Jane, I agree with one exception to the store bought rubs. The Texas BBQ rubs are very low in salt, and can be applied heavy if one desires to.
A Butt Rub (for Jane)
- Thread starter K Kruger
- Start date
Well I was looking to whip up a batch of this for this weekend but I could not find the hot NM chile's. Instead I have found the mild only. If i use that what could I use to add a little more heat. I have Guajillo, Pasilla on hand as well as Chipotle and Cayenne powders. I can also get De Arbol chile's if I really need them.
Jane Cherry
TVWBB All-Star
Oh, geeeeeez.
K Kruger
TVWBB 1-Star Olympian
For butts, I salt fairly heavily - certainly not covered - let's say a 'generous' sprinkling. If you are unsure, err on the side of caution and go a bit lighter. One can always add more post cook. Once the pork is pulled, chopped, or whatever, much of the bark gets blended in (though I like bark-y nuggets that are left alone).
Sidenote: As noted here and in other threads, I always salt first, then apply the rub over the salt. For thinner cuts, like ribs, e.g., I salt as if the meat was served to me already cooked but unsalted, i.e., the amount I would normally use in that situation.
Sidenote: As noted here and in other threads, I always salt first, then apply the rub over the salt. For thinner cuts, like ribs, e.g., I salt as if the meat was served to me already cooked but unsalted, i.e., the amount I would normally use in that situation.
Just wanted to thank Kevin for this rub... excellent taste and its something my wife actually doesn't mind me adding to just about anything pork.
Like others, I was nervous about salting the meat first (too much too little). But after a couple runs, I found I actually use a lot less salt then if I added to the rub... and I prefer it this way.
You may have converted me salting the meat first.
Like others, I was nervous about salting the meat first (too much too little). But after a couple runs, I found I actually use a lot less salt then if I added to the rub... and I prefer it this way.
You may have converted me salting the meat first.
Tom Raveret
TVWBB Pro
So Kevin (or others that have used this rub) This rub has been around for a few years now. Have you tweaked it or changed it at all??
Tommorow is my first try at this rub as the NM Chile powder jsut arrived and itthe local big grocery chain has non enhanced Butts for .99/lb. and I'll pick up a couple and take a swing at this.
Just wondering if its stayed true to form or if your vision for it has changed in the years since you first shared it with us??
Tommorow is my first try at this rub as the NM Chile powder jsut arrived and itthe local big grocery chain has non enhanced Butts for .99/lb. and I'll pick up a couple and take a swing at this.
Just wondering if its stayed true to form or if your vision for it has changed in the years since you first shared it with us??
K Kruger
TVWBB 1-Star Olympian
Well, I wrote this for Jane as a go-to rub. She still makes it as written as far as I know.
Me, I pretty much never make the same rub twice. I make whatever rub for whatever I'm going to smoke, grill or roast and in just enough quantity for the one cook. I tend to decide what I'm making right after I salt the meat and start the lit for a Minion.
Hope you like it.
Me, I pretty much never make the same rub twice. I make whatever rub for whatever I'm going to smoke, grill or roast and in just enough quantity for the one cook. I tend to decide what I'm making right after I salt the meat and start the lit for a Minion.
Hope you like it.
Robert Black
TVWBB Fan
Is the capitol T table spoon and the little t tea spoon?
Clint
TVWBB Olympian
When I did my cook the weekend before last I got up & made this rub @ 4:20 am - I omitted the sugar (forgot), for the peppers I ground up ~5 whole guajillo peppers, substituted chinese 5 spice instead of allspice.
I put it on my fried eggs this morning. I'm baking some fries in the oven right now with it on them. I'm seriously considering putting this in a salt shaker & keeping it out all the time.
If you haven't tried this rub stop waiting - it's GOOOOOOOOOOD.
I put it on my fried eggs this morning. I'm baking some fries in the oven right now with it on them. I'm seriously considering putting this in a salt shaker & keeping it out all the time.
If you haven't tried this rub stop waiting - it's GOOOOOOOOOOD.
Robert J.M.
New member
This rub looks so good I'm going to try it this weekend. I was only able to obtain 8 oz packaged dried whole peppers at a local Mexican Market (I could not find powdered locally). How do I prepare these to put in the rub?
Thanks!
Thanks!