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Started By
Message
Testing out a new BBQ rub for butt. Your thoughts?
Posted on 6/17/19 at 9:33 pm
Posted on 6/17/19 at 9:33 pm
Going for a classic, simple, Southern flavor. I will smoke the butt over hickory. Would love to find some pecan but that’s neither here nor there. I love black pepper and the redness the paprika puts on the meat. I don’t want to “over sugar” the meat but want enough to where a good bark sets in. I will be rubbing this rub in and letting the meat sit overnight and then rubbing the meat again about 90 minutes before cook time.
Anyways, here is my idea:
Coarse ground black pepper (8 oz)
Morton’s salt (6 oz)
Hungarian paprika (4 oz)
Demerara/turbinado sugar (4 oz)
Granulated garlic (2 oz)
Cayenne pepper (4 tbsp)
Ground mustard (2 tbsp)
I obviously won’t use all of that on a 5 - 6 lb butt.
I’m also going to spritz with a mixture of some leftover rub, Worcestershire, water, and apple cider vinegar. Not sure of those proportions yet but I’d probably go with 2 cups vinegar, 1 cup water, a few tbsp of the seasoning, and a few tbsp of Worcestershire.
Anyways, here is my idea:
Coarse ground black pepper (8 oz)
Morton’s salt (6 oz)
Hungarian paprika (4 oz)
Demerara/turbinado sugar (4 oz)
Granulated garlic (2 oz)
Cayenne pepper (4 tbsp)
Ground mustard (2 tbsp)
I obviously won’t use all of that on a 5 - 6 lb butt.
I’m also going to spritz with a mixture of some leftover rub, Worcestershire, water, and apple cider vinegar. Not sure of those proportions yet but I’d probably go with 2 cups vinegar, 1 cup water, a few tbsp of the seasoning, and a few tbsp of Worcestershire.
This post was edited on 6/17/19 at 9:40 pm
9
Posted on 6/17/19 at 9:35 pm to Tornado Alley
Posted on 6/17/19 at 10:12 pm to TigerBR1111
Salt, pepper, paprika
Spritz with apple cider and hot sauce.... Win
Spritz with apple cider and hot sauce.... Win
Posted on 6/17/19 at 10:14 pm to Tornado Alley
That's a lot of cayenne....id do maybe half that. You may like the heat though in your bbq.
Id sub brown sugar for tubinado
Id sub brown sugar for tubinado
Posted on 6/18/19 at 6:24 am to Tornado Alley
To much Cayenne and not enough Garlic. Otherwise looks good.
Posted on 6/18/19 at 6:30 am to Tornado Alley
That's gonna be one savory-arse piece of pork!
Posted on 6/18/19 at 6:34 am to Tornado Alley
That’s heavy on red pepper...
Posted on 6/18/19 at 8:34 am to OTIS2
Maybe bump up the sugar to 6 oz, bump up the garlic to 3 oz, and take down the cayenne to 2 tbsp? Am I missing any other “signature” flavor?
This post was edited on 6/18/19 at 8:35 am
Posted on 6/18/19 at 10:07 am to Tornado Alley
I just applaud you for not having chili powder in it.
Posted on 6/18/19 at 11:10 am to tigerfoot
At least double the garlic add like amount of granulated onion and scratch that lame arse fancy sugar for some good ole Domino light brown
Posted on 6/18/19 at 12:13 pm to Tornado Alley
Use kosher salt, lower the cayenne, use light brown sugar, and I'd maybe add some onion powder instead of upping the garlic.
But that's just me.
But that's just me.
Posted on 6/18/19 at 1:00 pm to Tornado Alley
This is Chris Lilly's 6 time world champ butt rub.
He injects it with apple juice, I use a brine with salt, sugar, and aromatics of whatever is on hand...citrus, herbs , fennel, peppercorns, knob of ginger, onions, shalltos, garlics.
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
He injects it with apple juice, I use a brine with salt, sugar, and aromatics of whatever is on hand...citrus, herbs , fennel, peppercorns, knob of ginger, onions, shalltos, garlics.
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Posted on 6/18/19 at 8:30 pm to Tornado Alley
quote:
Going for a classic, simple, Southern flavor
Salt
Pepper
smoke
apple cider vinegar to spray every 30 minutes or so.
Posted on 6/18/19 at 9:08 pm to GeauxTigers80
Chris Lilly rub is bomb.
Posted on 6/18/19 at 9:42 pm to GeauxTigers80
Settled on a final recipe:
4 oz black pepper
4 oz paprika
4 oz light brown sugar
2 oz white sugar
3 tbsp salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne pepper
Glad I listened to y’all about the cayenne. Wish I put just one tbsp garlic powder in there though as that’s the strongest flavor initially. The flavor profiles then shifts to the sharp bite of the black pepper.
I’ll be trying this rub out on a butt this Sunday. I’ll smoke over hickory and spritz occasionally with a mixture of apple cider vinegar and water.
4 oz black pepper
4 oz paprika
4 oz light brown sugar
2 oz white sugar
3 tbsp salt
2 tbsp garlic powder
2 tbsp onion powder
1 tbsp cayenne pepper
Glad I listened to y’all about the cayenne. Wish I put just one tbsp garlic powder in there though as that’s the strongest flavor initially. The flavor profiles then shifts to the sharp bite of the black pepper.
I’ll be trying this rub out on a butt this Sunday. I’ll smoke over hickory and spritz occasionally with a mixture of apple cider vinegar and water.
Posted on 6/18/19 at 10:24 pm to Tornado Alley
quote:
I’ll be trying this rub out on a butt this Sunday.
Save some of the rub to add to the meat while you are pulling or chopping it. It helps to add some extra flavor to those pieces of meat that don’t have any of that wonderful bark attached to it.
Posted on 6/18/19 at 10:48 pm to Tornado Alley
quote:
Coarse ground black pepper (8 oz)
Morton’s salt (6 oz)
Hungarian paprika (4 oz)
Demerara/turbinado sugar (4 oz)
Granulated garlic (2 oz)
Cayenne pepper (4 tbsp)
Ground mustard (2 tbsp)
Are you using mass or volume measurements?
quote:
I love ... the redness the paprika puts on the meat.
Ever try tomato powder? real nice red color and imparts a nice flavor.
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