A very good, mild dry rub for pork. I use this with Here Piggy-Piggy Brine.


****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.



To read the entire thread, go HERE.