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suggestions on a rub to use

Discussion in 'Pork' started by dkmarb, Nov 24, 2010.

  1. dkmarb

    dkmarb Newbie

    Any suggestions on a tried and true rub to use for smoking a pork shoulder/butt (17bs ankle to backbone from young pig).  I am going to serve it on saturday for Thanksgiving (in Colombia).  I am using hickory for this.  I usually by a smaller pre-smoked ham and then put a honey glaze on it and smoke it for about 3 hours for additional flavor. this year i decided to do it all.  my first endeavour in doing one this big.  might as well smoke it myself since I'm frying 4 turkeys.

    I have previously used the rub "the renowned mr. brown" recipe from smoke and spice.

    1 last question:  to rub or not to rub?


  2. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    go to the wiki section and go to the alphabetical list and click E. Try that one and see what ya think
  3. dkmarb

    dkmarb Newbie

    looks good.  have everything except crab boil but i guess i can make my own.

  4. rbranstner

    rbranstner Smoking Guru OTBS Member

  5. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I bought Jeffs rub, and it is great, but I also used it as a starting point on making my own, and I made some adding some cherry Kool-aid packets, and it really gave the ribs a fantastic taste
  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    You don't have to have the liquid crab boil. I didn't use it the first few times i made this recipe. Also this is a no salt rub so add salt if you want  it.
  7. McCormick's came out with "Smokehouse Maple" seasoning that is just plain fantastic! I use it straight ( it's a bit coarse so I run it through a mill ) and I use it as a base for my own recipe rub.

    Give it a try - it's good on most anything - pulled pork, ribs, brisket, poultry  ( have not tried it on fish yet )
  8. dkmarb

    dkmarb Newbie

    my problem buying anything from the states is living in Bogota, Colombia the shipping and import taxes usually doubles the price( at minimum) and you don't know if you ever are going to receive it.  i was able to bring a bunch of hickory and cajun seasoning when i moved here.  so i have to make everything from scratch.

  9. Paprika, ggarlic powder, chili powder, dried thyme, ground cayenne, brown sugar. simple and tasty.
  10. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Now Jeff's rub is really that good and worth every pennies that we have spent on it. I use it alot but then I change rubs alot I'm always tryi8ng new idea or I have heard of one here. Now the latest rub that I'm using is Old Bay and Brown Sugar mixture. It has alttle heat and then the sweet kicks in.
  11. dkmarb

    dkmarb Newbie

    Thanks for all the helpful information.  The smoked pork butt/shoulder turned out great.  22.5 lbs gone.  only the bone was left for soup tonight.