Your opinion on this simple rub??

[DavidD]

I am looking of a simple, out of the can rub that will work well on a pork ham (wild sow pig). I have used the pork butt rub from this site, and it was pretty good, but what about Tony Cacheres Orig Creole or Goya Adobo all purpose seasoning? I want to put these hams (4 in total from two sows) on the smoker tonight and let it run all night. Any opinions on either of these rubs? If i need to add brown sugar or white to either of these, pls advise.

 

[Jeff T Miller]

The great thing about this hobby is you try something, if you don't like it change it up the next cook.

 

[JRPfeff]

David - I looked at several recipes for rubs and determined the fractions of ingredients. For the pork rubs I examined, the average is about 1/4 sugar, 1/4 salt and 1/2 spices. The types of sugars vary, you can you white or brown - your preferrence.

The hard part will be determining how much the packaged spice mixes contain of salt and spice. Try adding sugar to the packaged spice mix until it tastes right to you.

Jim