Payne County Rust All-Meat Seasoning MIO

Payne County Rust was originally designed as a grilling spice but has grown into a favorite go-to seasoning for roasted veggies, seafood and eggs!

Quantity: 24

Recipes

BBQ BOSTON BUTT (PULLED PORK)

image74

Buy this stuff:

  • Bone-in Boston butt(s)
  • Payne County Rust All-Meat Seasoning
  • Brown sugar
  • Heavy-duty aluminum foil
  • Spray-bottle loaded with apple cider vinegar
  • Instant-read meat thermometer

Do this:

  • Rub roast generously with 1:1 mixture of Rust:brown sugar.
  • Smoke at 250F for 5-6 hours, spraying with apple cider vinegar every hour.
  • After 5-6 hours, internal temperature of the butt should be around 155F-160F. Double wrap it in foil and continue cooking either in the smoker or in an oven (careful to place wrapped butt in a roasting pan to prevent an oven flood).
  • Butt roast is done when internal temperature reaches 190-195F.
  • IMPORTANT: Let it rest at room temperature in foil for at least two hours.
  • After resting, open the foil and pull out the bone. Resist "shredding" the pork, rather pull the roast apart in large, thumb-sized pieces and arrange in a pan. When it's all pulled apart, sprinkle it all again with Rust to re-season.

(found on www.paynecountyrust.com)

 

Testimonials also rave about its use on popcorn, corn-on-the-cob, mashed potatoes and even watermelon! 

Mix Payne County Rust with an equal amount of brown sugar and you have a dry rub that is award-winning. Payne County Rust  has been used in many Kansas City BBQ Society sanctioned competitions to bring home the bacon. 

0 stars based on 0 reviews
By using our website, you agree to the use of cookies. These cookies help us understand how customers arrive at and use our site and help us make improvements. Hide this message More on cookies »