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Started By
Message
Looking for dry rub recipes to trust for pork shoulder
Posted on 12/1/10 at 6:41 pm
Posted on 12/1/10 at 6:41 pm
i use the basics of paprika, salt, pepper, cayenne, garlic, onion powder, and sugar
any ideas to make it the best it can be would be much appreciated
any ideas to make it the best it can be would be much appreciated
6
Posted on 12/1/10 at 6:41 pm to Rouge
big sea salt, fresh cracked pepper. maybe some celery seed.
Posted on 12/1/10 at 6:43 pm to Rouge
What's wrong with what you're doing? Sounds good to me. I might replace sugar with brown sugar though.
Posted on 12/1/10 at 6:45 pm to Powerman
quote:nothing....maybe using a little paprika, but i'm always trying to learn and see if i can make it better
What's wrong with what you're doing?
Posted on 12/1/10 at 6:48 pm to Powerman
quote:
I might replace sugar with brown sugar though.
Have you ever used turbinado sugar? AKA as sugar in the raw. IMO it is better than brown sugar. Rouge this tip is for you.
Coat the shoulder in a thin layer of yellow mustard. It helps the rub adhere to the pork and the vinegar in the mustard helps to tenderize the meat. Your base is good. Garlic powder, onion powder, celery salt and a little cayenne.
Posted on 12/1/10 at 6:49 pm to Rouge
quote:
maybe using a little paprika,
Get some Szego Hungarian Paprika. Much better than any type of McCormick's or other brand.
Posted on 12/1/10 at 6:49 pm to glassman
missed you at Parenton's today
Posted on 12/1/10 at 6:50 pm to glassman
If you're willing to try some stuff out of a bottle dizzy pig bbq makes some good stuff
Posted on 12/1/10 at 6:50 pm to glassman
damn. i guess i should look into visiting a spice store
Posted on 12/1/10 at 6:52 pm to Rouge
I always play around with a few different things.
This is what I have done recently
1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
Usually add a little celery seed and turmeric to it for a rib rub..
This is what I have done recently
1/4 cup black pepper
1/4 cup paprika
3 tablespoons sugar
2 tablespoons salt
2 teaspoons dry mustard
2 teaspoons cayenne
Usually add a little celery seed and turmeric to it for a rib rub..
Posted on 12/1/10 at 6:53 pm to Rouge
quote:
missed you at Parenton's today
I picked-up from Tully's instead. My assistant wanted pizza. I was in yo hood.
Posted on 12/1/10 at 6:54 pm to Rouge
quote:
i guess i should look into visiting a spice store
Langenstein's has it.
Posted on 12/1/10 at 7:01 pm to Rouge
My old man is pretty high on the dizzy pig brand stuff. He's pretty well known on the BGE forums apparently.
Posted on 12/1/10 at 7:07 pm to Powerman
quote:
dizzy pig brand stuff.
Is this available locally?
Posted on 12/1/10 at 7:11 pm to glassman
Pontchartrain Hardware - 985-643-4672
3320 Pontchartrain Dr, Slidell, LA 70458
3320 Pontchartrain Dr, Slidell, LA 70458
Posted on 12/1/10 at 7:15 pm to Rouge
quote:
Pontchartrain Hardware - 985-643-4672
LULZ. That is a really good customer of mine. We deliver every week to them. Might have my driver pick up a few containers. Place your order Rouge, I can save you a drive.
Posted on 12/1/10 at 7:21 pm to glassman
Need I say brine the shoulder for twelve or so hours first then rinse well and apply rub?
Posted on 12/1/10 at 7:22 pm to Rouge
quote:
Coat the shoulder in a thin layer of yellow mustard.
x 1,000,000! This is sound advice. Keeps the rub on the meat, and the mustard flavor becomes inert during the cooking process. This also helps create a nice crust/bark on the roast.
I mix things up with my rub quite a bit, but it sounds like you're working with the right ingredients. I might try adding some ground mustard and chili powder.
Also, I recommend marinating a pork roast (also applies to ribs) in apple cider vinegar overnigt before cooking.
Posted on 12/1/10 at 7:23 pm to Martini
quote:
Need I say brine the shoulder for twelve or so hours first then rinse well and apply rub?
Not to me.
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