What are ya rubbin' your Butts with?

[SKUNK]

I've been seeing these great looking pulled pork recipes, and itching to try a couple on my smoker. The local grocery just had semi-boneless shoulders on sale for $1.23 lb. so I picked up a couple and thought I'd give it a try. Anybody have a good rub recipe to get me started? I also see in some of the photos guys are cutting the outside of the meat in a criss-cross pattern. What does this do?

[DangerDan]

Tirlet paper.....:p

I mostly use riva rub. PM riva and maybe he can give you the recipe.

I think the idea on the cross cutting is that it lets in the flavor from the rub, not to mention its astetic values.

I marinate my butts so I like to think the flavor is already in there. The cross cut does look nice though.

[SKUNK]

Are you marinating and dry rubbing? What are ya marinating with?

[DangerDan]

Yes both. The marinade is a concoction the wife makes up. it works pretty well. I'll try to find the recipe.

[Spanky]

The Riva rubb is the way to go,( I use a modified version) also, bone in is better if you can get it that way, and usually cheaper.

http://i241.photobucket.com/albums/ff55/Captspanky/Buttsandribs3hrsin.jpg

The scored effect on the butts has a good result in letting rub get down past the fat cap, without taking off the whole cap and risk drying out the butt.It also channels off the grease and fat as it renders during the cook.I inject my butts instead of marinating them. It has its advantages, and every one has their favorite way. The main reason is ,it takes a long time for the marinade to reach the inside meats and also if you do 6-10 butts at a time, thats alot of brining vessels. I don't have the time or the room to do the soaking like he does.;)

[SKUNK]

Very nice looking stuff there Spanky. I just did a dry rub with paprika and brown sugar and some other spices. I debated on using the smoker or the grill and decided to go with the grill and some apple. This being my first try I made some mistakes and they turned out nowhere near as beautiful as what you made there. But boy was the finished product tasty. I thought I could go without the drip pan...Boy was that a mistake, I'm glad I caught that fire early or that could of been a bad mess. I kinda followed a recipe in the Bar-B-Q Bible along with a vinegar based finishing sauce. Maybe next week I'll try low and slow and compare.

[bigrackmack]

The Riva rubb is the way to go,( I use a modified version) also, bone in is better if you can get it that way, and usually cheaper.

http://i241.photobucket.com/albums/ff55/Captspanky/Buttsandribs3hrsin.jpg

The scored effect on the butts has a good result in letting rub get down past the fat cap, without taking off the whole cap and risk drying out the butt.It also channels off the grease and fat as it renders during the cook.I inject my butts instead of marinating them. It has its advantages, and every one has their favorite way. The main reason is ,it takes a long time for the marinade to reach the inside meats and also if you do 6-10 butts at a time, thats alot of brining vessels. I don't have the time or the room to do the soaking like he does.;)

My mouth is watering just looking at them butts:D.....Nice....Mack

[Spanky]

The best part is when they are done and look like..................................

http://i241.photobucket.com/albums/ff55/Captspanky/tommyspulledpork.jpg