My buddy in Texas sent me some Buc-ees BBQ rub to try so I slathered a butt with mustard and rubbed it up
I smoked it over maple wood at 255 until IT was 170, then foiled it and added some Vernor’s for that Michigan twist.
Made a finishing sauce out of the juices, Vernor’s and mustard
All shredded.
On a homemade bun with pickles I fermented, finishing sauce and green beans from the garden with onion and home cured, peach wood smoked bacon.
Overall, the Buc-ees rub was fairly good, but kind of basic. Strong savory flavors of chiles, onion, and garlic but no real herbal or sweet notes. I’ll use it up, but it’s not in my top 10 rubs.
I smoked it over maple wood at 255 until IT was 170, then foiled it and added some Vernor’s for that Michigan twist.
Made a finishing sauce out of the juices, Vernor’s and mustard
All shredded.
On a homemade bun with pickles I fermented, finishing sauce and green beans from the garden with onion and home cured, peach wood smoked bacon.
Overall, the Buc-ees rub was fairly good, but kind of basic. Strong savory flavors of chiles, onion, and garlic but no real herbal or sweet notes. I’ll use it up, but it’s not in my top 10 rubs.