Tag: BBQ Seasoning

How to Smoke Beef Short Ribs

How to smoke beef short ribs, very easy with just a few tips. They are tender, giggly, and delicious when they are finished!

Picture this, today was a beautiful spring day. The morning was crisp with frost on the grass and temps around 30 degrees. The high for the day is 60 degrees.

The sun is out and there are no clouds in the sky. It was time to smoke some beef short ribs for the family. It’s not too hot and not too cold, perfect weather to fire up the smoker!

Dry Rub for Short Ribs

You will want to grab a dry rub for short ribs. We will use Butcher BBQ Steak and Brisket Rub for this cook.

It adds a combination of salt, pepper, garlic, and a hint of lemon oil for some amazing flavor.

Prep and Trim

Now if you purchase beef short ribs, they may come all intact. If you have a drum, WSM, or smaller smoker, you may decide to cut the rack in half. This will save space and speed up the cooking process.

Your beef ribs may have a thick fat cap. If so, use a sharp boning knife and trim it down so the meat is exposed.

This allows the beef rib rub to penetrate the meat and start a dry brine. The dry brining process adds tons of flavor, that is well worth it!

Apply the Dry Rub for Short Ribs

Now, generously apply the beef rib rub to all the sides. You may want to skip the underside of the short ribs. It contains a membrane, that is similar to the fat cap. The membrane is not permeable so the seasoning will not penetrate the rib meat.

The membrane is sometimes removed with pork ribs, but with beef ribs it is generally not removed. The beef rib membrane helps keep the ribs together during the cooking process.

Pro tip – Save the fat cap trimmings for sausage or rendering down for beef tallow.

Time to Rest and Prepare the smoker

Your dry rub for short ribs has been applied and we would recommend letting it sit for 45 minutes.

Fire up the smoker! Get it warmed up and let’s prepare to smoke these ribs low and slow. You will want to lock in the grate temp around 225-250 degrees.

The temps may fluctuate during the cook so don’t be concerned if your temps climb to 260-270. This is normal, especially if you use a charcoal smoker.

With beef ribs, we recommend hickory wood to complement the meat and the beef rib rub. Hickory is a stronger flavor of wood so don’t use too many chunks. Three fist size pieces or three handfuls of wood chips are what we recommend.

Let’s Start cooking the Beef Ribs

As your smoker warms and stabilizes, put the beef ribs on the smoker. Plan to smoke these ribs for about 4-5 hours. Periodically checking and spritzing with a BBQ sprayer if they start to get dry.

Texas Crutch – Wrap Those Ribs

After a couple hours and your ribs hit an internal temperature of 160-170 degrees it’s time to wrap. This is a method known as the “Texas Crutch”. When you wrap the ribs it decreases the cooking time and makes the meat extremely tender.

In this example we wrapped in aluminum foil, but you can also wrap it in butcher paper.

Pro tip – Now a lot of people will say the beef ribs are done at a certain internal temperature, 200-210 degrees. A good rule is to use a probe thermometer and probe the meat. When it is like probing butter, then they are done!

Rest those Beef Ribs

Grab a cooler and a towel and let’s rest those ribs. You will want to wrap your ribs in the towel to protect the cooler. The towel also add another layer of insulation.

Let the ribs rest for at least 30 minutes, but the longer the rest the better.

Now slice and serve!

In Conclusion

Using our dry rub for short ribs, you know how to smoke beef short ribs! It may take a few tries to get it where you want, but don’t be discouraged. Smoking meat is a process that takes time to learn and you will always tweak your process to make it better!

Now let’s get some beef rib rub and start cooking some ribs!

March 28, 2025
DIY BBQ Rubs – 5 Easy Homemade BBQ Rubs
DIY BBQ Rubs are something many pitmasters enjoy making. The process of measuring spices reminds many of us of watching our dads work their magic at weekend BBQs.

Experimenting with different seasonings, and creating your own rubs is very rewarding. The feeling you get when everyone is enjoying the food and complementing how delicious the food tastes is like no other.

Let’s dive into five easy homemade BBQ rubs guaranteed to add amazing flavor to your smoking sessions. These recipes focus primarily on pork ribs but work beautifully on shoulders, butts, and loins too.

