I smoked a pork shoulder today made with one of my favorite rubs. It's called Bone Dust and it contains:
1/2 cup paprika
1/4 cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons white sugar
2 tablespoons curry powder
2 tablespoons dry hot mustard
1 tablespoon fresh ground black pepper
1 tablespoon ground basil
1 tablespoon ground thyme
1 tablespoon ground cumin
1 tablespoon cayenne
I got this rub recipe from http://www.food.com/recipe/bone-dust-bbq-rub-50639
No before pics because my camera's battery was dead when I started, but anyway I sprayed a 3# boneless pork shoulder with olive oil and gave it a generous covering of Bone Dust and into the bbq it went....
This pic was taken after about 4 hours in the bbq with smoke from a mix of cherry and mesquite. My favorite combo for pork shoulder. Temp was in the 225-250 range. Look at those cast iron grates by the way, so pretty...
Here's a pic after 5 hrs of total smoke time. The internal temp was 145 and it was placed into the oven to finish. I would have kept smoking, but I had to leave the house for an appointment so I left it in the oven. I was out of the house for about 1.5 hours and I expected it to be done when I got back, but it was just a little over 190 IT when I got back and checked it, so I put it back into the oven for another 45 mins until it reached 200 IT.
Here's a pic after it was pulled. This was my first time using the Bone Dust rub on a pork shoulder and it may have been my best pork shoulder yet. I really like this Bone Dust stuff and suggest you give it a try! Thanks for looking.
1/2 cup paprika
1/4 cup chili powder
3 tablespoons salt
2 tablespoons ground coriander
2 tablespoons garlic powder
2 tablespoons white sugar
2 tablespoons curry powder
2 tablespoons dry hot mustard
1 tablespoon fresh ground black pepper
1 tablespoon ground basil
1 tablespoon ground thyme
1 tablespoon ground cumin
1 tablespoon cayenne
I got this rub recipe from http://www.food.com/recipe/bone-dust-bbq-rub-50639
No before pics because my camera's battery was dead when I started, but anyway I sprayed a 3# boneless pork shoulder with olive oil and gave it a generous covering of Bone Dust and into the bbq it went....
This pic was taken after about 4 hours in the bbq with smoke from a mix of cherry and mesquite. My favorite combo for pork shoulder. Temp was in the 225-250 range. Look at those cast iron grates by the way, so pretty...
Here's a pic after 5 hrs of total smoke time. The internal temp was 145 and it was placed into the oven to finish. I would have kept smoking, but I had to leave the house for an appointment so I left it in the oven. I was out of the house for about 1.5 hours and I expected it to be done when I got back, but it was just a little over 190 IT when I got back and checked it, so I put it back into the oven for another 45 mins until it reached 200 IT.
Here's a pic after it was pulled. This was my first time using the Bone Dust rub on a pork shoulder and it may have been my best pork shoulder yet. I really like this Bone Dust stuff and suggest you give it a try! Thanks for looking.
