| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Brown sugar |
| 2 |
tb |
Sweet paprika |
| 1 |
tb |
Pepper |
| 1 |
ts |
Cayenne |
| 1 |
tb |
Garlic powder; (granulated) |
| 1/2 |
ts |
Onion powder |
| 1/2 |
ts |
Mrs. Dash; (salt free) Garlic & Herb |
| 1/2 |
ts |
Dry mustard |
| 1/2 |
ts |
Celery seed |
| 1/2 |
ts |
Chili powder |
| 1/2 |
ts |
Cumin |
| 1 |
ts |
Salt; (low sodium) |
INSTRUCTIONS
Strangely enuf, I bought my first Boston butt yesterday. The markets around
here offer, almost exclusively, pork shoulder... and they have a good deal
more fat than the butt. I think this market had the butts only for the
holiday season, since they were sitting beside quail, pheasant ($15 each!),
and a few other offerings one doesn't usually find in the markets around
here. Anyway, it's only 4.18 lbs (boneless) and I rubbed it as follows:
This rub is similar to one posted by Scott (South Carolina) last May. I
made 3-4 changes out of necessity (Mrs. Dash) and preference (brown sugar).
I'll Q the butt for 5 hours at 225, providing hickory smoke for the first
4. Then it goes into foil and the cooler. Have no plans to baste, but I'll
make a sauce outta the leftover rub (4-5 T), a few cups of apple cider
vinegar and a cup of water. That will be boiled down slowly for 10 minutes.
Would any of you soak the butt in some liquid (beer, Dr. Pepper, etc.)
while foiled?
Posted to bbq-digest V5 #788 by JLipsitt <JLipsitt@aol.com> on Dec 27, 1997
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