Boston Butt Dry Rub Recipe

Step 1

In a large bowl, mix all ingredients together with a whisk or fork.

Step 2

Then, the bbq spice rub is ready to worked into your meat.

Step 3

Store your dry rub in the fridge in an airtight container.

Step 4

It will keep for two to four weeks.

Step 5

Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.

Step 6

Good options include dijon mustard and yellow mustard.

Step 7

Work your homemade pork butt rub into your butt.

Step 8

This is an important step! Skin acts as a barrier to flavor, so if you don’t work the rub into the meat, the flavor will be lighter.

Step 9

Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.

Step 10

Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.

Step 11

Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.

Step 12

Cook your roast in the foil for about 60 to 90 minutes for every pound.

Step 13

Every two hours, make sure to turn the roast on a different side.

Step 14

Rub a bit of olive oil on the roast during this time to ensure moisture retention.

Step 15

When you think it’s close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.

Step 16

When done, the internal temperature should measure 190 degrees.

Step 17

Once done on the barbecue, take off heat and let the meat sit for ten minutes.

Step 18

Then, it’s ready to cut and serve with your favorite side dishes!