Big Time BBQ Rub

bbqdiva · June 2010

The Big Time BBQ Rub (submitted by Dr. BBQ)featured in the BGE Operating Manual gave me fits. I grilled some bone-in chicken breasts, direct heat, 325 and the rub burned. I believe it was the turbinado sugar that caused this. Any comments?

Also, how do you know when the gasket is worn out?

How long would you cook a 4-1/2 bone-in pork butt for pulled pork. Is it best to inject it. I love cherry or apple wood for smoking.

Desert Oasis Woman · June 2010

bbqdiva,

I love Dr. BBQ's Big Time Rub; in fact, I hold the Sweeter version as my "standard," using which ever sugar (brown, turbinado, extra fine baker, or a combination) happens to be on hand...same with salt (sea, Kosher, combo).

I do all low and slows indirect with plate setter and drip pan or, if leaner meat, just a sheet of HDAF with edges turned up placed on plate setter. Never have injected any meats, yet.

I usually do at least an 8#-er, usully more than 1 at a time, and count on at least 16-20 hours at 250. Dome temp tends to rise a bit towards the end without any help....
Cherry and Pecan mix are a favorite for low and slow pork butts :woohoo:

A friend did his first low and slow with a butt similar to yours -- took him 22 hours, probably 'cause he kept the temp around 200...but when I arrived the next day, we kicked it up to 300 and it plataued (sp) at 174 for 4 hours, then finished....in other words, "You just never know!"

I usually start a low and slow in the evening, let it go all night, then, when it's done, it's done! Been known to shut my BGE down (close all vents) and let the resting period occur in the Egg -- no disturbing the bark or meat, or bad germs can brew

I don't care to wrap it in foil 'cause I love the crispy bark...SOME PEOPLE CONFUSE A DARK BARK WITH BEING BURNED -- TASTE IT!!

My take off and place in oven loosely covered in foil...

Pull when cool enough to handle -- I use kitchen rubber gloves (washed with soap and hot water before, during, and after...

If holding for event, can cool in fridge and reheat..

I usually reheat with a vinegar sauce and more Dr. BBQ rub

no complaints yet

gdenby · June 2010

Mainly, I'd suppose the problem was cooking direct. At 350 degrees , turbinado or any other kind, should just turn to caramel. However, the IR coming straight off the coals, even if the food is elevated, will be much hotter. If cooking direct, be sure to turn often, and watch for hot spots.

The gasket is worn out when there are gaps that allow smoke to flow out even when cooking at low temperatures. Note that a gasket is not absolutely necessary. Just makes some things easier.

The general rule for butt is 1.5 - 2 hrs per pound. Look back to earlier posts from today for an exception to the rules. A really big exception! Just 1 hr/pound.

A 4.5 butt is probably just a portion of a butt. My own experience was that I never had a good moist butt until I had one bigger than 6.5 lbs. Bigger in this case is much better. The larger mass takes longer, but is less likely to become dry. The smaller weight will have relatively more surface area than internal fat and collagen than a bigger piece, and so become drier.

Egger fishlessman recommends injecting later in the cook. I've found injection beforehand to be almost useless. Most of the fluid dribbles out.

Whatever smoke you like is good.

2Fategghead · June 2010

I am like DOW we keep Dr. BBQ's rub with extra turbinado on hand and never run out. We also keep his BBQ sauce on hand. Between that and DP's rubs we never run out. Tim

drbbq · June 2010

A BBQ Rub like that with a lot of sugar is best used for slow cooked BBQ and not for grilling direct. You can use it for grilling but try flipping often and dropping the temp a little.

Big Time BBQ Rub

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