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Dry rub - Page 2

post #21 of 24
As Dave said paprika or pre sweetened cherry Kool aid...
I add a TBS or two to my pulled pork rubs all the time...The flavor is good and the red color it adds is great.

Walt
post #22 of 24
Looking for some good rub ideas any help would be awesome just staring out
post #23 of 24
Quote:
Originally Posted by ellieedwards911 View Post

Looking for some good rub ideas any help would be awesome just staring out

Im a big fan of Butcher's BBQ rubs. He has a sampler pack you can order pretty cheap with all his rubs and you use each one to find the ones you like. go to his website and check them out. just google Butcher BBQ.

 

Happy Smoking,

phatbac (Aaron)

post #24 of 24
I've been making my own rubs, but going heavier on the pepper. I also am using half cracked pepper rather than ground pepper to get a courser texture.

I made pork shoulder and I dry brine the night before and thus used very little sea salt in my rub. The rub was approx 1/2 cup half cracked pepper, 1/3 cup sugar, 1/4 cup sea salt, a few tbsp of onion, garlic powder, and paprika.

I'm still tweaking it, feel free to modify to fit your tastes and provide feedback
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