The Classic Pork Rib Rub

This foundational DIY pork rub delivers that perfect balance of sweet, savory, and smoky. It’s reminiscent of those neighborhood cookouts where dads competed for bragging rights.
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
This DIY BBQ rub is one that smoke clings to. The sugars will caramelize beautifully during the low-and-slow process and create a gorgeous brownish-red mahogany color.

Apply the rub liberally to your rack of ribs at least 45 minutes before you start cooking.

Sweet Heat BBQ Seasoning

This DIY BBQ rub delivers nostalgic flavors with a modern kick. This rub captures the essence of those 80s and 90s backyard gatherings but adds to a contemporary feeling of enjoyment.
- 1/3 cup Turbinado sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon ground mustard
- 2 teaspoons cinnamon
- 1 teaspoon ground chipotle
The merger of sweetness and heat creates a delicious flavor profile for this DIY rub. Turbinado’s molasses will complement the chipotle’s smokiness on your ribs.

We recommend this rub on baby back ribs. Apply generously and let it sit for 45 minutes before you put it on the pit.

Smoky Memphis Style Dry Rub

This DIY BBQ rub is for the purist who appreciates a traditional Memphis approach. This DIY dry rub for ribs is amazing and will offer an authentic BBQ flavor.

It honors the dry rub tradition that made Memphis BBQ legendary
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon celery salt
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
Memphis style means no sauce needed and the spice blend creates depth of flavor without overpowering the pork.

Apply the rub generously on your protein about 45 minutes before you plan to start cooking.

Herb Infused BBQ Blend

Herb infused DIY BBQ seasoning is a bit unconventional. It incorporates fresh herbs for a unique aromatic flavor profile.

We view this herb infused rub as a refreshing departure from strictly spice based BBQ seasonings we find now days.
- 2 tablespoons kosher salt
- 2 tablespoons brown sugar
- 1 tablespoon fresh rosemary (finely minced)
- 1 tablespoon fresh thyme leaves
- 1 tablespoon cracked black pepper
- 1 tablespoon garlic powder
- 1 teaspoon lemon zest
The green profile of this BBQ rub will definitely have eye appeal. Fresh herbs add distinctive qualities that dried ingredients simply cannot match.

This BBQ rub works wonders on pork loin roast, pork belly, and pork chops. Apply this rub generously just before smoking for the best result.

Carolina Gold Mustard Rub

For our final DIY BBQ rub, we are drawing inspiration from the Carolinas. A distinctive Carolina Gold Mustard Rub straight from the mustard belt!

This is a BBQ rub that is for those seeking something different. It is beyond the conventional BBQ styles we find at most restaurants today.
- 2 tablespoons yellow mustard powder
- 2 tablespoons brown sugar
- 1 tablespoon paprika
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
If you have not experienced a mustard-based rub, you are in for a treat! This rub penetrates deeply into the meat during low and slow smoking process to achieve a unique BBQ mustard flavor.

Apply this BBQ rub generously and put it on your protein 2 or 3 hours before cooking.

In conclusion

Creating DIY BBQ rubs connects us to BBQ traditions while allowing our own personal expression. These five recipes are used as starting points.

Use these rub recipes and experiment with your particular flavor profiles. Feel free to adjust the ingredients to your preference.

Also, you may need to double or triple the rub recipes to have enough for what you are cooking.

If you don’t have time to mix your own DIY BBQ rubs, we’ve got your back. Our premium line of craft BBQ seasonings captures some of these same flavor profiles.

At the end of the day, just experiment and start cooking! Enjoy the warmer weather and make some DIY BBQ Rubs!
March 25, 2025
BBQ Chicken Seasoning for Backyard BBQ
BBQ Chicken Seasoning is what your bird needs! This seasoning is what takes us back to our youth. With the mixture of honey and other seasonings, dads want to share this experience with their kids.

Pass the torch if you will.

Award-Winning Flavor for Your BBQ Chicken

Butcher BBQ Honey Rub is the BBQ chicken seasoning we were talking about. This rub has earned the prestigious title of “Best Rub on The Planet” in 2022 and for good reason.

