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SmokingMeatForums.com › Recipes › Hawg Heaven Rub

Hawg Heaven Rub

A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine.





****for approx 16lbs of brined pork butts****

4 Tbls ground apple

4 Tbls ground red bell pepper

3 Tbls ground tart cherry

1 Tbls ground rosemary

2 tsp ground oregano

2 tsp thyme

1 Tbls onion powder

1 tsp cumin

1 tsp ground sage

1 tsp chili powder

1 Tbls spanish paprika

1.5 Tbls gound black peppercorn

1.5 Tbls garlic

note: if using for non-brined pork, add salt as desired



Some exerpts from this recipe's introduction to SMF...(a no-foil pork shoulder smoke)


Brined butts ready to go to hawg heaven:



Fat-cap scored and dry rub applied:



The big pig is @ 157*, and the smaller one's @ 160*:



The slicing subject, just out of the Vault:





Pulled Pork subject:


25.5 hours and we're into the foil at last...


I preheated a large bath towel in the oven on a pan @ 170* while the butt was creeping over 199* (therm reads decimals), double foiled, wrapped it nice a snug and tossed in the "O" and turned it off. Should be good for at leat 6 hours, so we'll both take a nap now, as it's creeping up on 1:00 am now.





To read the entire thread, go HERE.





Comments (6)

Please post pics
Haven't checked on this Wiki for awhile...sorry brother. Request is completed...enjoy!
simply amazing wow!!!!!!
That's one I would try
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Hi all - I'm Del Monte Red and I am pleased to join your forum.

I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

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