Pulled Pork Rub Test - Meat Church Rubs
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- Опубліковано 15 сер 2020
- The best way to test two rubs is with a side by side cook. So I'm testing two new to me rubs from Meat Church: Honey Hog and Gospel. Before I give you the run down of the process, here are some links to some of the things you'll see in the video (affiliate links when possible):
Boning Knife - amzn.to/343YXYs
Sharpener - amzn.to/3g0bGxU
Spray bottles for mop sauce - amzn.to/2E4AY0n
BBQ Gloves - amzn.to/3g2jmPU
Thermometer - amzn.to/3iFn2ZC
Meat Church Gospel - www.meatchurch.com/collection...
Meat Church Honey Hog - www.meatchurch.com/collection...
Find links to more of my favorite BBQ stuff in our Amazon store: www.amazon.com/shop/thewoodwh...
Here's how the cook went down:
5:30 am - Clean butts, apply mustard/molasses, then apply rubs.
6:00 am - Fire up the smoker (if using something more traditional, fire it up earlier)
6:30 am - Butts in the smoker
9:30 am - Start spritzing with mop sauce (50/50 Apple Juice and Apple Cider Vinegar). Spritz every hour
3:00 pm - Wrap at about 160-170F Internal, and raise temp of the smoker to 275F
5:00 pm - Smaller butt is ready (probe tender), reading around 200-205F
7:15 pm - Larger butt is ready (probe tender), reading 205F+ - Навчання та стиль
Glad you started this. Also looking forward to all the additional puns or dad jokes coming with the new topics.
I like it Mark! Can’t wait for the next one.
Just saw the channel here and was enjoying the video. Big surprise when my favorite UA-cam woodworking teacher was doing the cook. Just bought a Traeger 1300 and am learning to smoke. Love these things
Thanks for the idea of layering Gospel & Honey Hog, making pulled pork this week.
I love this "new" channel already. Giving the wood whisperer presentation treatment to BBQ videos is a great idea. I wish I hadn't just splurged on a Traeger as that rec tec looks awesome.
As a woodworker who also enjoys bbq, I’m loving the switch on this channel already. My smoker of choice is the CampChef woodwind sg with a sear box on the side. The last year I have primarily used Tacticalories seasoning on almost everything I cook. And they are pretty active with coming out with new products constantly.
Would love to see details of your outdoor kitchen some time. And always enjoy seeing a fellow Recteq’er!
Listening to the smooth smoky pork flavoured sounds of Marc' voice while thinking about lunch...
This is exactly the kind of BBQ video I need in my life.
I’m not even done with the video and I’m feeling overly compelled to let you know how impressed I am, with the effort and quality of what I’ve seen so far. Haven’t even checked to see if you have more videos of the like. I must admit, I’m really hoping you do have more, and if not, I’m imploring you to make more. Bravo, sir!!!
Thanks Brandon. Only two food videos so far. More to come. I appreciate the feedback!
Agreed, great video!
We are big fans of Meat Church! We have all of them and cook with them alot! Nice grills
Coo vid! Ill be trying these out this weekend!
My wife has the same opinion of smoked meat as Nicole. We love our pellet smoker and find that Killer Hogs "The BBQ Rub" works for most of the meat we cook. Also, I just watched your rib vid where you commented about the rub falling off and see that for this cook you used mustard. That's my go-to as well and I always laugh when my grandkids say they don't like mustard and freak-out when they watch me apply it, but they LOVE my BBQ. Great vid and I'm glad that UA-cam suggested it. Big fan of TWW. Scott
Dude!!! Hilarious timing in rebranding to BBQ. I was planning on smoking smoking a pork shoulder...and when you published this video was as I was opening the door bringing the completed smoked BUTT in the house. 7.5lb @ 225F until internal temp was 202F. Took about 10.5 hours. I love the change
Im a vegan and never thought I would enjoy watching BBQ videos but Marc has a knack for making everything he does entertaining. Im still a huge fan!
Smoked seitan!
I have used most of Meat Church rubs and After about two years, I have to say that the black label Gospel has become my favorite over time... Pork Chops, CHicken, Butts... its just perfect.
You know a man is deep in thought when writing in a journal on a frozen place mat...
I wasn’t sure how this would work (BBQ channel) but after watching this one I’m super jazzed. Great video Marc looking forward to seeing more. I wish there was taste vision lol.
