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[Clonesmoker]

I have made a lot of rubs in my day and my last cook I said to myself, "What are main goals when I smoke meat"?  I know there are many answers to this but mine is to taste the flavor of the meat. I went out Friday and purchased 4 lbs of boneless pork ribs at Fareway for $1.99 lb.  I just did a salt and pepper overnight dry brine as I as normally do. Nothing fancy just regular salt and pepper. Put them on at 180 for an hour and then up to 265 for a couple of hours. During the last hour, I just applied a light coat of Baby Ray's Original Sauce to one side flipped after half an hour and applied a coat to the other side.  They turned out great!  Really got that smoke and pork flavor to come out along with the BBQ flavor at the very end without adding any more sauce to it. Really thinking about doing my pork shoulders and ribs like that from here on out.

My goals know are to KISS it. (Keep It Simple Stupid). Just wanting the smoke and meat flavor to be the stars and not bury the flavor under a bunch of herbs and spices.

[Bar-B-Lew]

I've been on a similar thought process to simplify the cooking time and effort and still have enjoyable tasting food.  I am finding less steps is better.

[LowSlowJoe]

About the only semi complicated rub I use anymore is Memphis Dust, I just add a little Chipitole powder for a little heat, mostly use this on Chicken, but do on pork a little too. Never in any large quantities. 

SPG gets used a bit too... if you consider that different then salt and pepper by itself.

But yeah, I've actually never been a big fan of mucho rubs. In fact , I shake my head each time I hear someone asking about what 'glue' to use.   I figure, if the moisture on the meat isn't enough to make my rub stick on it, I'm using way too much to begin with.

[Canadian John]

About the only semi complicated rub I use anymore is Memphis Dust, I just add a little Chipitole powder for a little heat, mostly use this on Chicken, but do on pork a little too. Never in any large quantities. 

SPG gets used a bit too... if you consider that different then salt and pepper by itself.

But yeah, I've actually never been a big fan of mucho rubs. In fact , I shake my head each time I hear someone asking about what 'glue' to use.   I figure, if the moisture on the meat isn't enough to make my rub stick on it, I'm using way too much to begin with.

+1.  Were you reading my mind?

[Bentley]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

[Canadian John]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

As into rather than on!

[Bentley]

Yes.  I remember seeing it done way back in 2003 at the Royal by a couple of sisters out of Washington State, not sure why it took 15 years to implement!

[Bar-B-Lew]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

That's what I've been doing lately and love it.

[Trooper]

At a BBQ seminar in the Chicago area years ago (with Phrett), Mike Wozniak (QUAU) put some normally heavy rubbed ribs on the pit and also some racks that were just seasoned with good ole salt & pepper.
Four hours later it was taste time. Oh my, the ribs that really had that wonderful pork flavoring were the ones that were only salted and peppered.
YUMM.

[LowSlowJoe]

Probably wouldn't go over too well at a competition, but then maybe it would ( I don't fully understand the rules) , but for me, one of the only things that makes pulled pork taste REALLY great for me lately, is to add some Better Than Bullion "Ham base" in with the meat after it's pulled.  This kicks up the flavor to a level that I've never gotten any other way from my pulled pork, and even if there is a way to get that much flavor in a pellet grill or other cooker, it's so easy to do with the 'Ham Base' stuff, it's just not worth my time to figure out a more 'authentic' way to cook it and get the added flavor..

[Ralphie]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

I agree with this, primarily because it gives you the opportunity to regulate and taste the seasonings you prefer.  Long bbq cooks can often burn the spices in your rub, particularly garlic, onion, herbs, and sugar and that equals bitter.  It kills me to see jet black brisket or pulled pork bark instead of a rich brownish/redish color. 

The more I grill, the more I keep preferring to dumb it down to kosher salt and black pepper for long cooks.  But I keep a bottle of off-the-shelf rub handy.  Making my own rub feels like work when I know I haven't cracked the code for a really good one.

However, when I make specialty items such as pastrami, I add garlic, coriander, and sometimes allspice to get the proper profile that makes something what it uniquely is.

[Lothar1974]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

Same here, have been doing this primarily for the past few years now, haven't had any complaints yet.   

[dk117]

I have come to believe that with an item like pulled pork, it is best to mix the spices in at the end after the cook when it is being chopped!

Same here, have been doing this primarily for the past few years now, haven't had any complaints yet.   

ok I'll join in.  I'm not rubbed out.   Putting rub in while pulling the pork at the very end .... any grittiness?  Do you have to wait for that to integrate with the meat?   I'm cooking one Friday, I could go either way as I have no real concerns about end product of pulled pork, but now you have me curious.

DK

[Bentley]

I am usually incorporating the cooking juices along with the rub, so no issues of grittiness.

[Bar-B-Lew]

I am usually incorporating the cooking juices along with the rub, so no issues of grittiness.

Same here