Rubbing the pork

Rubbing the pork

A long time friend living in Nashville  emailed me today and suggested I give people a little more, step by step, detail on just how I like to rub, smoke and sauce pork BBQ.  So, here we go!  I will go over my five to ten minute prep on the day before putting the meat on the actual smoker. Day 1 BBQ Prep 1. Simply tear open a five ounce, net weight, bag of Fire of Coals Pork Rub  and pour the contents in a large pan (or, about 1/3 of a pound bag). No measuring cups or spoons are needed. DSC_0670   2. Use a spoon to crush any clumps (which may have been created by using all natural ingredients without a chemical non clumping agent). I am investigating natural non-clumping methods but currently I'm not using one. One example I recently read about was adding a few large dried beans to the bag reduce clumping.   DSC_06883. Next, simply flip the roast over a few times to coat with rub. I like to tilt the pan on one side to let the remaining seasoning fall to the bottom. Then, I use a spoon or my fingers to scoop up this seasoning and cover the remaining uncovered portions of the roast with it. DSC_0687 4. Lastly,  massage in the flavors of the seasoning blend by hand before covering the pan with foil and placing in the refrigerator.


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