Ingredients:

  • ½ cup Light Brown Sugar, packed
  • ¼ cup Kosher Salt, medium grain
  • ¼ cup Smoked Paprika (Sweet Spanish or Hungarian)
  • 2 Tbsp Coarsely Ground Black Pepper
  • 2 Tbsp Granulated Garlic Powder
  • 1 Tbsp Onion Powder
  • 1 Tbsp Mild Chili Powder (Ancho or standard blend)
  • 1 tsp Dried Thyme (optional)
  • 1 tsp Ground Cumin
  • ½ tsp Cayenne Pepper (or to taste)

Instructions:

  1. Measure All Ingredients: Accurately measure all specified dry ingredients into separate vessels or directly into the mixing bowl. Sifting the sugar first can prevent lumps.
  2. Combine the Base: Add the brown sugar, Kosher salt, and smoked paprika to the large mixing bowl.
  3. Incorporate Aromatics: Add the ground black pepper, granulated garlic, onion powder, chili powder, thyme, and cumin to the bowl.
  4. Add the Heat: Sprinkle in the measured amount of cayenne pepper.
  5. Whisk Thoroughly: Using a whisk or large fork, mix the entire blend vigorously for 2–3 minutes. Ensure that the brown sugar is fully incorporated and there are no large pockets or clumps of any single ingredient.
  6. Test and Adjust: Take a small pinch and rub it between your fingers. Taste very lightly to check the balance of sweet, salt, and heat. Adjust cayenne or salt if necessary.
  7. Store: Transfer the finished rub into a clean, dry, airtight jar or container. Label and date the container.
  8. Prepare the Pork: Before application, blot the pork shoulder completely dry with paper towels. A thin layer of binder (e.g., yellow mustard or olive oil) can be applied to help the rub adhere.
  9. Apply Generously: Pat or rub the spice blend onto the entire surface of the pork butt, ensuring full coverage. Aim for an even, thick coating.
  10. Rest: Allow the seasoned pork to rest in the refrigerator, uncovered, for a minimum of 6 hours, and ideally overnight (12–24 hours). This allows the rub to adhere, ready for the smoker.