Bad Byron's Butt Rub Barbecue Seasoning, 26 Ounce

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Another way to bring some balance and depth offlavoris by adding somespiceand heat. You can use as little or as much as you want for your personal preferences. Adding a little bit of heat can make each bite of bark just a little bit warmer without burning your mouth. You can also amp up the heat for a truesweet-and-spicy experience. The most common ingredientsincludechilipowders and cayenne powder, and you can also use crushed red pepper flakes. Some commercial rubs even dehydrate jalapeno peppers to addspice. Experiment Bottom line: there is no right or wrong answer here — it’s all about preferences or the mood of the day. Rubs Vs. Marinades Versatility to match your preference. The variations section below provides alternatives to the recipe so you can tailor the marinade to your preference.

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. Use your favorite rub or seasoning. Our pork butt rub is simple and easy, but if you have a favorite seasoning, feel free to use it here! 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. With big cuts, though, like briskets, roasts, butts, shoulders, and so on, there is a LOT of meat under the surface. That means that any given bite will have some surface meat and a lot of interior meat. This allows plenty of opportunities to taste the true flavor of the meat no matter how much rub you apply. Definitely use a hefty portion for monster cuts like these. 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.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. Store the marinade in an airtight container like a Mason jar. It will keep in the fridge for 3-4 days. Temperature matters. If you’ve stored your marinade in the fridge, allow it to come to room temperature before injecting. 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.

With a dry rub, dry spices (like salt, chili flakes, oregano, etc.) are rubbed right onto the meat. While a wet rub might use the same seasonings, they are suspended in cooking oil or some other liquid. 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. 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. We know there are different types of salt, like our standard table salt,kosher salt, and specialty salts like Himalayan pink salt or sea salt. The vast majority of cooks and pitmasters will typically use eitherkosher saltor coarse sea salt to make their rubs and season their foods. It’s easier to control both the amount of salt and how evenly you can salt your food. You’re also a lot less likely to oversalt your foods when using coarse-grain salt.Marinades do double duty; they both flavor and tenderize meat. The tenderizing is the result of enzymes going to work on the protein strands. Once the lid is on tight, give the jar several hard shakes to make sure the rub is totally combined.

What’s your favorite way to enjoypulled pork? Are you a fan ofpulled porksandwichesor do you simply prefer eatingpulled porkon a plate withBBQ sauce? Let us know in the comments! FAQs: Question: What’s The Best Wood ToSmokePork? 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. Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.

How To Make a Pork Rub

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. No Signature Required - Safe Place Available - Up to 20kg - Usually delivers in two to three working days including Saturday *