Looked great brother. I would say that my favorite rub for pulled pork and ribs right now is Hog Waller by Sucklebusters. It is phenomenal.
Great video bud! Just stumbled on it as I was watching my normal go -to's, Malcom and Matt P. haha. I appreciate the humor and the detailed approach you took to this cook. I, too, have begun taking meticulous notes per cook as to continue to learn over the years. I use Meat Church rubs alot and have been experimenting with different ones on different cooks. I started with brisket as my first smoke! Then pork belly, tons of ribs, chickens, and a couple tomohawk steaks recently. Believe it or not this will be my first butt this weekend. Thanks for the great guidance! I may try unwrapped on a Traeger with a cherry/hickory blend, mixing honey bbq and gospel, then compare notes. Cheers my friend!
Myron mixon original is my favorite general purpose rub ...give it a shot ...great intro video for the second channel as I’m sure there are many of us that share crossover interest between bbq and woodworking...looking forward to all the upcoming content
Lost me at 5am :) looks so good. Thanks for the great tips
I was looking for how to cook a pork butt and I clicked on this video and thought " that sounds like my wooding working guy" and sure enough you were on the screen. I watched the whole video and of course, subscribed. I will continue to watch. Thanks
Nicely done!
My go to pork and rib rub is a layer of Killer Hogs hot and a layer plowboys KC Yardbird. Both great on their own but fantastic layered together
Yes! I’m not the only one who “journals” their bbq. I made a binder to hold my logs and recipes.
Greg Lauderdale I keep track of mine also
Great video!
I’m not much of a BBQer but I may have to definitely try it now after watching this!
Nice to see you spread your wings into the barbeque world. Huge fan of your woodworking and a member of the guild, but we all gotta eat, right. Love the Lang also and have the exact same model. In fact, just did a pork shoulder last weekend and it turned out delicious. Best of luck on the new venture.
Good call with this Marc, have some fun; can't always be work, work, work ;-) My smoker is made by Smokin-It. It's an electric model but the thing is a beast and dead on reliable. Lately have been playing around with Spiceology blends. Their garlic chipotle and raspberry or honey habanero rubs work very well with booty
Looks great!
Nicely done Marc! 🤤👌🏻🔥🐖🔥👍🏻👊🏻
Dude. First video of yours I’ve seen. #1 I also love those quite early mornings with the smoke rolling, family asleep. #2 I always journal my cooks, if I adjust my vents, spritz, goof ups, etc. -- #3 I’m big on layering The Gospel and Honey Hog Hot. I add a bit of the honey hog hot when I wrap also or sprinkle into my shredded meat.
Good idea with the journaling. I have watched the Wood working stuff for a while now and this has kinda the same feel. I was a BBQ cook in a restaurant for many years. Not that I'm a pellet guy, but wouldn't mind a cooker for that set it and forget I've got other stuff to do style BBQ. Currently I have two Weber kettles and can do anything I need to on them. The issue is you have to tend it a bit more.
this is a great how to !!! and I agree, I do mix and match the same way for my spices!! thanks!! you should do the same cook. on the offset and test flavor changes!!
Can’t wait for the episode where Nicole plays the woman at the butcher counter who gets annoyed at you 😅
Yessssssss.
Just came across this video, Marc. I'm having people over this Saturday for some BBQ ribs and watching you taste test these rubs convinced me to try them. Ordered some to have for the big day. Looking forward to trying them.
Well, they the rubs came in the mail today and I pulled the cover back on both to take a sniff. Both smell great. The Gospel one has quite a bite to it. Saturday is coming up in a couple days so gonna test both. So, a little quick story you might find funny. I had my wife take a sniff of each of them, and when she got to the Gospel one, she sneezed and at the same time a little fart escaped her butt. We both burst out laughing and I commented that I hoped it didn't have that effect when on the ribs. (Don't tell her I mentioned this, she threatened bodily harm if I did.)
Subbed for the great video quality and the Borderlands shirt.
Good to see this new sort of content from you! One useful reason to cut off that "false cap" is that you are going to discard it anyway when pulling, and getting the rub on the actual meat will give you more edible bark.
I ordered the 'ocho' from Meat Church with 8 of their flavors. I'm really liking the flavor of all their rubs.
I have a few things I want to try on my next couple of runs. Wrapping vs not wrapping. Removing the cap vs not. Butcher paper vs foil. So much to test! lol
Awesome!
