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JarJar Pork Rub Recipe

post #1 of 17
Thread Starter 

This is the rub recipe I am using at this time for all of my pork. It is a sweet rub with a good balance of flavors.

 

 

 

 

1c             Sugar in the Raw

1/4c          Fine Ground Sea Salt

4 1/2tsp    Granulated Garlic

4 1/2tsp    Course Onion Powder

2 1/4tsp    Celery Salt

1 1/2tsp    Ground Oregano

4 1/2tsp    Chili Powder

4 1/2tsp    Fine Ground Black Pepper

 

For some heat I would add 1tsp smoked chipotle powder. The boss does not like spicy food so I don't at home.

 

This is enough for 2-3 butts or 2 shoulders or 6 racks of SL rib racks. Will vary on size and how much you apply.

 

 

 

Mix all ingredients well and rub onto the meat generously..

 

Here are some links of it being used:

 

http://www.smokingmeatforums.com/t/125208/3-shoulder-picnic-ham-smoke-w-q-view

 

http://www.smokingmeatforums.com/t/126406/ribs-beans-w-q-view

 

http://www.smokingmeatforums.com/t/127042/last-minute-pork-loin

 

 

 

 

This is the link to the foil/finishing sauce I use...

 

http://www.smokingmeatforums.com/t/128537/jarjar-pp-foiling-finishing-sauce


Edited by jarjarchef - 10/27/12 at 4:55pm
post #2 of 17

jarjar, that rub looks good, I am going to hijack it and tweek a bit for my fans.  I will let you know how it turns out.  Thanks for sharing this.  Steve

post #3 of 17

Just saw this - looks like a good one for me to try out smile.gif  Thanks for sharing!

post #4 of 17

Jar Jar looks great will try on my next pork butt thanks for recipe.

post #5 of 17

Will be giving you recipe a try. Have already copied and pasted it as well as your 'foil sauce'.

 

Thanks for sharing.

post #6 of 17

Jarjar, that sounds like a good Rub... I noticed you added some "Chili Powder" ; was it a commercial blend ???

 

Just my option, but I feel there is too much Salt in the Off the Shelf blends , leading to over saltiness.

 

IMHO , I use "Pure" ground Chiles- N.Mex. , Ancho , Anahiem and so forth , I get a more controled blend that way and the flavor is a lot better.

 

I realize you are a Chef , and I trust your advice , but it's just my opinion.....cool.gif

 

Have fun and...

post #7 of 17

Going to give your rub a try. Thanks for sharing.

 

Gary

post #8 of 17
Thread Starter 
I still use this recipe. The only change I have done is with ribs I cut the salt in half.

Hope you enjoy the recipe.
post #9 of 17
I know this is an old thread but going to bump it up as i went ahead and used this rub.
I have 3 shoulders in each at ~8lbs. Two are from costco which were trimmed and bone removed which weighed 15.x lb. The 3rd has bone in and I removed skin. I used all the rub on these. Put it on last night around midnight. Re-rubbed around 10 this morning and in smoker at 11:45.

Only changes i made to rub were i ground onion powder from Kirkland dried chopped onion along the 1-2 tsp of 3 year old onion power I had, ground oregano from dried leaves and ground celery seed and made the chili powder.

I used a bit more of the garlic and oregano and onion so was like this:

1c Sugar in the Raw
1/4c Fine Ground Sea Salt
5 tsp Granulated Garlic
5 tsp Course Onion Powder
1 tsp Wildtree onion blend
1 tsp Celery seed ground
2 tsp Ground Oregano
4 1/2tsp Fine Ground Black Pepper

and
4 1/2tsp Chili Powder:

2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper

I just had my first flare up of the A-maze-n Pellet tray which happens to me every time so I puled it out and refilled. I had it on the first shelf as far from heating element to try and prevent it but still flared up. Im sure I will have to do this every couple of hours so only filling one side of it from now on and just placed it at the bottom so the bottom butt gets smoke as well. I believe the pellets are the problem.

Set for 230 and temps are between 230 and 250. Right now I am showing 223 at the bottom and 239 at the top. I will probably up the temp later today to 250 as I need these to be ready to eat at noon tomorrow. It is ~23lbs of meat however it is three separate shoulders/butts so I do not see it taking 1.5 x 23 = 34.5 hours.

