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Thread: Southern Succor / Renowned Mr. Brown Rub?

  1. #1
    TVWBB Guru Rusty James's Avatar
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    Southern Succor / Renowned Mr. Brown Rub?

    Ever since I first tried this rub, I have had very positive comments about it, but here of late, I am getting feedback from different folks complaining about how hot the meat is (pork butts).

    Today, I smoked two butts, and the finished product burned my mouth a bit (and my wife's too). I cut the cayenne pepper by 2/3, and I am wondering if the heat is coming from the black pepper (1/4 cup per butt), or maybe I am using too much rub overall? For what it's worth, the spice recipe for one butt weighs about 150 grams or more. Maybe I should cut back to 100 grams per butt?

    Is there another rub here that is just as popular as the Southern Succor rub with less heat?
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C

  2. #2
    Moderator Chris Allingham's Avatar
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    It is a lot of black pepper, and you've got to like that to like this recipe. Before tinkering with the ratios in the recipe, I'd try applying less rub to each butt and see how you like that.

  3. #3
    TVWBB Guru Rusty James's Avatar
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    Will do.

    Strange how I never complained about the heat before. Well, maybe a little when using the full amount of cayenne.

    I need to break down and visit a BBQ joint and eat someone else's Q for a change.
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C

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    Have you started using a different brand of one of the ingredients or maybe gotten a new batch?
    Lew
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    TVWBB Diamond Member Dustin Dorsey's Avatar
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    I like that rub due to it's simplicity and I happen to love black pepper. You might just use black pepper that's less fresh. Freshly cracked pepper will be a lot more pungent. I don't remember it being particularly hot. I think Chris is right though. Try just putting less rub. I think the recipe states that you should have some rub left over for the sop sauce.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

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    TVWBB Hall of Fame timothy's Avatar
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    Quote Originally Posted by Rusty James View Post

    Is there another rub here that is just as popular as the Southern Succor rub with less heat?
    Here's one that I and a whole bunch of other members would recommend ( and it's a sticky) in the rub section.
    https://tvwbb.com/showthread.php?326...Rub-(for-Jane)
    Tim
    Different smokes for different folks. Wish the Dollar Store sold gas!

  7. #7
    TVWBB Diamond Member Dustin Dorsey's Avatar
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    The trick with that one would tracking down that hot new mexico chile powder. I've been meaning to try it for a long time, though.
    22.5 WSM, 22.5 OTS, Smokey Joe, Genesis 1000, Smokenator 1000, Old Country Pecos, Thermapen, Smoke, Maverick ET-732, Igrill 2

  8. #8
    TVWBB Guru Rusty James's Avatar
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    Quote Originally Posted by Lew View Post
    Have you started using a different brand of one of the ingredients or maybe gotten a new batch?
    Good question!

    Not to my knowledge, although I have been buying ground black pepper in bulk (Tone's) from Sam's Club for at least a year now. I also use Tone's paprika, but I would love to try some genuine Hungarian paprika. (pricey!)



    Quote Originally Posted by timothy View Post
    Here's one that I and a whole bunch of other members would recommend ( and it's a sticky) in the rub section.
    https://tvwbb.com/showthread.php?326...Rub-(for-Jane)
    Tim
    Thanks, Tim!

    I'll look into it.
    18.5", 18.5", 14.5", Royal Oak Lump / Royal Oak All Natural Briquettes, Blue Genesis Silver C

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