Pork Shoulder Rub

[AMYoung]

2nd smoke this weekend and the fellas want some pulled pork. I need suggestions for a rub. I looked in the rub section, but didn't find anything. Anyone got a good one? I want that good bark!!!

 

[Curt Davis]

Check out the cooking topics on the virtual weber bulletin page. I use a McCormick grill mate smokehouse maple or apple rub. I also like the weber rubs. Good luck

 

[AMYoung]

Looked there. Mostly sauces

 

[Gary S]

Check this out. Should give lots of choices or ideas

http://bbq.about.com/od/pulledporkrubrecipes/tp/Top-10-Pulled-Pork-Rub-Recipes.htm

 

[JSchlegelmilch]

I use 1 part McCormick Perfect Pinch Steak, 1 part chili powder and 1.5 part Brown sugar.

The sugar helps with the bark a lot.

 

[Danny B (Albany GA)]

http://bbq.about.com/od/rubrecipes/tp/aatp042607a.htm

http://www.bbqdan.com/recipes/dry_rub.html

I've made the Chef Paul Kirk one before and it does produce a great bark. Good luck.

 

[Jay Crihfield]

I've used MeatHeads "Memphis Dust" rub on pork and it seems to work pretty well. It's somewhat mild, with more of a sweet/savory profile which works with the pork and more importantly works with a lot of the people I cook for. They're not into big, bold, hot, spicy foods as much as I am, but it definitely brings out the pure pork flavor.

http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/meatheads_memphis_dust.html

 

[Chad Bman]

Since salt is cheap, a lot of commercial rubs list salt near the top of the ingredient list. Sugar is what caramelizes and gives you great bark. Because I had a very large (8 butt) cook, I ordered Bad Bryons Butt Rub and mixed it 50/50 with sugar in the raw. It was good stuff and received nothing but compliments. Personally, I like the bark from having brown sugar as part of the rub.

 

[DarylB]

Since salt is cheap, a lot of commercial rubs list salt near the top of the ingredient list. Sugar is what caramelizes and gives you great bark. Because I had a very large (8 butt) cook, I ordered Bad Bryons Butt Rub and mixed it 50/50 with sugar in the raw. It was good stuff and received nothing but compliments. Personally, I like the bark from having brown sugar as part of the rub.

I go the opposite way. I dont have any sugar in my rubs because it can burn which can make it look to black and possibly give a bad flavor. I prefer to add the sweetness with the sauce. You still get bark without sugar. That said, I will sometimes add some brown sugar on ribs because I just cant help myself.