Recipe: Memphis Style Smoked BBQ
I made the rub a few a days in advance & 1 day before smoking it, I rubbed most of the rub all over the hog & then I threw it in the fridge for 24 hours. I also sliced some garlic & cut tiny holes in the roast, in which I crammed all the garlic. This was a 3 day operation, but could easily be done in 2. You may think this is a long time but remeber...it is a labor of love.
I pulled the pig out of the fridge right before I started the fire ( I used a mix of hardwood...oak, hickory, maple, whatever was in the firewood pile), so that it would be room temperature when I put it in the smoker. I smoked it for 5.5 hours around 200-275°, all while basting with a vinegar mixture every hour. An internal temp of 170° is well done, when I pulled it off it registered 150°...Perfect, if you ask me. After it has cooled pull the meat into bite sized shreds & pile it up on a bun, cover with a healthy dose of cole slaw & drench with a hot BBQ sauce & there you have it, a taste of Memphis that will melt in your mouth.
The rub can be used on anything...popcorn, fish, chicken, french fries, burgers, chops, shrimp, corn, veggies....ANYTHING. Iit would even make a knuckle sandwich tasted good.