It’s Memorial Day again, the official start of grilling and barbecuing season. (If you don’t know the difference between these two things then you should be ashamed and should do some remedial reading.) Last year we posted simple directions for barbecue that anyone with a basic charcoal grill and some time can follow. The directions work on a gas grill too, but you wouldn’t want to hurt our feelings, would you?
In honor of Memorial Day 2010, we suggest you heat up your cooker and make some barbecue. Below is a rub you can use to prepare a Boston Butt per the directions linked above. The recipe works pretty well as the rub for dry ribs too. Oh, and keep in mind that traditional NC barbecue really doesn’t need anything other than salt as a rub, but since it’s a holiday weekend and you have plenty of time you may as well go the extra mile.
- 1.5 Tablespoon sweet (i.e., not hot) paprika
- 2 Teaspoons brown sugar
- 1 Tablespoon chili powder
- 1 Teaspoon cumin
- Teaspoon ground black pepper
- 0.5 Teaspoon garlic powder
- 0.5 Teaspoon cayenne pepper
- Last but not least, 2 Teaspoons kosher salt (this is BBQJew.com, after all)
Mix all the ingredients together in a small bowl or with a mortar and pestle (though if you do the latter, don’t tell your friends as they may laugh at you). Generously apply the rub to the raw pork up to 24 hours before cooking, or if you aren’t much for planning ahead then just put the rub on the meat as you’re heating up your cooker. This recipe makes plenty of rub for a 5+ pound Boston Butt, and the unused rub should keep for many months if you keep it in an airtight container. Enjoy and have a happy and safe holiday.