Ingredients:
1/4 cup paprika
3 tablespoons light brown sugar
2 tablespoons granulated garlic
2 tablespoons dehydrated onion flakes
1 tablespoon mustard powder
1/2 tablespoon chili powder
2 teaspoons dried thyme
2 teaspoons dried oregano
2 teaspoons celery seed
1/2 teaspoon cayenne pepper
1/4 teaspoon allspice
1/4 teaspoon ground coriander
coarse salt
coarsely ground black pepper
Direction:
Stir all ingredients together, store in an airtight container.
Grilling tip:
We cooked a 5 lb pork butt using the snake method on our charcoal grill for about 4-5 hrs. Then we wrapped it in foil and let it sit 45 minutes or so before pulling.
My thoughts:
You can use this on ribs, which I think is more traditional, but I really loved it on pulled pork. It might look dry in the picture but it was some of the tastiest, juiciest pulled pork I’ve ever had.
