Butt rub recipe: 59 photos
FAQ
Pork rub (subs Note 1):. 1 tbsp smoked paprika. 2 1/4 tsp salt (cooking/kosher salt, Note 2) 3/4 tsp black pepper. 1 1/2 tsp garlic powder.
When your meat is on the pit, moisture will delay the formation of a bark and allow more smoke to be absorbed by the meat. But before you begin flavoring your food, make sure to pat it dry with a paper towel. This will make it easier for the binder and rub to stick.
For heat, use either cayenne or chili powder. All other ingredients are savory flavors: salt, black pepper, onion powder, garlic powder, cumin, coriander, and paprika. Other common dry rub seasonings include jerk seasoning, sate, curry blends, and Old Bay seasoning.
Place in a roasting pan lined with a rack and cook at 450℉ for 15-20 minutes to create a golden-brown crust. 4. Lower the oven temperature to 250℉ and cook for an additional 45 minutes to 1 hour per pound. Cook until the meat is tender and pulls back from the bone.
Put a liberal amount of the dry rub on the meat you wish to season. Rub seasoning into the meat, covering entire surface. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
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