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I've had several people recommend this. I may give it a shot.
We really like Bad Byron’s Butt Rub. Tastes even better when I’m using the BGE
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Just used this over the weekend and honestly might be my favorite yet. I injected it with an IPA and 2 heaping tbls of the rub and didn’t wrap it at 165 internal, just left it alone for 13hrs. Came out unreal!
Are you only using apple juice? No spices?so far my favorite is very simple..save the rub....
soak in apple juice for 24hrs,smoke at 225 until the meat reaches 200 degrees in the middle. at 170ish you will think its done,and it is...but at 200 the apple juice will caramelize and the meat will fall apart.
i use apple wood for the smoke or apple and hickory mix. i have done butts,shoulders,and ribs like this,and its better than any rub...
the juice adds a great flavor without overpowering the meat.
the next one i do i think i am gonna try coating it with maple syrup for the last 4 hours or so...
Salt and pepper actually go a long ways with some good wood!