Pulled Pork Rub Recipe for Smoker & Slow Cooker

Instructions:

1. Sift the sugar. Place your 100g of dark brown sugar in a bowl and press it through a mesh sieve to remove lumps.
2. Combine aromatics. Add the 60g coarse kosher salt and 22g smoked Spanish paprika.
3. Add the savory base. Whisk in 16g garlic powder and 15g onion powder until the color is a uniform orange red. Note: This ensures every bite has the same savory depth.
4. Layer the heat. Incorporate 6g black pepper, 7g chili powder, and 2g cayenne pepper.
5. Add the secret weapons. Stir in 2g ground mustard and 1g celery salt for that classic BBQ twang.
6. Whisk vigorously. Use a fork or whisk to ensure the spices are fully integrated. Until the mixture looks like fine, dark sand.
7. Prep the meat. Trim excess fat caps to about 6mm so the rub can reach the muscle.
8. Apply the rub. Generously coat all sides of the pork. Until no pink meat is visible through the spice layer.
9. Let it sweat. Allow the rubbed meat to sit at room temperature for 30 minutes. Until the rub looks wet and clings tightly to the surface.
10. Store the extra. Transfer any leftover rub to an airtight container immediately to prevent humidity from clumping the sugar.