Boston Butt / Pork Shoulder
Source: “Southern Living” magazine
- 6 lb pork shoulder (or several for gifts, since the fire is hot!)
- 1 cup Dry BBQ rub (see recipe below)
- Hickory/ mesquite wood chips
- Apple juice (in spray bottle)
- Honey-Mustard BBQ sauce (see recipe below)
- Trim fat on pork shoulder to about 1/8” thick,
- Sprinkle pork evenly with Dry BBQ Rub (see recipe below) and rub thoroughly into meat. Wrap pork tightly with plastic wrap and chill for 8 hours,
- Discard plastic wrap. Let pork stand at room temperature for 1 hour,
- Fill Memphis hopper with Natures Way hickory or mesquite flavored barbeque pellets,
- Set Memphis Intelligent Temperature Control (ITC) to 225 to 250 degrees; maintain temperature for 15 to 20 minutes,
- Place pork shoulder on cooking grate fat-side up,
- Spray pork with apple juice occasionally,
- Smoke pork roast, Memphis automatically maintains the temperature inside smoker between 200 and 225 degrees for 8 to 10 hours ( until meat thermometer inserted into thickest portion of meat registers 170 degrees,
- Remove pork from the smoker and place on a sheet of heavy-duty aluminum foil, spray with apple juice, wrap tightly and return meat to smoker,
- Continue smoking for approx 2 hours until meat thermometer registers 190 degrees,
- Remove meat from smoker, unwrap, and let stand for 15 minutes,
- Remove bone and chop or shred.
Dry Rub Recipe:
- 1-1/4 cups firmly packed dark brown sugar
- 1/3 cup kosher salt
- 1/4 cup granulated garlic
- 1/4 cup paprika
- 1 tablespoon chili powder
- 1 tablespoon ground red pepper
- 1 tablespoon ground cumin
- 1 tablespoon lemon pepper
- 1 tablespoon onion powder
- 2 teaspoons dry mustard
- 2 teaspoons ground black pepper
- 1 teaspoon ground cinnamon
Combine all ingredients. Store in an airtight container (double or triple the recipe while you have all the ingredients out and divide into mason jars as gifts for your friends!).
Honey-Mustard BBQ Sauce Recipe:
- 1 bacon slice, diced
- 1 small onion, diced
- 1 garlic clove, minced
- 1 cup cider vinegar
- 3/4 cup prepared mustard
- 1/4 cup firmly packed brown sugar
- 1/4 cup honey
- 1 teaspoon black pepper
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon ground red pepper
Cook bacon in a medium sauce pan until crisp, remove bacon, and drain on paper towel. Reserve hot drippings in saucepan.
Saute’ onion and garlic in hot bacon drippings for about 3 minutes or until tender.
Stir in bacon, vinegar, and remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 10 minutes (store in refrigerator up to 1 week).
For a potent spice flavor, brine and dry the ribs as directed, then coat them with the spice rub, wrap tightly in plastic, and refrigerate overnight before grilling.
- 1/2 cup table salt or 1 cup kosher salt
- 1/2 cup granulated sugar
- 2 racks baby back ribs (about 2 pounds each), or loin back ribs
- 1 tbsp sweet paprika plus additional 1/2 tsp
- 1 1/2 tsp chili powder
- 1 3/4 tsp ground cumin
- 1 1/2 tsp dark brown sugar
- 3/4 tsp table salt of 1 1/2 tsp kosher salt
- 3/4 tsp dried oregano (I leave out the oregano because I'm not an oregano fan)
- 3/4 tsp ground black pepper
- 1 tsp ground white pepper
- 1/2 tsp cayenne pepper
- To brine the ribs: Dissolve salt and sugar in 4 quarts cold water in stockpot or large plastic container. Submerge ribs in brine and refrigerate 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.
- While ribs are brining, cover two cups wood chips with water and soak 30 minutes, then drain. Combine spice rub ingredients in small bowl. When ribs are out of brine and dried, rub each side of racks with 1 tablespoon spice rub; refrigerate racks 30 minutes.
- Arrange ribs on grill and cover (grill temperature should register about 275 degrees on grill thermometer). Cook for 4 hours, until meat easily pulls away from bone, flipping rib racks, switching their position so that rack that was nearest fire is on outside, and turning racks 180 degrees every 30 minutes. Transfer ribs to cutting board, then cut between bones to separate
Boston Butt / Pork Shoulder
Calories per serving:
Fat per serving: