Why dry rub? Why not just season the pulled pork after it's cooked?

chef jimmyj · Jul 31, 2014

I could fill this page with the Science but boiled down...Cooked Herbs and Spices have a different and more intense flavor then raw spices. Conversely, that Raw flavor is not a bad thing, just different. Many people and entire styles of BBQ do both, rub at the begining and season at the end. This is the thought behind Memphis Dry Ribs. The formation of Bark is a combination of Caramelizing the Sugars, both natural and applied, and the browning of the Proteins called the Maillard Reaction. It has been tested and proven that these changes don't just change into " A " different flavor but change into Hundreds of different flavors. As mentioned above, throw a chunk of Pork or Beef in a Crock Pot, add water, veg and flavorings, you get a version of Pulled Pork or a Pot Roast...BUT...Brown off the same Meat and Veg over high heat, dry toast the Whole Spices before grinding and add all that to the Crock Pot and you get a whole different much better finished product...JJ

Here is a good balanced Rub that you can add what you like. The Turbinado Sugar holds up to a long cook and doesn't burn at temps under 325°F...

Mild Bubba Q Rub (All Purpose)

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

forktender · Jul 31, 2014

I can tell by the color of that bark that you used heavy amounts of sugar to achieve it.

Not there is anything wrong with doing that..........if that is what you like.

Personally I don't care for the taste of a dark heavy sugar bark.

If your going to use heavy sugar to add bark it should be at the very end of the smoke and at a pit temp of 195 to 200 * so it don't get that burnt sugar taste to it .............unless you like that taste.

Personally I like to use Mexican Coke the one with real cane sugar in it and cut it with 1/3 Capt. Morgan's Spiced Rum.

I spray every 40 minutes once the meat hits 140* after I spray it I'll hit with whatever rub you like to use. Basically you are building up the bark in thin layers.

Just make sure you only mist the coke and rum mixture with a very fine mist , so you don't wash away the bark that you worked so hard to build up.

So people like using apple juice with 1/3 Capt.Morgan's Spiced Rum .

Honey and 1/3 whiskey works awesome as well , as a glue to hold the rub on which in turn makes the nice bark.

Just make sure the rub you use isn't to salty.

Rubs that I like the most are Smoke'in Guns , Head County Original and Cow Towns Sweet Spot.

Good luck and have fun !!!

Dan

foamheart · Jul 31, 2014

Out of my ignorance of the reactions I agree that the black is from the caramelzation of the sugars although, I day anyone to get a burnt or sweet taste out of the bark in that first picture (or any bark I have cooked on). I was once told that is the reason for low and slow, that at low temps it caramelizaes instead of burns. I don't know how it gets black but that bark is not burnt.

Its funny you should mention the Mexican cokes! When I was working the Mexican territory doing sales I always brought back 2 cases of the king sized coke bottles and a wheel of cheese. Then hid them in the garage and rationed them till the next trip.

I believe a lot has to do here with the type of smoker you are using, electrics don't need spritzing, moping, saucing, etc. Its not a dry but a humid heat because you kept the cooking chamber closed. I know you are building layers of flavors, but I build mine in the rub before I put it in, the brown sugar candy coats the butt to keep those flavors in. The electric bark is not a hard dry covering but a tender juicy delightful piece that even a toothless old man can enjoy.

I believe that its much more a discussion of the type smoker/pit you are using which dictates how you need to cook. Its the same quest I endeavored with a fire breather, but there I needed to mope trying to continiously re-hydrate the skin/outter meat and while doing so why not add flavor. So its really two completely different approaches to achieve the same end, hopefully.

grillmonkey · Jul 31, 2014

I have some Blues Hog Dry Rub Seasoning. So, I rub it with that, refrigerate overnight, then re-apply before placing on a preheated smoker at 250-275 to an IT of 205? Then, viola! I have a bark encrusted butt that will make me want to fight my family over it? It's really that easy?

radioguy · Jul 31, 2014

Blues Hog is a bit light on the sugar IMHO. You can add brown sugar to the 2nd rub. I use Jeff's rub and captain Morgan apple juice...great bark. Keep your temps lower to avoid sugar burn....260F or less.
I add some of JJ's finishing sauce whe I pull it not much 6 to 8 tablespoons. JJ's sauce is always on my condiment table.

RG

timberjet · Jul 31, 2014

Grillmonkey said:
Is it me, or is dry rub and bark really some kind of a cult.

BBQ is cultish period. Secret sauces, covert seasonings, magic smoke. I love it. I always use a dry rub because I have highly developed taste buds. Bland is for someone else other than me that is for sure. If you are not impressed with the process and the result of all the time and trouble to do this kind of thing then stick to potroast in the crock pot.

timberjet · Jul 31, 2014

Grillmonkey said:
I have some Blues Hog Dry Rub Seasoning. So, I rub it with that, refrigerate overnight, then re-apply before placing on a preheated smoker at 250-275 to an IT of 205? Then, viola! I have a bark encrusted butt that will make me want to fight my family over it? It's really that easy?

225-250. Sugar burns at 260. Also you will need to make sure you are getting the right smoke and use the right wood. You want thin blue smoke that smells good. If you have billowing white or worse, brown smoke you have done something wrong. It really is pretty easy but you have to get to know your smoker and pay attention to what is going on in there. A good thermometer or two (two is better), and plenty of patience. It helps to have some snacks in there too. 15 hours smelling that Butt in there can make you stark raving mad. I like to always have some ABT's and stuff that will be done in a few hours and plenty of ice cold beverages. If you are using a rub without sugar you can cook higher like what you said you wanted to do. It would cut your time by a bit.

pc farmer · Jul 31, 2014

forktender said:
I can tell by the color of that bark that you used heavy amounts of sugar to achieve it.

