This blend is inspired by one of Cincinnati’s most famous barbecue traditions. While a Boston Butt isn’t actually from the pig’s rear—or from Boston—it is the flavorful upper shoulder cut that’s perfect for pulled pork. We named this blend OTR Butt Rub after Over-the-Rhine, the historic Cincinnati neighborhood where our original store first opened.
Sweet Brown Sugar, smoky Ancho Chili, Paprika, and savory spices come together to create a classic Cincinnati-style barbecue rub. It’s perfect for smoked pork butt, brisket, ribs, chicken, and makes an outstanding base for homemade barbecue sauce.
Ingredients: Paprika, Salt, Sugar, Chili Powder, Black Pepper, Ancho Chili, Onion, Garlic, White Pepper.
Smoked Pulled Pork
Rub a 6–8 pound Boston Butt generously with ¼ cup OTR Butt Rub. Let rest for at least 2 hours or overnight. Smoke at 250°F until the internal temperature reaches 203°F. Rest for 30–60 minutes before pulling.
Easy Cincinnati-Style BBQ Sauce
Combine 1 cup ketchup, 2 tablespoons OTR Butt Rub, 2 tablespoons brown sugar, 1 tablespoon apple cider vinegar, and 1 teaspoon Worcestershire sauce. Simmer over low heat for 10–15 minutes, stirring occasionally. Serve with pulled pork, brisket, or grilled chicken.