Pork Butt - minimal rub method?


 
J

Jim Smithson

TVWBB Fan
I have always put a generous amount of rub, typically in two stages. Quite strong taste and very good.

I recently had some pulled pork that was sparse on the rub/bark and the full flavor of the pork came through.

I am curious to try this method. Have some smoked a butt without rub at all? Or maybe a much small amount?

Curious on your results. thx.
 
First of all, love your profile picture!

As for the minimal rub, when I make carnitas I don't use very much spice/rub at all because I'm looking for the flavor of the pork. As far as for pulled pork, I don't inject or anything, but mix the bark in the with meat from further inside the butt. This method gets me plenty of delicious barky goodness throughout, but you can still taste the hog too.
 
Thanks. yea, the new Spartan logo is growing on me.

I also mix in the bark with the meat, but it is still very strong.

I think I will try a minimal rub prior to smoking today.
 
When I visited North Carolina all they put on the shoulders going into the pit was salt and pepper. And it tasted really good!!


That said I continue to look or rubs that make a complimentary bark. I like a good Bark...on my pulled pork and from my beagle.
 
Originally posted by Tom Raveret:
When I visited North Carolina all they put on the shoulders going into the pit was salt and pepper. And it tasted really good!!
/QUOTE]

Yes. As a native North Carolinian, this is my method, and it is, of course, the best.
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I also mop with an Eastern NC (i.e. vinegar and red pepper, plus S&P) for the last hour or two.

The resultat bark is great, IMO, (not to mention authentic) but mostly of pork goodness.
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basically the only rub i use is salt and cracked pepper. sometimes i will use garlic powder. thats it. for a bit more crust i will use mustard as a slather.
 
a local 'que joint here that cooks over hickory on southern pride smokers uses only salt and pepper (which appears to be the table grind that you see in black shakers at most diners). While ok, I feel it misses the mark and could be better with a hint of spice or something. I know at a restaurant you're shooting for high profit margins and a taste that meets the lowest common denominator so I don't complain.

Don't be afraid of complimentary flavors, bbq can be many dimensional with the meat, smoke, rub and sauce (plus, brines, marinades, mop or foil additions).
 
Not sure about butts, but I did a "special" order of ribs for a guy who wanted no spices at all. Suprisingly, they were very good. They came out with a nice and tacky bark, almost like a glaze.
 
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