My Favorite Pork Butt Rub Recipes

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PORK BUTT RUB SIGNATURE RECIPE



Pork Butt Rub Signature Recipe image

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

1/2 cup paprika
1/2 cup chili powder
1/4 cup dark brown sugar
2 tablespoons granulated sugar
1 tablespoon celery salt
1 tablespoon freshly ground black pepper
2 teaspoons cayenne pepper
2 teaspoons dry mustard
2 teaspoons kosher salt
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon celery seed

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

PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

MY FAVORITE PORK BUTT RUB



My Favorite Pork Butt Rub image

This is a Chris Lilly pork butt rub and injection that I really like and have used over and over again. I wanted to post so I could find it easily

Provided by Dixie from Kansas

Categories     Meat

Time 5m

Yield 2 pork butts, 16 serving(s)

Number Of Ingredients 15

1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 tablespoon chili powder
1 teaspoon oregano leaves
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
3/4 cup apple juice
1/2 cup water
1/2 cup sugar
1/4 cup salt
2 tablespoons Worcestershire sauce

Steps:

  • mix and inject injection
  • apply rub.

Nutrition Facts : Calories 91.6, Fat 0.6, SaturatedFat 0.1, Sodium 4159.1, Carbohydrate 22.3, Fiber 1.8, Sugar 17.6, Protein 1.2

EVERYTHING PORK DRY RUB



Everything Pork Dry Rub image

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11

¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

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.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

AWARD WINNING COMPETITION BARBECUE PORK BUTT RECIPE



Award Winning Competition Barbecue Pork Butt Recipe image

Provided by Food Network

Categories     main-dish

Time 7h15m

Yield 12 servings

Number Of Ingredients 43

One 8-pound pork butt
Brine, recipe follows
Garlicky Marinade, recipe follows
Dry Rub, recipe follows
Cider Mop Spray, recipe follows
Barbeque Sauce, recipe follows
1 cup apple juice
1/2 cup water
1 tablespoon Worcestershire sauce
1 tablespoon salt
1 tablespoon granulated sugar
1/2 cup onion, chopped
1/4 cup water
1/4 cup Worcestershire sauce
3 tablespoons plus 1 teaspoon garlic, coarsely chopped
2 tablespoons low-sodium soy sauce
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon ground ginger
1 cup apple juice
1 cup water
1/4 cup cider vinegar
2 tablespoons canola oil
1/2 cup smoked bacon, cut into rectangles about 1-inch long and 1/2-inch wide
1/2 cup sweet (Vidalia or Maui) onion, minced
5 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons freshly ground black pepper
1/4 teaspoon ground cloves
1/2 cup dark brown sugar
1/2 cup water
1 cup tomato ketchup
1/4 cup yellow mustard
1/2 cup honey
1/2 cup apricot preserves
1/4 cup apple juice
Cider vinegar

Steps:

  • Preheat a charcoal grill to 225 degrees F. Carefully edge the coals to 1 side and then add 1/2 cup drained wood chips. Place 1 cup of water in metal drip pan on opposite side.
  • Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan.
  • After 6 hours, spray the pork with Cider Mop every half hour. Cook until a thermometer placed into the thickest part of pork reaches 195 degrees F. Transfer to a platter, brush with the sauce and let rest 30 minutes. To serve, slice into 1/2-pound servings, place on plates and serve with extra sauce alongside.
  • Combine all ingredients in a bowl until the salt and sugar dissolve and then place into meat syringe for immediate brining or reserve, refrigerated, for later use.
  • Place all ingredients into a blender and puree. Remove to an airtight container and store in the refrigerator until needed.
  • Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.
  • Combine all ingredients in a medium bowl. Mix well to combine and store in the refrigerator until needed.
  • Heat the oil in a saucepan set over medium heat. Add the bacon and cook until browned and crispy, about 4 minutes. Reduce the heat to low and add the onion, garlic, onion power, garlic powder, black pepper, and cloves. Cook for about 5 minutes, stirring constantly. Add the sugar and water and then bring to a simmer. Stir in the ketchup, mustard, honey, preserves and juice and then simmer for 20 minutes. Remove the pan from the heat and season with the vinegar. Remove the bacon with a spider and discard. Puree the mixture with a hand blender and then cool and reserve for later use.

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TOP 10 PULLED PORK BARBECUE RUB RECIPES - THE SPRUCE EATS
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From thespruceeats.com
  • A Carolina BBQ Rub. Salt, sugar, and spice are the foundations of the perfect pork rub. This quick and easy Carolina-style rub has the perfect proportions to give you the right level of salt for the sweet and the heat to make the most of you smoked pork.
  • Best Odds Pulled Pork Rub. This is a basic but traditional pulled pork rub that will give you the best odds for making a great batch of barbecue pulled pork.
  • Memphis Rub. In Memphis, the rub is the most important ingredient aside from the meat. Since Memphis barbecue doesn't rely on barbecue sauce as much as other barbecue traditions do, this rub is loaded with flavor to make the most of smoked pork, whether you are going to be adding the sauce later or not.
  • Basic Pork Rub. Different types of heat hit the tongue in different places. This basic, but flavorful, pork rub has the perfect combination of black, white, and red pepper to give you the complete heat profile.
  • Magic Dust. Owner of Illinois barbecue restaurants Mike Mills wishes he could attach the bottles of his signature spice mix to the tables to prevent them from being stolen.
  • Hog Rub. In the old days, if there was a reason for a barbecue, there was plenty of reason to cook up a whole hog—or several whole hogs. This basic, mild pork rub is perfect for any cut of meat you choose to smoke.
  • Chef Paul's Chikky Rub. Most pulled pork rubs keep it simple and stay close to the basics of sugar, salt, and heat. But this barbecue rub adds a great dose of herbs that give the pork a more savory and subtle flavor, taking your pulled pork to the next level.
  • Heavy on the Garlic Pork Rub. This rub is mostly garlic so, for you garlic lovers, this is a great recipe. Try to mince the garlic as fine as possible and work it well into the meat.
  • Mustard Rub. One strategy with barbecue is to apply a light coating of prepared mustard to the meat before you apply the rub. This helps the rub stick better and adds a hint of mustard that is so good on smoked pork.
  • Chipotle Dry Rub. This rub has that earthy, smoky flavor of Chipotle peppers as well as some savory herbs that give it a great Southwestern twist. This is a perfect way to make a truly unique pulled pork.


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