Bad Byron's Butt Rub Barbecue Seasoning, 26 Ounce

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However, the bone actually requires more heating, thereby slowing the cooking process down. Now that’s not necessarily a bad thing when you’re trying to render fat and break down connective tissue. Just don’t automatically assume that the bone actually helps you cook thepork butt. As for theflavor, some people insist it does while others say they can’t tell the difference. It’s probably up to your personal preference. Liberally sprinkle the rub onto all surfaces and then massage the pork rub into the meat making sure the rub gets into all the crevices and is firmly adhered to the outside. As with everything to do with flavor, how much rub to use comes down to personal preference. Once again, have fun experimenting — or creating if you’re also an “art” person! What Effect do Different Amounts of Rub Have? Humbug. There is a reason they are called cuts of meat. Meat is muscle that has been cut to remove it from the bones, fat, and other muscles. The surface has already been in a knife fight and there are gazillions of muscle fibers that have been sliced open. Marinades do double duty; they both flavor and tenderize meat. The tenderizing is the result of enzymes going to work on the protein strands.

Everyone has a strong opinion on when to apply a rub. You’ll hear someone say to always apply the night before, while offers swear that you only need to apply a few hours before cooking. Lots of people will apply their rub right before they put their meat on.

How Long Do I Put the Rub On Before Grilling or Smoking?

Inject the pork butt with brine about every 2-inches and then rub with marinade and dust with Dry Rub. Place the pork on the grill, directly over the drip pan and cook. Be sure to replenish the coals as the temperatures drops, the chips as the smoke dissipates and the water in the drip pan. When you are ready to use the injection marinade, remove it from the jar and let it warm up on the counter for about an hour before injecting the butt. Inject every inch of the meat when you are ready! 🎁 Now Go BBQ a Pork Shoulder! Work your homemade pork butt rub into your butt. This is an important step! Skin acts as a barrier to flavor, so if you don’t work the rub into the meat, the flavor will be lighter. Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut. If you’re more of asweetpulled porkfan, we’ve got you covered as well. While we may call it a Kansas City-style brisket rub, it works great on pork as well.

The best way is to work in a grid-like pattern and inject every inch of the pork butt to ensure it can soak up all that flavor! You can do the pork shoulder injection either before or after you season the meat.Combine all ingredients in a medium bowl. Mix well and store in an air tight container for later use.

Store the marinade in an airtight container like a Mason jar. It will keep in the fridge for 3-4 days. After choosing your type of wood and making your homemade dry rub, it’s time to get cooking! The step-by-step guide below, along with helpful pro tips, will help you perfectly slow cook your Boston butt.Have you ever heard of a “dry sprinkle”? No, it’s a dry ‘rub’ and is called that for a reason, amirite? So, massage it into every nook and cranny!