Thought I'd share with you folks what a good rub should look like before it hits the Pit. This is over 60 Lbs. of meat that I cooked for our annual Labor Day Party and Barbeque. It should be noted that this will be our LAST September BBQ! I appears that we are in a high Hurricane cycle here in Florida............last years Labor Day party was ruined by Hurricane Frances and almost Kiboshed by Katrina this year!!! Such is Life! LOL!!!
Regarless of meat type, always remember to slather and coat with prepared yellow mustard first! Besides acting as a binding agent it assists in the breakdown of collegen and conective tissue.
There's only one person I've shared my recipes with (and you know who you are!). If he divulges these secrets, I'll have to make a long trip up North! LOL!!!
Some people like to utilize Chili Powder and Cumin in their Pork rub.......this is a No-No in my book. To each his own, but I prefer a spicy/sweet herb rub without the use of these spices, when it comes to Pork.
One thing I will impart with you is the use of a "double" rub. What I mean by this is: 1 day prior to cooking, I wash and rub the meat (including the mustard). Then it is wrapped in Saran Wrap and placed in the Fridge for 24 hours. The day of cooking I unwrap it and allow it to assume room temperature. Just before it hits the Pit, I coat it good with one more layer of Rub (no mustard) and throw them on the racks! Not withstanding the mop or spray you use during Pit tending, this produces a "Bark" that your guests will be talking about for weeks!
Enjoy the "Thin Blue Smoke"!
Jeff
Regarless of meat type, always remember to slather and coat with prepared yellow mustard first! Besides acting as a binding agent it assists in the breakdown of collegen and conective tissue.
There's only one person I've shared my recipes with (and you know who you are!). If he divulges these secrets, I'll have to make a long trip up North! LOL!!!
Some people like to utilize Chili Powder and Cumin in their Pork rub.......this is a No-No in my book. To each his own, but I prefer a spicy/sweet herb rub without the use of these spices, when it comes to Pork.
One thing I will impart with you is the use of a "double" rub. What I mean by this is: 1 day prior to cooking, I wash and rub the meat (including the mustard). Then it is wrapped in Saran Wrap and placed in the Fridge for 24 hours. The day of cooking I unwrap it and allow it to assume room temperature. Just before it hits the Pit, I coat it good with one more layer of Rub (no mustard) and throw them on the racks! Not withstanding the mop or spray you use during Pit tending, this produces a "Bark" that your guests will be talking about for weeks!
Enjoy the "Thin Blue Smoke"!
Jeff
