Pitfaced BBQ - Meat Massage, Spicy Meat Massage, and On Point - Standing 10% off for TW!

What's funny to me is that the discussion about the contest plan is generating fantastic marketing on its own in the form of this thread. Sly genius or serendipity?

The rub arrived yesterday and it's about to go on the ribs. Didn't have time to prep yesterday, so they'll be in the fridge overnight soaking up flavor, and into the oven tomorrow for our Sunday dinner. I'll post some pics manana. If the family likes the taste, you'll get some free marketing with the bag in the photos. And if we REALLY like the flavor, it's going on the pork shoulder for prep on Monday, and will subsequently be fed to most everyone I work with in the form of pulled pork sandwiches.

Anyone got a good recipe for a sauce for crock pot pulled pork? Something that isn't 110% vinegar would be great

 

You need to get smoker, stat!

PP in the crock, check out the slow cocker thread. I’d say rub it down, put it in on high for a few hours, then low and slow to finish it. Maybe add some apple juice or non-vinegar liquid to the pot. Take the liquid that is generated after the cook, separate the fat out, or leave it in if you wish, and combine that with your favorite sauce, simmer on the stove. Add sauce back to the PP, or leave it on the side for people to add their own.

 

You're right about the smoker! One day...

I did a pot roast once in the crock pot once with some stock and veggies in the bottom, and the part that was above the water line was significantly drier. The part below the water line was amazing. Do you think I should baste the shoulder with whatever liquid I decide on (I like the juice idea) periodically? I don't want to wash off all the rub. Maybe I cook it on high like you said first, but completely dry, and then add the liquid when I go to the low and slow, and perhaps baste every so often. I like the advice on creating a sauce with the leftover liquid. Thanks!

 

I don’t think it will be dry without basting, lots of fat in the pork. When smoking, I don’t baste, and it’s never dry.

 

Alrighty, I’ll give it a shot. Yeah, I’m sure there’s way more fat in the pork than the pot roast that dried out.

 

Haven't messed with this recipe since Dad and I got it good many years ago... But gotta try it

Bout 1 tbsp per pound.

@bvbull200 , some will be coming your way to try with me

 

Hell yes! Looking forward to it!!!

 

@WBF610 makes a really good point. The Facebook contest wouldn't exclude people without Facebook from entering, they just wouldn't be able to see the progress or vote for themselves. I can link to the contest page and tell everyone what their number is, so you could still have a way to direct people to vote for you.

I'm still happy to do a little TW exclusive poll, though. Lots owed to this community and I love staying involved with everyone here. I do think that Facebook is an important platform from a business standpoint. The more buzz/legitimacy we build around our page, the more of an impact it makes when we take our name/business cards out in the wild.

The pig is just our mascot. Come to think of it, he doesn't have a name!??! Our labeling may eventually evolve to better indicate the flavor profile of the rubs, which may be necessary when we add additional products. This one clearly leans sweet, but I don't want to pigeon-hole it in to a particular type of meat. I used it on hamburgers last night . Sweeter profile for this, more savory profile coming soon - choose the tool for what you want to accomplish on whatever meat you're cooking. I hope that makes sense! I'm really looking forward to the brisket pictures. I'm a BIG brisket guy and love drooling over those pics.

This thread is a heck of a lot of fun. The discussion here has gone on since the original, hand packed group buy from, what, 7 months ago? Lots of great BS in here.

I think you're going to LOVE it on ribs. Hopefully enough to get the nod for pulled pork . The crockpot thread mentioned has some great tips/tricks!

 

Tossed some on a butt yesterday and tossed it in the crock pot. Was delicious!

 

I did loin in the pot for NYE, and took it to a party. Got busy drinking and didn’t eat any and left all of it there. Friend calls the next afternoon, asking what I did cause everyone was devouring it. I added 1 cup water, SPOG, and a little chopped onion. If it wasn’t dry, shoulder will be fine.

 

also add some liquid smoke

are you looking for a BBQ sauce or a finishing sauce?
I recommend the Pitfaced BBQ rub on pork. I bet you could just cook that add 1-2cups of apple juice and let it cook reserve 1 cup of liquid for the sauce and mix the remaining liquid in the pulled pork.

https://www.chowhound.com/recipes/basic-barbecue-sauce-27513 jus tweak this to your liking, keep or replace the applecider vinegar. Its not much so it doesnt really taste a lot of vinegar. I make something similar.

 

At first I was asking for a recipe for the liquid to place the pork shoulder in while cooking, but I'm glad that was misunderstood because I've gotten some good recipes. The one you mentioned is similar to a previous post except the other recipe involved mixing some of the liquid from the pork into a premade sauce. I like both ideas and I'll try both at one point or another. Sometimes when you're having a sandwich it can be overkill to have more than just a bit of sauce on the pork. But if eating without the bread I like more sauce. Thanks for posting the recipe.

 

Just cleaned up from dinner, and I'm happy to report that the ribs were EXCELLENT. I've cooked a few racks in my time, and this one was up there among the best ones. Since I finish the oven bake with a store-bought sauce mop on the grill, I took some pre-sauce and post-sauce pictures. Nice work with the rub; you've certainly earned my future business (and I'll of course be trying the rub on the shoulder tomorrow). When this runs out I'll be trying the spicy version. Your card will get passed around at work this week.

 

One thing I noticed with the Pitfaced rub is it gives a good color to the meat, apart from good flavor. Which is also a plus!

 

Agree on the color! This pork butt was the most beautiful one I've ever done!

 

Looks like some good sammiches in your future

 

It was. Unfortunately long gone... Guess it's time for another

 

Just another ham with Pitfaced, and brown sugar. Failed to get the rub in the pic.

 

I saw that in the smoking thread. What a great looking ham and that color is ridiculous!

If it tasted even half as good as it looks, you had some fine eating.

 

That's exciting to hear! They look damn good from where I'm sitting.

So glad to hear we've earned another fan! I can't thank you enough for helping spread the word, too!