I just put two Boston butts on the grill to make pulled pork. I am doing these over mesquite lump charcoal and mesquite wood. Eight hours should do the trick. I have experimented with rubs quite a bit over the years, and have found that for me, simpler is better. For pork over mesquite, I use equal parts garlic powder and onion powder, then generous amounts of salt and freshly ground black pepper. For brisket, I prefer just salt and pepper. I will add some zip later with my secret Arizona style barbecue sauce.
Except when making ribs, sugar, apple cider, paprika, chili pepper and some of the other stuff I have used just don't seem to bring as much to the party, and I simply don't miss them when I don't use them. Whether I am using mesquite, hickory, or oak (my favorites) I think getting the smoke flavor, cooking temp and cooking time just right does way more for the flavor of the meat than a complex, messy rub.
![IMG_0934[1].webp](https://forum.ih8mud.com/attachments/img_0934-1-webp.669597/ "IMG_0934[1].webp")
Except when making ribs, sugar, apple cider, paprika, chili pepper and some of the other stuff I have used just don't seem to bring as much to the party, and I simply don't miss them when I don't use them. Whether I am using mesquite, hickory, or oak (my favorites) I think getting the smoke flavor, cooking temp and cooking time just right does way more for the flavor of the meat than a complex, messy rub.
Last edited:
