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$100,000.00 Rub Pulled Pork

post #1 of 15
Thread Starter 

Hey all,

Did a 9.5 bone in pork butt today.  Nothing extradordinary except for the fact that I got to hang out with Bill from MN and the owners of Smokey D's BBQ (same people that won $100,000 on TLC's BBQ Pitmasters) last week.  Well we got to chatting and I convinced them to give me some of their rub.  Great stuff.  Honestly, BEST DAMNED RIBS I'VE EVER HAD!!!!! and I've had a lot of ribs.


So anyhow, I thought I'd use the rub on my butt today. Here's the butt rinsed off and set out to dry

a coating of yellow mustard and the finest Smokey D's rub



set this on the WSM over lump and a combo of apple and mesquite




cooked to 165 then foiled with a splash of apple juice and then off to 205 before resting in the cooler for a couple of hours before pulling



Not sure, but might be the best PP I've ever done.  It was soooo tasty.


Thanks for viewing

post #2 of 15

looks good dude.........was the rub sweet at all?

post #3 of 15

Looks great. Sounds like you have been having a good time hanging with fellow smoke heads.

post #4 of 15
Thread Starter 


Originally Posted by chefrob View Post

looks good dude.........was the rub sweet at all?

 they say it's a "hot" rub.  I don't like spicy and I dont think it's spicy at all.  Does have a little "sweet" to it though.  Great rub.  Might be my best butt to date.

post #5 of 15

i prefer a savory (or spicy) rub.........mine has no sugar and some salt, mostly spices.

post #6 of 15

Great Butt Dude!


I'm with Rob, and like a little more spice in my rub, but my kids like it a little sweeter...Kids Win!  I make my finishing sauce a little spicy and it works for me.


So what's different about their rub?



No Creosote! A-Maze-N Smokers

post #7 of 15
Thread Starter 

To each their own.  All I know is they won the $100k grand prize with that stuff.  And the lines of people they have in there for lunch and dinner along with the piles of trophys and awards tells me they've hit a nerve with their food. 


It was cool getting to meet fellow SMF'r "Bill from MN" for a few barley pops and some chow a week or so ago.  He was in Des Moines doing some work so we had our "internet date" and met up.  He's a cool guy and hopefully we'll get to meet up again and try out a couple of other places around here.

post #8 of 15

Nice Looking Butt Dude...

post #9 of 15

Nice butt.

post #10 of 15
Thread Starter 

Thanks gang.  Here's somethng I forgot, but certainly worth mentioning.  I took a bag of PP over to my super nice neighbors next door.  She works for Tones Spices.  When I dropped off the PP they gave me a bag with these goodies.

Some of it I've never seen in stores around here.  From L to R.  Adjustable Grinder of Indian Malabar Peppercorns, California Garlic Powder, Weber Grind n Grill Chicago Steak Seasoning, Garlic Romano Seasoning, and a grinder of Mediterranean Sea Salt.  Great to have nice neighbors.
I'm excited to try this garlic romano seasoning.  I've never seen this stuff before.  Looks like it'll be good with pasta or maybe even make some garlic cheese bread with it.
post #11 of 15

Nice trade, Dude.  Our local Sam's club carries all of those seasonings, in those same containers.  Too bad the grinders aren't refillable.

post #12 of 15

That's great. I hope you saved enough of that rub for the chemical analysis. LOL


California Garlic huh. I don't need it. All I have to do is hang my meat out the car window and take a little drive through Gilroy, CA just south of here. Now they got some garlic down there. Some days it makes your eyes water just driving though town.  They even have garlic ice cream but I still haven't stepped up to try that yet. I would like to go to the garlic festival someday but it's always such a zoo down there, I always change my mind.   

post #13 of 15

Great looking post Jay. Man you are hanging with the big dogs. Congrats on the spices too.  Let me know if you need anything from CA and it is on the way.

post #14 of 15

Sounds like a number of great scores there Jay!




Great looking pulled pork there too,




BTW: I worked for 19 years next to a Durkee plant. I enjoyed the Cinnamon & Oregano much more than the garlic, especially at 6 AM.

post #15 of 15
Thread Starter 

When Bill and I scored the rub...it was like hitting the lottery.  This rub is soooo good.

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