Im in need of a sweet rub for grilled pulled pork.

Discussion in 'Pork' started by allenshaner, Mar 28, 2015.

  1. allenshaner

    allenshaner Newbie

    Im looking into grilling a pork roast/shoulder to make pulled pork. Just wondering if anyone had any good sweet dry rub to use? Thanks in advance. Any other grilling suggestions would be great too.
     
  2. timberjet

    timberjet Master of the Pit

    Grilled pork shoulder? Please elaborate. I use Jeff's rub on pork and chicken and I love it. You can get the recipes over to the right of where you are reading this.
     
  3. jeffs rub is awesome on pork 
     
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    As already stated, Jeff's rub is great on pork...if you like sweeter you can simply adjust the amount of sugar in the recipe.  

    Here's another nice sweet rub recipe that my crew likes on pork:

    Memphis Magic Dust Rub Recipe

    Ingredients

     3/4 cup firmly packed dark brown sugar

     3/4 cup white sugar

     1/2 cup paprika

     1/4 cup Morton's kosher salt

     1/4 cup garlic powder

     2 tablespoons ground black pepper

     2 tablespoons ground ginger powder

     2 tablespoons onion powder

     2 teaspoons rosemary powder

    Yield, makes about 3 cups.

    Red
     
  5. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

    Rub whatever you want, then just before placing the pork in the smoker lightly coat and rub in brown sugar.

    What that does is, it will go from crystaline state to liquid and then that sugar will caramelize with heat encapsulating the meat just like an M & M. No, it doesn't change the meat to chocolate, but by encapsulating the meat it does help preserve the meats moisture and thats normally a good thing. Its not really too sweet.

    Also if using a firebreather you'll need to maintain a lower smoking temp but its not like you are trying to crisp the skin like on fowl. Basically below 300 works good so the sugar cramalizes and doesn't burn.

    Normally I am just salt and a pepper (Ancho is my favorite right now) maybe cayenne. Then a sugar rub down. If I feel like a wild man, add some garlic or onion.

    I used to like Papricka (Ok, I know, thats why I had a secretary), till I figured out it can and does burn. But if smoking at a low temp, besides the taste, it gives a really nice color.
     
    Last edited: Mar 29, 2015
  6. Thank you for sharing this recipe. I am going to try it on my pork butt tomorrow
     

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