by matt walker » Sat Sep 28, 2013 5:13 pm
As for garnish, I pulled all my basil out of the garden Thursday in preparation for this storm we are in now. Now they are saying up to 10" of rain, so I wanted to get it while it was still looking good. So yeah, basil on everything for a few days.
As for the rub, I'd love to share, but first, here's the pulled pork from last night. It went almost 8 hours on the smoker at 275° or so, then rested for another hour. I pulled it late last night....
Here's the basic rub base I use. It's pretty similar to a lot of Memphis style rubs, but I don't like them quite as salty, and I don't mind carmelized sugar, so I tend to cut the salt and up the sugar compared to most rubs like this.
1/3 cup Sea Salt
1/2 cup sugar
1/2 cup Brown sugar
2 Tbs Sweet Hungarian paprika
2 Tbs Chili powder, medium heat
2 Tbs Granulated onion
2 Tbs Dry mustard
1 Tbs Granulated garlic
2 tsp Dry thyme
2 tsp Dry oregano
2 tsp Black pepper, ground fresh
2 tsp Celery salt
2 tsp Ground ginger
1 tsp Ground coriander
1 tsp Ground cayenne