Yesterday, to start off the new year, I smoked a Boston Butt (note to self, make sure you get BONELESS next time!). I received some Mango BBQ sauce from Say Uncle for Christmas and I was dying to try it out, so I used Uncle’s dry rub as well and… damn… That cracker knows something about BBQ!
This was a 4 1/2 lb. shoulder, so this is the quantities I used for the rub
1 c. Brown sugar 5 tbsp. Kosher salt 5 tbsp. Garlic powder 5 tbsp. Mustard powder 2 tbsp. Cumin 2 tbsp. Cinnamon 5 tbsp. Paprika 5 tbsp. Chili powder 5 tbsp. Red pepper (powder, not flakes) or to taste. Fresh ground black pepper to taste.
Rinse your butt and pat dry. Slather with the rub and let sit overnight. Smoke it the way you like best. I kept the smoker at 225° to 250°, put water & apple cider vinegar in the drip tray, smoked with hickory and a little oak for a total of 7 hours. Because of the bone, I think it could have stayed in there for 6 more hours and been fine.
I’ve tried other rubs, but this one wins, hands down. I think it’s the cinnamon that really sets it apart. The next time I smoke chicken wings, it will be with this rub. The pork was phenomenal, the sauce was fantastic, and thankfully I still have a little for lunch!