Gwyneth's BarbeQlossal Butt Rub

Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder

This recipe is from the following article: 

Fiery Foods Team Takes on Des Moines' BarbeQlossal!

 



Ingredients


  • 1/2 cup brown sugar
  • 1 tablespoon bittersweet Pimenton de la Vera
  • 3 tablespoons semisweet Spanish paprika
  • 1/4 cup coarse salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground chipotle pepper, if desired
  • 1 tablespoon ground mustard
  • 2 teaspoons ground canela (Mexican cinnamon)
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder


Instructions


Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)
Servings
1 1/4 cups, enough for one large pork butt
Servings
1 1/4 cups, enough for one large pork butt