Recipe for rub for a pork butt

Discussion in 'Pork' started by hog warden, Apr 3, 2009.

  1. hog warden

    hog warden Smoking Fanatic

    Rush job butt smoke (oxymoron)? Last minute orders to smoke a butt. This is going to be my first. First butt and first butt on the UDS.

    Anyway, the coals are heating up.....I'm out of my normal rub (Blues Hog) and can't get to the store. Any tried and true recipe for a basic rub I can throw together to get this going?
  2. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    This is one of the ones I use most often

    ½ cup Paprika
    1/4 cup Kosher Salt, fine ground

    1/4 cup Sugar

    2 tablespoons Mustard Powder

    1/4 cup Chili Powder

    1/4 cup Ground Cumin

    2 tablespoons ground Black Pepper

    1/4 cup granulated garlic

    2 tbs Cayenne

    For more hot & spicy increase Mustard powder and Black Pepper to 1/4 cup
  3. seenred

    seenred Smoking Guru Group Lead OTBS Member

    I like to use Jeff's rub on butts, but the one txbb uses looks good too. Next butt I smoke, though, I'm gonna try Pig's Worst Nightmare:

    Pigs Worst Nightmare Apple Rub

    6 Tbsp Ground Dried apple
    3 Tbsp Brown Sugar
    3 Tbsp Turbinado Sugar
    3 Tbsp Coarse Salt
    1 Tsp Sweet Paprika
    1 Tsp Garlic Powder
    ½ Tsp Ground Black Pepper

    You can try to make apple powder on your own by very thinly slicing apples and baking them in a 250 degree oven for a couple of hours or you can take the lazy man's route and buy apple powder online. I found some dried apple slices at the local grocer that I am going to put in the blender.
  4. travcoman45

    travcoman45 Master of the Pit OTBS Member

    I don't give this en out very often, but ya might like it. I use this on everthin.

    Smoke in the holler rub

    By Tip Piper


    Hillbilly Vittles
    2 Tbl Dark Brown Sugar
    3 Tbl Paprika
    1 ½ Tbl Coarse Black Pepper
    1 Tbl Chipolte Pepper
    ½ tsp Red Pepper
    2 tsp Onion Powder
    ¼ tsp Sage
    ¼ tsp Cummin
    1 tsp Mustard
    1 Tbl Salt
    1 Tbl Cinnamon
  5. hog warden

    hog warden Smoking Fanatic

    Butt out!!

    On the smoker that is. Seeing as how I was desperate, on top of which it was just what I was looking for, I used Txbbqman's rub. Looks and tastes great. Did a quick inventory and didn't have enough spices for the full recipe, so I cut it in half and it was the perfect amount for one butt. Had just enough French's mustard to lube it up for the rub.

    So now, it's up to the UDS. The race is on to see if it will finish off for dinner. Which can be flexible. If I run out of beer waiting for it to finish, it's only half a mile to Joe's. He has more. Thanks!!!!

    PS: keep the rub recipes coming. I'm keeping them in a file for future smokes. Hope to try them all. So many little time. Not to mention that half acre sized slab of ribs I've got in the freezer.
  6. hog warden

    hog warden Smoking Fanatic


    First butt on the UDS went exactly as you folks said it would. Got it going by 10 am, this was 6 hours later, when I transferred it to a roasting pan and foiled it. Let is simmer another 2 hours in the Captain Morgan / apple juice bath (I confess.....some of that didn't make it into the foil pan).

    At 8 hours, I pulled it to rest and contemplate it's future. By 7:15 we were poking it down (3 of us). I recall that about half of it was left. 24 hours later it's all gone. Oldest son is the prime suspect.

    Thanks to all that provided advice on the whole setup. UDS, minion method, butt rub, prep, finishing sauce and all the rest. It works, even if I did rush it. Wicked good. If doing it right is better, it's probably illegal in most states.
  7. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Congrats HW, and thanks for the Q-view! Looks like it turned out great and was a big hit. You can always tell by how fast it disappears [​IMG]
  8. crewcab4x4

    crewcab4x4 Smoking Fanatic

    Nice lookin butt! Sounds like it didn't last long at all!

  9. Just a questions - I have some lump coal I bought at GFS.

    Its mainly broken chips (larger size but not to large) with some kinda large chucks (smaller then your fist) mixed in.

    Is this normal or did I get a bad bag?
  10. rivet

    rivet Master of the Pit OTBS Member

    That looked great, and your smoker is real nice lookin too!
  11. hog warden

    hog warden Smoking Fanatic

    That sounds normal to me. Lump is simply charcoal straight from the kiln. Not sure how exactly they go about breaking it up into lumps, but it may be nothing more than handling it with that large high loader to scoop it up and dump it. It's brittle, so it breaks up easily. It may go into a tumbler, but sizes from an inch or so up to fist size are normal. They do screen out the fines.

    Struemph has at least two kiln operations in the MO Ozarks. Fire King is their own brand, but while I was there picking up the stuff I bought, I noticed several pallets of Kingsford Lump. I asked and was told it's the same stuff. They will bag for other companies too. I always assumed lump was lump (almost all of it around these parts (MO)is pure charcoal made from slabs saved at the sawmills.....all oak), but I had a bag of Cowboy brand and found some leftovers of pine boards in the bag. The rest of it wasn't too hot either. This stuff was much better.
  12. Thanks for the input.... I started out with a bag of kingsford and then went over to this... Its not bad... I Think it cooks decent I was just pretty frustrated with how it was broken up. How how much it really did weigh. I thought that was weird... I'll be looking around to see what else I can get into after I get this 20# bag done.

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