David’s Oven Cooked Pork BBQ
- Yield 15 servings
- Prep 12 minutes
- Cook 3 - 5 hours
Combined seasoning and cooking technics I learned from my Dad and an award winning BBQ Master to make an easy and clean way to make mouth watering BBQ using Boston Butts or Ribs.
- 7-6 pounds Boston Butt
- 1 Bottle medium Master Piece BBQ Rub
- 1 medium Dried Onions
- 1 Bottle large Garlic Powder
- 1 Bottle large Sweet Baby Rays BBQ Sauce (Original)
Preheat oven to 450’.
In a 2” deep rectangular metal pan, criss-cross two sheets of wide aluminum foil big enough to tightly wrap the Boston Butt.
Trim any excess fat off of Boston Butt (if desired) and set it in its foil bed.
Generously cover top and sides with BBQ rub, followed by the garlic powder. There is no exact measurements for these ingredients and you really can’t overdue them. Cover top of Butt with Sweet Baby Rays (about ½ of an 18 oz bottle) and then generously sprinkle dried onions over the top of the BBQ sauce.
Wrap foil tightly around butt to seal and put in oven.
Cook for 30-35 minutes on 450’ and turn oven to 350’ for at least 3 hours depending on size of butt.* Check with meat thermometer by just poking thru foil.
When reaches right temp, remove from oven and put on cooling rack. When cool enough to open foil then meat should pull apart easily.
The drippings for the Boston Butt are very flavorful and can be use over rice or even the meat itself.
* Note: If you want the BBQ ready for a 6:00pm meal and need to leave at noon, then start cooking at 350’ for 30 minutes and leave it on 250’ all afternoon. It will cook slower and the foil wrap will hold the liquid to keep it moist.