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rub for pulled pork

post #1 of 5
Thread Starter 

Howdy Folks!! I got a few questions about smoking a Boston Butt for pulled pork sammies. I did one of these a couple of weeks ago and it was pretty good. I was not happy with the rub I used. It had a nice bark but was to strong to mix in much with the pulled pork. Do most of you put a rub on,and if so could you offer a rub recipe? Also do you take the pork butt to a certain heat and then foil or just leave in as is. Thanks in advance for any help.

post #2 of 5

This is the rub I usually use, I found it on the internet

"Best Odds Pulled Pork Rub"

1/4 Cup Brown Sugar 

1/4 Cup Paprika

3 Tablespoons Salt

2 Tablespoons Black Pepper

1 Tablespoon Cayenne Pepper

2 Teaspoons Dry Mustard

 

 

I add to the original recipe:

2 Tablespoons Garlic Powder

2 Tablespoons Onion Powder  

I usually go a little lighter on the cayenne due to the family members that eat it

 

I leave on the smoker til about 195 degrees internal, then remove it and wrap with foil for a few minmutes then pull it. The bark is excellent as is the flavor!

 

There are tons of rub recipes on the net and I get every one that sounds good

 

Just my input

 

post #3 of 5

Here is another variation with a recipe for a Rib Foiling Juice/ Sweet Pulled Pork Finishing Sauce...JJ

 

Mild Bubba Q Rub

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there.

 

You may also like this for Ribs/Pulled Pork...

http://www.smokingmeatforums.com/t/110881/foiling-juice-chef-jimmyj

 

post #4 of 5
Thread Starter 

Thanks for the great info.

post #5 of 5

The rubs given look fairly close to mine. They have more salt  and I use dark brown sugar, and smoked paprika.

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