Matts Boston Butt Rub Recipes

PORK BUTT RUB SIGNATURE RECIPE

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.

BOSTON BUTT DRY RUB RECIPE

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!

MATT'S BOSTON BUTT RUB

Steps:

• For longer shelf life mix with a little olive oil in the food processor.

CUBAN DRY RUB FOR BOSTON BUTT OR ROAST

Steps:

• Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice.
• *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup.
• Generously coat meat with rub. Don't be stingy! In this case more is more :).
• Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice.
• Cook using your favorite method. An oven preheated to 325º for several hours (depends on lbs) or a crock pot on low overnight are my favorites.