I used a dry rub with way too many ingredients. I could use some help with that if anyone has suggestions.
Looks good to and I must great job for first Pork Butt.
This is a Rub I put together many years ago and with some variations I still use today. As was already suggested you can use many of the great rubs available in stores and online.
Savannah Smoker’s Mohunken Butt Rub1 cup brown sugar
1 cup white sugar
1 cup smoked paprika
1/4 cup garlic powder
4 tablespoons kosher salt
2 tablespoon chili powder
2 teaspoon cayenne pepper
4 teaspoons black pepper
2 teaspoons dried oregano Or Italian seasion
2 teaspoons cumin
1 tablespoon Mustard Power
Yellow mustard
Mix all the rub ingredients, except yellow mustard, together until combined.
Dry the meat and rub with yellow mustard. The mustard helps hold the rub and makes for a nice bark.
Coat the meat with the dry rub making certain the rub is massaged well into the meat.
Refrigerate for 24 hours or so.