Category: BBQ Seasoning Rubs

I just found an incredible Boston Butt Pork Rub!

Hey there, backyard BBQ champs! I just found an amazing Boston Butt Pork Rub! It is a rub that will add incredible flavor to your Boston Butt.

Have you ever been to a BBQ and the pulled pork is just bland? Pork in itself does not have a lot of flavor and this is why pulled pork rub is so important.

What’s a Boston Butt, Anyway?

Despite the name, Boston butt is from the pig’s shoulder. A lot of people think it comes from the butt or rear of the pig. Nope, that is where the ham comes from.

A Boston butt is marbled with fat, which melts during slow cooking. What remains is a tender, juicy meat that will literally fall apart. When cooked to 195-205 degrees, you can easily pull it apart with your hands!

Why the Boston Butt Pork Rub Makes All the Difference

This Boston butt pork rub I found isn’t just a seasoning, it creates that crispy, bark on the outside of the meat.

The bark is what helps to lock in the juices and adds amazing smokey flavor to the meat!

Rub It Like You Mean It

The Boston butt pork rub I found comes in a shaker bottle. The shaker bottle makes adding the rub to your Boston Butt a breeze.

Simply hold the bottle about 3-4 inches above the Boston butt and shake side to side. You want to add a nice coating that evenly covers the meat.

It is hard to determine how much is too much, but you will know when you start to add too much rub to your butt.

Let it sit for at least an hour, the longer the pulled pork rub sits the better. If you can let it sit in the fridge overnight that works. This gives the rub time to sink deep into the meat. Trust me, patience pays off here!

Pro tip – Don’t rub your rub, you want to press it into the meat. Rubbing will smear it, and you will have uneven areas of rub on the meat.

Low and Slow Is the Way to Go

Now that your Boston butt pork seasoning has been applied, set your smoker to 225°F and cook low and slow for 8-12 hours.

You are aiming for an internal temp of 195-205°F. This is when the fat renders and all the connective tissue breaks down and guess what? This is when the magic happens, and you can pull apart the meat with ease!

Pro tip – A meat thermometer is your best friend; don’t guess, know!

If you can remove the bone without any meat, you are golden!

Shred and Serve Like a Pro

After a 30-minute rest, grab two forks or some pork shredding claws and start shredding. Your pulled pork rub will have worked its magic. This is where flavor meats smoke! Whether you sauce the pulled pork or let the pulled pork rub shine solo, you can’t go wrong. Serve it up and you will probably receive a lot of compliments!

In Conclusion

So, what is this Boston butt pork rub you ask? Well, it is Butcher BBQ Private Seasoning! It is loaded with flavor and a fantastic rub for pork for your next Boston butt masterpiece.

Now it is your turn, grab a bottle of our pulled pork rub and make some memories!

February 21, 2025
Difference Between Ribs and Spare Ribs

The difference between ribs and spare ribs is a good question. Ribs could be considered the “King of BBQ”, and you are interested in knowing the difference.

In short, ribs or “baby back ribs” are a little leaner, meaty section of the pigs ribs. These ribs are higher up on the rib cage of the pig. Spare ribs are lower on the pig’s rib cage and they have more marbling. Let’s talk about these variations in more detail.

Baby Back Ribs, Loin Back Ribs, Pork Back Ribs

Baby Back Ribs, Loin Back Ribs, Pork Back Ribs all referred to the same rib. Different areas of the country call it different names. I think most of us are familiar with the term baby back ribs.

The baby back ribs are closer to the pig’s loin. This is again the upper part of the rib cage. Baby back ribs also tent to have “bow” or “curve” to the rib ones. This is due to the location of the rib being closer to the spine of the animal.

Baby back ribs are delicious. A lot of people prefer them over spare ribs because they have a more meaty bit with less fat.

When properly cooked baby back ribs are juicy and tender. You can accomplish that perfect “bite” without much pull. These are a favorite among pitmasters and for good reason!

Spare Ribs

Spare ribs are located lower on the rib cage, closer to the belly of the pig. The difference between ribs and spare ribs is that spare ribs have more marbling. Marbling is the white flecks of fat that run through the muscle.

Spare ribs are the preferred cut of ribs for competitions. The difference in pork ribs is that Spare ribs lay more flat in nature. They have a much better presentation vs baby back ribs.

