Bad Byron’s Butt Rub was a spice blend loved by American barbecue professionals and champions. And now home cooks love it too! A balanced blend of salt and spices, all it takes is a sprinkle of Butt Rub to transform everyday dishes. Just keep it on your table as a seasoning.
The Butt Rub was originally developed as a dry rub for pork butt, or pork shoulder on the bone. But the smoky chipotle, paprika and garlic flavours go great with eggs, vegetables, batter for onion rings or fried fish, potato salad and even popcorn! As Byron himself says: “a little Butt Rub makes everything better”!
Byron Chism first created his signature Butt Rub in 1997. It was so successful that he started competing in BBQ competitions across America. And Byron did extremely well! From 2000 to 2007 his Butt Rub helped him become one of the top 10 Kansas City Barbecue Society’s cooks. Winning awards left, right and centre with the Butt Rub, it’s now famous across America.
For slow cooked pork
This is how to use it the low ‘n’ slow American way. Massage a generous amount of the rub into the pork ‘butt’ or shoulder and seal in a plastic food bag. Refrigerate overnight for best results.
Light your barbecue smoker and heat to 225°F/107°C. Add your choice of woodchips and place the pork in the middle of the barbecue. Cook for 2 hours per kilo of meat, until the centre of the thickest part of the meat reaches 190°F/88°C. Rest for half an hour before shredding.
Ingredients: salt, black pepper, granulated onion, granulated garlic, paprika, chipotle powder (smoked jalapeno), anticaking agent: microcrystalline cellulose. Contains sulphites.
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