Pork Butt Rub Signature Recipe
There are as many ways to season and cook Boston butt as there are days in the year, but when we’re smoking the meat we prefer using a pork butt rub. We want the smoky flavor to stand out, and the ingredients used in a simple dry rub work to underscore that flavor instead of overwhelming it
- 1/2 cup paprika
- 1/2 cup chili powder
- 1/4 cup dark brown sugar
- 2 tablespoons granulated sugar
- 1 tablespoon celery salt
- 1 tablespoon freshly ground black pepper
- 2 teaspoons cayenne pepper
- 2 teaspoons dry mustard
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon celery seed
Mix all ingredients in a small bowl or airtight container.
Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
Store any leftovers in a cool, dry place for up to three months.
If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.
Serving: 50g | Calories: 22kcal