Spare Ribs have a “spare” section of meat. This section of meat is referred to as the “rib tip” section and pitmasters make rib tips from this meat.

The underside of the spare rib also contains a section of the pigs diaphragm. This is referred to as “flap meat” or “skirt meat”. Some pitmasters remove this meat and others leave it in place. If it is removed, it makes a delicious pitmaster snack as your ribs are cooking!

Some people might think spare ribs have some extra or “spare” ribs. This is not true. A rack of spare ribs contains 11 to 13 bones.

When spare ribs are properly cooked they are similar to baby backs. You can accomplish that perfect “bite” and very little pull.

As stated earlier, spare ribs are fattier and this is a good thing. Fat equals flavor! Spare ribs have marbling throughout the meat and this offers a superior flavor!

Spare ribs are delicious and you usually get a little more meat at a cheaper price.

In Conclusion

There you have it, the difference between ribs and spare ribs. Baby back ribs are meatier and reside higher up on the pigs rib cage. Spare ribs have more marbling and are located on lower part of the pig’s rib cage.

Both are delicious cuts of meat in their own respect, especially when you inject them or add a BBQ rub.

Our Injectable Marinade for Pork requires no mixing, just open an inject for additional flavor and juiciness!

Our BBQ Pork Rub Seasoning is the foundation for your rib’s flavor! It pairs perfectly with either pork ribs and the Pork Injection Liquid!

Now it is your turn, experiment with either cuts of ribs and fire up that smoker! Also, leave us a comment on which is your favorite rib!

February 18, 2025
Dry BBQ Rub for Ribs – Why You Should Use It

Why do we need a Dry BBQ Rub for Ribs? That is a great question, and it is all about flavor!

I am going to assume you just picked up a smoker and you are doing some research. You have come to the right place to learn about BBQ rub for ribs!

What is a Dry BBQ Rub for Ribs

A dry BBQ rub for ribs is a blend of herbs and spices. Different ratios and combinations of salt, pepper, smoked paprika, etc. create different flavor profiles.

BBQ rub for ribs can also be sweet. By adding a touch of brown sugar, honey powder, or molasses will make an amazing Sweet BBQ Rub.

If you like a little kick on the back end, a dry rib rub can also come spicy! With the addition of chipotle or cayenne powder, prepare to warm your tongue! If you like your ribs spicy, a Chipotle BBQ Rub is what you are looking for.

What does a BBQ Rub for Ribs do

A dry rib rub does something special. After applying it as a base to your ribs, during the smoking process, your ribs will form a “crust”. This crust is called “bark”, and it is loaded with flavor.

What is BBQ “Bark”

Bark is a crunchy crust formed from the BBQ rib rub used. Bark gets its name because it looks very similar to tree bark.

A well-formed bark can even look burnt. However, it is far from burnt! It has locked in some of the smoke and that mixed with the dry rib rub, well that is what BBQ is all about!

In Conclusion

A dry BBQ rub for ribs is again all about flavor. There are numerous rubs from many different brands. Some are good and some well not so good. It all depends on your flavor palate.

BBQ is all about experimenting, enjoying the process, and try a variety of different rib ribs. We have a few BBQ rub for ribs to choose from. We would suggest starting with Butcher BBQ Premium Rub.

If you are looking for a little heat we would recommend Butcher BBQ Sweet Chipotle Dry Rub.

With a little practice, you will be smoking some mouthwatering ribs! Now, grab a couple racks of ribs, add some BBQ rub for ribs, and fire up the smoker!

Side note – Please take a moment to read our blog on “What is a Good Rib Rub“.

February 15, 2025
Dry Rub for Brisket – What is it?

“What is a dry rub for brisket”, you ask? Well, that question is answered differently in different parts of the country. Let’s discuss a couple of different styles.

Texas Style Brisket Rub

Texas style brisket rub is probably one of the most popular dry brisket rubs. It is also one of the easiest to use as it only requires two ingredients: salt and pepper.

This beef brisket seasoning creates an amazing bark because of the pepper that is used. In BBQ, pepper creates bark.

Some pitmasters do not mix the salt and pepper together. They apply the pepper first and then the salt second. This ensures the most amount of pepper will stick to the brisket and form the most bark.

If you are a fan of bark, this is your dry rub for brisket.

