Docs Butt Rub Recipes
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!!
BIG JAMES' PORK RUB
My all-purpose rub I use when smoking ribs and pork shoulders. Store in a cool dry place. Sprinkle liberally on ribs and pork shoulder prior to smoking.`
Provided by James Purcell
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 2
Number Of Ingredients 11
Steps:
- Mix the paprika, chili powder, brown sugar, white sugar, celery seed, black pepper, cayenne pepper, brown mustard, garlic powder, cumin, and salt together in a bowl.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 81.8 g, Fat 11.1 g, Fiber 22.9 g, Protein 10.4 g, SaturatedFat 1.7 g, Sodium 1505.5 mg, Sugar 48.6 g
CUBAN DRY RUB FOR BOSTON BUTT OR ROAST
Ok I was trying find a way to cook a boston butt that DIDN'T involve barbecue sauce. It's too typical and I don't even like the stuff. So I found this and tweaked it a bit to suit me. Stay literal and use as a "dry" rub or you can use several bases. I prefer yellow mustard because it adds a little extra punch of flavor, but olive oil is good too, or yes even barbecue sauce (if you're into that kind of thing...haha). This is great for any kind of roast as well or if you really want to go cuban, season a flank steak and throw some chimichurri on it. Yum. ;) This is good for about 8-10 lbs.
Provided by InAGourmetMinute
Categories Meat
Time 8h10m
Yield 1 9lb boston butt, 10 serving(s)
Number Of Ingredients 6
Steps:
- Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice.
- *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup.
- Generously coat meat with rub. Don't be stingy! In this case more is more :).
- Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice.
- Cook using your favorite method. An oven preheated to 325º for several hours (depends on lbs) or a crock pot on low overnight are my favorites.
Nutrition Facts : Calories 22.5, Fat 0.5, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 4.5, Fiber 1.1, Sugar 0.3, Protein 0.9
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