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: 6




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.

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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. 

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