My Favorite Pork Butt Rub
This is my go to smoked pork butt rub. Its a little spicy, kinda sweet and a whole lot of flavor.
Crafting the perfect pork butt rub goes beyond enhancing the meat; it’s about orchestrating a symphony of flavors that harmonize with the entire meal. This base pork butt rub is meticulously designed to elevate the meat without overpowering the array of complementary sides. Its balance of sweet, savory, and subtle smoky notes ensures a harmonious blend, allowing the flavors of the sides to shine while adding depth to the overall dining experience.
Blending the flavors of the main dish with the sides is crucial in creating a cohesive culinary masterpiece. This rub, with its well-balanced profile, accentuates the pork without overshadowing dishes such as coleslaw, baked beans, macaroni and cheese, grilled vegetables, or cornbread. Its versatility allows it to complement various sides, enriching the meal with a delightful interplay of flavors while letting each element contribute its unique essence to the dining affair.
I use this rub whenever I plan on serving it with collared greens and cheesy jalapeno grits.
What makes a good pork butt rub?
A good pork butt seasoning should strike a balance between enhancing the natural flavor of the meat and adding depth with complementary spices. A classic combination includes salt, pepper, paprika, garlic powder, onion powder, and brown sugar for a sweet and savory profile. Additional herbs and spices such as cumin, mustard powder, or chili powder can be added for complexity. The key is to achieve a well-rounded flavor that enhances the pork without overpowering it, allowing the slow cooking process to work its magic and create a delicious, tender result. The rub in this recipe is my go-to.
What type of pork is best for this rub?
This rub works excellently with pork butt or pork shoulder, as they have a higher fat content, ideal for slow cooking and absorbing flavors.
How far in advance can I apply the pork butt rub to the meat?
Answer: For optimal flavor infusion, apply the rub at least 2-24 hours before cooking. It allows the spices to penetrate the meat, enhancing taste.
Can I use this rub on other meats?
While designed for pork, this versatile rub can complement various meats like chicken, ribs, and even beef for a flavorful twist.
Should I refrigerate the meat after applying the rub?
It’s recommended, allowing the flavors to meld. Cover the meat and refrigerate until ready to cook.
Can this rub be adjusted for a spicier profile?
Absolutely, increase the amount of cayenne pepper or chili powder for a spicier kick according to personal preference.
Are there vegetarian dishes this rub can enhance?
Yes, it’s great for seasoning grilled or roasted vegetables, imparting a smoky and savory touch.
Does this rub work well with slow-cooker or pressure-cooker recipes?
Indeed, this rub complements slow-cooked and pressure-cooked pork, adding depth and flavor to the dish.
Can this pork butt rub be made in bulk and stored?
Yes, make a larger batch and store it in an airtight container in a cool, dry place for several months. Consider adding a food-safe oxygen absorber as air is the enemy of spices.
Read my guide to smoking pork butts for all my tips and tricks.
My Favorite Pork Butt Rub
Equipment
- Whisk
Ingredients
- ¼ cup Light Brown Sugar
- 2 tbsp paprika
- 1 tbsp black pepper
- 1 tbsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 1 tbsp ground cumin
- 1 teaspoon cayenne pepper (adjust for preferred spice level)
Instructions
- In a bowl, combine the brown sugar, paprika, black pepper, salt, garlic powder, onion powder, chili powder, cumin, and cayenne pepper.
- Thoroughly mix all the ingredients until well combined.
- Before applying the rub, make sure the pork butt is dry. Pat it with a paper towel to remove any excess moisture.
- Generously apply the rub to the pork butt, covering the entire surface. Make sure to massage the rub into the meat, ensuring an even coating.
- Once the pork butt is thoroughly coated with the rub, let it sit at room temperature for about 30 minutes to allow the flavors to penetrate the meat. For even better flavor, you can wrap the seasoned pork butt in plastic wrap and refrigerate it overnight.
- After the resting period, you can proceed to smoke the pork butt according to your preferred method and temperature. The flavors from the rub will infuse into the meat during the smoking process, resulting in a delicious, flavorful finished product.