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Hawg Heaven Rub

By forluvofsmoke, May 1, 2011 | |
  1. A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine.


    HAWG HEAVEN DRY RUB

    ****for approx 16lbs of brined pork butts****

    4 Tbls ground apple

    4 Tbls ground red bell pepper

    3 Tbls ground tart cherry

    1 Tbls ground rosemary

    2 tsp ground oregano

    2 tsp thyme

    1 Tbls onion powder

    1 tsp cumin

    1 tsp ground sage

    1 tsp chili powder

    1 Tbls spanish paprika

    1.5 Tbls gound black peppercorn

    1.5 Tbls garlic

    note: if using for non-brined pork, add salt as desired


    Some exerpts from this recipe's introduction to SMF...(a no-foil pork shoulder smoke)

    Brined butts ready to go to hawg heaven:

     [​IMG]

    Fat-cap scored and dry rub applied:

     [​IMG]

    The big pig is @ 157*, and the smaller one's @ 160*:

     [​IMG]

    The slicing subject, just out of the Vault:

     [​IMG]

     [​IMG]


    Pulled Pork subject:

    25.5 hours and we're into the foil at last...

    I preheated a large bath towel in the oven on a pan @ 170* while the butt was creeping over 199* (therm reads decimals), double foiled, wrapped it nice a snug and tossed in the "O" and turned it off. Should be good for at leat 6 hours, so we'll both take a nap now, as it's creeping up on 1:00 am now.

     [​IMG]

     [​IMG]

    To read the entire thread, go HERE.


    Enjoy!

    Eric

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Comments

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  1. cliffcarter
    Please post pics
  2. forluvofsmoke
    Haven't checked on this Wiki for awhile...sorry brother. Request is completed...enjoy!
    Eric
  3. billyj571
    simply amazing wow!!!!!!
  4. hambonebbqsmoker
    Looking Good..
  5. reba
    That's one I would try
  6. del monte red
    Message Preview
    Hi all - I'm Del Monte Red and I am pleased to join your forum.

    I would like to start off with a, for me, a question of critical importance! Tomorrow I will be smoking 10 individual pork tenderloins for a dear friend's 80th birthday party (& 35 guests!). My question is: how much time is required when smoking 10 as opposed to only 1 tenderloin? I intend to use my Masterbuilt 40 inch at 225°. Any help will be greatly appreciated!

    Thanks,