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19 replies

Rub to Impress

S stevechris10senMember
So I've been tasked with supplying the pulled pork for my wife's family reunion in August and I'd love some feedback from the forum.

I'll be doing about 25 lbs worth of pulled pork and I'm looking for your recommendation on the rub to use. I've tried a lot of different ones and have my favorites, but I'm interested in what you would use if you wanted to make the best BBQ impression possible on folks.

I'd like to order the rub in the next week or so, so let's hear your brilliant ideas! Happy 4th to everyone.
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J jacksmokerMember
I use a mix of 2/3 part Headcountry seasoning and 1/3 part brown sugar. I apply the rub - heavily - approximately 4 hours before putting the pork shoulder in the smoker. I apply another coat of rub just before putting the shoulder into the smoker. 225 degrees until an internal temp of 195 degrees. For a 7 lb pork shoulder this takes about 17 hours. FTC for a couple of hours - pull - add a little bit of Smokin's vinegar based sauce - and eat. Delicious!!
bigmikeinnjbigmikeinnjGrumpy Old Man
Sounds like you are pretty comfortable cooking pulled pork - why not just go with what you already know ?? You got a good rub, use it. Then you can relax and concentrate on the other stuff and still have time for fun.

I'm doing a bunch of food for my next door neighbor Frank, he's having a party Saturday at his place.I offered to hit Sam's with him, show him the product and then cook off what ribs he buys in my SM150 - and we're gonna put a 7-8 pound pork butt in his SM008 the night before "for atmosphere" at the party venue. So Ribs and pulled pork and sides. I'm going with what I know, they like their meat a little less spicy.

I AM curious to try the rubs mentioned though.
FM Former Member
For me, most people won't appreciate the flavors of the bark. To really impress people, go with the rub you want, mix brown sugar or turbinado into it. The sweetness helps.

Then mix in some finishing sauce AND a little ground up rub into the finished product. Add those flavors at the end will help the pork that doesn't get any bark.

And don't shred to oblivion. go with larger pieces, somewhere between shredded and bite size.
D daveshaverMember
@SteveChris10sen: I agree with @BigMikeinNJ: If you already have a recipe you enjoy, use it. Attempting something new for a big event is a huge risk.

Are you willing to make your own rub? Although obviously "more work" than buying a pre-made rub, it also allows you 1) more control over the flavor, and 2) more bragging rights. :-)

Clearly lots of choices if you're going to make your own rub. Three I'd recommend (and I can post full recipes as desired):

1) Big Bob Gibson's (Chris Lilly's) "Eight Time World Championship Pork Shoulder"; after about a dozen pork shoulder smokes, this is now my go to recipe. This depends on also injecting the butt; amazing results. Extra steps and more effort yet tasty. (Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, Chris Lilly, ISBN-13: 978-0307408112, Page 57)

2) Low and Slow Graduate Rub. From "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Gary Wiviott. Page 176. Publisher: Running Press (April 28, 2009). ISBN-10: 0762436093)

3) Mike Mills' Magic Dust. From "Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue" by Mike Mills. Page 67. Publisher: Rodale Books (April 28, 2005). ISBN-10: 1594861099)
M maxqMember
Williams Rib Tickler - John Henry's Pecan Rub, Butcher BBQ Honey Rub.

Any of those with a 4:1 ratio of Smokin Guns Hot works well (SGH is the 1 in the 4:1

Agree with Dave S on '8 Time World Championship...." rub from Chris Lilly.

Tip for some nice bark pieces...separate the money muscle about 2/3's of the way so it's somewhat butterflied. Work plenty of rub around the meat. It might finish a bit sooner than the rest of the PB so keep a close on on the temp.

Slice or chunk the MM and you'll get some great, bark pieces.
S smokinmaineiacMember
quote:
Originally posted by MaxQ:
Williams Rib Tickler - John Henry's Pecan Rub, Butcher BBQ Honey Rub.

Any of those with a 4:1 ratio of Smokin Guns Hot works well (SGH is the 1 in the 4:1

Agree with Dave S on '8 Time World Championship...." rub from Chris Lilly.

Tip for some nice bark pieces...separate the money muscle about 2/3's of the way so it's somewhat butterflied. Work plenty of rub around the meat. It might finish a bit sooner than the rest of the PB so keep a close on on the temp.

Slice or chunk the MM and you'll get some great, bark pieces.


Nice tip on the MM. I'll try that next PB I do. Thanks Max! I love MM!
FM Former Member
quote:
Originally posted by Dave Shaver:
@SteveChris10sen: I agree with @BigMikeinNJ: If you already have a recipe you enjoy, use it. Attempting something new for a big event is a huge risk.

Are you willing to make your own rub? Although obviously "more work" than buying a pre-made rub, it also allows you 1) more control over the flavor, and 2) more bragging rights. :-)

Clearly lots of choices if you're going to make your own rub. Three I'd recommend (and I can post full recipes as desired):

1) Big Bob Gibson's (Chris Lilly's) "Eight Time World Championship Pork Shoulder"; after about a dozen pork shoulder smokes, this is now my go to recipe. This depends on also injecting the butt; amazing results. Extra steps and more effort yet tasty. (Big Bob Gibson's BBQ Book: Recipes and Secrets from a Legendary Barbecue Joint, Chris Lilly, ISBN-13: 978-0307408112, Page 57)

2) Low and Slow Graduate Rub. From "Low & Slow: Master the Art of Barbecue in 5 Easy Lessons" by Gary Wiviott. Page 176. Publisher: Running Press (April 28, 2009). ISBN-10: 0762436093)

3) Mike Mills' Magic Dust. From "Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue" by Mike Mills. Page 67. Publisher: Rodale Books (April 28, 2005). ISBN-10: 1594861099)


Dave - Would you mind posting these rub recipes? It would be great to sample each of them.

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