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View Full Version : Bill, #2 Rub on Butts is Fantastic!


Grumpy Gator
05-24-2004, 12:44 PM
Just finished lunch and the #2 Rub on pork butts is great!

Everyone here is full and raving about the pulled pork sammiches...

I rubbed the butts just before putting them on the WSM. Would there be any advantage to rubbing them the night before, or even several hours before. I'm not sure it could get much better, though.

Lots of flavor.

Thanks again, Bill. I'm telling everyone at www.virtualweberbullet.com about your rubs.

farmboy
05-24-2004, 01:35 PM
Try some of that great rub in chile and on hamburgers, this stuff is great it gives everything a new taste. Colin

texasbill
05-24-2004, 07:51 PM
BBQinFL:
Glad the pork butts came out to your satisfaction. Sounds like they were a big hit.

Not sure there is much difference in the change in taste rubbing them a few hours or day in advance. I personally practice what I teach here and that is to put the rub on right before I cook the meat. But if it is something you would like to give a try go ahead. I know there are some of our customers who do rub the meat and let it sit for a few hours or overnight and they like it that way.

Bill Cannon
Texas BBQ Rub

BBQ101
05-25-2004, 06:27 PM
I just got done smoking a eye-of-the-round roast with the last of my BrisketBlend and it was very good but I also did some beef ribs and they were outstanding. I do not normaly do beef ribs I was surprized how good they tasted a couple of them were even real tender! I did cheat on the roast I took it up the street to my friends bar and used his meat slicer and shaved it real thin then dumped it back in them juices talk about good eatin. Only trouble was I did not make it out of the bar with all my roast Oh well. :oops:

Grumpy Gator
05-25-2004, 06:58 PM
I haven't done a brisket as yet, but one of my favorite cuts of beef to do on my WSM is a big ugly chuck roast. I used the #1 Rub last time I did it and it came out great. I put it on the bottom rack with a pork butt on top, basting it all the way.

I can't wait to try a chuck roast with the new brisket rub. What works best for me is 235* or so for 3 hr/lb. Shreds beautifully... yum yum!

Qjunkie will
05-26-2004, 01:13 PM
Dang yall sure now how to make a guy hungry!!!!! :x