have not done even a shoulder yet myself, but have tried a mess of pork off the smoker.
the whole vinegar sauce has grown slightly on me but I really have a hard time telling the difference on MOST offerings. But I have noticed a big difference with pork that has had a rub and one that has not. Rubbed pork is better. Scotty is just flat out wrong...
not a fan of chopped unless care has been taken to just chop meat. most don't care and you get bone and gristle which is a big turnoff. I prefer to RIP it right off myself.
Kicking this thread back up....I don’t use the same rub on everything, but Butt Rub is a good all rounder for everything not fish or cow imo.
My personal rub is heavy to S&P, with paprika, garlic, onion, and chipotle.
Ribs(pork) need sugar.
Absolutely, I let the different fruit wood a pecan wood smoke do the talking.Just put the butt in the damn smoker….. it’s all about the smoke and the sauce at the end….. rubs are not necessary
Kicking this thread back up....
I just pulled another butt off. After smoking several more butts and ribs over the past year, I prefer to keep the brown sugar rubs for the ribs. For butts I like salt, pepper, onion, garlic, chipotle. That's basically what's in Byron's Butt Rub. Except rubs cost too much money for what they are. I'd rather make up my own with bulk components.
@ QBD2, Do you have a recipe for those components, you wouldn't mind sharing?
Where you get bulk chipotle spice ? Never seen it.
Never had but willing to travel. Best thing I’ve read in awhile.Never chopped
Never drowned
Rare steaks
No A1
You do yours your way…. I’ll do mine my way…. I ain’t got to please nobody but me!
I’m sure yours is mighty good too…. I just ain’t going to talk smack about yours…. Never had it….but I am willing to travel!!
I’ve got he Bad Byrons going on in the morningBad Byron's Butt Rub. I use it on anything pork/chicken. Sometimes add a little extra salt or black pepper.
I had it wrote down somewhere at one time, but try a cup of coarse kosher, 1/2 to 2/3 of coarse black pepper(to taste basically), a 1/4 of the paprika garlic onion, and 1/8 chipotle.Kicking this thread back up....
I just pulled another butt off. After smoking several more butts and ribs over the past year, I prefer to keep the brown sugar rubs for the ribs. For butts I like salt, pepper, onion, garlic, chipotle. That's basically what's in Byron's Butt Rub. Except rubs cost too much money for what they are. I'd rather make up my own with bulk components.
@ QBD2, Do you have a recipe for those components, you wouldn't mind sharing?
Unpopular opinion….. it ain’t all about the . Some of us like other flavors other than smoke and meat …. Colonial Europeans didn’t conquer half the world for hickory, oak, fruit wood and religious freedomI had it wrote down somewhere at one time, but try a cup of coarse kosher, 1/2 to 2/3 of coarse black pepper(to taste basically), a 1/4 of the paprika garlic onion, and 1/8 chipotle.
I’ve honestly gone hard over to almost straight salt and pepper at 50/50. Simple, it fits my style of cooking, and lets the pit shine.