BBQ Pork Picnic Smoked Homemade Rub

All Ingredients Combined

Haven’t added a BBQ post in awhile but I had pics that I took on a recent cook. The Pork was purchased in a cryovac package that weighed 23.04 lbs. I had no specific plans so I thought I’d cook it for future meals. I had plenty of leftovers which I like to divide in small portions into Foodsaver vacuum bags and freeze them. The Foodsaver vacuum sealer works great and keeps the high quality and freshness for the spur of the moment BBQ treat without going through the whole smoker set-up and cooking.

I’m always tweaking with the homemade rubs with all the spices I have on hand. I have a great source of local stores here who provide bulk selection of almost everytype of spice in whole or ground. Being in California we have a large selection of sundried Chili’s which then can be dried a little further in a oven at a low temperature and then ground in a coffee grinder for a fresh spice kick.

Here is a recent BBQ rub batch that I used on this cook that worked well.

  • 8 TBS – Chili  (ground new mexico, pasilla ancho pods)
  • 8 TBS – Brown Sugar
  • 4 TBS – Kosher Salt
  • 4 TBS – Garlic Powder
  • 4 TBS – Onion Powder
  • 4 TBS – *Garlic Minced (blend pre-bought with red pepper flake, kosher salt)
  • 2 TBS – Fresh Ground Pepper (coffee grinder – medium grind)
  • 1 TBS – Oregano Dried
  • 1 TBS – Turbinado Sugar (sugar in the raw type)
  • 1 TBS – Celery Seed
  • 1 TBS – Old Bay Seasoning
  • 1 TBS – *Pepper Herb (blend pre-bought with red pepper and rosemary, kosher salt)

*The pre-bought Garlic and Pepper blends are pretty basic and no surprise ingredients so you can make your own. Each of them has a little Turbinado sugar added and Kosher salt. I buy them in bulk and use them on a lot of meals including my breakfasts.

Herb Pepper

Garlic Pepper

Started 10am with the Weber Smokey Mountain with 2 Chimneys full of Kingsford and added around 4-5 good chunks of Hickory and Apricot wood. I used the waterless water pan wrapped in aluminum foil and adjusted the lower vents for temp control. I added the Pork Picnic when the WSM was @ °250 and the temperature quickly lowered to °240. I then adjusted the lower 3 vents so that vent1= off and vent2/3 were open 30%. At 4pm or 6 hours later I readjusted vents and the WSM was  @ °235 and the Pork internal temperature was °185 for the upper and °161 for the lower.

Final cook time was 12 hours and the Pork came off at 10:30pm when the pork was @ °190. Delicious cook and leftovers were allowed to chill and cool off before sealing with the vacuum sealer.

I have other BBQ cooks documented with pictures and more.

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