Nice work! 2 great looking butts by the end of that cook, learning how your smoker works is probably the most important part of barbecue.
The wood whisperer has been making woodworkers into smokers since 2020
Awesome video. love the rub comparison. Trader Joe's coffee garlic rub A++
Great to meat 🍖 your new channel marc it was delicious😂😋👌🇧🇿
Nice coffee mug, I have the same Legend of Zelda one in my cabinet
I tend to use some type of mustard as a binder, then killer hogs AP. Let that sit till it’s wet, then Killer Hogs The BBQ rub. Sometimes I’ll add a light dusting of John Henry’s pecan rub for color and flavor. I typically use pecan wood for smoke.
If you haven’t already, you need to reverse sear a big old chunk of meat for a truly satisfying experience.
I’m watching this again while I down some coffee. Now I want MEAT!!
Gal-dangit! You got me hooked on another channel! Curse you Meat-Man!
Gotta get me some of these
The Wood Whisperer is now The Meat Whisperer. Just flip that middle W upside down
I was like "damn this dude sounds JUST LIKE that Wood Whisperer" then I realized "TWW BBQ" and damnit duh, of course he does!
I have a feeling there’s an expensive new hobby in my future...That said, enjoy the TWW treatment on the meats! Keep it up!
I like mixing the Oakridge Bbq Secret Weapon rub and Sweet Dominator Rib rub on pulled pork and use Wright Peach Chipotle sauce. And don't forget the pickles.
This is so weird... watching a bbq video in the style of a wood whisperer video. But I dig it ! Marc’s about to corner the UA-cam bbq market too !
I really like the Carolina rub by Spiceology. I use Heath Riles vinegar sauce. I love your Rec Tec but bought the cheaper 1000 series Z Grills.
I’ve been using butcher paper (pink) for my butts and have had great results with bark retention!
Yeah, Butcher Paper help retain a better bark and a juicer cut. While wrapping with with Tinfoil help speed up the cook a bit more and render down the meat further. (compare to a butcher wrap)
Nice!!
Love the BL3 tee
Started this video without looking at or knowing the channel and was surprised to hear that familiar voice in a non-woodworking video.
Great video! Not sure if you have tried latex gloves over Cotton mittens before. I find it’s a lot easier moving your hands then the big gloves and super easy clean up. So when’s the brisket video coming out? Lol
Nice job,,, lots of common sense!!
That borderlands shirt rules. Great bbq vid too.
Set your meat pack in the bottom of the sink before you cut it open, saves on messy cleanups.
I'm not a fan of wrapping because it steams the meat but when I do need to wrap to speed up the cook I've started using butcher paper. It's permeable to let more smoke in and doesn't steam the meat as much as foil.
Jonesin' for that big offset smoker. Mine's vertical, and works well, but takes a lot of attention. Tips: I usually add a few slices of onion, or maybe apples, when i wrap. Adds moisture, a little flavor, and looks cool when you pull that butt.
Dude you do a FANTASTIC job at explaining things. This was very informative. Thank you!
Plowboys Yardbird is my favorite pork rub
Where did ytou get the wrap for your BBQ? I grew up in CO so would love that!
Clicked on this without thinking anything about the name “tww bbq” and about 30 seconds in was thinking “this guy sounds just like the wood whisperer”
I love my RecTec!!
Nice video with a relaxed perspective - thanks. There's definitely something in the air with barbecue lately - Cremona is dialed in too. That Lang is pretty... Did you get stainless racks?
I don't think the racks are stainless. It was purchased used and I had quite a bit of rust to remove.
How about that money muscle? Sometimes I leave it in, but it’s great by itself! Great job on the video!!
my top secret thing is add the same amount of brown sugar with gospel. it doubles the rub and makes better. mix well and season up some ribs or butt
I like to use maple or apple pellets
Memphis style rub(Melissa crookston)
Inject with apple juice and rub
Cook to 160 then wrap
Spritz every half hour
I could probe butts too if I had that smoker! 😂
Yeah you could! 👉
We need more bbq!
I think making your own rub is such a key part of BBQ. Yeah, it’s a little more work but you can get the exact proportion of everything you like and there are no additives. Lately, I’ve been adding a little cinnamon to my rub which I really like!
