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Mild Pork Butt Rub

post #1 of 12
Thread Starter 

I am doing 4 pork butts for my nieces graduation party I am hosting.  Thanks to this group I have done one for me that I used a spicy rub from here I loved.

 

My problem is I am looking for a mild rub that will be better suited for a large age and taste range. Or should I go with no rub and just give a light coat of mustard?

 

In looking through the forums I found plenty of tips and recipes I saved but not what I am looking for.

 

Thanks

post #2 of 12

To bring my rub down a few, I add more brown sugar.  Also the mustard, unless you are using spicy, is just to hold on the rub.   It burns off.

post #3 of 12

Try this... It is Mild and compliments different style sauces well...Anything else, just ask...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.

post #4 of 12
Thread Starter 

You sold me on this one, went and bought the sugar and spices I did not own.  Thanks.  I will post how it goes over.

 

 

Quote:
Originally Posted by Chef JimmyJ View Post

Try this... It is Mild and compliments different style sauces well...Anything else, just ask...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.

post #5 of 12

Great, I hope all enjoy it. The recipe makes about 1Cup worth. I would Double or Triple it because you will want to give them Butts a good coat, refer them over night, then give a fresh coat before they go in the smoker. Besides it holds it's flavor for 2-3 months and works on Chicken too. Good luck and Congrats to your Niece...JJ

post #6 of 12

JJ, that's close to what I just tossed in the STS on a 2.5 kg boneless butt.

 

I used about;

1/2 C sugar

1/8 C fine ground coffee (it was a whim and I've seen it done here by others)

maybe a Tbs each of garlic powder, cumin and coriandor

1 tsp black pepper

1/2 tsp red pepper flakes

 

All I had was spicy mustard so I slathered that on and poured and patted the rub into place.

post #7 of 12
Thread Starter 

Let me know what the coffee does for you when it is done, please.  Interesting thought for flavor.

 

 

Quote:
Originally Posted by Yankee in UA View Post

JJ, that's close to what I just tossed in the STS on a 2.5 kg boneless butt.

 

I used about;

1/2 C sugar

1/8 C fine ground coffee (it was a whim and I've seen it done here by others)

maybe a Tbs each of garlic powder, cumin and coriandor

1 tsp black pepper

1/2 tsp red pepper flakes

 

All I had was spicy mustard so I slathered that on and poured and patted the rub into place.

post #8 of 12

I have not put Coffee in that Rub but I know it will be great because I have done Ribs with that Rub and Spritzed with Coffee left from breakfast. They came out really well...JJ

post #9 of 12
Quote:
Originally Posted by Chef JimmyJ View Post

Try this... It is Mild and compliments different style sauces well...Anything else, just ask...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.

Jimmy, how is this on ribs? I'm looking for something kinda sweet for my Dad and Sis, I have your "sweet" foiling juice and am going to try that.

post #10 of 12
Quote:
Originally Posted by S2K9K View Post

Jimmy, how is this on ribs? I'm looking for something kinda sweet for my Dad and Sis, I have your "sweet" foiling juice and am going to try that.

Dave , It works Great on ribs. It is really good with the Foiling Juice. If any of your guests like a bit more Tang or Heat, have some Hot Sauce on hand. I always have Hotter Texas Pete at arms length...JJ

post #11 of 12
Quote:
Originally Posted by CRArcher View Post

Let me know what the coffee does for you when it is done, please.  Interesting thought for flavor.

 

 

I'll have to let you know on the next one, mate.  I used too high a temp in the oven so the bark was kinda thick and dry.  The meat I got was pretty tasty though.  biggrin.gif

 

See my "2 Stage butt" thread for the details.

post #12 of 12
Quote:
Originally Posted by Chef JimmyJ View Post

Dave , It works Great on ribs. It is really good with the Foiling Juice. If any of your guests like a bit more Tang or Heat, have some Hot Sauce on hand. I always have Hotter Texas Pete at arms length...JJ

Thanks Jimmy, that's the plan for Sunday. I don't really like them sweet so I'm going to do a couple of slabs for my Dad and Sis with your sweet recipes then a couple slabs hot and spicy for my daughter and I. Thanks again for your recipes!!!

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