Reddit reviews Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 Oz)
We found 9 Reddit comments about Bad Byron's Butt Rub Barbeque Seasoning BBQ Rubs (26 Oz). Here are the top ones, ranked by their Reddit score.
Used by championship barbequers, professional chefs, and backyard cooks everywhereBalanced blend of onion, garlic, salt, pepper, paprika and chipotle (smoked jalapeno)Outdoor flavor at it's finestA great all-purpose seasoningPlease note: manufacturer packaging does not come with a safety seal
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.
There is a bit more than that. Here goes.
I give the meat a good rub with Butt Rub https://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM/ then drop it in the crock pot with 1-1.5cups of apple cider vinegar with an equal amount of water to nearly cover the butt. Cook 4-5 hours high or 8 on low. Remove from liquid, drain liquid and set aside leaving crock pot on, set to low. Place shredded meat back in pot and cover with a bottle of your fave bbq sauce.
If you need to add liquid to thin the sauce, add some of the vinegar/water mixture from the reserved water (avoiding the fat on top). Cook another 20-40 mins to taste.
Its my answer to cheap pulled pork like Loyds. It comes out nice and tangy like Carolina bbq.
Guy I met on on a flight recommend this rub:
http://www.amazon.com/Bad-Byrons-Butt-26-oz/dp/B00258I5PM
I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915
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I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM
I did a roughly 2-3 hour "dry brine", just salt, pepper, and a liberal coat of [Butt rub](Bad Byron’s Butt Rub Barbeque Seasoning BBQ Rubs (26 ounce) https://www.amazon.com/dp/B00258I5PM/ref=cm_sw_r_cp_api_gjC4BbZE9YG6G). I thought it had plenty of flavor, and while I've cooked a LOT of chicken in various ways this is the juiciest chicken I've ever had.
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
I use butt rub.
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
Bad Byron's Butt Rub Link for you guys.