What do you rub on your butt?
- Thread starter fwismoker
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
wisconsinbutt
Fire Starter
Don't remember where I found this but I've been using it with good results
1/4cp. Paprika
2Tbsp. Pink himalayan salt
2Tbsp. Sugar
1Tbsp. Mustard powder
1Tbsp. Cayenne
2Tbsp. Chili powder
2Tbsp. Cumin
1Tbsp. Fresh ground black pepper
2Tbsp. Granulated Garlic
1/4cp. Paprika
2Tbsp. Pink himalayan salt
2Tbsp. Sugar
1Tbsp. Mustard powder
1Tbsp. Cayenne
2Tbsp. Chili powder
2Tbsp. Cumin
1Tbsp. Fresh ground black pepper
2Tbsp. Granulated Garlic
badmoont2
Meat Mopper
mrchuckierock
Smoke Blower
roadkill cafe
Smoking Fanatic
Charmin or Angel Soft
Butt seriously, I like to whip this one up and use on occasion:
3Tbsp Sweet Paprika (I’ve also used Smoked Paprika and used 1.5T of each. Each is good. Not a big difference)
3Tbsp Pure Chili Powder (read label for any additional ingredients) (Ancho Chili Powder can be used)
1Tbsp Kosher Salt
2 tsp freshly ground Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp dried Thyme
2 tsp dried Oregano
2 tsp yellow Mustard Powder
1 tsp ground Coriander (I grind fresh, but powder can be used)
1 tsp Celery Seed
1 tsp Cayenne Pepper (or Chipotle)
1 or 2 tsp Cumin Powder
If you “slather” the meat first, olive oil works better than mustard IMHO. The spices will dissolve and penetrate the meat better with olive oil. Olive oil will also let the spices “bloom”. Sometimes I’ll “slather” the meat with Worcestershire Sauce (Lea & Perrins makes a “thick” that works well) just for the flavor.
Steve
Butt seriously, I like to whip this one up and use on occasion:
3Tbsp Sweet Paprika (I’ve also used Smoked Paprika and used 1.5T of each. Each is good. Not a big difference)
3Tbsp Pure Chili Powder (read label for any additional ingredients) (Ancho Chili Powder can be used)
1Tbsp Kosher Salt
2 tsp freshly ground Black Pepper
2 tsp Garlic Powder
2 tsp Onion Powder
2 tsp dried Thyme
2 tsp dried Oregano
2 tsp yellow Mustard Powder
1 tsp ground Coriander (I grind fresh, but powder can be used)
1 tsp Celery Seed
1 tsp Cayenne Pepper (or Chipotle)
1 or 2 tsp Cumin Powder
If you “slather” the meat first, olive oil works better than mustard IMHO. The spices will dissolve and penetrate the meat better with olive oil. Olive oil will also let the spices “bloom”. Sometimes I’ll “slather” the meat with Worcestershire Sauce (Lea & Perrins makes a “thick” that works well) just for the flavor.
Steve
Thanks, It's a 10lber w/ the bone in. This time i'm trying something different...usually i go w/ no drip pan but i'm going to add a little water and add part of the drippings back after i pull it along with some home made finishing sauce.
RoadKill, that rub sounds incredible!
den60
Smoke Blower
timsnewatsmokin
Fire Starter
That's the rub I use.. I get a lot of complements on my smoked butts. I also put it on chicken, its very goodOne of my favorites is Willinghams Wham. Comes in mild or spicy.
Bad Byrons Butt rub is very good. https://www.google.com/search?q=byr...BNoLnyAH144GQAw&ved=0CDAQsxg&biw=1600&bih=754
Jeff's rub is also very good.
Lots of rubs to choose from. Everyone has a favorite.....
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 42
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
