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Im in need of a sweet rub for grilled pulled pork.

post #1 of 6
Thread Starter 
Im looking into grilling a pork roast/shoulder to make pulled pork. Just wondering if anyone had any good sweet dry rub to use? Thanks in advance. Any other grilling suggestions would be great too.
post #2 of 6

Grilled pork shoulder? Please elaborate. I use Jeff's rub on pork and chicken and I love it. You can get the recipes over to the right of where you are reading this.

post #3 of 6

jeffs rub is awesome on pork 

post #4 of 6

As already stated, Jeff's rub is great on pork...if you like sweeter you can simply adjust the amount of sugar in the recipe.  

 

Here's another nice sweet rub recipe that my crew likes on pork:

 

 

Memphis Magic Dust Rub Recipe

 

Ingredients

 3/4 cup firmly packed dark brown sugar

 3/4 cup white sugar

 1/2 cup paprika

 1/4 cup Morton's kosher salt

 1/4 cup garlic powder

 2 tablespoons ground black pepper

 2 tablespoons ground ginger powder

 2 tablespoons onion powder

 2 teaspoons rosemary powder

 

Yield, makes about 3 cups.

 

Red

 

post #5 of 6

Rub whatever you want, then just before placing the pork in the smoker lightly coat and rub in brown sugar.

 

What that does is, it will go from crystaline state to liquid and then that sugar will caramelize with heat encapsulating the meat just like an M & M. No, it doesn't change the meat to chocolate, but by encapsulating the meat it does help preserve the meats moisture and thats normally a good thing. Its not really too sweet.

 

Also if using a firebreather you'll need to maintain a lower smoking temp but its not like you are trying to crisp the skin like on fowl. Basically below 300 works good so the sugar cramalizes and doesn't burn.

 

Normally I am just salt and a pepper (Ancho is my favorite right now) maybe cayenne. Then a sugar rub down. If I feel like a wild man, add some garlic or onion.

 

I used to like Papricka (Ok, I know, thats why I had a secretary), till I figured out it can and does burn. But if smoking at a low temp, besides the taste, it gives a really nice color.

post #6 of 6


Thank you for sharing this recipe. I am going to try it on my pork butt tomorrow

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