Docs Butt Rub Recipes

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!

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.

DRY RUB FOR PORK

Steps:

• Mix all dry ingredients. Rub on the outside of pork butt before smoking on grill. Note: Multiply this recipe by four if you are smoking a half of pig.

MATT'S BOSTON BUTT RUB

Steps:

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

EVERYTHING PORK DRY RUB

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.

BAYOU'S BODACIOUS PORK RUB

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.

MY FAVORITE PORK BUTT RUB

Steps:

• mix and inject injection
• apply rub.