When it comes to using Butt Rub as a pork rub you can apply the rub in advance with some people liking to apply it 8-24 hours before smoking. The truth is that the majority of the rub's molecules are too large and will penetrate less than a 1/2" into the meat during this time. A good pork rub is meant more as a surface treatment for flavor and to create the bark. I like to apply the rub just before cooking in combination with a thin layer of oil (olive, canola or vegetable oil all work well) as most of the flavors in the rub are oil soluble (dissolves easily). Spread the rub generously on the thicker portions of the shoulder.
Hand blended from brown sugar, sea salt, paprika, demerara sugar, grains of paradise, onion, garlic, yellow mustard, chili powder, brown mustard, black pepper, rosemary, marjoram, clove and allspice.
Serving Size 1 Teaspoon, Amount Per Serving: Calories 7.9, Fat Cal. 0.9, Total Fat 0.1 (0% DV), Sat. Fat 0.0g (0% DV), Trans Fat 0.0g (0% DV), Cholest. 0.0mg (0% DV), Sodium 281.8mg (12% DV), Total Carb. 2.1g (1% DV), Dietary Fiber 0.3g (1% DV), Sugars 1.4g, Protein 0.2g (0%DV), Vitamin A (3.5% DV), Vitamin C (0.7% DV), Calcium (0.6% DV), Iron (1.0% DV), Percent Daily Values (DV) are based on a 2,000 calorie diet.
1/2 Cup Jar or 2 Cup Chef Size