So this was about 2 hours in:


Edited by aviator79 - 2/24/17 at 11:09am
post #10 of 17

Looks and sounds good, Looking for the end pics for sure, Also like the rubs, copied them down to try and play with....

post #11 of 17
Thread Starter 
Quote:
Originally Posted by aviator79 View Post

I know this is an old thread but going to bump it up as i went ahead and used this rub.
I have 3 shoulders in each at ~8lbs. Two are from costco which were trimmed and bone removed which weighed 15.x lb. The 3rd has bone in and I removed skin. I used all the rub on these. Put it on last night around midnight. Re-rubbed around 10 this morning and in smoker at 11:45.

Only changes i made to rub were i ground onion powder from Kirkland dried chopped onion along the 1-2 tsp of 3 year old onion power I had, ground oregano from dried leaves and ground celery seed and made the chili powder.

I used a bit more of the garlic and oregano and onion so was like this:

1c Sugar in the Raw
1/4c Fine Ground Sea Salt
5 tsp Granulated Garlic
5 tsp Course Onion Powder
1 tsp Wildtree onion blend
1 tsp Celery seed ground
2 tsp Ground Oregano
4 1/2tsp Fine Ground Black Pepper

and
4 1/2tsp Chili Powder:

2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper

I just had my first flare up of the A-maze-n Pellet tray which happens to me every time so I puled it out and refilled. I had it on the first shelf as far from heating element to try and prevent it but still flared up. Im sure I will have to do this every couple of hours so only filling one side of it from now on and just placed it at the bottom so the bottom butt gets smoke as well. I believe the pellets are the problem.

Set for 230 and temps are between 230 and 250. Right now I am showing 223 at the bottom and 239 at the top. I will probably up the temp later today to 250 as I need these to be ready to eat at noon tomorrow. It is ~23lbs of meat however it is three separate shoulders/butts so I do not see it taking 1.5 x 23 = 34.5 hours.

So this was about 2 hours in:


Happy to see you use the recipe. I still to this day use it. Would be curious to see your chili powder recipe.
Quote:
Originally Posted by AB Canuck View Post

Looks and sounds good, Looking for the end pics for sure, Also like the rubs, copied them down to try and play with....

Good luck. It is definitely a very flexable recipe.
post #12 of 17
Quote:
Originally Posted by jarjarchef View Post


Happy to see you use the recipe. I still to this day use it. Would be curious to see your chili powder recipe.
Good luck. It is definitely a very flexable recipe.

 

I posted above but just something I pulled off the line

2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper

 

And I actually had a huge Kirkland chili powder jug I was too blind to see...but should be fine.

 

I had some issue with my AmazeN tray as always but got some good smoke in I think.

 

I just put the temp probe in the meat and as expected things are going faster as I am at 170-180* IT at less than 11 hours.

 

Because the stove temp probe hooks to the grate I was getting very high (270+*F) temps due to conduction so I placed it on tinfoil and reading more accurately now as showing 255 with temp set to 230.

 

Here is pic:

post #13 of 17
post #14 of 17
Thread Starter 
Quote:
Originally Posted by aviator79 View Post

I posted above but just something I pulled off the line
2 Tablespoons paprika
2 teaspoons oregano
1½ teaspoons cumin
1½ teaspoons garlic powder
¾ teaspoon onion powder
½ teaspoon cayenne pepper

And I actually had a huge Kirkland chili powder jug I was too blind to see...but should be fine.

I had some issue with my AmazeN tray as always but got some good smoke in I think.

I just put the temp probe in the meat and as expected things are going faster as I am at 170-180* IT at less than 11 hours.

Because the stove temp probe hooks to the grate I was getting very high (270+*F) temps due to conduction so I placed it on tinfoil and reading more accurately now as showing 255 with temp set to 230.

Here is pic:

I usually cook at a higher temp when I do mine. I try to hold between 250 - 280. Once I hit 165IT ill wrap and finish cooking to 185. The hold in a cooler or wrapped in towels for about an hour. It will carryover cook to about 190-195IT.
post #15 of 17
First one done
post #16 of 17
And other two done at 203 IT





post #17 of 17
Thread Starter 
Looks good.
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