Smoked Pork Rump - A Classic Barbeque Dry Rub Recipe

If you are wanting to do something extraordinary but at the same time conventional a smoked pork butt with bbq dry rub is a special means to render smoked meat with wonderful flavor affodably and easily.

All that is required to pull this recipe off is some basic ingredients for the dry rub, smokin chips and charcoal, a smoker, and about an eight to nine lb pork butt. Contrary to what people think, a pork butt is not the rear end of the hog. In reality it is the shoulder where the leg butts up against the shoulder blade. This part of the hog is highly rich and comes out amazing when smoked.

Steps To Creating The Perfect Barbecue Dry Rub

First off what you need to do is mix up the bar b que dry rub for the meat. While this barbeque rub recipe is not super complex, it has to be followed precisely to realize the optimal results. You will require :

2 tablespoonfuls of kosher or coarse salt, 2 tsp's of ground black peppercorn, 2 teaspoons of paprika, 1 teaspoon of cayenne pepper, 1 teaspoon dried oregano leaves 1 teaspoon granulated garlic 1/2 teaspoon of ground cumin Combine them in a decent sized mixture bowl. After these are soundly mixed soundly cover the pork butt with the rub by rubbing it in.. Then stick it in a pan and let it sit in the refrigerator overnight. This will greatly enhance the taste of the pork and is an essential step.

When you believe that the pork butt has taken up all the flavor possible you want to prepare your smoker. If this is your first time doing this realize that it isn't difficult process, but one that will take some time. Be sure that you get a smoker that has a thermometer on it. You have to bring your smoker up to around 225 degrees minimum. For me the best spot is right around 240 degrees. Once the smoker has reached that temperature, position the butt in the smoker fatty side up and smoke until it is good and tender. By laying it fatty side up you let the fatty juices a chance to work over and all through the meat. You might want to turn it and swab it every two hours or so. Normal cooking time is 70 minutes per lb, or anywhere from 8-10 hours. You can tell when your meat is done when it is tender to the fork. You'll want to check the temerature and check for tenderness in the area round and particularly below the bone.

Once you have pulled it out, let it stand for about thirty minutes then with two forks rend the prok apart. Combine with bbq sauce to you preference and you are finished.

This piece was published by Bubba Tubbs, an expert on barbecue. Did you find this recipe on smoked pork butt dry rub impressive? You can get a lot more FREE info about Barbeque Grilling and Recipes by running to freebarbecuetips.com.

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