I made Jeffs rub this weekend to use for this recipe from him for my Easter ham:
Here is what it looked like after 3 hours of smoking at 240 degrees:
and I don't know what I did wrong, but it was really spicy and not too sweet at all. It really frustrated me because I feel like I let my family down on a HUGE dinner holiday
I thought you could just make the rub, coat any type of pork with something to make the rub stick (honey, yellow mustard, etc) and then coat the pork with it and throw it in the smoker. It just didn't work for me. Maybe it is because I didn't use apple wood and used a Texas blend of pellets...I dunno but I am trying my darnedest not to blame the rub (because of all the great compliments on here about the rub).
If someone who has the rub wants to PM me so we can compare rub recipes maybe to ensure I have the correct recipe with the correct measurements, that may help?
Edited by Chargersfan - 3/28/16 at 10:51am