This exceptional BBQ chicken seasoning delivers sweetness, and pleasant flavors every time you dust your birds. The honey elements create a beautiful, caramelized exterior on your whole chicken.

Most pitmasters discover their results improve dramatically when using championship blended seasonings.

BBQ Chicken Seasoning Application Techniques

Your BBQ chicken rub should be generously applied to all surfaces before smoking. When cooking a whole chicken, don’t forget the chicken’s cavity and under the wings.

Pro tip – Don’t rub your BBQ chicken rub! You only want to press or gently pat the seasoning into the skin or meat.

We would recommend applying your chicken rub for smoking six hours before cooking time.

When the BBQ chicken seasoning sits on the meat it is a technique called “dry brining”. Dry brining allows the salt and other seasonings to fully penetrate and enhance the natural flavors of the meat.

If you don’t have six hours, at least give the seasoning an hour to dry brine.

Time to Smoke that Bird

After the BBQ chicken seasoning has sat it is time to put it on the smoker!

When it comes to poultry, we recommend cooking hotter and faster, around the 300-325 point. Poultry seems to need a hotter fire in order to reach the 165 internal temperatures.

Cooking Hotter and Faster

Whole chickens with our BBQ chicken seasoning respond beautifully when cooked at a higher temperature. Pair Butcher BBQ Honey Rub with fruit woods. Our favorite is apple wood, but cherry wood adds a delicious flavor as well!

Now, maintain your smoker temperature around 300°F for ideal rendering of the fat in dark meat. The cooking time for a whole chicken will take 1.5-2 hours at 300 degrees.

However, after about an hour you will want to monitor the internal temperatures. Use a probe thermometer and make sure it doesn’t over cook.

If the wings or legs appear to be drying out, partially wrap them in aluminum foil.

Now, the BBQ chicken seasoning will start to form a delicious crust, and the skin will crisp up as well. The curst is “bark” and adds additional flavors from the smoking process.

Again, use your temp probe and make sure your internal temperatures reach 165°F for food safety.

Citrus and Herb Stuffing for Smoked Chicken

Many tasty BBQ chicken recipes call for citrus and herb stuffing alongside quality BBQ chicken seasoning.

This is optional but worth it! The honey flavor in Butcher BBQ Honey Rub pairs remarkably well with additional aromatics inside whole chickens.

Recipe below:

Ingredients:
- 1 medium orange, quartered
- 1 lemon, quartered
- 1 small onion, peeled and quartered
- 4 garlic cloves, peeled and lightly crushed
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3-4 sage leaves;
- 2 tablespoons butter, softened;
- 1 teaspoon black pepper
Instructions:
1. Prepare your chicken by removing any giblets and excess fat. Pat the chicken dry with paper towels.
2. Season the cavity with a light coating of the BBQ Chicken Seasoning.
3. Squeeze one quarter of the orange and one quarter of the lemon into a small bowl, then mix with the softened butter and black pepper to create a compound butter
4. Gently loosen the skin over the breast and thighs and spread some of the citrus-butter mixture underneath.
5. Stuff the chicken cavity with the remaining orange and lemon quarters, onion, garlic cloves, and herb sprigs. Don’t pack too tightly and allow some airflow for even cooking.
6. Apply the Butcher BBQ Honey Rub generously to the outside of the chicken.
7. Allow the chicken to rest with the stuffing and rub for at least 1 hour before smoking (up to 6 hours in the refrigerator is preferred).
8. Smoke the chicken according to your preferred method, maintaining a temperature around 300°F until the internal temperature reaches 165°F at the thickest part of the thigh.
9. Let the chicken rest for 15-20 minutes before carving.
Pro Tips:
- If you want an extra layer of flavor, add a cinnamon stick to the cavity.
- If you prefer a stronger citrus flavor, zest the orange and lemon before quartering and mix the zest into your compound butter.
- This stuffing is for flavoring only. Discard after cooking and do not consume.
In conclusion

So there you have it, BBQ chicken seasoning, and a delicious BBQ chicken recipe for stuffing. What more do you need?

