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Monday, September 07, 2009

BBQ Pork with Bad Byron's Butt Rub


Sunday I cooked some pork for sandwiches later in the week. I forgot to take a picture after we pulled these, but here is a picture from early in the cooking process.
I injected these the night prior to cooking with a mixture of apple juice (4 cups), bbq rub (4 tblsp), and 3/4 cup of honey. I applied a liberal coating of rub and refrigerated overnight.

8 comments:

Shanks said...

This is looking real good. You should check out My tenderloin trio I had this weekend.

www.shanksbbq.blogspot.com


Shanks

A Year on the Grill said...

nice to see a fellow injector. I have decided to pretty much always inject, consistent results.

They look fabulous

The Heat Beads® Team said...

They look delicious!

ArmadilloPepper.com said...

You can't go wrong with Butt Rub. It is a big seller in our store.

Chicharrones Online said...

Hmm barbeque chicharrones are yummy & tasty.

Adam said...

They look great!

Adam

www.bonfeu-bbq.com

WhiteTrashBBQ said...

How much Butt Rub do you use? Every time I use it the family complains that it's too salty!

The BBQ Guy said...

I've read elsewhere that some think Butt Rub is too salty, but my experience has been different. If anything, I sometimes get too much heat (i.e. pepper). That usually happens when I add more rub after is marinates overnight.

We use a very liberal amount and we also inject an apple juice, honey, and Butt Rub mixture directly into the pork. The results are better than when we don't inject, so we've "just always done it that way".