About to run (or ruin) my first smoke, Tuesday I hope. Boston Butt for pulled Pork, in a MES 30 with an a-maze-n.
Here is my stolen / modified / what I had on hand, after reading 1000+ rub recipes till my head hurts concoction.
Help me out here kind and wise Smokers...
We don't care about the Bark or looks, don't care for hard bits in my Q so I limited the sugar, (sugar tends to increases the bark yes??) and will foil at ~160 or so. (foil tends to decrease the hard bark, yes??)
We also don't like much heat so not too much pepper was added.
I used 2 kinds of Garlic... because I had 2 kinds and didn't know witch was better.
I plan to try a Mustard coat then rub coat. Wrap and fridge overnight.
I have oak, apple, cherry and mesquite pelletts. Which???
Just wondering if I'm fixing to ruin a good piece of meat or not. LOL!
The rub is already made but I invite (actually BEG) any suggestions for additions prior to it's use... up to and including starting over!
PaPa’s World Famous Pork Rub (Beta V1 1/23/14)