Not there is anything wrong with doing that..........if that is what you like.

Personally I don't care for the taste of a dark heavy sugar bark.

If your going to use heavy sugar to add bark it should be at the very end of the smoke and at a pit temp of 195 to 200 * so it don't get that burnt sugar taste to it .............unless you like that taste.

Personally I like to use Mexican Coke the one with real cane sugar in it and cut it with 1/3 Capt. Morgan's Spiced Rum.

I spray every 40 minutes once the meat hits 140* after I spray it I'll hit with whatever rub you like to use. Basically you are building up the bark in thin layers.

Just make sure you only mist the coke and rum mixture with a very fine mist , so you don't wash away the bark that you worked so hard to build up.

So people like using apple juice with 1/3 Capt.Morgan's Spiced Rum .

Honey and 1/3 whiskey works awesome as well , as a glue to hold the rub on which in turn makes the nice bark.

Just make sure the rub you use isn't to salty.

Rubs that I like the most are Smoke'in Guns , Head County Original and Cow Towns Sweet Spot.

Good luck and have fun !!!

Dan

There is no sugar in the rub I used.

foamheart · Jul 31, 2014

Isn't it wonderful....... more ways I need to cook a butt to try 'em! Isn't that what its really all about?

jirodriguez · Jul 31, 2014

I use a basic brown sugar based rub applied lightly (I don't use mustard or anything to glue the rub on). Once the butts go on I leave them alone, no spritz, no spray, only open the side door on my WSM to toss in wood every so often. I usually am running between 230-250 for the entire smoke. Once the meat is done I wrap it in foil and let it rest for at least one hour.... usually more like 2 hrs., and the results have always been fantastic.

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jirodriguez
May 19, 2014

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jirodriguez
May 19, 2014

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jirodriguez
Dec 15, 2013

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jirodriguez
Dec 15, 2013

Fully 100% puppy approved!

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jirodriguez
Feb 2, 2014

foamheart · Jul 31, 2014

JIRodriguez said:
Fully 100% puppy approved!

Please.jpg

jirodriguez

Feb 2, 2014

LOL.... That should be some companies advertisement!!

"Who gets that last bite?"

ROFLMAO!!

grillmonkey · Jul 31, 2014

timberjet said:
BBQ is cultish period. Secret sauces, covert seasonings, magic smoke. I love it. I always use a dry rub because I have highly developed taste buds. Bland is for someone else other than me that is for sure. If you are not impressed with the process and the result of all the time and trouble to do this kind of thing then stick to potroast in the crock pot.

It's not that I'm not impressed, I was just curious why the seasoning had to be cooked onto the outside of the meat, (effectively insulation it with what appears to be a thick "bark") from the smoke that you were trying to flavor it with. The original question was; "Why dry rub? Why not just season it after it's cooked?" Or, better yet, after it's pulled?

And, from the comments, I'm assuming that before I asked such a question, I should have attempted to create a "barked butt" to see for myself. At least now I know what to expect. I'm just glad I'm the biggest member of my family, so I stand a pretty good chance of getting my fair share of the bark.

jirodriguez · Jul 31, 2014

Foamheart said:
LOL.... That should be some companies advertisement!!

"Who gets that last bite?"

ROFLMAO!!

Yeah.... she has learned that where there is smoker there are treats! LOL (not that we spoil her or anything!)

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jirodriguez
May 18, 2014

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jirodriguez
Mar 16, 2014

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jirodriguez
Feb 2, 2014

fendrbluz · Jul 31, 2014

That's right Foamheart I get a kick out of ya :)

fatty patty · Jul 31, 2014

Some truth to your point. However, rub is essential flavor for ribs. Rubs can impart a kick, sweet flavor to your pork or beef. Marinades and injection do give you a deeper flavor penetration. Barks impart color, seal in juice, and burnt ends? Not possible without a rub.

bobank03 · Jul 31, 2014

Well if you guys want to find out which is the best, bring your butts on over my house, smoke them up and I will eat them and let you know.

Venture- I'm with you on this one!

I'm willing to try them all! For the good of SMF!

pc farmer · Jul 31, 2014

bobank03 said:
Well if you guys want to find out which is the best, bring your butts on over my house, smoke them up and I will eat them and let you know.

Venture- I'm with you on this one!

I'm willing to try them all! For the good of SMF!

:cheers:

How far are you from Pa? :beercheer:

worktogthr · Jul 31, 2014

Haha now I am totally confused... All the rubs I use for pulled pork have sugar and I cook them around 300... It may be burnt, but it tastes great.

pc farmer · Jul 31, 2014

I was wrong. The rub I used did have some brown sugar in it. I looked tonight.

It wasn't burnt thou.

grillmonkey · Aug 1, 2014

bobank03 said:
Well if you guys want to find out which is the best, bring your butts on over my house, smoke them up and I will eat them and let you know.

Venture- I'm with you on this one!

I'm willing to try them all! For the good of SMF!

I think that since I started the thread, I should be the one to try them.....at my house. So, they should bring their butts here!

Why dry rub? Why not just season the pulled pork after it's cooked?

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