Ingredients:

  • 1/2 cup brown sugar (100g)
  • 1/4 cup kosher salt (72g)
  • 2 tablespoons smoked paprika (14g)
  • 2 tablespoons coarse black pepper (16g)
  • 1 tablespoon garlic powder (10g)
  • 1 tablespoon onion powder (10g)
  • 1 teaspoon ground mustard (2g)
  • 1/2 teaspoon cayenne pepper (1g)

Instructions:

  1. Measure all spices including brown sugar, kosher salt, paprika, pepper, garlic powder, onion powder, mustard, and cayenne into a clean, dry mixing bowl.
  2. Use a whisk or fork to combine the ingredients until the color is uniform, pressing the back of a spoon against any brown sugar clumps to ensure a fine consistency.
  3. Pat the pork shoulder dry with paper towels and optionally apply a thin layer of yellow mustard as a binder.
  4. Sprinkle the rub liberally over all sides of the meat, massaging it gently into crevices for total coverage.
  5. Allow the rubbed meat to rest for 30 minutes at room temperature or up to 12 hours in the refrigerator before smoking.
  6. Transfer any unused rub to an airtight spice jar and store in a cool, dark place for up to 6 months.