Willingham’s Rub Ingredients
- 4 Tbsp. cumin
- 4 Tbsp. thyme
- 4 Tbsp. garlic powder
- 4 Tbsp. black pepper — freshly ground
- 2 Tbsp. cayenne pepper
- 2 Tbsp. salt
- 2 Tbsp. curry powder
- 1 Tbsp. onion powder
- 1 Tbsp. MSG or other flavor enhancer
- In a small bowl or glass jar with a lid, combine all the ingredients. Stir or shake to mix. Use immediately or store in a cool, dark place for several months.
This rub is pretty strong and so I do not recommend it for thin cuts (like ribs). But it is swell on heavier cuts of meat such as beef round, prime rib, pork shoulders.
- With this recipe, you have enough for five shoulders or four hams. Best if you let the meat marinate, loosely covered, in the refrigerator for a good twenty-four to forty-eight hours after being rubbed.
- After time in refrigerator, preheat your Bradley Smoker to 210° then smoke your meat until meat temp is 190°. Depending on meat could be 12-14 hours. I smoke for 4 hours – you choose the bisquettes…I use Maple, then with smoke generator on too, and changing the water after the first four hours I just let it go until done.
- After temp reached, wrapped in saran, foil and a towel, into the cooler for 2-4 hours to rest.
- Shred the pork and if you’re looking for a sauce, check below.
- 3/4 cup apple cider vinegar
- 2 Tbsp. honey
- 1/2 cup spicy mustard
- 1 tsp. crushed red pepper flakes
- In a medium bowl, mix all ingredients together.
- Cover and refrigerate for at least 1 hour so that flavors meld.
- Bring to room temperature before tossing the pork in the sauce.
- If you don’t care about the cals, use your favorite sauce.
- I really like the meat on nice soft rolls, but stuffed in whole wheat pita is much healthier.
- Very important part of this recipe is to have beer on hand to drink while smoking and especially after taking it out of smoker. You need beer to help you wait until time to start shredding. Brand and carb content optional!