

@SGH:  Yep, we started having our rub bottled in January.  We worked on it for seven years and finally got it just like we want it.  We have two different versions.  Hotch and Shelly use it all the time!  They are very creative with how they use it too.....not just on proteins, they use it on smoked peanuts, in dips, on veggies, etc.

EggObsessed said:

@SGH:  Yep, we started having our rub bottled in January.  We worked on it for seven years and finally got it just like we want it.  We have two different versions.  Hotch and Shelly use it all the time!  They are very creative with how they use it too.....not just on proteins, they use it on smoked peanuts, in dips, on veggies, etc.

If I may ask, where can it be purchased from? I love trying new things and would like to give it a try.