Buttery brilliance. Adding melted butter gives the pork butt a rich flavor and a texture that makes the pulled pork melt in your mouth. Some sources will tell you to rub gently to avoid scratching the surface. I say, “Go for it!” The meat is already dead, so you can’t hurt it. Besides, if you do rough up the surface slightly, it then has more surface area and will grab and hold more flavor from the seasonings, and from any smoke present during cooking. Plus, you’re more likely to get a beautiful, crisp bark. Pair the flavor of your smoking wood with the flavor of your rub. For example, if your rub is sweet, consider pairing it with the delicate smoking flavor produced by apple wood. Resting time. After injecting, let the pork butt rest for at least an hour before smoking. This allows the marinade to permeate the butt, leading to a more flavorful result.

Some people claim that applying a rub overnight will dry meat out, but this doesn’t really stand up to basic food science for a couple of reasons: The best way is to work in a grid-like pattern and inject every inch of the pork butt to ensure it can soak up all that flavor! You can do the pork shoulder injection either before or after you season the meat. Since this is dry rubbing and not dry brining, there’s no requirement to apply the seasonings hours or even a day ahead of grill time. Mix all of the ingredients together in a bowl and then store them in a jar with a tight-fitting lid like a mason jar.However, the bone actually requires more heating, thereby slowing the cooking process down. Now that’s not necessarily a bad thing when you’re trying to render fat and break down connective tissue. Just don’t automatically assume that the bone actually helps you cook thepork butt. As for theflavor, some people insist it does while others say they can’t tell the difference. It’s probably up to your personal preference. Humbug. There is a reason they are called cuts of meat. Meat is muscle that has been cut to remove it from the bones, fat, and other muscles. The surface has already been in a knife fight and there are gazillions of muscle fibers that have been sliced open. Everyone has a strong opinion on when to apply a rub. You’ll hear someone say to always apply the night before, while offers swear that you only need to apply a few hours before cooking. Lots of people will apply their rub right before they put their meat on. Have you ever heard of a “dry sprinkle”? No, it’s a dry ‘rub’ and is called that for a reason, amirite? So, massage it into every nook and cranny! As is the case with SO many aspects of grilling and smoking, there are many answers to this question, and everyone thinks theirs is the right one.

A good pork rub has one key element, and that is salt. Salt acts like a flavoring agent as well as a heat conductor, keeping the outside of meat from cooking too much before the inside is ready.

What is Pork Rub?

Whether you choose dry or wet comes down to the particular flavors you want to add to your food. For example, if you like soy sauce or Tabasco, there’s no way to really duplicate either of those with dry ingredients only, so you’ll be forced to use a wet one. Understanding the spicy and sweet spice balance will also help you avoid unpleasant barbecue flavorings. If you choose not to use a type of sweetening in your spice mix, your meat will be salty and heartily flavored. If you choose to include brown sugar, your pork rub seasoning will produce a caramelized and sweet flavor. No Signature Required - Safe Place Available - Up to 20kg - Usually delivers next working day including Saturday * Me, I fall into the latter category. I never measure, I just apply it until it looks about right. So far, no complaints have been filed with the chef!

You know that saying that goes something like, “the left hand doesn’t know what the right hand is doing”? That doesn’t apply here. The best way to do this is to use the two-handed method: use one hand to scoop and sprinkle the rub, and the other to massage it into the meat. Keep your rubbing hand well clear of the bowl, bag, or other containers of rub because you’ll want to save the leftovers for future use. While we are all big fans of homemade rubs and sauces here at AngryBBQ, that doesn’t mean we never reach for a good-looking rub on the store shelves or online. You can find all sorts offlavorcombinations, but we’ve got a few that we would recommend if you want to go this route. Killer Hogs Barbecue TheBBQRub Store the marinade in an airtight container like a Mason jar. It will keep in the fridge for 3-4 days. The key for any rub is to apply it evenly and don’t leave any dry spots. Dry spots? Isn’t this supposed to be a dry rub?This is how to use it the low ‘n’ slow American way. Massage a generous amount of the rub into the pork ‘butt’ or shoulder and seal in a plastic food bag. Refrigerate overnight for best results. If apple cider vinegar isn’t your thing, lemon juice will provide the acidity and introduce some citrus flavor. Work your homemade pork butt rub into your butt. This is an important step! Skin acts as a barrier to flavor, so if you don’t work the rub into the meat, the flavor will be lighter. Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut. Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use. On your next barbecue try rubbing a few ribs a day before. Compare the taste and see if you like one style better.

For a pork butt rub or a pork tenderloin rub, pierce the widest parts of the meat and massage in extra rub into the small holes so the flavors cook into the meat. Versatility to match your preference. The variations section below provides alternatives to the recipe so you can tailor the marinade to your preference.

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When you are ready to use the injection marinade, remove it from the jar and let it warm up on the counter for about an hour before injecting the butt. Inject every inch of the meat when you are ready! 🎁 Now Go BBQ a Pork Shoulder! For a pulled pork rub, sprinkle the rub over the shredded pork in a casserole dish and cover with aluminum foil before roasting. Byron Chism first created his signature Butt Rub in 1997. It was so successful that he started competing in BBQ competitions across America. And Byron did extremely well! From 2000 to 2007 his Butt Rub helped him become one of the top 10 Kansas City Barbecue Society’s cooks. Winning awards left, right and centre with the Butt Rub, it’s now famous across America. Learn more in our guide to choosing the best BBQ rubs. This part is really up to you. It won’t make much of a difference to the flavor because most of the liquid will cook off. If it helps you to see how evenly you’re coating your meat, then by all means, go ahead and moisten it first. Aesthetically speaking, liberal application of dry rub can give you a “burned” look on your finished product after hours of cooking.