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Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce)?
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Alright, first you COVER that son of a bitch in Butt Rub. Then you also cover that pork MF'er in yellow mustard (don't go too heavy here if you aren't a big vinegar person). Then you go outside, you start up your charcoal Weber Kettle. That'll give you 20 minutes or so to have a whiskey. Then once the coals are dark gray, you push them all to one side of the grill. You place the pork loin on the other side of the grill and get the temp inside the grill to about 250 or so and cover the grill. You slow cook it a couple hours or so until the internal temp is about 140. You take it off the grill and wrap in tin foil. By this time you've had several whiskeys. Let the meat sit for roughly 20-30 minutes. Open, slice, consume.
Use light wood for smoke (cherry, apple, pecan)
Trim excess fat and score fat cap
250 degrees (Fahrenheit) for the grill temp. Let it sit until it hits about 160 - 165 (Fahrenheit) internal temp, pull it off and wrap in foil (add a little apple juice if you like), put back in until about 200 degrees or so internal temp.
For rub I use this for pulled pork
Bad Byron's Butt Rub https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_glt_fabc_P5QQCXVM1WSR5Q0T502K
Check the ingredients and use similar choices. Hope this helps. Good luck.
Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 Oz) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_glt_fabc_N8YS90F2YSFZPWF199GE
This is my go-to meat seasoning. It’s a barbecue rub for pulled pork, but it’s great on chicken, fish, turkey, etc.
Thats some nice looking brisket. I'd like to share my recipe for anyone interested.
I have a Green Mountain Grill that I fill using fruitwood pellets. I usually buy my brisket from Costco due to price. I take the briskets and dryrub with a pork butt rub I found at my local butcher (will leave link below). I let the dryrubbed brisket sit it the fridge overnight wrapped in foil.
On cooking day, I warm the smoker to 200-225 and put the brisket on fat side down. I leave it sit this way until the internal temp reaches about 160. I try to leave it about 3-4 hours adjusting temp as needed. Every hour, I spray the brisket with apple juice to keep it moist and add flavor. I will reapply rub as necessary during this time as well.
Once the brisket reaches 160 F, I pull it off and lay it on a bed of foil FAT SIDE UP. This is very important for allowing the fat juice into the meat. I then fashion the foil into a boat, but still wrapped. Then, I pour in about 1/2 cup beef broth into the wrapped boat to allow the brisket to simmer in it. With the brisket laying in beef broth, fat side up, and wrapped in foil, I put it back in the smoker.
The meat will stay in here a few more hours till it reaches about 190-195 F. At that point, I pull the whole thing off still wrapped, and let it rest on the counter for 30 - 60 minutes. When people are ready to eat, I unwrap it and cut in against the grain. I get a beautiful smoke ring, great seasoned flavor, and still moist due to the apple juice and beef broth. It is so difficult to mess this up. Its the easiest way I've found to cook brisket well every time.
Hope this is useful to someone.
Butt rub: https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM
To me, the amount of time the rub has on the meat matters almost as much as the rub itself. I coat shoulders VERY liberally 48 hrs in advance of cooking and find these come out MUCH better than butts rubbed only a day or an hour in advance.
I mean, we're talking about a cut of meat that's possibly 5" thick! Takes a while for the rub to penetrate.
I prefer low sugar rubs so they don't get burnt, and have found nothing that I like better than Bad Byron's Butt Rub
Here is my method.
I use Bad Byron's Butt rub. and add 1 tbs(roughly maybe 1.5) of baking powder per pound of wings. I coat them very liberally and rub it in good. I then lay them out of a drying rack and put them in my fridge at least overnight (this is mandatory for the baking powder to dry the skin out and actually work. I've tried to do it less, like 4 hours and it's not the same)
I use the Weber Vortex and place it in the center of my Weber. (The vortex is highly recommended, but if you don't have one just try and set up the biggest indirect heat that you can.) Fill a chimney all the way with charcoal and make sure it super duper hot and all ashed over. Dump hot charcoal directly into the vortex, open vents completely on the grill. Spray outer ring of grill grate with any nonstick oil. Preheat for 15 minutes.
The fire is super hot in the center of the grill and I arrange all the wings around it. I smoke them with 3/4 parts cherry and 1/4 parts hickory. I put the wood on the grate, not the fire, gives it a perfect blue smoke. I position the vent over any section, smoke 10-15 minutes, re-position vent 90 degrees, smoke 10-15 minutes, flip wings, re-position vent 90 degrees, smoke 15-20 minutes. Then they're done! Only takes 30-45 minutes.
I also make a homemade Chipotle Wing Sauce that everyone loves. It's my own recipe. But you can of course eat them without sauce or use any BBQ sauce/Wing sauce you want.
- 1 cup of pepper hot sauce. I use Franks or Texas Pete
- 1/2 stick of unsalted butter
- 2 tablespoons of apple cider vinegar
- 1 1/2 teaspoon of White (distilled) vinegar
- 1 table spoon of Worcestershire sauce
- 1 teaspoon of garlic powder
- 1 teaspoon of Celery Salt
- 1/2 teaspoon of dried thyme powder
- Salt and pepper to taste
- 7oz can of Chipotle adabo (the pureed salsa one) Make sure to run this through a strainer, makes it way smoother and better, but you don't have to.
Buttrub has no carbs. i use it all the time for low carb bbq!!
https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM Bad Byron's Butt Rub - Use it on all of our pork
I really enjoy this tub for pork and beer can chicken. Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_apan_i_8FGCCK91YKZRRCV97X7W
Beer can chicken
https://www.thespruceeats.com/smoked-beer-in-the-butt-chicken-334217
Salmon
I use butt rub.
Check out this link for a no carb alternative dry rub:
https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM?th=1
Bad Byron's Butt Rub (26 oz.) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_ZqMVxb8N0207P
This shit is great.
Bad Byron's Butt Rub Link for you guys.
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