finally came out perfect

Discussion in 'Pork' started by colt black, Nov 15, 2014.

  1. colt black

    colt black Fire Starter

    my rub I think is finally tweaked in..not overpowering just the right amount of did not inject anything and came out cery moist... 250 degrees about 15 hours. Bone pulled out easily and clean. Now in the crockpot on . Warm with a lil apple juice n brown sugar until dinner... I serv a couple different bbq sauces on the side.
  2. squirrel

    squirrel Master of the Pit OTBS Member

    Congrats on getting your rub where you wanted to! Are you going to keep it to yourself? I understand if you do. Is that a butt in the pic? My eyes are not what they used to be. How much did it weigh? 15 hours at 250 sure seems like a long time to me.
    colt black likes this.
  3. colt black

    colt black Fire Starter

    Im not sure what proper terminology isc for it.. I asked the meat man for a pork shoulder. It weighed about 11lbs. It was actualy on the smoker right around 14 hrs. Turned out perfectly cooked

    Rub outside with a lil bit of good mustard of your liking
    2 tablespoons dry mustard
    3 tablespoons onion powder/ minced onion
    3 tablespoons garlic powder
    1teaspoon ground cumin
    2 tablespoon black pepper
    3 tablespoons course kosher salt or sea salt
    1teaspoon ground cayenne pepper
    1 1/2cups brown sugar
    2 teaspoons white pepper
    1 tablespoon ground rubbed sage
    1 teaspoon thyme
    1 tablespoon roasted ground corriander
    1 tablespoon course ground rosemarry
    1/2 cup smoked paprika if you can find it or reg paprika
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice Butt and thanks for the recipe... I will try it , with your permission. [​IMG]

    have fun and . . .
    colt black likes this.
  5. squirrel

    squirrel Master of the Pit OTBS Member

    Thanks for the recipe! I love to try new rubs. 
    colt black likes this.
  6. I have had good success using the salt/seasoning blends for a number of sausage varieties as rubs for smoke cooking meats. Cured some turkey the other day as I would cure brisket for pastrami.
    colt black likes this.
  7. b-one

    b-one Smoking Guru OTBS Member

    Nice looking smoke! And thank for sharing your recipe!
    colt black likes this.
  8. colt black

    colt black Fire Starter

    I also made my first standing rib must of been good. No s. Lol . I cheated a bit. After I sliced it up put it in oven at 400 for a few minutes to skin the slices up a lil bit. Itfinished medium internal just . Thecway I like them.
  9. colt black

    colt black Fire Starter


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