I used this new Cilantro Lime Rub to do a small pork butt, both from Sam’s Club, and oh wow. It worked out great and this rub adds so much flavor! Did this on my Traeger Pro 780 with 9 hours of smoke – Cabela’s Mesquite then Bourbon Barrel pellets – at 165, then wrapped tightly in pink butcher paper then cooked at 225 until 195. Let stand in the cooling smoker for 45 min then pulled from there, unwrapped, and pulled the pork. Awesome!
by mausdesign
4 Comments
18 hours is waaaaaay too long my man. Inefficient.
Can you taste either the cilantro or the lime?
Has me thinking about different brines or rubs now.
Ignore the haters. This looks great. I bet it would be killer on tacos with that rub. I’m gonna try it.
How did it taste? I’ve never really thought about using lime or citrus flavors on a porkbutt.