Sweet Brisket Rub

Another type of brisket rub is a brisket rub with brown sugar. These rubs include brown sugar, white sugar, or both.

There is some controversy over using sugar with beef. Some pitmasters believe that sugar bases rubs should only be used with pork, chicken, or turkey.

This is subjective and ultimately comes down to the individual pitmaster’s palate.

Can you put too Much Seasoning on a Brisket?

It is possible to add too much dry rub on a brisket. However, you have to keep in mind that the brisket rub is only on the exterior of the meat.

A full packer brisket can weigh between ten and sixteen pounds. When the brisket is sliced or cubed, each slice will only have a small amount of brisket rub seasoning.

How Long Should Beef Brisket Seasoning stay on a Brisket?

A dry rub should sit on a brisket for at least 12 hours. This will allow for dry brining to take place. Again opinions differ as some pitmasters will season their brisket and straight to the pit.

Dry Brining

Dry brining is the process of allowing the salt in your brisket rub seasoning to penetrate the meat.

The salt draws moisture out of the meat. This moisture is water, and it mixes with the salt to form a brine. With enough time the meat will absorb the brine deep into the muscle fibers.

The brisket will have so much more flavor, and your family will thank you!

In Conclusion

A dry rub for brisket is a combination of only salt and pepper. It can also be a brisket rub with brown sugar, where sugar and other spices are added.

Regardless if you use the Texas style or a sweet rub, it is a true pitmaster essential for bark formation.

We have an amazing beef brisket seasoning that takes all the guesswork out of seasoning a brisket. It is Butcher BBQ Steak and Brisket Rub!

Take our advice and grab a bottle. Fire up that smoker and let’s get cooking!

Side note…Are you interested in smoking a brisket? We have another blog post that can help – “How to Smoke a Brisket“

February 8, 2025
What is a Good Rib Rub?
What is a good rib rub? Well, I am glad you asked. A good rib rub is a balance of spices to enhance the flavor of ribs. Let’s talk specifically about dry rub on pork ribs.

What Ingredients are in a Good Rib Rub?

A good rib rub can consist of any combination of the following ingredients:
- Salt
- Pepper
- A Sweetner – Brown Sugar, Honey Powder, or Molasses
- Garlic Powder
- Onion Powder
- Smoked Paprika
- Cayenne Pepper (optional), for a little heat!
Now these are just a few ingredients for a rib seasoning. However, most dry rubs contain these main ingredients.

When formulating a dry rub for ribs, these ingredients are mixed in different ratios. This will differentiate the flavor profile considerably.

If a seasoning is a little sweeter, it will have more brown sugar vs a good rib rub that is smokey. The smokey profile will come from more smoked paprika as one of the main ingredients.

If a rub is spicy, it will have a touch of cayenne to add a little head with the sweet!

How to Apply a Dry Rub for Ribs

After removing your ribs from the packaging, rinse, and pat dry with a paper towel. Now, applying a dry rub on pork ribs is a piece of cake.

If you are using a shaker bottle, simply shake evenly across the ribs. Make sure to apply enough to cover the edges of the rib and that is pretty much it! Flip your ribs over and repeat the process.

No shaker bottle, no worries! Pour some of your rib seasoning into a bowl. Now pinch some seasoning out of the bowl, and sprinkle evenly across your ribs. Again, just make sure you distribute the rub evenly.

Using a Binder

Another way to apply a good rib rub is to use a binder. After patting your ribs dry, use a liquid binder and then apply the rub to your ribs. A binder can be olive oil, Worcestershire sauce, or just use some water.

The benefit of using a binder is to help the dry rub stick to the surface of the ribs. This helps to keep the rub from falling off.

How Long do you Leave a Rib Rub on your Ribs?

We would suggest leaving your rib rub on your ribs for 15-30 minutes. This gives the salt and other seasonings time to penetrate the meat. After about 30 minutes the ribs should be “sweating”, and a paste has formed.

This is only a suggestion as many pitmasters will simply apply the rib rub, then straight to the smoker.

Storing your Rib Rub

A dry rub seasoning for ribs can be stored in a cool dry place for up to six months. However, we recommend using your rub within about three months.

In Conclusion

A good rib rub is one that has that meets your flavor profile. Whether you like sweet, smokey, or spicey it all comes down to what are looking for.

