So, there were a few comments requesting the final result of the rub post. Well, I planned on it but the final results really do need articulation. There were some issues and then things got weird. First off, the ribs turned out wonderfully well. Here is the final product from that project:
Hehe. Remember these?
Anyways, the pork roast above the ribs was supposed to be pulled pork, remember? Well, there was a series of unfortunate events. The internal temperature was rising on pace to make it to the right temperature but we had to go to my parents. It's a short drive and I had my mom pre-heat her oven and immediately put it in when we got there. However, that's when it stalled. I had a heck of a time getting it to get up to 170F. At this point, I gave up on the pulled pork. There were two reasons. I didn't foresee the internal temp making it to the required 200F in time and I started to consider that this was a roast from the rump, not the shoulder. This means much less fat and these were pretty lean pigs to begin with. Here's something to remember when you're cooking. Be flexible. Adapt and overcome. Oh, and don't announce your plans (oops on my first post). You might have to change them and then you can't say you did it on purpose. it's kind of like that perfect shot. When you make it, just put the gun down and walk away.
What I ended up with was a fantastic smoked pork roast, not a pulled pork sandwich. The brine made it amazingly moist and juicy. I sliced it thin and we had it on buns. I noticed something else strange when we started taste-testing. I used the exact same rub on both the ribs and roast. The ribs were great. Just a hint of heat, a little sweet and perfectly flavored. The roast was amazing as well, but man was it spicy-hot. I can only attribute this to the fact that I really packed the rub on the roast. My thoughts were that when I pulled it apart, the seasoning would incorporate into the meat. If that actually happened, I think it would have been ok.
All-in-all it was successful. We had a great Father's Day and good food.