My first Boston Butt ...


 
R

Ron Snarski

TVWBB Member
Hey everyone, I bought a 6lb trimmed shoulder yesterday from Publix. I am going to give it a shot this Sunday!
I need a good basic rub, if anyone could help me get a list of what I need to buy for said rub, it would be greatly appreciated!
Also, it HAS to be MSG free.
Thanks in advance
Ron

Also, should I tie it with twine?
 
Howdy Ron! I made one recently (my 1st time doing it) and I used the following rub.

Coursely Ground Sea Salt - 1 cup
Brown Sugar - 1 cup
Paprika - 3/4 cup
Onion Powder - 1/4 cup
Garlic Powder - 1/4 cup
Chili Powder - 1/4 cup
Ground Black Pepper - 1/3 cup

I also injected it which made a huge difference in my opinion. The injection I used was...
Apple Juice - 3/4 cups
Water - 1/2 cup
Brown Sugar - 1/2 cup
Salt - 1/4 cup
Worcestershire - 2 tbsp

I combined all these items in a pot and heated it up on the stove until it came to a medium boil. Then I let it cool down and then injected my meat. I did this the night before and placed it in a plastic trash bag and threw it in the fridge over night. I'm sure you can find all kinds of rubs on-line. That's how I find mine and then I just "tweek" them to my liking. Hope your turns out great.
 
Hi Ron,
See here.

I can't find the post now, but here's another adapted from a Kevin Kruger suggestion:
1/2 cup light brown or turbinado sugar
3 tbsp ancho
2 tbsp guajillo
1 tbsp habanero
1/3 cup granulated onion
1/4 cup granulated garlic
3 tbsp thyme
1 tsp marjoram
1 tsp powdered bay leaf
1.5 tsp white pepper
1.5 tsp black pepper
1.5 tsp allspice
1 tsp ginger
1/2 tsp cumin
1/2 tsp cinnamon

If you can find dried chilies, get them and grind them in a coffee bean grinder or similar. The chilies in that last list are the ones i currently have on hand, so thats what I use. Note that Kevin's rubs have no salt. For a butt, generously salt first, then apply the rub. I love that technique for any meat where I'm using a rub.

Let us know how it turns out!
 
I keep it simple. Ancho powder, brown or maple sugar, salt,garlic powder, onion powder, cayenne or chipotle and black pepper. I don't premix my rub, just put each ingredient on one at a time until I think there is enough of each on there.
 
Some do and some don't. You don't get flavour from the mustard it is more of a bonding agent. I don't see a need for it. If you use it just use cheap prepared yellow mustard.
 
I do use mustard but like Bob said it doesn't do much except act as a bonding agent to help your rub stick better. You don't have to use "name brand" mustard, any will do. I use mustard for everything but I do also use Worcestershire on beef like briskets or beef ribs. Worcestershire seems to go well with beef. Hope you cook comes out great and hopefully we can see some pics.
 
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