Makes some awesome carnitas or tacos, and if there are any leftovers they go into burritos! Have a great weekend!! Mustard Rub. Thank you so much for the killer review! We are going tent camping on the river and was wondering if we could season the meat before we left home? Episode: Fast Food.
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Been on 20 hours. Since smoke fuses with meat for just 3 or 4hrs can I smoke for that time and then move to a slow cooker. Butt 6, Buht am. We used a combo of pecan and apple wood electric smoker and just wonderful! Thanks so much for any advice! You can usually find these at fancier grocery stores, specialty spice merchants or Butt pork rub. Moving on. Took off at degrees, wrapped in fiol and placed in cold Butt pork rub. The air temp was always lower than so I had to keep adjusting it to raise the temps. Followed to a T. Do you recommend that I keep adding wood chips until the meat is degrees? As I am not ruv nutritionist, this information is provided only as a courtesy. Ive Ladies in leather pants arguments for both. Awesome Matt!
Someone asked me once for my pork rub recipe.
- This Slow Cooker Pulled Pork is our favorite pulled pork recipe!
- When smoking large cuts of pork you want to maximize the flavor.
- Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt.
- This post contains links that, if you click on them and make a purchase, will earn me money.
This homemade dry rub builds upon our our basic rub and adds more complexity and flavors to really provide a wow factor to your next BBQ pork recipe. One of our favorites is our Homemade Basic Dry Rub. In that post we lay out the fundamentals of a good simple dry rub.
If you want the basics, check out that post as it details the components of a great dry rub and how you can develop your own flavors, and why those work the way they do. In that article we emphasize the components of a good dry rub for pork. What it comes down to is finding a flavor profile that works for YOU. Note that sugar will start to burn when you cook at a high temperature.
We get feedback across the board about salt. Salt is a very subjective taste. Also, the salt in your pantry matters when making dry rubs. We use Diamond Crystal or Jacobsen kosher salt. We do not use iodized table salt. Salt will be different weights, even among kosher variety. So no two salt companies will measure the same. You have permission to adjust based upon the type of salt you have, and we encourage kosher salt.
Pro Tip — You cannot remove salt, so go light on the salt portions first then add based upon your taste. If you added too much, the best offset to salt is sugar. This will yield just over 2 cups of dry rub. Keep this stored in an air tight container in the pantry and use throughout the summer on your favorite pork recipes.
We LOVE to see it when you cook our recipes. This sounds super simple for grilling novices like me! Love that the ratio makes it easy to customize the rub! Tried this on some smoked pork belly burnt end and it was delicious!
We definitely recommend tasting dry rubs and adjusting flavors to your preference before applying them to your meat. Everyone has different tastes and preferences towards salty flavors or not. Would recommend adding more brown sugar to cut the salty.
Most store bought rubs are too salty for my liking and just mix them equal parts rub to brown sugar and some i do 1 part rub to 2 parts sugar. The salt was brutal… I did do a small taste but it really came out and took over in the smoker.
Live and learn. Leslie, thanks for sharing your feedback and we certainly appreciate there is a large variance in salt preferences. Even what types of salt you use iodized, table, kosher can change how salty it can be. Hopefully as others make this, they can adjust to their preference.
Jack, we definitely appreciate the feedback and why we focused so much on calling out the salt ratio in the post as well. Used on baked chicken breast. Soaked in water for min with kosher salt, seasoned bottom. Spread butter on breasts and seasoned top. Baked at for min. Let rest covered and was super tender.
The pre cook brine did it and this seasoning is the flavor i have been looking for!!!!! Smells almost like a chili seasoning but tastes much better than it smells! Thanks for sharing. Great rub — thank you for the recipe. I brined a whole chicken overnight and then used this rub and smoked it for 5 hours.
I adjusted the recipe a bit by reducing the salt to about half to start, tasted it, and then added another tablespoon. Looking forward to trying it on pork! Excellent flavors! I followed the recipe to the letter! I marinated the chops with the rub for about 2 hrs and broiled them in the oven. My husband loved it! I wish I could post a picture of my chops. We build upon this basic recipe and add a few more elements for a bold flavored dry […]. Be generous we use about 1 cup of dry rub for 5 lbs of meat.