Totally. But when you're somewhat new, you don't often know exactly what you like and in what proportions. That's why I'm a big fan of commercial rubs. Once you hone in on something you really like, you can look at the ingredients and figure out why you like it. And then you can have some fun trying to recreate it yourself and modify from there.
@@TWWBBQ - 100%! I'm really new to BBQ too and have found making your own rub really easy and cheap. Lots of recipes online as a starting point, but I totally get you
I enjoy unconscious-kid morning time too!
Holy Frijole'! I've been watching your WW chanel for like 7 years ( I think) and now this? Dude! How can I send you some of our stuff? We've been on Amazon with our seasonings for about 5 years and never knew this side of you with the meat! Flying Swine Seasonings
Use peach butcher paper for wrap. Helps keep the crust
Foil works better I've tried both ways
Did Rectec put the Colorado sign on there for you?
I've used the Gospel rub on pork ribs - it beat anything else I've made....the ribs just disappear - my son suggested no sauce, so I made him a rack without - blew my mind. No sauce w/gospel was outta this world.
Where did you get the Colorado lid. I want it for my 590 lol
Marc - Rub recommendation. I tend to prefer making my own rather than buying one of the premade rubs because I can make it taste however I want. There is a rub out there, easily found online that has been my "go to" rub for the past 4-5 years. Just do a search on "Renowned Mr Brown" - it is on a site for the old Weber bullet stick burners. Makes a great tasting butt (or ribs) and honestly we do not even use sauce when it comes off because the meat is so tasty. Would also recommend getting a high gauge injector and mixing up the apple juice/apple cider mix you made for spraying, add a little of the rub you are using and inject the shoulder so the flavor is on more than just the bark.
dude ill put gospel against anythig and win, id race you for pinks bro!
Good start to the new channel. So - how do you figure pounds uncooked per person to feed?
Honestly I don’t. When I cook, it’s usually for smaller groups and many times just me and my wife. My kids haven’t developed a taste for it yet.
Since my patio is small, I only have ONE grill.... a Weber Gas Grill. How do I do this on a gas grill? Love the content, hope you remember us single grill Meat Whisperer fans!
It will depend on your burner configuration, but you can usually go indirect on gas and go low and slow. Think lighting one burner, on low, then getting the meat as far from the burner as possible. You can then either get a smoke tube or wood chip holder that goes over the burner to create wood smoke. Cheap option is to make a foil pouch for the wood chips. You can churn out some good bbq that way.
try their Holy Voodoo next.
also - nice Borderlands shirt 😎👍
Lover the borderlands shirt. I have not seen that one.
When are you doing the bacon series?
When does the BBQ Guild start?
What vacu seal product do you use?
Oh boy.. Watching that just crumble in your hands😮
9:30 on a Sunday morning and all I want for breakfast is bbq pork. What have you done to me?
What kind of BBQ sauce are you partial too? I am all about Sweet Baby Rays. Sweet, tangy, gets the job done on just about everything I smoke.
I like sweet baby ray’s. Also enjoy Famous Dave’s.
I always forget to write down the rubs I make. Which is frustrating since I never repeat the original that worked well. I need to make that a habit.
Resting is definitely important.
You got to try some kosmos rubs, and dos pendejos. Those two and meat church are my go to rubs.
i am an offset guy, so it was nice to see the Lang. wondered how I was sub'd to this channel. then !###%^&^ oh I see. Nice
I just popped a shoulder in the smoker and then watched this. You ever used Meathead's Memphis Dust on pork shoulder? It's really fantastic. I take his suggestion to throw some ancho chili powder in and it really takes it over the edge. Last week I tried the Aaron Franklin masterclass method and I did not care for the salt/pepper only.
I'll have to give those a try. So many rubs! lol And I agree with you on the Franklin method. I like the salt and pepper only rub on brisket, but on pork? I need a little more. It tastes flat to me without some of the extra goodies. That explains why any time I've had pulled pork at a Texas BBQ joint it's been just meh.
@@TWWBBQ For sure! If you can add depth of flavor, it will only add to the experience.
Seconded on the Meathead's Memphis Dust. One of my favorite rubs!
No rest puts out okay to fine meat…resting gives you great to superb
Try out Bad Byron's Butt Rub. I don't see it mentioned in many places, but it's my go to. Also, any secrets in that slaw recipe?
The slaw recipe was just a Food Network basic recipe. No secrets. 😊 And I actually LOVE Bad Byrons. It’s been my go-to for years.
Swine is fine!