Bad Byron's Butt Rub experiment take 1

[Bman]

For my first Pr0n post, I'm going against the grain in a few different ways. 
First - It's a work-in-progress.  Meat is rubbed and gettin' happy in the fridge waiting for a midnight kickoff
Secondly - I'm using the WSM instead of a kettle.   

Let the games begin.  After seeing Bob Hope's post about the Bad Byron Butt Rub and reading the comments, I placed an order for some.
Just like his order, they tossed in a bunch of other stuff for free.  All I ordered was the rub, seafood seasoning, and honey.
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Since the rub doesn't contain any sugar, I'm doing a side-by-side experiment.  I added equal parts BBBR & sugar to rub one butt and the other butt will be straight strength.
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A coat of yella' mustard for the rub to hold onto.
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Rubbed with the sugar mixture on #1
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As it comes in the bottle on #2
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Wrapped & resting in the fridge for 12 hours.
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While the butts were gettin' happy, I smoked/grilled the pork chops wifey bought on Tue for tonights dinner.
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While grilling, got the WSM ready for kickoff.
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[Bman]

Game time!  Fired up a dozen briquets with the tin can Minion method. 
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Unwrapped the butts and added another round of rub on the exposed side.  After placing on the grate (fresh rubbed side down) I added more rub to the other side.  Buckie - it's what I've always done.    The rub with the sugar has the temp probe.  Since it's 1am, I'll need to reference this post tomorrow to see which one I did.  lol
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Tail end of Saturday Night Live while I monitor the temps.
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We're hovering right around 260* so I'm calling it a night.

After waking up a few times to check the temps, here's the 6:30AM shot
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Time to make the beans.  Another experiment recipe I got the the other place.  Yes, that's apple pie filling.
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Can see everything but the beans...
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Mixed up - doesn't look too shabby.
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In the pool with the other kids.
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Another few hours to go...

[Ted B]

What a tease!

[1buckie]

 Experimeting is a good, fun thing.....really lets you figure out what you like &  what creates flavors / textures, etc......
Some people I know of add an extra layer of rub after it's sat overnite with the 1st coating, never tried it, but it's a thought.....

Will check in for reports.....

PS: Didn't know Byron's  carried "butt honey" ?

[bob hope]

It rocks to open a box and go "wow, look at all the free stuff"!! doesn't it 

[1911Ron]

Interesting test let us know how it turns out.

[Bman]

~~~ Edited the first 2 posts adding more photos ~~~

Showed my gasser some love this week.  I tore her down for a cleaning like she hasn't had since I got her in June '06
Some people told me I went too far.  I says there's still a few bolts I *didn't* take out...
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Used the living room (room we never use) as the staging area after pieces were clean/painted/arrived in the mail.
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New trip tray & catcher, new burner tubes, new ignightor, new cooking grates, new bottom panel, and last year got SS flavorizer bars.
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Standing proud in her restored glory.
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It was an all Weber day!  Started out by picking up a free gasser in town, putting this one back together, grilling dinner, tearing down/washing another gasser in the garage, and firing up the WSM.  Grinning from ear to ear.   

[nicky]

Nice one

What can you tell me about the black pins sticking out of your charcoal ring?:

[Danny C]

Why don't I have a weber sticker on my door? Are those stock? Even though I have a Cajun bandit door I like the logo!
Danny
Also I love the Maverick et-732
I sleep all night without any alarms

[Craig]

How did they turn out? Looks good! And yeah what are those rods in the WSM?

[Bman]

From the better-late-than-never files....

Done and ready to come out of the pool
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Problem is I had a handful of buddies here when it was time to pull.  The butts got pulled on 2 separate platters so they could taste test each rub.  Photos weren't taken until after they left and I was almost done with the clean up.  Here's what's left just before hitting the fridge.
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Beans were sweet with the apple pie filling, but still got the thumbs up from all parties.
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Final verdict -----   The rub with the sugar won all votes.  The straight up Bad Byron rub was too salty.  Still good, but salty.  On the bright side, cutting it 1-to-1 with sugar will literally double the amount of rub I'll have.   

[Bman]

What can you tell me about the black pins sticking out of your charcoal ring?:

All part of the mods I did before firing it up. 

I bought a replacement 18" charcoal grate and turned it 90 degrees.  It fits perfectly inside of the charcoal ring. 
I wire-tied everything together and added concrete anchor bolts to use as handles. 
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Using KBB, K Competition, or even Stubbs produces ash on these long cooks.  If I need to get the temps higher than airflow will allow, I'll do a hot squat and remove the middle section.  Wearing my bbq gloves, I'll grab the anchor bolts and shake the charcoal ring contraption back-n-forth to knock off all of the ash.  Then if need be, add additional charcoal to the ring before placing the middle section back on.

Yeah, I get one hell of a face full of ash, but it only takes a few seconds and I hold my breath.  lol

[Bman]

Why don't I have a weber sticker on my door? Are those stock? Even though I have a Cajun bandit door I like the logo!
Danny

This is my Cajun Bandit door. 

If you follow my mini-wsm build, you'll basically see where my Weber "sticker" came from.
http://weberkettleclub.com/forums/weber-kettles-accessories/finally-built-my-miniwsm/

While I was at it, I made a reverse for the WSM.  Here they are together.
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[1911Ron]

Thanks for the update, good info on the rub.