butt marinade question.

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tnuser

Newbie
Original poster
Apr 20, 2017
8
24
My first pork butt last weekend turned out great. I am making another pork butt this weekend for  you grandsons 4th birthday. Ok, the question, I am going to use Chef Jimmy J's mild rub recipe posted 5/12 since there will be kids and adults. Chef Jimmy J's rub has raw sugar in it.  In fact, recipe is 1/2 c sugar and then TBL spoons of spices.  My marinating procedure is to put on mustard, dry rub then brown sugar wrap and marinate 24 to 48 hours.  will the brown sugar be too much with Chef Jimmy J's rub?  I am a total newbee and I don't want to find out at the gathering that the pulled pork is too sweet. I would write to Chef Jimmy J directly but don't know how to contact members.  Thanks.
 
I'd recommend following the Chef's rub to the letter, letting it sit overnight as normal for your process, and then smoking. If you find that you want more sweetness in the final shredded meat, add some brown sugar to your finishing sauce, or BBQ sauce, a LITTLE at a time until you get the taste you're after.
 
​I am going to use his recipe to the letter. The directions I have used from Masterbuilt smoker web site, for my 40 inch MES electric smoker is mustard all over the butt, use your favorite dry rub(Chef Jimmy J's) then cover with brown sugar wrap and marinate. So yes, I will us Chef Jimmy J's rub as directed. The process is the question I guess.  Thanks.
 
You won't need the brown sugar. The Masterbuilt recipe may assume you are using a commercial salty rub. If you like pulled pork sweet...This should be right up your alley...


Foiling Juice / Sweet Pulled Pork Finishing Sauce

Foiling Juice

For each Rack of Ribs Combine:

1T Pork Rub, yours
1/2 Stick Butter
1/2C Cane Syrup... Dark Corn Syrup...or Honey
1/4C Apple Cider...or Juice
1T Molasses

Optional: 2T Apple Cider Vinegar ( Recommended ). Add 2T Mustard and 1/4C Ketchup to make it more of a KC Glaze.

Simmer until a syrupy consistency.
Allow to cool for 5 minutes, pour over foiled Ribs and
run your 2 hour phase of 3-2-1. For the last phase return
the ribs to the smoker BUT reserve any Juice remaining
in the Foil. Simmer the Juice over med/low heat to reduce to a saucy thickness. Glaze the Ribs for presentation or service.

For a Sweet Finishing Sauce for Pulled Pork: Make a Double batch, skip the Butter.

If you plan to Foil the meat, add 1/2 the batch to the Foil Pack or place it in a Pan with your Butt, when the IT hits 165*F.
Cover the pan with foil and continue to heat to 205*F for pulling.
At 205* rest or hold the Butt in a cooler wrapped in towels until ready to serve.
Pull the Pork and place it back in the pan with the pan Juices and any additional reserved Foiling Juice to moisten, the meat should be shiny and juicy but not swimming in sauce. Serve while hot...OR... Bag and refrigerate until needed.
If you choose to Not Foil or Pan the Butt. Add the Finishing Sauce to the pulled meat before serving. Add the hot Finishing Sauce a little at a time until the Pork is moistened, again the meat should be shiny but not swimming in sauce.
When re-heating place the Pulled Pork in a Pan or Crock pot and add reserved Foiling Juice or Apple Cider, as needed to make up the Juice that was absorbed while the pork was refrigerated. Cover and re-heat in a pre-heated 325-350*F oven or on High in the crock pot to 165*F and Serve.

I was AMAZED...No additional sauce needed. ENJOY...JJ
 
Last edited:
Thank you Chef Jimmy J. Sounds great. My mouth is wattering just thinking about it.
 
You are welcome...To send a Message, click the members avatar. A window will pop up with, among other things, Send a PM. Click that and a window will open to write your message...JJ
 
​Chef Jimmy J,

Will your Mild Bubba Q Rub be too sweet to go with your finishing sauce above?

This is what I made to  use on my next Butt.

Chef Jimmy J’s “Mild Bubba Q Sauce”

½ C Sugar in the RAW

2T Sweet Paprika

1T Kosher Salt

1T Chili Power

1T Granulated Galic

1T Granulated Onion

1 Tsp Black Pepper

½ Tsp Grnd Allspice
 
Not in my family and friends opinion. Been using those recipes a long time, since my girls were little. Now all married.[emoji]9786[/emoji] The rub sugar is only on the surface bark and is less noticed when pulled and mixed. Then the sweet finishing sauce is easily balanced, to your taste, with the addition of the Vinegar...JJ
 
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