dang that looks good... that pig got a whole lot 'a smoke.
I think I'll be doing a butt on the egg next weekend and I'm still in search of the perfect rub (for the pork butt... not for me). I'm starting to get tired of anything but the smallest amounts of cumin, but other than that I'm still experimenting throwing in about anything that doesn't run away from me. GG, can't remember if I got your thoughts on the rub when I was going through my butt phase... can you give me a general idea what you throw in?
GG>- You know I slightly change this each time I make it.. this is a memorable mix: You of course know that a recipe is an outline, and something to build on.. Should you want to omit the cumin (God forbid), or change it in some way (thank the Goddess), I would LOVE to add your script to my long list of changes for my Memphis Dry recipe.. One day, I'll post the original. so you know how far off the track I've crept.. LOL
Title: Memphis Style Dry Marinade (version 3/13/2008)
6 tb Paprika; Hungarian, mild
4 ts Seasoned Salt (spiced right)
4 ts Black Pepper; freshly ground
5 ts Garlic Powder
1 1/2 ts Thai chilis ground
2+ ts Oregano
2+ ts Dry Mustard; S&B Sunbird
1TB Chili Powder; or more
1/2 ts Thyme
2+ ts Coriander
2+ Tb toasted ground Cumin
2 ts Green Peppercorns; dried
3 Tb Fennel seed ground fresh
: Grind ingredients until fine and combine well. Hand rub this dry
marinade on washed and dried spareribs or pork shoulders several hours up to several days
before smoking or cooking.
