Bone Suckin Sauce Seasoning Rub https://g.co/kgs/KEbh5t

I haven't tried it on a pork butt yet but it's excellent on ribs.
I used to find local but now I have to order it.

We like Three Little Pigs - Touch of Cherry for both pork butt and baby backs.

Amazon Link



Rick

quote:

Originally posted by mark60:
I make one very similar to the one Skins makes and I usually have Oakridge Dominator rub and Meat Church rubs in the house.

Another vote for Oakridge, especially "Secret Weapon" ! I used to mix my own rubs but for the past 10 years just rely on Oakridge.

Thanks for all the suggestions guys. Im going to try a few store boughts but am also going to put together something sweeter using more brown sugar or maybe molasses. My current rub is getting old. Thanks guys.

This message has been edited. Last edited by: apf383,

https://www.bbqproshop.com/kil...ogs-the-bbq-rub.html

I think you will like this!

I used to live near Memphis, which is (one of the cities) known for BBQ. I travel for a living and have visited the Dinosaur Restruant locations in Buffalo, Syracuse, and Rochester. They have excellent bbq, and few people do collard greens better. Following this for suggestions…

quote:

Originally posted by Ironbutt:
I've been using this recipe from Weber ever since I got my smoker about 20 years ago. Simple & good.

Ingredients:
¼ cup light brown sugar
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon cumin

Gonna try this one on a 9lber tomorrow, rubbed and in the fridge until then. It has a date with the BGE.

In eastern NC they cook the pig with a vinegar based sauce.

https://www.target.com/p/georg...d3b5645&gclsrc=3p.ds

Smoke/cook him like normal. Then after pulling the pork you douse it in George’s.

I mostly use the rubs from the owner of smoking-meat.com . You can buy them pre-mixed here or you can buy the recipes here and make them yourself. I've owned the recipes for years, and I like that I can tweak them to my own tastes.

I'm just looking to mix things up a bit but here's the Dinosaur Rub recipe I'm currently using in case anyone is interested:

1/2 cup kosher salt
1/2 cup smoked paprika
1/2 cup granulated garlic
1/4 cup chili powder
1 tablespoon cumin
1 tablespoon lemon pepper
1 tablespoon cayenne
1 tablespoon black pepper
1 cup light brown sugar

quote:

Originally posted by MRBTX:

quote:

Originally posted by Ironbutt:
I've been using this recipe from Weber ever since I got my smoker about 20 years ago. Simple & good.

Ingredients:
¼ cup light brown sugar
1 tablespoon salt
1 tablespoon granulated garlic
1 tablespoon black pepper
1 tablespoon paprika
1 tablespoon onion powder
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon cumin

Gonna try this one on a 9lber tomorrow, rubbed and in the fridge until then. It has a date with the BGE.

Instead of the light brown sugar, I've been substituting Sugar in the Raw. That gives the meat a nice dark bark.

I also have a preference for apple wood for smoking. It gives pork a smokey/sweet flavor, as opposed to the smokey flavor I get when I use hickory or oak.

I got this from a forum member several years ago. I don't remember who posted it but everyone who has tried it gives it high marks. Don't skip the hickory salt. It adds that certain little something that makes it unique.

Pork Rub

3/4 cup sugar
1/2 cup salt (non-iodized)
1/3 cup black pepper
1/4 cup paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1 tablespoon celery salt
1 tablespoon hickory salt
1 tablespoon msg, optional
1 teaspoon ground cumin
1 teaspoon ground sage
1/4 teaspoon cayenne pepper

A Tablespoon of MSG?!

Holy crap. About 1/4 tsp would be more than enough for me in that amount of ingredients.

Otherwise, it looks good.

Bayou Magic hickory or mesquite.

Kosmos Q Honey Pecan.

They are all kind of the same. I like little to no sugar, and not too spicy.

Don't get me wrong, I love spicy food, but for smoked meat, I want the meat and smoke to be the star, not a lot of chili flavor.

I prefer simple - salt, pepper, a little paprika, less cayenne, garlic, maybe some onion powder. MSG is fine, maybe some cumin, maybe some sage.

If the rub is what you notice, I think you have screwed it up.

I like the Dizzy Pig rubs and also The Slabs stuff.
What I don't like is paying all that money so I usually have Skins2881 recipe on the first page in my pantry as I continue to try different DIY rubs. That's not been a big priority for me lately. But if I might convey a tip from Paul Kirk's "Championship BBQ" book for recipes w/ brown sugar:

Drying Brown Sugar -Paul Kirk
Whenever I use more than about 1/4 cup of brown sugar [not because it's full of brown sugar but due to batch size] in a rub recipe, I always try to dry it first. Brown sugar has a lot of moisture and tends to clump. I dry it so it will get powdery and stay in suspension w/ the other ingredients in the rub. You don't have to dry brown sugar, but it saves you time later on when you don't have to crumble the rub between your fingers before you use it. Plus, you don't want a judge to to get a clump of brown sugar in his or her piece of your barbecue, which would distort the flavor. (...)
To dry brown sugar, sprinkle it over an ungreased cookie sheet and spread out. Let air-dry for 2 hours. Sift out the lumps and use.

One way of keeping your dry rub, dry.