Matts Boston Butt Rub Food

BOSTON BUTT DRY RUB RECIPE

Boston Butt Dry Rub Recipe image

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

Number Of Ingredients 7

Ingredients

4 teaspoons salt
4 teaspoons garlic powder
4 teaspoons onion powder
4 tablespoons paprika
2 teaspoons cumin
3 teaspoons black pepper
1 teaspoon cayenne pepper

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

Matt's Boston Butt Rub image

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

Ingredients

5 tablespoons light brown sugar
5 tablespoons white sugar
8 tablespoons paprika
6 tablespoons kosher salt
1 tablespoon chili powder
1 tablespoon granulated garlic
1 tablespoon black pepper
1 teaspoon onion powder
1 teaspoon cayenne
1 teaspoon Old Bay Seasoning

Steps:

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

STEVIEDEE'S BUTT RUB

Steviedee's Butt Rub image

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

Ingredients

1 cup fresh coarse ground black pepper
1 cup paprika
1 cup turbinado sugar
3/4 cup kosher salt
1/2 cup brown sugar
3 tablespoons chili powder
3 tablespoons powdered chipotle pepper
3 tablespoons peppercorn blend
3 tablespoons garlic powder
3 tablespoons dried onion flakes
2 tablespoons cumin
1 1/2 tablespoons dry mustard
1 1/2 tablespoons Chinese five spice powder
1 tablespoon celery seed

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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