Rub I am interested in trying on pork shoulder


 
K

Kyle H.

TVWBB Fan
I found this rub online somewhere and am considering using it on my first boston butt. It was listed as an all purpose rub so I figured I would inquire here as to whether or not this would seem like a suitable rub for pulled pork.

The Rub:

3 Tbsp Smoked Sweet Paprika
3 Tbsp Chili Powder
2 Tbsp Kosher Salt
2 Tbsp Light Brown Sugar (packed)
4 tsp Onion Powder
4 tsp Garlic Powder
4 tsp Dried Thyme
1 tsp Cayenne Pepper

Thanks for any comments/advice!
 
Sure, but I'd suggest changing the smoked paprika to a ground chile, either a pure chile powder or simply 'regular' commercial chili powder.

I like smoked paprika but it is more appropriate in rubs for grilled items (that are there to short a time to get much smoke), or for adding smoke notes to sauces, salsas and other toppings. Since you're going to smoke the butts, presumably, better to go with whatever smokewood use choose for the smoke flavors alone rather than having the smoked paprika either clash with the smokewood or the results lean toward smoke overkill.

Welcome to the board.
 
Couple of other points. Brown sugar is a "wet" sugar that may clump with other spices and make it hard to apply evenly. Many of us have switched to turbinado (sugar in the raw) as an alternative that has similar flavor, but works better in rubs since it is a dry sugar.

Also, dried thyme seems a little bit heavy relative to the other ingredients. If it were me, I'd probably double the onion powder and cut the thyme back to one or two teaspoons. And of course follow Kevin's suggestion as well on substituting for paprika.
 
Wow, you guys sure do know your BBQ. Thanks for the swift replies and insight. I' glad I checked this one last time before heading out to shop for ingredients.

And thanks for the welcome. UPS tried to deliver my SMC Friday but of course, I was at work. Can't wait to do my first BB.
 
Kyle, in the big scheme of things, butts are as easy to cook as it gets. Rub (about any will do) any butt and cook from 220-320 till the bone pulls out easilly. Some like to cook it to 185 internal to slice or 195-205 to pull. You really can't go wrong.

I remember being obsessive about it in the begiining. Now I may not even check the temp. Just let it rip.
 
Got back from Costcos a little while ago and had a question about the shoulder there. So I found a boneless pork shoulder that weighed 13.99lbs. Obviously this would be both the butt and the picnic. Is there any information on how I would go about separating the two? I checked the Selection & Preparation section and it didn't mention any technique on how to do this.

Thanks!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Petrone:
Probably two boneless butts. </div></BLOCKQUOTE>
Yep, Prob a 2 pack cryo-vac pack of boneless butts.
 
Ah, I forgot I posted about this. Yes indeed it was two. I guess I should buy a vacuum food saver because the per pound price for the two pack is less than the singles!
 
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