Based on advice from Aaron Franklin and Adam Perry Lang I made my first rub for the May 21, 2016 Pork Butt for the Farm smoke. The course rub to catch the smoke seemed to be a good idea and rubbing it in with wet hands per APL. The simple recipe is based on advice from both but has less salt that APL and Aaron due to the brining.
June 18, 2016 – For 2 bone-in Pork Loins and slab of spare ribs. Put this on APLang’s Mustard Moisturizer.
1/4-C fresh ground black pepper
1 T kosher salt
2 t cayenne [Normally would have 1T but the girls will be eating with us as this is the week they are staying with us while K&R are in Cancun.]
1 T paprika for color
1 T dried minced garlic
Note – Rub has a reduced salt level to not over salt as the pork was dry brined with APLang’s Four Seasons.
May 21, 2016
- For a 10 lb. Butt
- 1/4-C fresh ground black pepper;
- 1 T kosher salt;
- 1 T cayenne;
- 1 T paprika for color;
- 1 T granulated garlic.
Note – Rub has a reduced salt level to not over salt as the pork will be brined and placed over yellow mustard to bind it to the meat.
Check out this rub – http://www.patiodaddiobbq.com/2009/02/all-purpose-bbq-seasoning.html