We cannot say enough about Butcher BBQ Honey Rub on smoked chicken. It is a pitmaster essential and you will definitely want to add this to your seasoning shelf.
March 21, 2025
BBQ Pork Chop Rub for Summer BBQ!

We have a BBQ pork chop rub that is exactly what you need for summer BBQ! It is a rub that will add some sweet brown sugar deliciousness to your pork chops! It is Butcher BBQ Premium Rub.

This BBQ pork chop seasoning is a pitmaster essential! It has everything you need for spicing up your chops.

Our pork chops rub is made with brown sugar, because we all know that pork needs some sweetness! It has the usual ingredients, salt, pepper, paprika, garlic powder, onion powder, etc.

What makes this BBQ Pork Chop Rub Different?

What makes this rub different is it was created by David Bouska, Oklahoma BBQ Hall of Fame inductee. David is a legend among the BBQ community, and he knows how to blend rubs for some delicious BBQ.

Best Way to Make Pork Chops

The best way to have pork chops is to make your own!

Picture this, you picked up a whole pork loin from your local butcher. With your trusty boning knife in hand, you slice the pork lion into 1-1.5 inch thick pork chops!

Boom Baby! That’s what I am talking about!

Add the Rub to your Summer Pork Chops

Butcher BBQ Premium Rub comes in its own shaker bottle. Now pop the top and start dusting your chops. Make sure to evenly spread the pork chop rub across the meat.

The orange, brown, and black particulates of the rub start to fall and immediately melts into the pork chops! They look and smell amazing! Pop them in the fridge for about 30 minutes and let them dry brine.

Once the pork chops start to sweat you know there ready for the grill.

Fire up the Grill

Fire up the kettle and get ready to grill those amazing summer pork chops!

When they reach an internal temp of 145, pull them off to rest. They will look and smell amazing! The orange color of the rub, perfectly seared grate marks, and a job well done!

All you will hear around the dinner table is “Umm!” and “Wow these pork chops are delicious!” A delicious dinner for the family with your new BBQ pork chop rub!

In conclusion

So now doesn’t that sound like a great delicious dinner? Cooking some delicious summer pork chops with an amazing BBQ pork chop rub?

Now it’s time to make it a reality with Butcher BBQ Premium Rub! You will be the family’s backyard pitmaster MVP!

March 18, 2025
How to Light a Charcoal Smoker

Lighting a charcoal smoker is very easy. With a few pointers we will show how to hold the grate temperature steady throughout your cook!

What is a Charcoal Smoker?

A charcoal smoker is a smoker that is designed to use lump charcoal or briquettes as its fuel source.

These types of smokers provide the unique charcoal flavoring we usually get from a charcoal grill.

Charcoal smokers are also designed to cook “low and slow” vs “hot and fast” as with a traditional charcoal grill. The low and slow approach is preferred by many pitmasters. This process allows more time to infuse the charcoal smoke into the meat and create a smoke ring.

Let’s start the lighting process

In this example I will be using a 22” Weber Smokey Mountain with charcoal briquettes. The WSM is an upright charcoal smoker and it’s a fantastic charcoal smoker for beginners. I have used this charcoal smoker for many cooks, and it produces delicious food each time.

First, use a charcoal chimney and place 12-14 briquettes on one side of the chimney. I try to stack the briquettes strategically to maximize the initial lighting process.

I am using Weber Lighter Cubes in this example. Place two of these paraffin cubes under the charcoal chimney and light the cubes.

Pro tip – Use a cinder block or another grill to light your charcoal chimney. Over time the hot and cold from lighting charcoal can damage a concrete sidewalk or driveway.

Now that your paraffin cubes are lit, place the charcoal chimney over the fire. This is important, make sure the flames are licking the charcoal otherwise they will not light.

Give it about 15-20 minutes and your charcoal should be mostly white. This is when you know they are ready for the smoker.

Add the Charcoal

While your charcoal is lighting, add your briquettes to the smoker’s charcoal basket.

My charcoal basket is an upgrade. It is an Arbor Fabricating Charcoal Assembly. This basket is much more efficient than the one that came with my Weber Smokey Mountain. If you are interested use promo code “PME” at checkout to receive 10% off an Arbor Fabricating Charcoal Assembly.