Feel free to adjust the amount […]. We love this dry rub. You can go simple with salt, pepper, garlic or the addition of rosemary like in this recipe. But […]. But feel free to use your favorite dry rub for […]. Sweet, savory, with a touch of […]. Coat the meat after trimming with the mustard paste. Then add your dry rub generously we love this one, or see the dry rub from the video below in the full […].
Check out our Ultimate Dry Rub Recipe. You can read more about that here. Specific to seafood, we like to emulate a salt and savory mouth feel and avoid sugar because […]. Your email address will not be published.
Recipe Rating. Save my name, email, and website in this browser for the next time I comment. By using this form you agree with the storage and handling of your data by this website. This site uses Akismet to reduce spam.
Learn how your comment data is processed. E-Mail Address. Share Jump to Recipe Print Recipe. This recipe builds upon our Basic Dry Rub and adds more complexity and bold flavors to really provide a wow factor to your next BBQ pork recipe.
Prep Time: 10 minutes. Author: Mary Cressler Vindulge. Instructions Combine all ingredients together in a bowl. Transfer to an air tight serving container like a mason jar or other dry rub container. Will keep for up to a year if sealed tight and kept in a cool place.
I know that's not the perfect ratio. That ratio is meant to be a starting point. You start with that, then add to adjust flavors to your personal preferences. We love savory flavors, so go a little heavier on that S. Tried this recipe? We would love to see! Mention vindulge or use the hashtag vindulge! Yelp me too. After the fact I found most recipes call for two tablespoons of salt.
Thanks Scott! And hopefully you can modify and experiment with your own rubs too! Love it! Thanks for sharing! Leave a Reply Cancel reply Your email address will not be published. Footer Follow us on Instagram.
Also how long is your recommendations? It is hard to keep the temperature up when it is so cold outside. Harness the incredible natural color of Flor de Jamaica dried hibiscus flowers to create these vividly glazed pork ribs. Love this spice rub, great instructions. 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. Great recipe.
Butt pork rub. BBQ Basics
Big James' Pork Rub Recipe - glitteringstew.com
Most smoked pork butt recipes call for a bone-in pork shoulder, sometimes also labeled a Boston butt roast or a pork butt. All of these labels are for the exact same cut of pork. None of them actually come from the butt end of the pig which can definitely be confusing , but from the upper part of the shoulder. The pork butt, or pork shoulder, has many overlapping and hard working muscle groups that are bound together with tight connective tissue.
That tight tissue makes this cut particularly well suited for smoking. By using the low and slow process of cooking the meat over a wood fire for a long time, those tissues begins to break down, tenderize, and create amazing strands of super succulent smoked pork shoulder.
Once the meat is on the smoker, all you need to do is grab a cool drink and kick your feet up. This simple smoked pulled pork shoulder is made using old school BBQ techniques and flavors to give you super authentic and extra tasty pulled pork. After seasoning liberally with my BBQ rub , which is a brown sugar base seasoned with smoked paprika, onion, garlic, and a little cayenne, the pork shoulder is set into a smoker with an indirect heat source and plenty of thin blue wood smoke.
My favorite woods for making smoked pulled pork has got to be either hickory or apple or a combination of the two , both are mild enough to complement the pork without overwhelming you with smoke. I shoot to maintain my smoker temperature at degrees F and can typically plan about 2 hours of cook time per pound of pork. For example, an 8 pound pork shoulder will take about 16 hours from start to finish.
Every cut of meat is a little bit different though, so if you want real control over how your meat is cooking. You will notice your meat rises in temperature up to about degrees F pretty quickly, then the cooking process will slow dramatically and take hours to increase in temperature from degrees F to degrees F.
A lot of pitmasters choose to wrap their smoked pork butt in foil or butcher paper at this point to help shorten the process and push their meat through this stall period you can see how I utilize this technique HERE.
For this simple smoked pork butt recipe, I did not wrap at all. The tight connective tissues in your smoked pork shoulder start to break down at degrees F internal temperature.
If you want it to be even more fall apart and melt in your mouth tender, you can wait until the internal temperature reaches degrees F. I like to let my smoked pork butts rest in a covered aluminum pan inside of an insulated cooler, covered with towels. This helps retain the heat and the moisture in the smoked pork shoulder while it rests.
