Boston butt rub

Slap Yo’ Mama Butt Rub is the PERFECT spice rub blend for pork, chicken, or venison. Slap yo’ Mama Butt Rub is the perfect spice rub recipe for pork or chicken. 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. 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. This recipe makes a small batch, perfect for a single pork butt , so you might want to make several batches to keep on hand.

This is one rub you will use a lot. Ok guys – I cannot believe I’m actually sharing my ‘secret’ Boston Butt Dry Rub! After coming up with this, experimenting with different amounts of spices, and finally perfecting it, I have decided to write it out for all the world.

This rub is quick to throw together and tastes great. Looking for the perfect dry rub for pork for your weekend barbecue? Love to smoke some juicy ribs or a Boston butt? Generously rub the dry rub all over the Boston butt.

Make sure that you apply the rub in all the cracks and crevices to ensure flavor infusion. Afterwards, you can chase your wife and kids around with your hands coated with mustard and the rub ingredients while you tell them various “butt jokes”.

Don’t be afraid to get your hands dirty. I made the rub as indicate but added more Cayenne Pepper (total about TBL – don’t be afraid of this spice when it’s incorporated with a rub – it was not spicy at all) and I added TBL of Cocoa! It adds so much to the meat.

For longer shelf life mix with a little olive oil in the food processor. Soak wood chips in water for at least minutes. Preheat smoker to 225° to 250°. Sprinkle soaked mesquite chips over coals.

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Wrap Boston Butt in 2-layers of aluminum foil. Apply a light coat of rub and baste before closing foil. Continue to cook Boston Butt until internal temperature of 198⁰ is reached.

Unwrap Boston Butt and transfer to wire rack. Rest Boston Butt for minutes before pulling. The meat gets a molasses brine and a flavorful spice rub for maximum. To make the dry rub , combine all ingredients and store in an airtight container. Double or triple the recipe while you have all the ingredients out and divide into mason jars as gifts for your friends!

A good liquid brine for Boston Butt consists of water, brown sugar, white vinegar, and salt. A few seasonings can be added to taste.

My brine ingredients are listed below in the recipe. What do you put in dry rub for Boston Butt ? A good dry rub is easy to make (mine is below), but good store bought options are also available. It sounds like it contains a lot of black pepper, but that flavor will mellow while smoking, giving you a touch of heat without being overpowering. None of the pork rub recipes I tried gave me the flavor I was going for.

I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. A Boston Butt is not really the rear end of a hog, as the name implies. This cut is the upper shoulder portion.

It is sometimes labeled as a pork shoulder. But, make sure that what you are buying is actually the butt and not the lower portion of the front leg. That cut should be labeled as a picnic roast. By then all the intermuscular fat has dissolved leaving the meat extremely juicy.

My Simple Smoked Pulled Pork Butt (AKA Smoked Pork Shoulder) is a go-to any time I am looking to feed a hungry crowd and don’t want too much fuss. Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. Pro Tips: Recipe Notes on Crock Pot Pulled Pork from Butt the Right Way What is Pork Butt ? Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same. Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt.

Primarily, I developed this mix for Boston Butt and Pork Picnics, but it adds a really nice flavor to just about any cut of pork.