This recipe presents Papa’s original pork rub the way he used it for Boston Butt.
Papa’s Original Rub
This is the original version of Papa's rub that he used on pork shoulder AKA Boston Butt.
Ingredients
- 1/4 cup Kosher salt
- 1/4 cup Black pepper 16 mesh or restaurant grind
- 1/4 cup White sugar Swerve granular for low carb
- 1/4 cup Brown sugar Swerve for low carb
- 1/4 cup Cumin
- 1/4 cup Chili Powder Dark chili powder is okay
- 1/2 cup Paprika regular or smoked
- 2 tbsp Cayenne pepper adjust to taste
Instructions
- Mix all ingredients thoroughly in a mixing bowl. Be sure to crush the brown sugar lumps.
- Up to 24 hours in advance pat meat dry with a paper towel. Sprinkle rub over all sides of the meat covering completely.
- Cover and refrigerate meat if you aren't cooking it within a couple of hours. Remove refrigerated meat 1-2 before coking to allow it to come to room temperature.
- Cook seasoned meat using desired method.