| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Ground black pepper |
| 1/4 | c | Paprika |
| 1/4 | c | Turbinado sugar |
| 2 | tb | Salt |
| 2 | ts | Dry mustard |
| 1 | ts | Cayenne |
| 6 | 8 lb. Boston butt | |
| 2 | c | Cider vinegar |
| 1 | c | Water |
| 3 | tb | Ground black pepper |
| 2 | tb | Salt |
| 1 | tb | Worcestershire sauce |
| 1 | tb | Paprika |
| 1 | tb | Cayenne |
| Remaining Souther Succor Rub | ||
| 1 1/2 | c | Cider vinegar |
| 1/2 | c | Ketchup |
| 1/2 | ts | Cayenne or hot red pepper flakes |
| 1 | tb | Sugar |
| 1 | ts | Salt |
INSTRUCTIONS
SOUTHERN SUCCOR RUB MEAT SOUTHERN SOP (OPTIONAL CAROLINA RED Hi Gang... thanks to all who forgave my initial indescretions and welcomed me into the smokehouse. Some of you asked if I had any secret recipes/rubs to share. The answer is no, but.... I will share my Q bible with you. It's called SMOKE & SPICE by Cheryl Alters Jamison and Bill Jamison with the Forword by Chris Schlesinger. It's $14.95 (retail in paperback - 400 pgs). I'm sure I paid alot less in some discount place. Terrific recipes and specific tips on dry rubs, pastes, mariandes and mops. And lots of pork, beef, lamb, veal, venison, fish, fowl, veggies and other sides, salads, relishes, desserts and drinks. And, what I like, is the regional (Memphis/Texas) stuff. Sometimes I'm in the mood for the Carolina taste - sometimes nothing but Southwestern will do. I hope the authors don't mind my sharing their stuff... maybe some of you will pick up a copy. It's perfect for the first-timer to the advanced intermediate (whatever that is!). Those of you pros who do all your own recipes from scratch (I'm really jealous) probably won't learn too much, other than maybe get an idea here and there. Let me know if you want a specific recipe... I'll look it up if it's there. Serves 8-10 (regular folks!) The night before the BBQ, combine the RUB ingredients in a bowl. Message the pork well with HALF the RUB. Transfer the pork to a plastic bag, and refrigerate overnight. Before Q-ing, give the butt another coating of rub. Let it sit at room temperature for about 45 minutes. Prepare the smoker, bringing it to 200 - 220 degrees F. (If you plan to baste (sop), stir the remaining rub into the SOP and warm in a saucepan over low heat. Transfer the pork to the smoker and cook for 1.5 hrs. per pound, or until internal temp. reaches 170-180 degrees F. Mop the pork once an hour or as appropriate for your style of smoker. Remove pork from smoker and let it sit for 15 minutes... until cool enuf to handle. Pull off chunks of meat and shred or chop. Serve with your favorite sauce. I like the following: CAROLINA RED: Combine all and stir well. Serve at room temp. Keeps indefinitely. I squirt it from a plastic squeeze ketchup bottle. Posted to bbq-digest Digest V97 #039 by Jeff Lipsitt Cable <Jeff.Lipsitt@ci.boston.ma.us> on Mar 20, 1997
A Message from our Provider:
“We see a only a glimmering of the plans of God…”