Need pork rub recipe ASAP.

Discussion in 'Pork' started by big e, Jul 26, 2008.

  1. big e

    big e Fire Starter


    Well, my wife said that she would be interested in eating some pulled pork. She usually does not like pulled pork so I am going to jump on this opportunity while I can.

    I need a good pork rub recipe that I can put together with a quick trip to the grocery. I plan on doing the shopping today and the smoking tomorrow.

    I'd like to have something really specific like 1C of this and a tsp of that.. that way it's bomb proof and I can't screw it up.

    I haven't done a shoulder or butt before, but with the pulled pork sticky I think I'll be fine. I also plan on using the finishing sauce.

    So what kinds of rub are you using?


  2. johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

  3. flyin'illini

    flyin'illini Smoking Fanatic SMF Premier Member

    Just did a search for 'pork rub' here: Looks like a few options

    I use Jeff's recipe and have not modified yet.

    Just go by the meowey pork sticky and use SoFlaQuer's finishing sauce sticky and you will be good to go in winning your wife over permanently.
  4. flash

    flash Smoking Guru OTBS Member

    Jeff's is great, but if you are headed towards the store and want something pre-made, go with Durkee's Chicken and Rib Rub. Great on Butts. [​IMG]
  5. morkdach

    morkdach Master of the Pit OTBS Member

    thanks flash will have to try this one ^
  6. Did you try to "Google" it?

  7. norrell6

    norrell6 Meat Mopper SMF Premier Member

    Hey Big E,

    I use Alton Browns (Who Loves Ya, Baby Back? episode) rub on everything but beef. It is easy to customize and uses a very basic formula. This recipe is the perfect size to fit in a standard Ball jar for canning. Here it is:

    8 1/4 cups of Light Brown Sugar
    3 1/4 cups of Kosher Salt
    1 1/4 cup of Chili Powder
    1 tsp Old Bay
    1 tsp Onion Powder
    1 tsp Ground Thyme
    1 tsp Ground Cayenne
    1 tsp Cracked Black Pepper
    1 tsp Paprika

    He calls the formula the 8:3:1:1 formula. All of the teaspoons add up to 1/4 cup. That is the part where you can customize. It doesn't have to be perfect. If you like it hotter, add more cayenne. Dont like Thyme, then add oregano. This rub makes a great coating for pork. I have tried it both with mustard on the pork and then rubbing and just rubbing. Both ways are great but better crust with mustard. Good luck and happy Q'ing.
  8. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Meowey's Rub


    2 tablespoons salt
    2 tablespoons sugar
    2 tablespoons brown sugar
    2 tablespoons ground cumin
    2 tablespoons chili powder
    2 tablespoons freshly ground black pepper
    1 tablespoon cayenne pepper
    1 tablespoon cinnamon
    1 teaspoon ground allspice
    ¼ cup paprika

    Take care, have fun, and do good!


  9. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    the posted recipes look really good, and are very much worth a try as homemade always trumps store-bought, IMO.

    but if you do go to the store for a "prepared" rub, you will not (i repeat: NOT) go wrong with the durkee's mentioned above. here's what it looks like on the shelf:

  10. white cloud

    white cloud Master of the Pit OTBS Member

    There is also rub recipes on the left hand side of your screen. Free for the takin.
  11. big e

    big e Fire Starter

    First of all thanks for everyones input.

    I did search and did google, but I thought why look through recipes and wonder when I can ask the pros and get some good solid feedback.

    I fully plan on trying Jeff's rub if this pulled pork comes out ok, but for now I wanted a quick good rub to use. Something proven that get me over that first butt hump (butt hump HAHA). I think I may go with the Durkee's this time. Just for simplicity's sake.

    Again, thanks for the replies. I willl post a q-view with the results.

  12. big e

    big e Fire Starter

    Well Meowey,

    I ended up using your rub. I looked in the cabinet and we already had the stuff to make your rub. I am counting on you here.[​IMG]

    The butt had been on since 10am and the only problem i have had is making smoke. I know that sounds dumb. I have the butt in my elec gourmet brinkman and my apple chips keep burning up. I started with a foil pouch and it burned up as expected. Now I am using a small metal container that sits between the element. I just cant get it right.

    The butt has been on for three hours and I'm worried that I'm not making enough smoke.

    I guess we'll see.

    pics to come
  13. tasunkawitko

    tasunkawitko Master of the Pit OTBS Member

    big e -

    i am still a newbie, but here are a couple of ideas:

    not sure if this can be done in an electric smoker, but have you soaked the apple chips? soaking them for half an hour in water can cut down on flame bursts.

    another thing is, if you roll them into a foil log, then simply put a couple of pin pricks in, you will be surprised at how much smoke comes out. too many holes or holes that are too big could be causing the excessive burning. a couple of tiny holes will release plento o'smoke, but it will also make it so any potential flames are choked out.

    one more thing might be to move them away from the source of the heat a bit.

    something i leanred is that for a while after you think the woodchips are done producing smnoke, they still produce a smokey essence, fume, something - not sure what to call it. generally, i consider the chips to be doing their work until they are white ash.

    just some ideas, hope you get it solved![​IMG]
  14. big e

    big e Fire Starter

    Yep soaked and did the foil thing. The problem is that the element melts the foil and then you have a fire. I ended up using a little metal pan and it is working fine. It fits between the element so there is no direct contact.

    The butt is coming along nicely at this point 156 degrees and holding. I am spritzing every hour with apple juice. I also added some apple juice to the water.

    I had converted my elec brinkman to a charcoal unit, but I have had some issues controlling the temps when using charcoal. This time I decided to switch back to the elec and I have to say that it has held at a rock solid 220 degrees. Very nice!
  15. big e

    big e Fire Starter


    First of all thanks to Meowye! Your rub was excellent! [​IMG]

    I smoked the butt for 10 hours. There was a lot of lid off time due to smoke issues so it went for a little longer. I followed the sticky for pulled pork to the T and everything cam out great. Smoked till 160 and then wrapped and finished in the oven till 200. rested for an hour and pulled with my hands.

    I was worried that my wife would not go for the pulled pork. She has never been a fan. She had the first bite and the whole time I am pulling I have her behind me stealing pieces. I packaged some up for a guy at work and she almost grabbed it too. She just couldn't keep her hands off the meat![​IMG] I am now known as "the butt man" in my house. I have been called worse.

    This was a great experience. Thanks to the folks here on SMF.

    Now its time for Dutch's beans.[​IMG]

    I'll post a Q-view when I get the chance.

  16. jbchoice1

    jbchoice1 Smoking Fanatic

    congratulations on a great score. you've done it now.
  17. jerevil

    jerevil Newbie

    I'll be trying Meowy's rub this weekend!

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