PORK BUTT RUB SIGNATURE RECIPE
There are as many ways to season and cook Boston butt as there are days in the year, but when we're smoking the meat we prefer using a pork butt rub. We want the smoky flavor to stand out, and the ingredients used in a simple dry rub work to underscore that flavor instead of overwhelming it
Provided by cavetools
Categories Side Dish
Number Of Ingredients 12
Steps:
- Mix all ingredients in a small bowl or airtight container.
- Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
- Store any leftovers in a cool, dry place for up to three months.
- If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.
Nutrition Facts : Calories 22 kcal, ServingSize 50 g
BOSTON BUTT DRY RUB RECIPE
Boston butt is a thick cut of pork meat that contains a good amount of marbling and fat content. The high amount of marbled fat creates a very moist, juicy roast. This cut comes from high on the hog above the shoulder blade.
Provided by cavetools
Categories Side Dish
Number Of Ingredients 7
Steps:
- In a large bowl, mix all ingredients together with a whisk or fork.
- Then, the bbq spice rub is ready to worked into your meat.
- Store your dry rub in the fridge in an airtight container.
- It will keep for two to four weeks.
- Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
- Good options include dijon mustard and yellow mustard.
- Work your homemade pork butt rub into your butt.
- This is an important step! Skin acts as a barrier to flavor, so if you don't work the rub into the meat, the flavor will be lighter.
- Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
- Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
- Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
- Cook your roast in the foil for about 60 to 90 minutes for every pound.
- Every two hours, make sure to turn the roast on a different side.
- Rub a bit of olive oil on the roast during this time to ensure moisture retention.
- When you think it's close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
- When done, the internal temperature should measure 190 degrees.
- Once done on the barbecue, take off heat and let the meat sit for ten minutes.
- Then, it's ready to cut and serve with your favorite side dishes!
Nutrition Facts : ServingSize 85 g, Calories 229 kcal
MATT'S BOSTON BUTT RUB
Make and share this Matt's Boston Butt Rub recipe from Food.com.
Provided by Chefwmatt
Categories Pork
Time 10m
Yield 1 boston butt, 10 serving(s)
Number Of Ingredients 10
Steps:
- For longer shelf life mix with a little olive oil in the food processor.
BIG JAMES' PORK RUB
My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`
Provided by James Purcell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 11
Steps:
- Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 81.8 g, Fat 11.1 g, Fiber 22.9 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 1505.5 mg, Sugar 48.6 g
EVERYTHING PORK DRY RUB
Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.
Provided by Jamie
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 11
Steps:
- Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g
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