A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine.
HAWG HEAVEN DRY RUB
****for approx 16lbs of brined pork butts****
4 Tbls ground apple
4 Tbls ground red bell pepper
3 Tbls ground tart cherry
1 Tbls ground rosemary
2 tsp ground oregano
2 tsp thyme
1 Tbls onion powder
1 tsp cumin
1 tsp ground sage
1 tsp chili powder
1 Tbls spanish paprika
1.5 Tbls gound black peppercorn
1.5 Tbls garlic
note: if using for non-brined pork, add salt as desired
Some exerpts from this recipe's introduction to SMF...(a no-foil pork shoulder smoke)
Brined butts ready to go to hawg heaven:
Fat-cap scored and dry rub applied:
The big pig is @ 157*, and the smaller one's @ 160*:
The slicing subject, just out of the Vault:
Pulled Pork subject:
25.5 hours and we're into the foil at last...
I preheated a large bath towel in the oven on a pan @ 170* while the butt was creeping over 199* (therm reads decimals), double foiled, wrapped it nice a snug and tossed in the "O" and turned it off. Should be good for at leat 6 hours, so we'll both take a nap now, as it's creeping up on 1:00 am now.
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