I highly recommend this upgraded basket! It has smaller grate holes that allows the charcoal to burn longer before falling into the ash below.

Now, arrange your briquettes into the outside of the charcoal basket. I will be using the “Minion Method” when cooking with my WSM today.

What is the Minion Method?

The Minion Method of lighting a charcoal smoker was created by Jim Minion. Jim came up with this method after trial and error to get his WSM to cook at a lower temperature.

Basically, you arrange the charcoal in a circular pattern, leaving an open area in the middle of the charcoal basket. Then place a few lit coals in the middle.

The result is your charcoal smoker will be easier to regulate temperature. This happens because the few lit charcoal briquettes will then light other briquettes slowly.

Then regulating the intake vents, temperatures can be easily maintained in the 225-250 range.

Adding the briquettes to the smoker

Grab your trusty charcoal chimney and carefully dump the lit charcoal in the middle of the charcoal basket. Now place the middle cooking section on the charcoal bowl, add water to the water pan, and put on the lid.

Locking in the temperature

After adding the briquettes to the charcoal chamber, make sure all top and bottom vents are wide open. Continue to monitor the dome temperature gauge until it approaches 200 degrees.

At this point I close the three bottom vents down to a width of a standard #2 pencil.

Depending on outside temperature, wind, etc., you may have to open or close the vents more on your charcoal smoker.

This will be a trial and error until you find the sweet spot for your particular smoker’s vents. I would also suggest leaving the top vent wide open.

Set it and forget it

Your charcoal smoker may climb in temperature, but not very much. If it does, close the intake vents a bit more to keep it around the 225-250 degree temp.

Once the temp stabilizes, add your protein. Now it’s time to sit back, grab a cold drink, and let the smoke roll!

In conclusion

See it’s not so hard to light your charcoal smoker. You may still have temperature fluctuations, but this is normal. Remember when adjusting your vents, give it 20-30 minutes to stabilize.

Also, now that you know how to light a charcoal smoker, you may need some BBQ seasonings! We have a variety of BBQ products to choose from for ribs, brisket, pork butt, etc. I would like to recommend our Butcher BBQ Honey Rub!

It is now time to smoke some delicious food on your charcoal smoker!

March 14, 2025
Dry Rub for Smoking a Ham – Easter Ham with a BBQ Twist
A Dry Rub for Smoking a Ham, say what? Yes! There’s no better time to start planning for that Easter centerpiece, the ham.

Spring blooms are starting to pop up and Easter Sunday is closer than you think.

Imagine firing up the smoker and the air filled with that smoky scent. You are just pulled the Easter ham to rest! You bring it into the house, and everyone start asking, “What smells so good?”

What smells so good is our dry rub for smoking a ham. This is not just any rub, it is Butcher BBQ Cherry Rub.

This ham rub, complimented with cherry wood, and finished with a delicious cherry glaze will satisfy any sweet tooth!

It is a truly amazing showcase of smokey, sweet cherry, and pineapple rings to finish off the presentation!

What is this Smoked Ham rub All About?

So, what’s a dry rub all about? It is a blend of sweet cherry and a mix of spices and herbs. This ham rub is all about flavor!

Rub the cherry BBQ rub onto your ham and it goes to work. You do not have to worry about messy marinades or injections.

When it comes to smoking ham, a BBQ rub for ham is your go-to, especially for your Easter. Our dry rub for smoking a ham sticks to the meat and during the smoking process, it creating a delicious flavorful crust.

With a smoked ham rub, like Butcher BBQ Cherry Rub, you are turning your ham into an Easter centerpiece that everyone will be hopping back for more.

Pineapple Rings and Cherries on Top

Now, let’s get festive. The cherry zing in this dry rub for smoking a ham pairs very with pineapple rings. Pineapple rings and maraschino cherries are a classic Easter combo.

Pop a maraschino cherry in the center of each pineapple slice, and you’ve got a dish that’s as colorful as an Easter egg hunt.