We have a pork rib seasoning that is perfect for St. Louis ribs or baby back ribs. It is Butcher BBQ Honey Rub. It is an amazing honey BBQ rub that was voted “Best Rub on the Planet” in 2022.

If a honey rub is not on your radar, we have a few other rib rubs to choose from.

Let us know in the comment section below what you look for in a good rib rub!
February 4, 2025
What is SPG Seasoning?
Ahh SPG Seasoning! You have heard about it, and you want to know what it is. SPG stands for Salt, Pepper, Garlic. These three ingredients are the base flavoring a lot of pitmasters use when preparing to BBQ.

What is in SPG Seasoning

Three ingredients are in a SPG Seasoning. These ingredients are Salt, Pepper, and Garlic.

These ingredients are all you really need to make some fantastic BBQ.

Some pitmasters refer to this combination as “Texas Rub”.

Texas Rub

Texas rub is more pepper heavy mix that is used as SPG rub for brisket. Pepper is the main ingredient that forms that delicious bark.

A normal SPG Seasoning would include equal parts salt, pepper, and garlic powder. However, with a Texas rub, it is common in areas to have 90% pepper, 5% salt, and 5% garlic ratio.

Let me tell you, that is a lot of pepper but think of the delicious bark formation on a Texas style brisket! My mouth is watering just thinking about it!

Are you interested in making homemade SPG Seasoning

If you are interested in making your own SPG Seasoning, it is very easy to do. We recommend the following ingredients:
- Coarse Kosher Salt
- 16 Mesh Black Pepper
- Granulated Garlic
You will also find numerous recommendations on how to change the ratio. In our example, we will keep it simple:
- Measure equal parts of each salt, pepper, and granulated garlic
- Mix in a bowl
- Add the SPG to a shaker top bottle
That’s it! Simple right? Now you are ready to add it and start cooking!

Pro tip – Hold onto empty seasoning bottles that have shaker tops. These are perfect for homemade BBQ rubs.

How Much SPG Seasoning Should You Make

Good question. It depends on you application. If you want to make a lot of SPG Seasoning to have on hand then use one cup of each ingredient.

If you are only applying some SPG rub for a single cook, like with a brisket, maybe use three tablespoons of each ingredient.

It is a bit of a trial and error to determine how much you need for each application. We cook a lot, so we like to have SPG on hand. We tend to make larger batches and store it in a shaker bottle.

How to Store SPG Seasoning

Homemade SPG Seasoning is very easy to store. Simply put it in a cool, dry place.

It is possible that it may clump up after sitting for a while. Nothing to worry about, simply tap the side of the bottle on the counter and it will break up any clumps.

You can also use a fork to break up any SPG that clumps in your bottle as well.

How to Apply SPG Seasoning

Applying SPG Seasoning should be evenly distributed across your meat. This can take some practice, so be patient.

Hold your shaker bottle 3-6 inches above your protein shake the bottle to spread the seasoning across your meat.

If your SPG rub does not spread evenly, do not worry. Your food will still taste great, and you will get better as you continue to cook!

In Conclusion

So, there you have it. Now you know what SPG Seasoning is and even how to make a homemade SPG Seasoning. It is a simple seasoning, but a truly amazing flavor enhancer for any meat! It is a real pitmaster essential!

We also have an amazing SPG Rub that will take out all the guesswork! It was crafted to create the perfect, flavorful crust that true BBQ enthusiasts are after. Butcher BBQ Texas Bark is a delicious rub to add to your spice cabinet!

Now get out there start cooking some amazing backyard BBQ!
February 1, 2025
What is BBQ Seasoning?
Have you ever wondered what is BBQ seasoning? Well let us take a look at what it is and where it came from.

In a Nutshell

In a nutshell, it is a blend of spices that we now use as a base for BBQ. Speaking of is it BBQ, Bar-b-q, or barbecue? I guess that is a topic for another day.

Anyway, back to the seasoning discussion. We now use BBQ seasonings as a BBQ pit essential. Anytime we prepare our meat for the smoker, we add delicious seasoning.

BBQ seasoning different from BBQ Rub

BBQ seasoning can also be referred to as BBQ rubs. However, there is a slight difference between the two. A barbeque seasoning is usually finer to add seasoning to the meat. A barbeque rub has a slightly more coarse texture for creating a crust or “bark” on the meat.

