Local supermarket had bb's for $2.00 a pound yesterday. Got one and it will be my second smoke in my new MES 40 with AMNPS and pellets from Todd. I intend to make eastern North Carolina style BBQ from it - vinegar based sauce with peppers in the sauce. When we cooked whole pigs back in NC, I don't recall anything done to the pig except a good cleaning (checking behind the butcher).
Anybody got good suggestions for a rub for me? I'm tempted not to use one but the BB is not the whole pig - has no skin etc - so I'm thinking I'll need at least salt and pepper.
All help with my first pulled pork butt will be gratefully received and greatly appreciated.
:grilling_smilie:
rh
Anybody got good suggestions for a rub for me? I'm tempted not to use one but the BB is not the whole pig - has no skin etc - so I'm thinking I'll need at least salt and pepper.
All help with my first pulled pork butt will be gratefully received and greatly appreciated.
:grilling_smilie:
rh