Recipe courtesy of Mogridder's BBQ
Show: Eat St.
Episode: Rib-Tastic
Pork Butt
Total:
11 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate
Total:
11 hr 20 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Intermediate

Ingredients

Pork Butt:
  • 1 family-size pork butt
  • 2 tablespoons salt
  • 2 tablespoons granulated garlic or garlic powder
  • 1 tablespoon freshly ground black pepper
  • MOGridder's Dry Rub Barbecue Seasoning, recipe follows
  • MOGridder's Barbecue Sauce, for serving, recipe follows
MOGridder's Dry Rub Barbecue Seasoning:
  • 2 1/2 tablespoons paprika
  • 2 tablespoons kosher salt
  • 2 tablespoons granulated sugar
  • 1 tablespoon chili powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground pepper
  • 1 tablespoon raw or granulated brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
MOGridder's Barbecue Sauce:
  • 1/2 cup granulated sugar
  • 2 to 3 teaspoons freshly ground black pepper
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic or garlic powder
  • 1 teaspoon ground oregano
  • 1/2 teaspoon dried thyme
  • 1/2 cup white vinegar
  • 1 cup ketchup
  • 1 cup molasses
  • 3/4 cup prepared mustard
  • 1 teaspoon cayenne pepper, optional

Directions

Pork Butt:

Season the pork butt in this order: salt, granulated garlic, black pepper and MOGridder's Dry Rub Barbecue Seasoning. Smoke the pork in a smoker at 220 degrees F until fork tender, about 10 1/2 hours. Remove from the smoker and chop the meat. Serve with MOGridder's Barbecue Sauce.

MOGridder's Dry Rub Barbecue Seasoning:

Mix together the paprika, salt, granulated sugar, chili powder, onion powder, ground pepper, raw sugar, oregano and thyme in a small bowl. Store in a glass jar with an airtight seal.

MOGridder's Barbecue Sauce:

Combine the sugar, black pepper, salt, granulated garlic, oregano and thyme in a medium, nonreactive saucepan over medium heat. Stir in enough vinegar to make a loose paste. In a bowl, combine the ketchup, molasses, mustard and cayenne. Incorporate into the paste. Bring to a boil, stirring constantly. Reduce the heat and simmer until thick, about 20 minutes.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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