So a fresh pork shoulder or rib rack is lying in the refrigerator, taunting you. You dry-brined it last night (You did, right? If not, do it now), but that was just setting the stage. It is showtime!
“Baton is up, and this preparation will make your low-and-slow porkformances really sparkle.”
Don’t blame me for the pun. I’m just the copyist.
Ludwig van Food
Yields 3 cups
A little sweet, a little heat, and a whole bunch of depth to create a nice bark on pulled pork or ribs.
10 minPrep Time
10 minTotal Time
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup turbinado
- 1/2 cup paprika
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons onion powder
- 2 teaspoons dried mustard powder
- 2 teaspoons cracked or ground allspice
- 1 teaspoon juniper berries, ground
- ½ teaspoon cayenne
- Combine all ingredients well in a small mixing bowl.
- Dust all sides of the meat liberally until the meat barely shows through. Rub into meat just before slow cooking. Refrigerate any extra rub in a zipper bag.