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Ингредиенты
- 1/4 c. Grnd black pepper
- 1/4 c. Paprika
- 1/4 c. Turbinado sugar
- 2 Tbsp. Salt
- 2 tsp Dry mustard
- 1 tsp Cayenne
- 6 x 8 pound Boston butt
- 2 c. Cider vinegar
- 1 c. Water
- 3 Tbsp. Grnd black pepper
- 2 Tbsp. Salt
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. Paprika
- 1 Tbsp. Cayenne
- Â Â Remaining Souther Succor Rub
- 1Â 1/2 c. Cider vinegar
- 1/2 c. Ketchup
- 1/2 tsp Cayenne or possibly warm red pepper flakes
- 1 Tbsp. Sugar
- 1 tsp Salt
Инструкции
- 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 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 do not 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 which is!). Those of you pros who do all your own recipes from scratch (I'm really jealous) probably will not 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 chill overnight. Before Q-ing, give the butt another coating of rub.
- Let it sit at room temperature for about 45 min. Prepare the smoker, bringing it to 200 - 220 degrees F. (If you plan to baste (sop), stir the remaining rub into the SOP and hot in a saucepan over low heat. Transfer the pork to the smoker and cook for 1.5 hours. per lb., or possibly till internal temp. reaches 170-180 degrees F. Mop the pork once an hour or possibly as appropriate for your style of smoker. Remove pork from smoker and let it sit for 15 min... till cold enuf to handle. Pull off chunks of meat and shred or possibly 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.
