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Looking for a rub for pork shoulder picnic

post #1 of 11
Thread Starter 
My Brother in law is having his graduation party at my house(yea, i love to host when food is involved) and i plan to do three pork shoulder picnics(mexican carnitas pulled/shredded pork), 4 tri tips, and about 25 - 30 chicken thighs. Now, i probably wont be able to snap any pics since i also have a lot of cleaning to do and the misters are almost finished(supposed to be hot, misters will be nice).

Really, the only question i have is what would be a good rub for the three picnics? I want to have great flavor(do i need to spritz?, the last picnic i made was a success, but i want to add more flavor) all the way through.

Any suggestions. i found a few recipes online, let me know what you think or if i should add or delete anything. This will be the ratio, im sure i will have to multiply it by 10.

2TB chile powder
1t cumin
1/2t garlic powder
1/2t oregano
1/4t CBP
1/2t salt

Anything i should add, delete, modify? Do i need to inject the meat with a solution of this? All three picnics are about 8lbs with skin on and bone in. Im removing the skin and expect about 13 hours for cooking time. does this seem far fetched? Will be using my UDS with kingsford charcoal and apple wood(unless a different wood is recommended, i have hickory and mesquitte).

Thanks all
post #2 of 11
kris - that looks like a good start - i'd say put it together and give it a shot. i do like onion powder in mine. aslso, paprika is a good idea for a great color and a subtle kick - i'd recommend a tablesppon, but you might try 2 tsp. for a first attempt and see how you like it. sopmething about paprika guarantees good color on meat - i think it is the natural sugars taht must carmelize without carbonizing.

RIVET ahs a good rub recipe and recently tried it with less sugar and salt) you might also check with him.

good luck and lest us know how it goes!
post #3 of 11
I don't think spritzing will do much, but ruin your bark. You may try to inject with something. I did a couple butts with kosher salt and black ground pepper. Really tasty bark on those. Good luck.

EDIT**** I hear Jeff's rub is amazing, but I haven't ordered the reciepe.
post #4 of 11

Have you tried using a finishing sauce on your pulled pork? For me, a cider vinegar-based finishing sauce really complements the natural flavors of slow-roasted pig. Search for finishing sauce and SoFlaquer (sp?) and you'll find the recipe.

I'm making myself hungry! icon_mrgreen.gif
post #5 of 11
I have to respectfully disagree with you on the spritzing.
I would spritz every 45-60 minutes after the first hour, this will also help to build up a nice bark on your butt.

As TasunkaWitko said, paprika would make a great addition.
You could slather your butt with mustard before you coat it with your rub also to help create a better bark and help hold on the rub.
post #6 of 11
Yess^^^^^, i dont slather, i would add more salt, and add suger but your spritz could add the for you. Inject with Pineapplle juice, worchy, and a LITTILE vinegar
post #7 of 11

Looks like a good start

I agree about the paprika, and I also like to add some Cayin to pep it up a little. As far as the spritz I have been doing Jim Beam and Apple juice about 50/50 mix. What ever you do good luck and I am sure it will turn out great.
post #8 of 11

SoFlaQuer's Sauce @ Carolina Mustard

[FONT='Verdana','sans-serif']SoFlaQuer’s Finishing Sauce

[FONT='Verdana','sans-serif']The [/font][FONT='Verdana','sans-serif']Finishing[/font][FONT='Verdana','sans-serif']Sauce[/font][FONT='Verdana','sans-serif'] I use is as follows:

1 Cup Cider Vinegar
2 Tablespoons Brown Sugar
1 Teaspoon Tony Chachere's Cajun Seasoning
1 Teaspoon Course Black Pepper
1 Teaspoon Red Pepper Flakes

Warm the Vinegar up enough so that it dissolves the Sugar well. Then add the remaining ingredients.[/font]

[FONT='Verdana','sans-serif']Carolina[/font][FONT='Verdana','sans-serif'] Mustard Sauce[/font]

[FONT='Verdana','sans-serif']¾ Cup Yellow Mustard
¾ Cup Red Wine Vinegar
½ Cup White Sugar
3 Tbsp. Dark Brown Sugar
2 Tbsp. Butter
2 Tsp. Salt
½ Tbsp. Worcestershire Sauce (Lea & Perrins)
½ Tsp. Soy Sauce
½ Tsp. Tabasco Sauce
1 ½ Tsp. Course Ground Black Pepper
1 Tsp. White Pepper

In a medium saucepan, combine ingredients, stirring to blend. Bring to boil, then lower to simmer for at least 30 minutes. Let stand at room temperature 1 hour before serving.[/font]
post #9 of 11
Thread Starter 
finishing sauce is a no go. Its carnitas that will be used in burritos. I was thinking of making a little finishing sauce though(to contradict what i just said) so i can have some on the side for some people.

pineapple is a no go. My wife is dangerously allergic to it. Ill wait until the life insurance will pay off better(slapped on the back of the head).

I was thinking of diluting the rub and injecting the rub into the meat, your thoughts on this?

Any problem with the apple wood? I did this wood last time and its been a hit so far.
post #10 of 11
As these guys said papprika, cumin is a great idea. My self I like it alittle warm and use some Jamacian jerk rub. As far as spirtizing I'm a big fan I use vingar and apple juice. Happy smoking.
post #11 of 11
Rub? I can follow recipes and turn out great food. But I am the most uncreative cook in the world. Once I start with a pinch of this or that, disaster looms. I've made numerous rubs from recipes and enjoyed them all. But my favorite is McCormicks Grill Mates Pork rub, right from the supermarket. The label gives the ingredients:

Chilli Pepper
Red pepper
Brown sugar
Garlic salt
Apple cider vinegar

Blasphomy, I know. But I like it.
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