Dry Rub for Slow Cooked Pork Shoulder

Reads 599 • Replies 5 • Started Tuesday, August 8, 2017 2:05:41 PM CT

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beers 18 º places 2 º 14:05 Tue 8/8/2017

I’m familiar with all of the typical dry rub blends but I was wondering if anyone here has a recipe for something a little different. I am opened to most flavors.


beers 5364 º places 54 º 16:49 Tue 8/8/2017

Also interested. I just got a big green egg about a month ago. Haven’t done shoulder yet but plenty of indirect grilling and pizzas. Might try a turkey breast this weekend.

beers 3254 º places 91 º 17:45 Tue 8/8/2017

The ingredient I favor that I don’t see in many rubs is celery seed.

beers 154 º places 1 º 20:42 Tue 8/8/2017

How are you slow cooking it? Roast? Braise? Smoke?

beers 3318 º places 97 º 21:27 Tue 8/8/2017

I usually dig salt and pepper. Let the wood talk, gently.

beers 1420 º places 11 º 05:58 Wed 8/9/2017

I use onion powder, garlic powder, chili powder, and smoked paprika with some coarse salt and cracked pepper. Adjust to your liking. And then mix in a bunch of brown sugar, too, that really sets it off. I always try to prep mine the night before and let it sit in the fridge overnight to the let the flavors get all infused and intwined. The smoked paprika is critical. You don’t want regular paprika.