Ingredients:

  • 115g Smoked Paprika
  • 70g Fine Sea Salt
  • 50g Dark Brown Sugar
  • 25g Garlic Powder
  • 16g Onion Powder
  • 14g Coarse Ground Black Pepper
  • 8g Chili Powder
  • 2g Cayenne Pepper
  • 8g Dry Mustard Powder
  • 2g Ground Cumin
  • 1g Ground Celery Seed

Instructions:

  1. Sift ingredients. Pass the brown sugar and smoked paprika through a fine mesh strainer into a large bowl. Note: This removes stubborn lumps for a silky distribution.
  2. Combine aromatics. Add the garlic powder, onion powder, and celery seed to the bowl.
  3. Introduce texture. Stir in the coarse black pepper and fine sea salt using a whisk.
  4. Add depth. Incorporate the chili powder, cumin, and dry mustard powder until the color is a uniform, vibrant orange red.
  5. Build heat. Fold in the cayenne pepper until the red specks are evenly dispersed.
  6. Prep the meat. Pat the pork shoulder dry with paper towels to remove excess surface moisture.
  7. Apply binder. Optional, but you can use a thin layer of yellow mustard or oil to help the rub stick.
  8. Dust the protein. Sprinkle the blend from a height of about 6 inches until the meat is no longer visible.
  9. Press gently. Use your hands to firm the spices into the meat's crevices without rubbing them in circles.
  10. Rest the meat. Allow the seasoned pork to sit for at least 30 minutes until the rub looks wet and dark.