Matts Boston Butt Rub Recipes
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.
QUICK AND EASY BARBECUE RUB
This rub is my personal recipe, settled on after lots of experimenting. It's great on ribs, brisket, and pork butt. Quick and easy from ingredients everyone usually has. This recipe makes enough for 2 to 3 full racks of baby back ribs, depending on how liberally you coat them. For those that are new to barbecuing/smoking, 'rub' is a misnomer, as you're really just coating the meat and not actually rubbing it in. Generally, I'll rinse and pat dry the meat I'm prepping then apply a thin coat of yellow mustard so that the rub sticks.
Provided by Big Poppa T
Categories 100+ Everyday Cooking Recipes
Time 10m
Yield 24
Number Of Ingredients 11
Steps:
- Whisk white sugar, paprika, kosher salt, brown sugar, garlic powder, black pepper, onion powder, cumin, chili powder, oregano, and cayenne pepper together in a bowl.
Nutrition Facts : Calories 15.6 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.3 g, Sodium 483.5 mg, Sugar 2.5 g
STEVIEDEE'S BUTT RUB
A course-ground dry rub that I use for large cuts of pork (Boston butt, shoulder, ham, picnic, etc) cooked low-and-slow.
Provided by FCR Gal
Categories < 15 Mins
Time 15m
Yield 8 Boston Butts
Number Of Ingredients 14
Steps:
- Hit the whole black peppercorns, whole peppercorn blend, and onion flakes in coffee grinder to provide course-ground texture.
- Mix all ingredients together.
- Apply liberally to large cuts of pork prior to smoking.
Nutrition Facts : Calories 174.9, Fat 3.9, SaturatedFat 0.6, Sodium 10660.3, Carbohydrate 38, Fiber 11.2, Sugar 16.6, Protein 5.7
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