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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

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Old 10-29-2009, 02:34 PM   #1
Got Wood.
SirDanK's Avatar
Join Date: 10-22-09
Location: Quad Cities, Il
Default What a good rub? For a first timer.

I am going to smoke my first butt and was wonder what a good, simple, and easy rub would be and the process. Thanks.
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Old 10-29-2009, 02:38 PM   #2
is one Smokin' Farker
Join Date: 02-05-09
Location: Seattle, WA

Here's my pork butt rub. I slather with cheap yellow mustard (CYM) and then liberally sprinkle with this rub:

Pork Rub

6 paprika
1 celery salt
1 sugar
1 sage (be sure it's well powdered)
1 mustard
1.5 chipotle
1 onion powder (sifted through screen-type strainer)
1 garlic powder

Using tablespoon as the measure yields just enough rub to do six racks of ribs.

Make this as needed. It can be stored, but it clumps badly.

NOTE: chipotle powder can be prepared from fresh jalapenos by smoking them
until dry and brittle or nearly so. Then toss the peppers on a pan and toast them in a hot oven for 3 minutes or until the smell comes out. If you let them go longer the kitchen will fill with acrid smoke. Out of the oven, they should be very brittle. Break off the stem and grind the remaining whole peppers in batches in the spice grinder. A dust mask is an excellent idea.

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Old 10-29-2009, 02:43 PM   #3
Cast Iron Chef
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Join Date: 08-01-09
Location: Henderson, NV

I like McCormicks pork rub. Makes your butt proud. Maybe not as good as some home made but still good and convienient.
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Old 10-29-2009, 02:45 PM   #4
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA

Here is a simple first time process.

1 parts kosher salt
3 parts medium grind black pepper
.5 parts chile powder

Rub entire butt with crushed garlic, then apply rub liberally, let sit for an hour, put on smoker. This should give you a good baseline to start from. You can't go wrong with buying a commercial rub, I always like Pappy's as a widely commercial rub.
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Old 10-29-2009, 02:50 PM   #5
Knows what a fatty is.
Join Date: 06-05-08
Location: Owings Mills, Maryland

I make a rub that is a mix of:
Montreal Steak Seasoning
Garlic Powder
Mustard Powder
Gound Coffee
Onion Powder
and sometimes Brown Sugar
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Old 10-29-2009, 02:51 PM   #6
somebody shut me the fark up.

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Join Date: 04-02-09
Location: San Antonio, TX

Oh boy, I don't make my own rubs - found too many GREAT ones from the Brethren - and I don't know if I could make one on my own that even comes close. I can't tell you which is my favorite, because it changes based on my mood and the direction of the wind (or something). I'd list some of them, but I'm afraid I'd forget someone. But, so far the rule has been, if one of the Brethren makes it, it's better than good!

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And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV]
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