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
coarsely ground black pepper
Stir all ingredients together, store in an airtight container.
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.