quote:

Originally posted by olfuzzy:
I word of caution about Bad Byron's Butt Rub. It's just for large cuts of meat, butts, shoulders, etc. It's way too salty for something like ribs.

One reason I like to make my own rubs as I make them salt free. Then, on boneless meat I put 1/2 tsp of salt per pound and bone in meat (eg ribs) put a 1/4 tsp per pound. Sometimes I let it sit a couple hours in the fridge to dry brine, but other times I immediately apply the rub after the salt.

Decided that the amount of sugar in Skins' rub was negligible and really liked the way things turned out so I'm in the process of making 25 pounds of pulled pork for my daughter's college graduation get together next weekend...

From 9:20 this morning...


Thanks for all who replied and thank's Skins for sharing your recipe.

I hope it turns out awesome. It always gets rave reviews for me.