Thanks to Uncle Kevin for spending the time on the phone with me and relaying the idea for this dry rub. I sorta made up the proportions as I went along, and it turned out spectacular!
Dry Rub for Pork
1 1/4 c. brown sugar
1 T. salt
1 t. garlic powder
1 t. onion powder
1 t. paprika
1 t. cumin
1/2 t. rubbed sage
1/2 t. black pepper
1/2 t. chili powder
Mix all ingredients well in a large mixing bowl. Use immediately. Not sure how well this would keep in a jar—the brown sugar could get damp and clump up pretty bad. I don't know because I didn't try it.
I used this on 6 pounds of "pork shoulder western style ribs". Rubbed in seasonings, stuffed in a plastic bag overnight:
Put foil in pan, add rack, place meat in pan:
Slow roast at 300˚ for 4-5 hours...
When you see the fat browned and sizzling, you can pretty much be sure they are done.
Poke with a fork and see if the meat tears easily. If not, put back for 30 minute increments until meat is tender and done.
