•1/4 cup brown sugar
•1/4 cup Paprika
•2 tblsp coarse Salt (sea or kosher)
•2 tblsp Black Pepper
•1 tblsp Cayenne Pepper
•4 tsp Cumin
•2 tsp dry mustard
•2 tsp Onion Powder
•2 tsp Garlic Powder
•2 tsp Thyme Powder
•2 tsp Sage
•2 tsp Coriander Powder
Mix all together.
We like to apply the rub the day before "fire" time for the most effect, but try to do it at least 2 hours ahead, using this method...
Slather the roast with any common yellow table mustard. This will allow the spices to stick close to the meat, does not impart a flavor, and is a competitor's secret!
Apply the rub liberally, work it in thoroughly all over the meat, cover with plastic wrap, and refrigerate until an hour or so before cooking. It is best to allow the pork to come close to room temperature before putting it in the smoker. Now let's get started with...
For my talents as a cook, I miss a little bit on information on this recipe: What cut of meat should use, and how to cook it. (slow, high...)
ReplyDeleteThank you