8-12 pound Boston butt (we prefer bone-in)
Trim off the fat to your liking
Slather the meat with yellow mustard
Mix 1/4 cup of Ramble On Rub with 1/4 cup of Shake It Shake It Sugarfree.
Season meat liberally.
Place meat in smoker (we use a mix of cherry and peach wood chunks, sometimes grapevine)
Smoke meat until it reaches an internal temperature of 160 degrees (typically 4-5 hours).
Wrap smoked meat in butcher paper or aluminum foil and place back in smoker for another 4-5 hours until the meat is tender and the bone pulls out clean.
For EXTRA flavor, smoke meat in an aluminum
pan to capture the natural juices that are seasoned with the rub and mop/spritz to pour over the finished product.
Chop or pull meat once it is cool enough to handle discarding any large chunks of fat.
Serve on a kaiser roll with RippleMan's Rib N Dippin Sauce. Enjoy!
BOSTON BUTT/PULLED PORK
Chili Seasoning Mix:
4 Tbs Paprika
4 Tbs Cumin
1 Tbs Garlic Powder
1 Tbs Onion Powder
2 Tbs Chili Powder
4 tsp dried Oregano
1 tsp Cayenne Pepper
2 tsp Salt
2 lbs Ground Beef
2 cans Mild Chili Beans drained & rinsed
2 cans Great Northern Beans drained & rinsed
2 cans Petite Diced Tomatoes
1 Tbs minced Garlic
Lg. White Onion diced/chopped
1 46 oz. bottle V8 Original
½ cup RippleMan’s Rib N Dippin Sauce
8 oz. beer of your choice (remainder for the cook)
1 shot Bourbon just because ya can (optional)
Brown ground beef with garlic, ¼ of the onion, pinch of salt and pepper and drain. Add above ingredients and return to heat, reduce to a simmer and cook for as long as you desire stirring occasionally but not too often so the beans remain whole. Serve with shredded Cheddar Cheese, crackers or soup crackers and fresh chopped onions as a topper. Add Jalapenos if desired.