I spent a lot of time researching different rubs and buying ones from the store, but really couldn’t find something I particularly liked. Most were a bit too spicy or had one to two ingredients that were overpowering the meal. So what you see here is my own concoction, mixing the spicy with the sweet, for my taste buds.
When you apply the rub, work in layers.
- Sprinkle the rub into the pork. For ribs, no need to rub it in, but make sure to get into the grooves. On shoulder, use latex gloves and rub it in everywhere. I usually prepare the meats 1 hour before cooking so the rub has time to settle and the meat can warm up.
- Add a thin layer of Brown Sugar and rub in gently to avoid disturbing the first layer.
- Lightly sprinkle one more layer on top. This one should be approximately 50% less rub then the first layer.
1/2 Cup Kosher Salt
1/2 Cup Dry Mustard
1/2 Cup Turbinado Sugar
1/3 Cup of Dehydrated Minced Onion
1/3 Cup of Chili Powder
1 Tablespoon of Chesapeake Bay Style Seasoning (Don’t have any? Substitute with celery seed)
3 Tablespoons of Paprika
1 Tablespoon of Cayenne
1 1/2 Tablespoon of Black Pepper
1/2 Tablespoon of White Pepper