So sorry about that Will! Any need to spritz with apple juice or ok to just leave in with lid closed until it reaches temperature? I kind of like the hands off approach to this pork butt, but you can definitely make it your own! Thought: for convenience can I smoke 4hrs and then move to a slow cooker on high or low. My electric. And smoke penetration is done anyway. Sorry about that, Sonny! Love this spice rub, great instructions. I used this for my first attempt at smoking. It is so amazing I am smoking it for my 3rd time now.
Is the mustard important? Please help! Hey Camille! I did just update the recipe. Very interesting! Will I notice the mustard flavor? I do love a hood crust though. I got a late start on this and had to go with plan B for dinner and want to serve this up tomorrow night.
I would let the pork butt rest, then shred. Place the shredded pork into a gallon zip top freezer bag and moisten with any remaining juices. Refrigerate overnight and then reheat tomorrow in a big pot of boiling water.
Takes only a few minutes to reheat and keeps it super juicy. Interested in trying this recipe, but this reheating method sounds strange to me. You dump the pork direct in the water? The pork stays in the sealed zip top bag and the whole bag is submerged. All the poor flavor stays in the bag, the water slowly heats the entire contents. Hope that helps clear it up! I do this a lot with pulled pork and freeze the extra.
I usually vacume seal the leftovers and take them camping or on them winter fishing trips on the ice. I love your channel and the fact that you use the grill a lot.
I have a Weber and am always looking for something new so thanks. I reheat mine in a cast iron pan with fresh diced onions and a splash of roasted peanut oil. This is in reply to boiling the pork butt in order to reheat.
Please dont boil a perfectly tasty piece of meat. You will remove all the crusty smokey flavor. Why would you do that? Thanks for the recipe! First time smoker here. Should the pork be in a pan when smoking? I like to to vacume seal in packets, I then throw the packets in the microwave on high for a minute. The fat in the pork keeps it nice and moist after reheating.
We got our 1st pellet grill and a 6. Everyone loved it and even took home leftovers! This is our first time smoking a pork shoulder or anything for a long period of time and was wondering how often you add wood chips to the smoker? So excited to try this out as the rub sounds like it is a delicious addition. Hey Renee, you can add wood chips throughout the entire cook to get the deepest smoke flavor. However, if you want to cut back on the amount of chips used, you can stop adding them when the shoulder gets through the stall at degrees F.
I am using a 3 lb bonless picnic shoulder roast. Does that matter with your directions? Also how long is your recommendations? I think I read about 2 hours per pound? Picnic shoulders work fine. I would recommend trimming off any excess skin so the rub and smoke can reach the meat.
Trying this today. Using a Been on 20 hours. Almost at the temp. It smells and looks wonderful. Thanks for sharing. I will put all three on at the same time. Yep, if you are putting all of them on at the same time and they all weigh the same, you can cook them for about 14 hours. Keep your thermometer handy. What type of smoker do you use? Can it be done on a small Weber grill without a built-in thermostat? How do I know when it gets to degrees? You can absolutely smoke on a Weber, but without a built in thermostat, I recommend getting a thermometer you can use to track the temperature inside the smoker.
I have a 30 gallon PBC, one of my friends has a 55 gallon Gateway, another a 55 gallon Gateway clone. All 3 smokers will cook a perfect pork butt in 5 to 6 hrs. PS — I like to rub the pork butt with a mix of cumin, coriander, chili powder, and pureed chipotle peppers in adobo sauce.
Makes some awesome carnitas or tacos, and if there are any leftovers they go into burritos! You were the first recipe that came up in my search and if its complicated I go to the next. You made this simple and the video made it even more simple.. Would it be the same cook time 2 hours per pound for an electric smoker? This would be direct heat as apposed indirect heat. It should be pretty close, I recommend putting it up on a higher shelf to get a little more distance from the heat.
I am doing pulled pork for a crowed do you have a formula for how many pounds of pork per person? Haha, I always pick off and snack on the little left behind pieces of bark. Thank you, this is very helpful. The first time I smoked a shoulder it was a large piece and took many more hours than I bargained for.