The ham rub’s sweetness will enhance the pineapple’s juicy tang. Pin them with a toothpick, let the smoker work do its job and bam your ham has a festive eye-catching flair.

Your Easter guests will be snapping pics for the “gram”, Instagram that is.

Cherry Glaze Anyone?

Along with a dry rub for smoking a ham and cherry glaze is easy to make and compliments it well!

Here’s what you need:
- 1 Cup Cherry Preserves
- 1/4 Cup Brown Sugar
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Ground Cloves
Toss all the ingredients in a saucepan over medium heat. It should take about 10 minutes to set up but stir it until the cherry glaze thickens. When your ham hits 135°F, brush on that glaze.

You will want to keep smoking your cherry glazed ham until it reaches an internal temp of 145°F. These last few minutes allow the glaze to tack up.

Now what you end up with is a sweet-tangy layer that compliments the cherry rub’s flavors. This ham’s got the look and taste to wow even the pickiest eater.

In Conclusion

Butcher BBQ Cherry Rub isn’t just a BBQ seasoning, it is your new dry rub for smoking a ham.

It could be that start of a new Easter ham tradition. It has amazing cherry flavor that is paired with cherry wood, and pineapple rings, just works. Top of your Easter ham with a delicious homemade cherry glaze, and it will be unforgettable!

Scratch the old baked ham and grab some Butcher BBQ Cherry Rub, fire up the pit, and enjoy the springtime weather.

Let us know in the comments if you tried our smoked ham rub and Happy Easter!
March 7, 2025
Chicken Wing Rub Smoker – A Recipe for Spring BBQ
Chicken Wing Rub Smoker fans, spring like weather has finally arrived! After a long winter, it’s time to dust off the smoker and get back to what we love, BBQ.

If you’re craving some smoked wings, this chicken wing rub smoker recipe is the way to go. Today, we’re featuring Butcher BBQ Honey Rub. It was voted “Best rub on the planet” in 2022!

It is an outstanding BBQ chicken wing rub that will make you very popular every time you cook wings.

We have been using Butcher BBQ products for years, and their Honey Rub is delicious. It is the perfect BBQ chicken wing seasoning, blending sweet honey and without the heat. In addition to flavor, it creates a gorgeous mahogany color on your wings. Beautiful presentation to your guests!

It doesn’t matter if you smoking, grilling, or baking, this rub just works!

Smoked Chicken Wings with BBQ Chicken Wing Seasoning

Here’s how to make wings that will kick off spring in style:
- Grab 2 lbs of chicken wings and pat them dry with paper towels.
- Optional: rub a thin layer of olive oil on the wings for extra crispy skin.
- Coat them generously with Butcher BBQ Honey Rub, one of the best BBQ chicken wing rub around.
- Let the wings rest for at least 30 minutes, or overnight in the fridge, to soak up that BBQ chicken wing seasoning. This step is worth it.
Now, preheat your smoker to 225°F. We suggest pairing chicken wings with apple or cherry wood for a sweet, subtle smokey flavor. Smoke the wings for about 2 hours, flipping halfway, until they reach 165°F internally.

Homemade BBQ Sauce to Go with Your BBQ Chicken Wing Seasoning

We have a homemade BBQ sauce recipe that pairs great with our BBQ chicken wing seasoning:

Combine 1 cup ketchup, 1/4 cup apple cider vinegar, 1/4 cup honey, 2 tbsp Worcestershire sauce, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, and salt and pepper to taste.

Simmer over medium heat for 10-15 minutes until thickened.

After the BBQ sauce has thickened, brush it on the wings in the last 10 minutes of smoking. The last ten minutes will allow the sauce to tack up.

Also, make some additional sauce available for dipping. Add some crunch with carrots, celery, and ranch dressing for dipping as well.

Pair with Side Dishes

Pair these wings with coleslaw or potato salad, crack open a cold beverage, and enjoy the spring weather. The chicken wing rub smoker method with Butcher BBQ Honey Rub brings out flavors that complement the warmer days ahead.

Ready to impress at your next BBQ? Pick up Butcher BBQ Honey Rub, the ultimate BBQ chicken wing rub, and fire up that smoker!
March 4, 2025
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 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