About to run (or ruin) my first smoke, Tuesday I hope. Boston Butt for pulled Pork, in a MES 30 with an a-maze-n.
Here is my stolen / modified / what I had on hand, after reading 1000+ rub recipes till my head hurts concoction.
Help me out here kind and wise Smokers...
We don't care about the Bark or looks, don't care for hard bits in my Q so I limited the sugar, (sugar tends to increases the bark yes??) and will foil at ~160 or so. (foil tends to decrease the hard bark, yes??)
We also don't like much heat so not too much pepper was added.
I used 2 kinds of Garlic... because I had 2 kinds and didn't know witch was better.
I plan to try a Mustard coat then rub coat. Wrap and fridge overnight.
I have oak, apple, cherry and mesquite pelletts. Which???
Anyway...
Just wondering if I'm fixing to ruin a good piece of meat or not. LOL!
The rub is already made but I invite (actually BEG) any suggestions for additions prior to it's use... up to and including starting over!
PaPa’s World Famous Pork Rub (Beta V1 1/23/14)
1/4 C. Turbinado Sugar
1/4 C. Fine Sea Salt
1/4 C. Paprica
1/8 C. Garlic Salt
1/8 C. Garlic Powder
3 Tsp Onion Powder
1 Tbs Chili Powder
1/2 tsp Black Pepper
1/2 tsp Cumin
*1/4 tsp Cayenne Pepper
**1/4 tsp Ginger
*I halved to limit the heat (was 1/2 tsp)
**added for a “savory” enhancer
Made about 2/3 of a pint.
PS
"PaPa’s World Famous" is an inside joke around here. PaPa is me, and I call all my cooking endeavors that, regardless of their outcome. It truly does my heart good to have a Grandchild come beg me to make some of PaPa’s World Famous homemade ice cream, or PaPa’s World Famous Chili-dogs. Hopefully PaPa’s World Famous BBQ will soon be worthy...
Thanks...
Here is my stolen / modified / what I had on hand, after reading 1000+ rub recipes till my head hurts concoction.
Help me out here kind and wise Smokers...
We don't care about the Bark or looks, don't care for hard bits in my Q so I limited the sugar, (sugar tends to increases the bark yes??) and will foil at ~160 or so. (foil tends to decrease the hard bark, yes??)
We also don't like much heat so not too much pepper was added.
I used 2 kinds of Garlic... because I had 2 kinds and didn't know witch was better.
I plan to try a Mustard coat then rub coat. Wrap and fridge overnight.
I have oak, apple, cherry and mesquite pelletts. Which???
Anyway...
Just wondering if I'm fixing to ruin a good piece of meat or not. LOL!
The rub is already made but I invite (actually BEG) any suggestions for additions prior to it's use... up to and including starting over!
PaPa’s World Famous Pork Rub (Beta V1 1/23/14)
1/4 C. Turbinado Sugar
1/4 C. Fine Sea Salt
1/4 C. Paprica
1/8 C. Garlic Salt
1/8 C. Garlic Powder
3 Tsp Onion Powder
1 Tbs Chili Powder
1/2 tsp Black Pepper
1/2 tsp Cumin
*1/4 tsp Cayenne Pepper
**1/4 tsp Ginger
*I halved to limit the heat (was 1/2 tsp)
**added for a “savory” enhancer
Made about 2/3 of a pint.
PS
"PaPa’s World Famous" is an inside joke around here. PaPa is me, and I call all my cooking endeavors that, regardless of their outcome. It truly does my heart good to have a Grandchild come beg me to make some of PaPa’s World Famous homemade ice cream, or PaPa’s World Famous Chili-dogs. Hopefully PaPa’s World Famous BBQ will soon be worthy...
Thanks...