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Gimme your best pulled pork dry rub please

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ledmond
ledmond Posts: 88
edited November -1 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.
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Comments

  • CBBQ
    CBBQ Posts: 610
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    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.
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  • fishlessman
    fishlessman Posts: 32,754
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    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
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • civil eggineer
    civil eggineer Posts: 1,547
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    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.
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  • ledmond
    ledmond Posts: 88
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    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.
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  • Gator Bait
    Gator Bait Posts: 5,244
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    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,

    Gator

     
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  • ledmond
    ledmond Posts: 88
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    Thanks Gator, looks like a good base to start an experiment with. Much appreciated.
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  • Hatch
    Hatch Posts: 149
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    Has won us many 1st place pork in competition,
    My opinion the best there is.

    Kenny
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  • Kokeman
    Kokeman Posts: 822
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    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.
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  • Garnerac
    Garnerac Posts: 134
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    Talk about secret ingredients!!!
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    Some spelling mistakes are right funny aren't they!!! :woohoo:
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  • ledmond
    ledmond Posts: 88
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    I just caught it. Was not a pleasant thought. Too funny.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    DP Dizzy Dust
    BBBR
    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.
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  • Frank from Houma
    Frank from Houma Posts: 5,755
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    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.
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  • ledmond
    ledmond Posts: 88
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    Thanks for all your replies. I will heed the advice.
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