I'm going to be using my new electric smoker this weekend for the first time on a couple pork butts.
Can I get some recipies for a good rub for these? Nothing too spicy or hot or the kiddos won't eat it.
Mix your own using these ingredients:
Paprika, Jamaican Allspice, Cayenne Red Pepper, Nutmeg, Black Pepper, Thyme, Ginger, White Pepper, Korintje Cinnamon.
Use the most of the first ingredient and the least of the last.
This is Penzeys Barbecue of the Americas rub sans the salt. It is my favorite rub.
By far the best pork butt recipe ever!
I made this last week and the whole family absolutely loved it. I will be making it again.
Alton Brown Pulled Pork
ETA: 12oz of pickling salt it about a 1 1/4 cups.
If you follow this recipe you will never have to put BBQ sauce on pulled pork again.
I got this basic pork rub recipe somewhere on the net. It makes plenty to do a butt.
3 Tbs Black Pepper
3 Tbs Brown Sugar
3 Tbs Paprika
2 Tbs Course Salt
1 tsp Cayenne Pepper
Cajun dry-rub for poultry, pork, beef.
1/4 cup Kosher salt
1/4 cup pimenton (smoked Spanish paprika)
1 TB garlic powder
1 TB onion powder
1 TB oregano
1 TB cyanine pepper
2 TB ground black pepper
1 ts bay leaf, ground
Apply moderately 1-2 hours prior to baking/smoking
Thanks guys. I used a mix of some of the suggestions listed.
I'll let you know how they come out. Put the roasts in at 7am(central), should be done around 4 or 5 pm I think.
I use this rub recipe on every pork roast. it makes a big batch of rub so scale it down as you need
1/2 cup - salt
1/4 cup - fresh ground plack pepper
1/4 cup - chili powder
1/4 cup - paprika
1/4 cup -garlic powder
1/8 cup - cumin
2 tablespoon - cayenne pepper
1 1/4 cup - dark brown sugar (or light brown sugar if you dont have dark)
This is a recipe my wife found in one of the Christmas Martha Stewart Food magazine:
Citrus Herb Seasoning Salt
- 3/4 cup coarse salt (we used Kosher sea salt)
- 2 tablespoon finely grated lemon zest
- 4 teaspoon each of dried thyme, oregano
- 1/2 teaspoon each sugar, paprika, red pepper flakess
Makes about 1 cup. We found it pretty good on pork chops, chicken, and salmon.