Pulled Pork BBQ Smoked Indoors on a Stove Top Smoker

Step 5 Finally we get to the meat

First you need to rinse your butt off in cool water and allow it to drain. OK, before we go any farther let's get all the butt jokes out of our system, shall we. Now, spread a layer of plastic wrap out on your work area or cutting board. The extra rub that falls of the meat will collect on the wrap making the area clean up easier and will also be wrapped up for extra marinate. Your goal here is to completely cover all exposed areas of the meat with as heavy of a layer of the rub ingredients as you possibly can. Do not worry about over doing it during this step. You will find that any water that was left from rinsing your meat off will help the dry powder to stick. The instructions in all the cook books tell you that after you spread a large amount of your spice recipe on your meat you RUB IT IN and you should continue this process as you turn the meat on all sides so the mixture is distributed over the entire meat surface.

So the question here is, how long do you need to rub the meat? Do you knead the meat like you would a sore shoulder muscle? Have you ever been to a web site run by someone that is involved in competition BBQ events hoping that you might get lucky enough to learn this secret? Have you ever seen any recipe explain the actual rub procedure in any detail ? I didn't think so. That's why, for only the cost of admission to today's program, I am going to share this elusive BBQ secret with you in our next step.