Standard pork butt dry rub.

1/2 cup dark brown sugar.
1/2 cup sweet paprika.
1/4 cup kosher salt.
1/4 cup chili powder.
1/4 cup dry mustard.
1 tablespoon freshly ground black pepper.
2 tablespoons Old Bay seasoning
1/2 teaspoon ground ginger.

To make it stick rub yellow mustard then heavily dust the butt wrap or place in large storage bag overnight in fridge. Smoke 225 to 250 fat side up till internal temp reaches minimum 165 and not more than 195. I usually go 175 to 180 so a bit of a crust and fat has all rendered. If you dont like the bark pull at 165 and enjoy.

Best pork rub I’ve ever had: https://amazingribs.com/tested-recip...ust-rub-recipe

dont like all that sugar. :shake:

About the sugar. I encourage readers to experiment with recipes, and "no rules in the bedroom or dining room" is my motto, but I have gotten some emails that require a response. I appreciate that many of you feel the need to reduce sugar in your diets but sugar is in the recipe for more than flavor enhancement, it helps form the crust (called bark by the pros), an important part of the texture of the surface of ribs and smoke roasted pork. It mixes with the moisture and caramelizes making special unique flavors.
There are only about 2 tablespoons of rub on a large slab. Of that about 1 tablespoon is sugar. Some of it falls and drips off during cooking. If you eat half a slab, you're eating about 1 teaspoon of sugar. The glycemic load (GL) is about 3. Compare that with a slice of white bread with a GL of 10.
And for those of you who object to white sugar for non-dietary reasons, and use brown sugar instead, you need to know brown sugar is just white sugar with molasses added. It is not unrefined sugar as many people believe. I use brown sugar for the flavor and white sugar because it improves the bark.
If you want to cut back on carbs, leave off the sweet barbecue sauce. It has a lot more sugar than the rub. Switch to a Lexington sauce which is mostly vinegar, or just eat the pork with rub and no sauce. It's mighty good that way.
Bottom line: This recipe is a very successful rub from a taste and chemistry standpoint. I urge you to make it as specified the first time.

Try it sometime. For real.

I wonder it it's the Rosemary that makes it awesome...

I don’t know, but it’s legit. It’s pretty much the only thing I use on pork now.

Wow that site is legit, thanks for sharing.

:thumb:

l don’t care about the carbs or calories. I understand it’s good for making bark and sealing meat.

It’s all you can get down here. They sugar up every BBQ piece of meat served down here. It’s in the rub, the sauce everywhere. Just not my thing.

I usually go until it hits 195.

What do you guys top a pulled pork sandwich with? I usually just go meat and bun, not even bbq sauce. But I offer bbq sauce to guests.

Provolone if I’m feeling frisky, but usually just meat and bun.

Strange question: Why doesn't anyone ever use Dijon mustard? It seems like it would give it a nice flavor. I hate yellow mustard and once in a while I can taste a little when the pork butt has been slathered too much with it.

People around KC may not care for it because CAROLINA! and VEGETABLES!, but I like a creamy slaw on a pork sandwich. Especially if paired with a spicy or vinegar based sauce.