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
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
BAYOU'S BODACIOUS PORK RUB
This perfectly seasoned dry rub is perfect for smoking pork butts, ribs, and beef briskets. It gets a little kick from just the right amount of cayenne pepper, plus the unique flavor of sassafras. The brown sugar creates a nice crunchy 'bark' on the outside of the meat.
Provided by Chef Bayou
Categories Side Dish Sauces and Condiments Recipes
Time 15m
Yield 168
Number Of Ingredients 15
Steps:
- Stir together the salt, paprika, brown sugar, file powder, thyme, dill, oregano, basil, black pepper, garlic powder, onion powder, cayenne pepper, mustard, allspice, and sage in a bowl until evenly blended. Store the rub at room temperature in an airtight container.
- To use: liberally coat pork butt or brisket with some of the rub, massaging it into the meat. Wrap tightly with plastic wrap and refrigerate for at least 24 hours. Smoke meat as you normally would.
Nutrition Facts : Calories 8.9 calories, Carbohydrate 1.9 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.2 g, Sodium 172.4 mg, Sugar 1.1 g
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.
KICK-BUTT BBQ SAUCE
Spicy sweet BBQ sauce good for anything you want to grill from beef to pork, chicken, fish, veggies & fruit!
Provided by Chocolatta
Categories Sauces
Time 15m
Yield 1 Cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- Pour 1 bottle of BBQ sauce into the blender
- Remove the skin and pits from the peaches and add to blender.
- Remove stem from serrano chili and add to blender.
- Add remaining ingredients and bend on high for 10 to 15 seconds.
- For ribs, try using this rub and then applying sauce:.
- 2 TBS garlic powder, 1 tsp garlic salt, 2 TBS mild chili powder, 1 tsp black pepper, a dash of cinnamon, and cumin.
Nutrition Facts : Calories 1284.7, Fat 2.9, SaturatedFat 0.2, Sodium 7696.2, Carbohydrate 300.8, Fiber 10.7, Sugar 230.4, Protein 14
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