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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. Labels: bbq rub, boston butts, Butt Rub
posted by The BBQ Guy at 8:18 PM
Brian Pearcy competes in bbq contests sanctioned by the Kansas City Barbecue Society and Florida Barbecue Association. He has published more than 725 articles about bbq cooking. Brian authors two bbq web sites: The BBQ Guy and BBQ Blog. His prize winning bbq spice rubs have earned numerous awards.
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8 Comments:
They look delicious!
This is looking real good. You should check out My tenderloin trio I had this weekend.
www.shanksbbq.blogspot.com
Shanks
Hmm barbeque chicharrones are yummy & tasty.
They look great!
Adam
www.bonfeu-bbq.com
How much Butt Rub do you use? Every time I use it the family complains that it's too salty!
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".
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