Tuesday, January 27, 2009

A Classic Barbeque Dry Rub Recipe

FreeArticleCopy.com Smoked Pork Butt – A Classic Barbeque Dry Rub Recipe

Smoked Pork Butt – A Classic Barbeque Dry Rub Recipe

By: Frank Froggatt

If you are tring to think of something diverse but at the same time well known a smoked pork butt with bbq dry rub is a marvelous means to present smoked meat with tremendous flavor inexpensively and simply.

All you need to make this recipe work is a few basic ingredients for the barbeque dry rub, charcoal and wood chips, a smoker, and around an 8 to 9 lb pork butt. Despite what people believe, a pork butt is not the butt of the pig. It is really just the the shoulder area of the pig where it connects or "butts" to the shoulder blade. The meat here is exceedingly delicious and works very well in a smoker.

Steps To Making The Ideal Barbeque Dry Rub

First off what you need to do is mix up the bbq dry rub for the meat. While this barbeque rub recipe is not super complex, it needs to be followed exactly to achieve the optimum results. You will need :

2 tablespoonfuls of kosher or coarse salt,
2 teaspoonfuls of ground black pepper,
2 teaspoons of paprika,
1 teaspoonful of cayenne pepper,
1 teaspoonful dry oregano leaves
1 teaspoonful granulated garlic
1/2 teaspoonful of ground cumin

Blend them in a decent size mixing bowl. After these are thoroughly mixed thoroughly cover the pork butt with the rub by rubbing it in.. Then place it in a pan and let it sit in the refrigerator for the night. This will exponentially heighten the flavor of the pork and is an all important step.

Once you are satisfied that the pork butt has taken in as much season as attainable, ready your smoker. If this is your first time doing this realize that it isn't difficult process, but one that will take some time. Be sure that you get a smoker that has got a temperature guage on it. You have to get your smoker up to around 225 nominal. For me the best spot is right around 240 degrees. Once the smoker has reached that temperature, put the pork in the smoker fatty side up and keep it in there until it is nice and soft. By placing it fatty side up you let the fatty juices an opportunity to work over and through the pork. You may need to turn it and swab it every couple hours or so. Typical cooking time is 70 minutes per lb, or around 8-10 hours. When the pork butt is fork tender it is done. Watch for tenderness and temperature in the meat area under or above the bone.

Once you have pulled it out, let it chill for more or less thirty minutes then with two forks rend the pork butt apart. Blend with bbq sauce to taste and it is finished.

Author Resource:-> This piece was penned by Bubba Tubbs, an authority on barbecue. Did you

find this recipe on smoked

pork butt dry rub
impressive? You can get a lot more

Complimentary info about Barbecue Grilling and Recipes by clicking to freebarbecuetips.com.

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