The Worthless Thread for Specifically Increasing Post Numbers

[Starlifter]

I just ate the best pulled pork sandwich I've ever had. Monday, the local WinCo was selling pork shoulder for $1.78/lb, a deal I couldn't pass up. I smeared the shoulder with my special dry rub and hit it with apple wood smoke for six hours then finished it off in the oven for another six hours. I shredded the meat up and put some in the fridge. Yesterday, I made some sandwiches and it was okay. Today, I took some more meat out and warmed it up. Something magical happened over last night because the meat came out tender and moist, the smoke flavor having permeated fully. I couldn't bring myself to put any BBQ sauce on it. Just grilled ciabatta rolls and a generous helping of slightly tangy cole slaw. Yeah it was good.

Care to divulge the ingredients of your special dry rub?

 

[abcaines]

Care to divulge the ingredients of your special dry rub?

Lots of paprika, a little brown sugar, a good dose of onion powder and a dash of Cajun seasoning. Before applying, I coat the roast down with minced garlic and yellow mustard so the rub sticks. Then I cake the rub on heavy. But the star of the show was the apple wood chips.

A good rub is great but what separates good BBQ from great BBQ is allowing the meat to rest properly. That is why leftovers are so fantastic .