I have used the recipe for this rub exactly to the letter many times but one of the ingredients that Meathead gives you a little leeway is the paprika. I have substituted with ancho chili powder and it was very good, but this time I decided to use Old Bay. I was concerned about the salt level of this so I scaled back the dry brine by about ten percent. I used Meatheads amounts for all the ingredients including this addition. Paprika and celery seed are found in many rubs and this why I tried it. Along with this product's many other components it made for a great cook. 7.75# Boston Butt, Pit Barrel Cooker, KB apple wood charcoal,8 hours. As I was pulling it I remembered a technique I either saw on Triple D or on this website where I sprinkled some of the rub on the pulled meat.
Barbecue is all about small improvements in your ability to make people happy with food. I had happy faces all round. I encourage others to try this addition.
Barbecue is all about small improvements in your ability to make people happy with food. I had happy faces all round. I encourage others to try this addition.
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