SavannahSmoker's Mohunken Pork RUB
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Dry
DIFFICULTY: Easy
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AVERAGE CUSTOMER RATING:
YIELD: 1 PREP TIME: 10 Minutes
1/2 cup brown sugar 1 cup white sugar 1 cup paprika 1/4 cup garlic powder 4 tablespoons kosher salt 2 tablespoon chili powder 2 teaspoon cayenne pepper 4 teaspoons black pepper 2 teaspoons dried oregano or Italian seasoning 2 teaspoons cumin 1 tablespoon Mustard Power Lots of Yellow mustard
SavannahSmoker is a retired military pilot who competed in barbeque contests for years. He's graciously passing along some of his 'winning' recipes to readers of Sizzle on the Grill. Some of his recipes don't necessarily use measurements - that's because the cook is expected to experiment and adapt the recipe to a personal style. The word 'Mohunken' has several good uses that define its meaning by context. For example: "That's one Mohunken mountain!" is a good way to use the word to describe Mt. Everest.
Mix all the spice mixture together until combined.Remove the meat from the fridge.Rub meat with mustard and coat the meat with the dry rub making certain to rub well into the meat.Refrigerate for 24 hours or so prior to smoking, roasting, slow roasting.