Like I said, they are basically the same, just slightly different. They are both applied before putting your protein on the smoker.

Pro tip – Do not rub your rub or seasoning! You want to press the seasoning or rub into the meat.

Some BBQ History

Ok, here is a little BBQ history. I know I know, you are not in school, but bear with me.

BBQ seasoning originated in the early 1600s. Spices were introduced when native Africans and Afro-Caribbean slaves were brought to America. Their homeland was full of different interesting spices they used when cooking meat over an open flame.

These spices were then brought to the North America. Over the years as cooking evolved, with the indigenous cooking methods where meats were slow cooked over open flames. This method combined with these spices, eventually BBQ was created that we know today.

BBQ seasoning – What about the ingredients?

Well that is a good question. It could be as simple as:
- Salt
- Pepper
Or a BBQ seasoning could be more complex containing any of the following ingredients:
- smoked paprika
- brown sugar
- garlic powder
- onion powder
- mustard powder
- chili powder
- cumin
- black pepper
- salt
- cayenne pepper (optional)
In Conclusion

At the end of the day a BBQ seasoning is a blend of different herbs and spices. The numerous seasonings out there just mix and match the combinations of the ingredients to make amazing additions to BBQ.

Now that you know about seasonings, might I suggest our delicious Honey BBQ Rub? It was voted “Best Rub on the Planet” in 2022! We have several additional BBQ Seasoning Rubs to choose from.

What are you waiting for? Now it is time to fire up that smoker and get to cooking!
January 30, 2025
Texas Brisket Rub for Smoking

When we think about Texas Brisket Rub for Smoking, specifically Texas style brisket, it brings a smile to our faces. When we were kids, dad would fire up the pit for an all-nighter. When we woke up the next morning, we knew it was close to being done. We could smell the brisket cooking while we were outside playing. After lunch, he pulled it off the pit to rest. Dinner was incredible and let me tell you, those were the days!

Do you remember?

Do you remember those days? Do you want to cook a brisket just like dad used to? Do you have issues creating the same bark formation that he mastered when smoking a brisket?

Well you are in luck! We have a Texas brisket rub for smoking that will build the Texas style bark you remember! Butcher BBQ Texas Bark is just that rub! It is an SPG rub with some added extras for amazing bark forming.

What Makes a Texas Brisket Rub Unique?

Texas brisket dry rubs are known for their simplicity as they primarily consist of three ingredients: salt, pepper, and garlic. Butcher BBQ Texas Bark adds a couple additional ingredients to help with that delicious bark formation. However, it really comes down to the right balance of ingredients. Butcher BBQ has put in the time to get the balance just right to create a flavorful crust!

Texas Brisket Rub for Smoking – With and Without Rub

When we compare our Texas brisket dry rub to a brisket without the rub, well the results are noticeable. The brisket on the left is without Texas Brisket Rub for Smoking and the brisket on the right has the bark we are looking for! Butcher BBQ Texas Bark is one of the best Texas brisket rubs out there and the results speak for itself.

Texas Brisket Rub for Smoking – How to Apply

Seasoning a brisket is quite easy. After you have prepared the brisket by trimming the excess fat, hold the bottle 3-6 inches above the brisket, and apply the rub evenly. Remember not to rub your rub! I know, it is kind of weird to say, but you want to press the rub into the meat.

Now this is a large piece of meat, so do not skimp here. You can apply a liberal amount of Texas brisket dry rub to your brisket, just make sure you distributed as evenly as possible.

Smoker Prep and Smoke the Brisket

Your pit should be between 225-250 degrees at the grate for low and slow. If you want to cook it hot and fast, adjust your grate temp to 325-350 degrees. We prefer low and slow cooking approach for new pitmasters. If you cook it hot and fast, the flat can dry out and become very dry and tough. Plan to monitor a low and slow cook for 12-18 hours, depending on the size of your brisket.

In Conclusion

A Texas Brisket Rub for Smoking is your secret weapon for amazing bark on an amazing brisket! It captures the essence of Texas—bold, simple, and flavorful. The key is in simplicity, so do not over think it! Fire up your smoker, add some Texas Brisket Rub for Smoking and let your brisket speak for itself.

We also suggest reading our blog post on “How to Smoke a Brisket”.

January 25, 2025