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So Lake Cty, FL. Jun 17, 2023. #8. bronsonelliott said: Thanks for the feedback! I've gone ahead and trimmed and seasoned and wrapped in plastic wrap and then put in a large ziplock (just to contain the smell a bit). Then I will definitely add more rub tomorrow when I'm ready to throw on the smoker.
1. Rub the butts down, wrap in saran wrap and place in fridge late Thursday evening, say around 10pm. 2. Rub the butts down, wrap in saran wrap and place in fridge Friday evening around 5pm. I plan on getting the smoker started around midnight and start smoking around 1am Saturday morning. So how long is too long for the butts to soak with the rub?
The I rinse and dry the ribs, put my glue for the rub, that being Honey on, the the rub and put them in the fridge, wrapped tightly with plastic wrap overnight. The next morning, it being Sunday, smoker day, I get ribs out and set them on the counter, unwrapped, while I go get the smoker ready.
Jul 19, 2018. #5. I almost always paint with mustard and then rub my butts, then I wrap overnight and add more rub in the morning. When I unwrap them in the morning that first rub is thick and wet, the smell of rub and pork is awesome. I think it adds to the dry brine, flavor and bark, wonderfully thick and chewy bark.
I've heard some suggestions that this is ok as long as my rub isn't salt-heavy. I use a variation of the Thrill of the Grill rub recipe, just changing it by doubling the brown sugar and throwing in a little extra cayenne. Salt stays the same and I think is about 1/10th or 1/12th of the rub. Also, I don't brine.
On pork butts, I like Chris Lilly's injection mix: 3/4 cup apple juice, 1/2 cup water, 1/2 cup white sugar, 1/4 cup table salt, 2 TBSP worcestershire. Mix, simmer until the solids are dissolved, then chill prior to injecting. Best tip is to make the injection a few days prior to using it for the flavors to blend.
When they opened a location in Tallahassee, they posted the recipe in the newspaper. I copied it down and have been making it for years. 4R Brisket Rub. Makes 1/4 cup. 2 tablespoons freshly ground black. pepper. 1 teaspoon garlic powder. 1 teaspoon dried parsley. 1 teaspoon oregano.
1/4 cup apple juice (optional) 3/4 cup turbinado sugar (sugar in the raw) 1 Tbsp salt. 2 tsp black pepper. 2 tsp garlic. 3 Tbsp paprika (mild) mix ingredients in a small pot. bring to low boil and simmer for 20 minutes. let sit in fridge after cooling for a couple of hours.
I'm watching Pitmasters. Does anyone know the recipes that the 2 Godfathers, Mr. Johnny Trigg and Mr. Myron Mixon uses for ribs, brisket and pulled pork? I've never injected my pork but looks like Myron soaks his pork in vinegar and apple juice and his brisket is dripping with juices. And, I've never seen foiling sauce like Trigg uses. Truly ...
Aug 13, 2015. 5,339. 2,929. Indianapolis, Indiana. Aug 13, 2015. #4. Mustard is cheap and easy and smells good when it first starts cooking, but you don't taste it later. Olive oil does the same thing but pricier. If you let it sit awhile with nothing at all for "binder" the moisture of the meat sticks it.