How much rub?

"Typically enough" is whatever suits you.

Watch it with the molasses as that stuff will burn quick! Talk about a "meteorite!"

What do you hope to accomplish with molasses? Might want to wait & drizzle in as you pull the pork.

Let us know how goes it!

quote:

Originally posted by Wheelz:...Watch it with the molasses as that stuff will burn quick! ...What do you hope to accomplish with molasses? Might want to wait & drizzle in as you pull the pork.

lol! I'm only planning to use a little molasses in the finishing sauce. The meat will just get some rub. Just mulling over if I should bother "packing on a crust" of rub - or is a good dusting sufficient.

Here's a quote from Tom on putting rub on a butt:

"If you let the butt set out a few mins,it will moisten and then you can pack the dry rub on it.
Cover it,and back in the refrig for an hr,and it will be soaked,so pack more on it."

And yet another from Tom:

"When you say"dust" that is what you do with your tossed salad,maybe an unseasoned chicken leg,a strip steak,that you just hotgrilled,a nice fillet of Red Snapper,a quick stirfry of fresh julienned vegetables in olive oil.
On a large hunk of meat,you aren't necessarily getting seasoning down deep. That is where it is critical to have a good strong bark to mix in the pork,or carry the flavor on a bite off a brisket slice.
This could be your flavor,color,texture,mouthfeel,etc."

I couldn't find Smokin's quote, but he also recommends laying the rub on heavy in order to develop a good bark (no foil). So lay it on "grasshopper", and you too shall reach the promise land.

That settles it. Gonna do it.

I couldn't recall if those(heavy rub)comments just pertained to beef brisket. THX!

Good cooks,over the years,have tried to teach us that if you can get more on your butts and briskets,than you need it.

Remember ,folks are also adding some sugars to balance out the salt and heat.

That will be much of your flavor,as you mix the bark into the pulled pork.

quote:

Originally posted by Tom:
Good cooks,over the years,have tried to teach us that if you can get more on your butts and briskets,then you need it...

That's a easy way to think of it. THX

Go ahead and put some rub in the palm of your hand.

Does it taste like something you would eat?

If it is too salty/hot,sugar can balance it.

The sugars,which can burn,give that taste,mouthfeel,texture that many cooks seek.

Turbinado Sugar,sold as Sugar in The Raw,at wallyworld and most grocery chains,burns at higher temps,around 270*,so you don't have a scorched look/taste.

Comes in a brown box,but there are many others.

No matter what purists say,most bbq folks like sweet.

The sugar really builds the bark,which is everyones' favorite.

That is almost all your flavor,so that is where you work.

Try an 8 lb butt with at least four oz of your rub,and about an equal amount of turbinado.

See if that doesn't get you close.

You'll increase it as time goes by.

Remember you are mixing the bark,and something like Smokin's Carolina vinegar baste,and a little of your rub,as you pull the butt.

It is all part of your "personal flavor profile",along with your wood smoke.

The hawg,don't really contribute much.

You and your helpers will eat most of the first one,so fix two.

You do this ,and it will be the best the neighbors have ever seen/tasted.

quote:

The hawg,don't really contribute much.

You've hurt me.

I grew up eating roast pork sandwiches. Toast, LTM, pork chunks pulled from shoulders on the pit and smashed down with the palm of my hand, and maybe Texas Pete. I felt the hawg contributed plenty. He (the hog) was fully committed, that's for sure.

Now Todd. The hawg couldn't really be that committed to this endeavor. As a matter of fact, most of them probably are kicking and screaming all the way.

Ya know...
This is one subject I've really wanted to explore with professional help.

I've had my 055 for about a year and a half now. When I first started, being the red blooded, studly American male that I am, I let my testosterone get the best of me. Determined to show everybody I could hold my rub I hand packed on one of the spicier rubs I found on the internet. Egads what a mistake. It'll be years before the family once again accepts me into the fold. For a time, I continued to overpack both my ribs and butts. Since then, I've been on a spiritual quest to understand how the word "subtle" might apply to BBQ. Don't get me wrong, I have the highest respect for people who are looking for a flavor explosion, cooked with 10 oz. of wood. I'm right there beside you at the table, although I'll probably be busy with pleasant conversation rather than eating. As I get older, I find the same to be true with homebrewed beer. It's nice you can make beer taste like you poured everclear in it but that's just not for me any more. Before my parents passed away I had the unusual experience of understanding what smoking had done for them. As their taste buds were pretty much useless, they had no idea why anyone would care to eat mushrooms and a few other delicate foods. Hmmph...
Until I better learn how to judge the effect of my rubs, I'll continue to practice. After all, I really like my in-laws and it would make me happy if they thorougly enjoyed my BBQ.
Just my two cents. In no way am I trying to offend anyone.
Grub

I think the heavy application of rub applies to larger cuts of meat like pork butt and brisket where one might mix the bark into the rest of the cut. Light application of rub could get lost in there, and you wouldn't really add to the taste. Ribs, steak, tenderloins, chicken, turkey, fish, jerky, etc. put on for taste. Not trying to create the bark on cuts like this, just add flavor.

That said, the rest is personal preference like you suggest. I'm sure the in-laws will love your Q, and you will become a favorite.

Smoked a 8# boneless pork shoulder(costco) and increased the rub. Basically normal heavy dusting, let sit 20 minutes or so until it was moist again, then dusted again until it wouldn't hold anymore. Didn't pack - but got a lot more on than before.

Resulted in a lot more bark after 12 hours smoke at 235. Very noticeable increase in rich, dark crust. Very tasty when mixed in final pullings. Nice improvement - thx for all tips!

NC style sauce - sweetened with a little molasses, spicy red slaw - with green onion, on Martin's sandwich potato rolls...



Best BBQ result I've had in my short CS experience. Bad news - I think I might be gaining some weight