Papa's Rub Plus Onion and Garlic
This is a modified version of the rub Papa used for pork shoulder AKA Boston Butt. It adds granulated onion and granulated garlic. It's primarily a pork rub, but it's also good on chicken. Smoking is best, but you can cook the seasoned meat using any method you like.
Course Main Course
Cuisine American
- 1/4 cup Kosher salt
- 1/4 cup Black pepper 16 mesh or restaurant grind
- 1/4 cup White sugar Use Swerve white granular for low carb
- 1/4 cup Brown sugar Use Swerve for low carb
- 1/4 cup Cumin
- 1/4 cup Chili powder
- 1/2 cup Paprika regular or smoked
- 2 tbsp Cayenne pepper adjust for taste
- 1/8 cup Granulated onion powder
- 1/8 cup Granulated garlic powder
Mix all ingredients together thoroughly in a mixing bowl. Be sure to crush the brown sugar lumps.
Up to 24 hours prior to cooking, pat meat dry with a paper towel.
Sprinkle mixture on meat covering completely. Even though it's called a rub, you can pat it, rub it or simply leave it.
Let the meat rest at least an hour. Wrap and refrigerate the meat if you aren't cooking it within a couple of hours. Otherwise, leave it out to reach room temperature.
Cook meat as desired