Keep leftover rub in a tightly covered jar. In a small bowl, combine brown sugar, garlic, smoked paprika, salt, pepper and dry mustard. 2. By hand, pack as much on the pork as will stick. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate. This rub has been designed specifically with pork in mind. This is a great dry rub, but I modified it a little by adding 3 tablespoons of ground coffee and a teaspoon of cinnamon. Mop sauce, with a dash of hot sauce, keeps the meat moist and subtly increases the spice index. Mix olive oil and Worcestershire sauce together and rub all over pork. Pat pork shoulder dry with paper towels. Brushed with Dijon mustard, rubbed with barbeque spices and cooked for 8 hours, this Smoked Pork Shoulder is tender and juicy. Prepare grill with a 300° fire with pecan or hickory for smoke flavor. Sprinkle rub all over pork shoulder, pressing into the meat. Dry Rib Rub (With a Couple of Secret Ingredients from an Experienced Pitmaster) Preparing to smoke a pork shoulder, I injected the shoulder with 14 oz of vegetable broth and a tablespoon of Old Bay seasoning, then generously covered the shoulder with the dry rub. You can find the rub recipe here, along with some tips on how to customize it to suit your tastes perfectly.

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