Docs 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.

MY FAVORITE PORK BUTT RUB

Steps:

• mix and inject injection
• apply rub.

EVERY BUTT NEEDS A RUB - PULLED PORK

Steps:

• This really is not a long recipe it is just short prep but long brining and baking! But so worth the time!!
• MAKING THE BUTT RUB: Combing all the sugar, salt and seasonings in a airtight container and mix well. Set aside.
• The cooking time on this recipe is NOT by time but by temperature. When the Butt reaches 200 degrees it is done. That is what lets it pull apart.
• BRINE THE BUTT: I use a 2 1/2 gallon ziploc bag! And I got to say they work amazing! I just pop it in the bottom bin on my fridge door! Use what will hold the boston butt: Any container that will fit in the fridge. Combine all ingredients stir until sugar and salt is dissolved (I start out with a couple cups of hot water to get everything to dissolve quicker :) Place Butt in brine mix and make sure there is enough to cover it. Add extra water if needed. Place in fridge for AT LEAST 12 HOURS. Can be left for up to 72 hours (I do the 3 days I love a longer brine)
• After the brine time is up remove Butt from the fridge and add liquid smoke if you are using it to the brine liquid (just leave the Butt and pour it around it. Mix it around with a spoon and let set for 15 minutes.
• Preheat oven to 250 degrees
• Using a large roasting pan lined with foil wrap and place Butt in pan. Using paper towels pat dry all around.
• Remove 3-4 tablespoons of the Rubb for later use.
• Turn Butt with the fat cap down and pat the Butt Rub all over the bottom, lifting up any flaps and putting the Rub into them as well. Turn the Butt over with the fat cap up and rub a thicker layer of the Rub Mix on to it. Rub mix all over the sides as well Patting and pressing it in good.
• Using a oven safe meat thermometer (I use a digital) place probe into thickest part of the Butt making sure not to hit the bone. And set temp. time to 200 degrees.
• Place roast in oven. If using a regular meat thermometer check Butt after 12 hours. And every hour after that until it reaches 200 degrees. Once Butt reaches 200 degrees turn oven off and let Butt rest for 2 hours in the oven.
• Remove Butt and let cool to a temperature you are comfortable with handling place into a different dish and pull or tear apart.
• When you have pulled Butt apart sprinkle with reserved Rub and mix through out. Cover with plastic wrap and let sit until ready to serve. Serve on your favorite bun (We are Sunny Bun People here lol) With your fave bbq sauce or just drizzle with the Butt Lotion (recipe follows)
• BUTT LOTION (Optional) In a small sauce pan combine all ingredients and bring to a low boil stirring occasionally. for 20 minutes. Remove from heat, let cool. Drizzle over pork.