Butts...Applying rub. When?

[Bill S.]

Decided to do a butt tomorrow. I think it's my first one this year..lol Thinking back I've probably only smoked a handful of butts over the years. So all of you who have done them many times, do you prefer to rub them the night before or the same morning. And while I'm at it. Any good rub recipes you could throw my way. I only have one saved since I rarely do butts. Thx.

 

[Dave/G]

Originally posted by Bill S.:
do you prefer to rub the same morning.

Yes. right before smoking.

 

[Vince B]

I've always done mine the night before. Then maybe a little more before they went on.

 

[John Ford]

We cook a butt almost every weekend @ hunt camp, cheap & tasty.
Almost always mustard & rub just before putting on the smoker.

 

[Phil Perrin]

Bill,I've always done mine right before I put them on. I've heard that if you rub them too early,they get kind of hammy tasting.

 

[John Ford]

"Any good rub recipes you could throw my way" Bill



This is not my favorite rub , but it's a very good easily made in bulk rub . I love a Rondevious rub but in the quantities I used yesterday if would have cost $ 35 for the rub alone! I have made a decent rub that's inexpensive to make & keeps well without clumping.
1 1/2 cup Turbinado sugar
1 cup Lowry's salt
1/2 cup paprika
1/2 cup mild chili powder
1/4 cup ground black pepper
1/2 tbs cayenne pepper ( lately I've  been substituting 1 tbs ground chipotle pepper)
1/2 tsp hickory smoked powder ( optional)
Mix well & bag

Remember this recipe is just a starting place , ( mine changes frequently). I rec using the Turbinado sugar because it stores well without clumping

 

[Lew]

Originally posted by Bill S.:
Decided to do a butt tomorrow. I think it's my first one this year..lol Thinking back I've probably only smoked a handful of butts over the years. So all of you who have done them many times, do you prefer to rub them the night before or the same morning. And while I'm at it. Any good rub recipes you could throw my way. I only have one saved since I rarely do butts. Thx.

Here's the main rub from the Smoke & Spice book:

# 3/4 cup paprika
# 1/4 cup ground black pepper
# 1/4 cup salt
# 1/4 cup sugar
# 2 tablespoons chili powder
# 2 tablespoons garlic powder
# 2 tablespoons onion powder
# 2 teaspoons cayenne

I rub the night before, then again right before putting the meat on the smoker.

 

[Bill S.]

Thanks for the input. I found one that I tweaked before I read your responses.

2 TBS Brown Sugar
2 TBS Sugar
1 TBS Kosher Salt
2 tsp paprika
2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne

http://www.bbq-porch.org/recipes/html/r1159.htm
I halved the salt and omitted the cumin and msg. Seems to taste pretty good. See how it is tomorrow. I use a bbq sauce slather (Sweet baby Rays) instead of mustard.

 

[TravisH]

I rub mine the night before.


"I use a bbq sauce slather (Sweet baby Rays) instead of mustard."

Won't the Sweet Baby Rays burn after such a long cook?

 

[Jim Lampe]

<span class="ev_code_RED">NOOOOOOOOOOOOOOO!!!!!!!</span>

USE THIS!!!
The Greatest Rub EVER Invented!!
You'll NEVER Regret It!
IT'S AWESOME!!!

 

[Todd H.]

Bill I usually do a mustard slather and then apply the rub. I go fire up the smoker, wait for the temp to come up and stabilize and then put the meat on. here is a couple GREAT recipes from this site.
MR. Brown
Chris Lilly's Six-time World Championship Pork Shoulder

 

[Bill S.]

Originally posted by Jim Lampe:
<span class="ev_code_RED">NOOOOOOOOOOOOOOO!!!!!!!</span>

USE THIS!!!
The Greatest Rub EVER Invented!!
You'll NEVER Regret It!
IT'S AWESOME!!!

OMG can I take my rub off!!!...lol. Jim...Thanks for the recipe but I don't have 4-5 of those ingrediants.

Travis....The handful of times I've done butts it hasn't been a problem. I don't use much. Though I did run into trouble one time when I did it with "Honey BBQ" Sweet BR on ribs. That did burn.

 

[Bill S.]

Not much sauce, so hopefully burning won't be an issue.........Using apple today.

 

[Clint]

I forgot the rub once - best bark ever.

 

[James Harvey]

I rub the night before on big pieces (butts, brisket, etc...) 30 minutes before or while the WSM is setting up on small pieces (ribs, chicken etc...).

The hammy taste comes from too much salt in the rub or too much brining if you do this.

Basically, the more rub, the better chance you will get thicker bark if you cook the meat until done. It does not affect the taste of interior meat.

James

 

[Bill S.]

Butt was just a tad dry. No biggie. Sauce can fix that. Surprising since it was only in 180's when I pulled it. Was in about 12 hours at 250. Meat pulled easy enough, clean bone etc. Was hardly any fat to be picked out though. Maybe 3-4 small pieces which seemed odd. Rub turned out to be pretty good.

 

[Vince B]

You could always spray a little apple juice on your pulled pork to add some moisture.