Question about how much rub/grinding

[jdavism]

Hi everyone,

I'm a huge fan of TexasBBQRub, got turned into it from the Weber Smokey Mountain site and I've purchused a crap ton since then :) I've got a few questions for your TX BBQ Rub experts.

I was wondering, how much run do you guys put on your boston butts? I think maybe I'm putting too much and being too maticulous about trying to cover every little spot.. and tend to cake it on.. I'm looking for some overall throughts.

Also, my rub always tends to be a little clumpy, I was thinking over running it through the food processer to get into a little more fine so I can sprinkle it over the butts easier. Has anyone ever tried that?

[totally smoked]

Hello jdavism..I myself just put on what will stick to it after the wooster or mustard slather has been put on. When my rub clumps up...I vac seal it after every use to keep it fresh...I just break off a chunk and rub between my hands over the meat and presto...Hope this helps..You can never use too much rub :D Now git on over to the new member section and say howdy :)
ts

[Woodman]

Welcome to the club here! You will find a bunch of helpful, crazy, friendly folks here! If you stay here, you will probably be buying a big offset pit , cases of jelly, and boxes of rub within a year! I am Dave Hutson (my real name) on TVWBB. I would say that you can't really screw up how you are doing it. A little ,if you want less flavor and spice, alot if you want that! I probably use 1-1.5 cups per butt or brisket. It is hard to say for certain because I just dump the bags into a steel bowl and rub multiples at once. The food processor will work, but I was given a tip from BBQ 101, my mentor, years ago to push the rub through a steel strainer over the meat. It beats up your knuckles after 20 briskets, but it works great. You have to take the pepper that won't go through, and just kinda redistribute it! Good luck. Woodman

[bigwheel]

Hey JD welcome. Hate to agree with everybody so heavy but I dont think you can get too much rub on a butt neither. Ribs yep..butts and briskets nope. Try this sometime. Trim off the fat cap then give it mustard slather. Pack on as much rub as will stick and wait 10 mins. Spritz it with apple cider Tree Top brand and pack on all the fresh ground black peppa it will hold (I speaking maybe a pound here..these amounts will not come out of a salt shaker) and wait 10 min. Give it another spritz with the cider and pack on all the brown sugar it will hold. Wait as long as you can up to and including the meat reaching room temp..then cook it. That should give you a gand prize winner. Nice yankee splained this producedure and pushed me into the money in the pushed pork category a few times:) The peppa do not make it near as hot as a person might think. PS edit now I aint meaning huge massive amounts of rub..just a good liberal sprinkling of that ingredient.

bigwheel