Basic Butt Rub

Spareribs, loin back ribs, pork butt, picnic, ham, loin roasts, sausage making, bacon, cures etc... anything pork

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Peter
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Basic Butt Rub

Post by Peter » Thu Aug 24, 2006 4:13 pm

Here is a good place to start for a butt rub. Add as you wish whatever you wish, keep notes and you will end up with a signature rub to be proud of.

1/2 cup non-iodized salt
1/4 cup fresh ground black pepper
1/4 cup paprika
2 T granulated onion
2 T granulated garlic
2 T chili powder
1 T cayenne pepper
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Post by Daylo » Fri Aug 03, 2007 8:57 pm

Thanks for the rub this looks like a good one

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Re: Basic Butt Rub

Post by BBQBlogger » Tue Aug 04, 2009 6:37 pm

Good starting ingredients for a rub, gonna try it out!
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Re: Basic Butt Rub

Post by doogster » Sat Aug 08, 2009 4:02 am

Just wondering why non-iodized salt? I did use that for the Dr. Barbecue rub (sea salt) but not on purpose. Does the iodizing do something to the taste?
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Re: Basic Butt Rub

Post by Trev » Sun Aug 09, 2009 8:55 am

doogster wrote:Just wondering why non-iodized salt? I did use that for the Dr. Barbecue rub (sea salt) but not on purpose. Does the iodizing do something to the taste?
Iodized salt has the addition of iodide, which is very similar to iodine, except for the addition of a single molecule of potassium or sodium and a slightly different charge and atomic weight. Some say iodized salt will give a slightly metallic taste. There's no need to use iodized salt these days if you eat enough seafood you'll get plenty of iodide (and iodine) in your diet.
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Re: Basic Butt Rub

Post by doogster » Wed Aug 12, 2009 6:12 pm

Next time I make the rub I'll use Kosher salt (non-iodized) just for the lager crystals. The sea salt does have a much less acrid flavor in my opinion.
When it comes to beatin's, baby you deserve the best.

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