Docs Butt Rub Food
PORK BUTT RUB SIGNATURE RECIPE
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
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
DOC'S BUTT RUB
This is a great dry rub for brisket, don't put too much on and over power the meat. It's my go to dry rub for beef brisket, roasted corn and chicken. If smoking it may be applied again when meat is about half way done.
Provided by Dave T. @AirRail
Categories Seasoning Mixes
Number Of Ingredients 9
Steps:
- Mix all together well, store in large sealable shaker or plastic bag till needed
- This is enough to make 4 or 5 separate 5lb beef briskets or 2 or 3 10lb pork shoulders, or several slabs of ribs. Apply to meat that has been patted hdry with a paper towel. Do not apply to wet meat. Shake an enven lite coat (yes you can use too much) over both sides of meat and let sit at least 2 hours, over night is better. Smoke or prepare are you like.
- Also good on burgers, fries, eggs, ribs, pork butts, chicken, fish, just an all around good dry rub. Enjoy!!
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