Pork Stank Meat Rub
What is Pork Stank?
This rich aromatic rub is a wonderfully complex pork rub and injection base. As a rub, a little goes a long way. A light layer or inject 1/4 cup rub with a cup of apple juice will make an awesome smoked pork. I have smoked dozens and dozens of pork loins and this rub has shown the best ring and most tender results.
When and How to Use
When it comes to using Pork Stank as a pork rub you can apply the rub in advance with some people liking to apply it 8-24 hours before smoking. The truth is that the majority of the rub’s molecules are too large and will penetrate less than a 1/2″ into the meat during this time. A good pork rub is meant more as a surface treatment for flavor and to create the bark. I like to apply the rub just before cooking in combination with a thin layer of oil (olive, canola or vegetable oil all work well) as most of the flavors in the rub are oil soluble. Spread the rub a little thicker on the thicker portions of the shoulder, but a lighter amount on most of the pork will do.
When smoking, try 2 tablespoons of Pork Stank to one cup of apple juice to spray on the meat while it is smoking.
Once the pork butt hits 150 to 160°F, the moisture from inside the meat starts to move to the surface and begins evaporating which cools the surface of the meat. This is the what starts drying the exterior and helps from the bark.
What’s In It
Hand blended from brown sugar, sea salt, California paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove and allspice.
Pulled Pork, Pork Shoulders and Pork Butts
If you’re not familiar with a pork shoulder there are two halves, the “Boston butt” (also called the pork butt) and the “picnic ham”. The “butt” comes from the top half of the shoulder, from the the back of the pig near the spine through the shoulder blade. Butts normally weigh between 4 and 14 pounds and typically have shoulder blade bones in them although some butchers will remove the bones and sell these as “boneless butts”. Calling it a butt seems odd since it comes from the front of the hog. But make no mistake this portion of the hog provides the tastiest meat for pulled pork sandwiches.