Another one down. I think I have the rub perfected.

I'll be happy to come over to confirm that! Looks amazing!

quote:

I think I have the rub perfected.

That looks fantastic!

Well it's certainly big enough to feed all of SF, we'll be right over.....

Looks fantastic, and well protected!

Would you mind sharing your rub recipe please? I'm always looking for a new home-made one to try.

quote:

Originally posted by HRK:
Well it's certainly big enough to feed all of SF, we'll be right over.....

Delicious!

That looks great. Cheers.

quote:

Originally posted by pawprintsdoc:
Looks fantastic, and well protected!

Would you mind sharing your rub recipe please? I'm always looking a new home-made one to try.

Damn right, looks good and an SIGPro to match. Well done sir!

I'll post Skins famous rib rub (excellent on any type of BBQ) when I get home.

Looks juicy and tender,that knife is an over match for something cooked to perfection

quote:

Originally posted by Skins2881:

quote:

Originally posted by pawprintsdoc:
Looks fantastic, and well protected!

Would you mind sharing your rub recipe please? I'm always looking a new home-made one to try.

Damn right, looks good and an SIGPro to match. Well done sir!

I'll post Skins famous rib rub (excellent on any type of BBQ) when I get home.

I for one would appreciate that!

quote:

Originally posted by pawprintsdoc:
Would you mind sharing your rub recipe please? I'm always looking for a new home-made one to try.

Also the meat weight, cook temp, and cook time, please.

Where is the vinegar-based dipping sauce?

Nice bark! Concur on the vinegar based sauce; my favorite to make (and WELL worth the effort) is Fat Johnny's Bastardized Piedmont Sauce!

Thank you guys! It's been a joy. This one I was limited on time so I cooked it at 250 degrees to an internal temp of 200. It took about 8 hours to finish. Normally, I like 225 for ~10 hours as you get a better smoke ring and more smoke flavor. I generally do all hickory or a mix of hickory and mesquite.

My rub is simple and I don't really measure what I'm using so this is my best guess. I dry off the pork butt and coat it in olive oil. It's basically 1/2 cup of light brown sugar, 1/4-1/3 cup of Costco organic seasoning (the large garlic and carrot flakes are what give a solid bark), 1-2 tbs of chili powder, 1 tbs of cumin, 1-2 tsp. of salt and pepper, 1/2 tsp. of cayenne (I prefer more but my kids can't take full strength, and 1 tbs. of garlic and onion powder.

I stick with a simple recipe from Project Smoke. The flavor is so good on the BBQ that it really doesn't need anything but the vinegar and heat definitely compliment the flavors.

quote:

Originally posted by Jimbo Jones:
I'll be happy to come over to confirm that! Looks amazing!

quote:

I think I have the rub perfected.

We are very overdue for a Sigforum meet in NC.

quote:

Originally posted by Perception:
...
I for one would appreciate that!

Skins2881 Famous Rib Rub:

2 Table Spoons:

• Salt (1 sea 1 table)
• Brown Sugar

1 Table Spoon:

• Cumin
• Paprika
• Garlic Powder
• Onion Powder
• Chili Powder
• Fresh Ground Pepper (Fresh is key part)

2 Tea Spoons:

• Oregano

1 Tea Spoon:

• Cayenne Pepper

1/2 Tea Spoon:

• Celery Seed
• Mustard Powder

Makes about three possibly four sets of baby back ribs or two or maybe three butts.

Thanks for the recipes, guys!

Looks like a great cook! Try taking your internal temp up a bit higher say 205 to 210 and then rest overnight if you can you will render much more fat into fantastic pan juice. Nice rub recipe with some good components. I discovered awhile back that when cooking pork butts I just lightly season the raw butt and do the majority of the seasoning after the product is sliced or pulled. Most of the rub is rendered off the butt during the cook I think the pork benefits from the rub much more after the cook. To form more bark spritz with a apple juice/cherry schnapps mix several times during the cook.

I've saved a lot of money in rubs which aren't cheap to make or buy by using this method.

Thank you both for sharing your recipes! I can smoke meat pretty damn well, but I don't have a rub recipe of my own or even a favorite so I look forward to trying these!