Need new pork Rub recipe, came out tasting like Ham

Got a pellet smoker, I created a dry rub, refrigerated it overnight, then smoked at 185 for 3 hours, then in the oven for 5 hours. Instead of pulled pork, I made a ham.

Equal parts of salt, sugar,br.sugar,bl.pepper,paprika…1/2 that amount tumeric, garlic powder, onion powder…1/4 that amount cayenne pepper…you can make any amount you wish, just keep the amounts true to this recipe, if you want more bite, add more cayenne….

Did your rub have curing salt in it? I use Bad Byron’s Butt rub as my base and then start layering my own spices and brown sugar over that to get the flavor profile that I like. And just my opinion, you didn’t leave it in the smoke long enough. Don’t pull it out any sooner than IT of 140. 160-170 is even better.

Polak wrote:

Equal parts of salt, sugar,br.sugar,bl.pepper,paprika…1/2 that amount tumeric, garlic powder, onion powder…1/4 that amount cayenne pepper…you can make any amount you wish, just keep the amounts true to this recipe, if you want more bite, add more cayenne….

This is the base for all of my rubs basically.

Dusty Gesinger wrote:

Equal parts of salt, sugar,br.sugar,bl.pepper,paprika…1/2 that amount tumeric, garlic powder, onion powder…1/4 that amount cayenne pepper…you can make any amount you wish, just keep the amounts true to this recipe, if you want more bite, add more cayenne….

How much of this for a 10# pork? Is there a ratio for a certain amount of pork? Thanks.
Shawn

Smoked it to low of temp, should be 225 to 250 until temp hits 160 then you can put it in the oven at 350 till temp hits 203 degrees.put in roaster pan on a grate above apple cider bath then tent roaster with tin foil. Your objective is to melt collagen and break down connective tissue.

I dont add salt to my rub, I’lldry brine with salt for 12 to 24 hours,the salt will penatrate the meat where as if in a rub the salt just sits on the surface making a salty crust, then put dry rub on just before smoking time.
My rub3/4 cup firmly packed dark brown sugar3/4 cup white sugar1/2 cup paprika1/4 cup garlic powder2 tablespoons ground black pepper2 tablespoons ground ginger powder2 tablespoons onion powder2 teaspoons rosemary powder 2tabelespoons of chipolte powder.

1hl&sinker wrote:

Smoked it to low of temp, should be 225 to 250 until temp hits 160 then you can put it in the oven at 350 till temp hits 203 degrees.put in roaster pan on a grate above apple cider bath then tent roaster with tin foil. Your objective is to melt collagen and break down connective tissue?

X2
Definitely get your meat temp ABOVE 195 degrees to be able to ‘pull’.

I keep it simple. Wee Willies porkie pal dry rub and then smoke for 12 hours at 220. Comes out perfect every time.

Couldn’t tell you exactly what you need for 10lbs….but if you start with a 1/4 cup of the 1st ingredients, you will have plenty…& it keeps great in a sealed container….

Buzz wrote:

Got a pellet smoker, I created a dry rub, refrigerated it overnight, then smoked at 185 for 3 hours, then in the oven for 5 hours. Instead of pulled pork, I made a ham.

What’s wrong with ham? Ham is good!

With the link below, I need no other pulled pork recipe.

http://www.foodnetwork.com/recipes/alton-brown/pulled-pork-recipe.html

What cut of pork did you use? You didn’t say, so I have to ask. Did you use a “Boston Butt”?

Grouse

TheFamousGrouse wrote:

What cut of pork did you use? You didn’t say, so I have to ask. Did you use a “Boston Butt”?

Grouse

Picnic shoulder ham- mis-labled as picnic shoulder???? Did that once my self.

TheFamousGrouse wrote:

What cut of pork did you use? You didn’t say, so I have to ask. Did you use a “Boston Butt”?

Grouse

Cured Picnic shoulder -ham- mis-labled as picnic shoulder???? Did that once my self.

Now, I’m thinking about pulled pork. I’ve been on a beef kick for a while from short ribs to chuck. I’ve done the butt and the shoulder but never tried the picnic ham. From my understanding the picnic ham is more meaty texture with more flavor with a longer cook. Think I’ll try the picnic ham this time out.

I’d say it was a temp issue. I like to reach 205 before removing from the smoker for pulled pork.

You guys made me hungry and now I really want a smoker.

Polak wrote:

Equal parts of salt, sugar,br.sugar,bl.pepper,paprika…1/2 that amount tumeric, garlic powder, onion powder…1/4 that amount cayenne pepper…you can make any amount you wish, just keep the amounts true to this recipe, if you want more bite, add more cayenne….

I made two racks of ribs last night. First I boiled them then I baked them. Normally I throw them in the smoker for the day but they had been thawing for a while and they needed to be cooked and I was short on time. I put a Kansas city rub on one of them and I tried out this rub recipe on the other. This rub way outshined the Kansas city rub! Thanks! ill use this one in the future.

Went with a pork shoulder. 2hours of smoke at this point. We’ll se how it turns out at 203 degrees

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@Buzz Do you remember what you did for the rub? Asking as the other causes might be technique or cut of meat for why it turned out like that.

crappie55369 wrote:

polpiz wrote:
Equal parts of salt, sugar,br.sugar,bl.pepper,paprika…1/2 that amount tumeric, garlic powder, onion powder…1/4 that amount cayenne pepper…you can make any amount you wish, just keep the amounts true to this recipe, if you want more bite, add more cayenne….

My homemade rub isn’t far off. Just double the paprika and add some white pepper and cumin too. Adjust the heat by the cayenne or getting Hungarian spicy paprika for a little extra oomph. To make it sweeter lower the paprika and up the brown sugar.

10 hours later, magic!

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