50/50 Medium grind black pepper and sea salt
Texas oak run at 250-275 with a clean stack* to 195F internal,rap it and rest it
I second BAD BYRON"S BUTT RUB
50/50 Medium grind black pepper and sea salt
Texas oak run at 250-275 with a clean stack* to 195F internal,rap it and rest it
Butt rub is good, the other one I used to use isn't made any more. I have made several types before, I need to make a batch of some for the summer.
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I will say Butt Rub also. Kinda hard to beat
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Bad Bob's butt rub for me!! Bad Bob's BBQ
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I have never had a bad rub, but I like using both T Bones, " sweet heat" and a dusting of Rendezvous.
Go to Walmarts and buy the Mccormick pork rub. It is the best rub that I have found. I use it on my ribs and butts. If you want good ribs, let them marinate in apple/pineaple juice for several hours before cooking. And please, when it comes to bbq, only take advice from the folks close to Memphis. Those other states aint got a clue on how to fix good Q
I'm kind of a Head Country guy.
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I started using Bad Byron's Butt Rub when we were living in Lower Alabama. Now I take about 2/3 Butt Rub and 1/3 Big Kevin's Bayou Blend seasoning from NOLA School of Cooking and use the mix. There is usually mustard and brown sugar involved when I've got butts on the smoker for a caramelized bark.