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Pork Dry Rub #1
The original dry rub recipe was from Kingsford.com, I added cumin, because I really like it on smoked pork and chicken.
Prep Time: 00:30
Cook Time: 00:00
1/2 cup dark brown sugar
1/2 cup sweet paprika
1/4 cup kosher salt
1/4 cup chili powder
1/4 cup dry mustard
1 tbsp cumin (or to taste)
1 tablespoon freshly ground black pepper
2 tablespoons crab boil seasoning (recommended: old bay)
1/2 teaspoon ground ginger
1Add all ingredients in a medium bowl and mix well or shake in a covered container.
2Cover an 8lb. pork shoulder or butt roast with dry rub. Cover and refrigerate for 12 to 24 hours. Before smoking you can add another coat of dry rub.
This would be enough to cover a 8lb. pork shoulder roast and maybe even a second one.
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