Post your best dry pork rub.
I don’t really have one, but I’ve just mixed up a double-batch of this:
½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
Looks about right, but I won’t know until I try it.
You shut yo mouth. 
First, I rubbed the pork with a little bit of Stubb’s liquid smoke. I’m cooking indoors, but want a bit of smokiness. Next, I rubbed it with the dry rub I made the other day. The meat went onto a rack in a pan, with water and a little more liquid smoke below the rack, and covered it with aluminum foil.
I have two pieces of pork, one is about 1.1 pounds, and the other is about 1.2 pounds. I put them side-by-side and tied them with string to simulate a single hunka deadpig. It’s in the oven at 225º, and I’ll let it cook all day. I’ll need to go to the store later to get some coleslaw makings.
Hi Johnny,
Thx for this recipe about pork!
Looks very great but what do you recommand to cook it ?
I usually use this from Granitware (Made in USA ^^) https://www.kookit.com/ustensiles-cuisine/cuisson/cocotte/cocotte-acier-emaille-roaster-46-cm-graniteware but I plan to buy a classic french “cocotte” sush as this one : http://www.maspatule.com/cocotte-fonte/3332-cocotte-fonte-ronde-cerise-24cm-le-creuset.html ! They says that the results looks more delicious!
Maybe you can give me any advices ?
Regards,
Popo 
Just as I posted, above. Make a dry rub and put it on the meat, put the meat on a rack in a pan, add some water so it doesn’t dry out, cover tightly, and cook low and slow. When it’s done, I’ll uncover it and turn the broiler element on to char it up a little. I no longer have a charcoal grill big enough for cooking it with fire, and my wife keeps using up all of the propane in her fire pit. Plus, I’m at work. Cooking in the oven is convenient. I’m sure there will be other posters who will pop in to tell me I’m doing it wrong, but it has always turned out great this way (with beef, as well as pork).
I make batches of rub (pork rub, Cajun rub for salmon, Creole seasonings for jambalaya) so that I have them on-hand when needed. I don’t remember what was in the last batch of pork rub. This batch, posted in the OP, looks pretty close, but it has red pepper flakes and ground ginger in it.
Since this is a ‘convenience dinner’, I’m not making anything else. We’ll have bottled BBQ sauce (I’ll choose one later), and the coleslaw will just be a bagged mix of cabbage and stuff with Marie’s-brand dressing. Mrs. L.A. likes that one.
I keep dry rubs really simple. Lawry’s seasoned salt, black pepper, paprika and garlic. Most people who eat it won’t believe me that I didn’t use a dozen secret ingredients. Not that I’m criticizing longer ingredient lists, I just think most of the flavors are going to get lost (especially if you’re smoking it), and the flavor of the meat is what really needs to come through. I don’t measure it but paprika is the dominant ingredient by volume.
And don’t let anyone tell you that you’re doing it wrong, especially since you were wise enough not to call it BBQ pork. BBQ means smoke from charcoal, but tasty pork can be cooked in a whole variety of ways.
That’s pretty much me, too. I started with complicated rubs, but for a smoked shoulder, its salt, pepper, some paprika for browning, and maybe garlic. For an oven roast, I like salt, pepper, fennel, and fresh garlic, sometimes with fresh rosemary thrown in.
I’ve standardized on Magic Dust:
Wings, turkey, pork, ATBs…works with the things I most frequently 'Q.
I do use regular, non-iodinized table and cut the amount in half, though.
My chile powder is homemade but, if purchasing, I’d recommend a quality blend from Spice House or Penzey’s or similar.
Salt, sugar, pepper &chile powder are each ground separately in the blender to make them very fine and dusty. Be careful with the sugar since the blender blade will get pretty hot, pretty quick and you don’t want it to melt or burn.
To me, ‘barbecue’ means cooking for hours with fire and real smoke. ‘BBQ’ means something cooked another way, with BBQ sauce, especially if the sauce is mixed into the shredded meat.
Fixed link:
[http:// Magic Dust Barbecue Seasoning Recipe](http:// Magic Dust Barbecue Seasoning Recipe)
Some folks get …excitable… over terminology in this hobby/ profession/Way of Life. I’m not religious about it myself and I’m probably not even consistent. However, I’ve not heard this particular distinction before. ‘Smoke / smoking’ can only mean what you call ‘barbecue.’ For me, BBQ and barbecue, the noun, verb and adjective, can be a sauce or flavor (like Ruffles chips), certain slow cooker dishes like meatballs or pork in that familiar red sauce, some grilling (“I’m BBQing steaks and some hot dogs for the kids”), an event or, indeed, smoker related acts or food. In other words, I don’t really have any idea what will show up if someone is bringing ‘barbecue chicken.’
But he’s talkin’ about pork. 
Ever use one of those huge hypodemic noodles that inject spices right into the meat?
I’m not overly excitable, but I do get pissed off when restaurants serve you boiled ribs swimming in spicy molasses and have the audacity to call it barbeque (with or without the abbreviation).
I tend to be a little pedantic about the grilling/barbeque distinction in cooking method, but mostly because I think it’s a valuable distinction. I wouldn’t tell you to boil something in oil because that’s what we call frying.
For a Boston Butt I’ll usually first brush it with a thin coat of olive oil and then sprinkle a medium level of Fiesta Rib Rub all over. Then I’ll pour a half bottle of Tiger Sauce on top and the rest of the bottle half way through the smoke. My wood of choice for pork is either Pecan or Hickory. I’ll pull it when it hits 203F internal. Stand back and watch your dinner guests go crazy.
It’s smelling so good, I just had to look at it. Of course I had to poke it with my finger. So naturally, I had to lick my fingertip. The rub tastes good. But Mrs. L.A. is going to say, ‘Well, it’s a bit spicy…’, meaning ‘This is entirely too spicy for me!’
Well, the BBQ sauce will attenuate it. I’ll pick a mild one. And there will be coleslaw.
Then we can dig it!
I would assume American-style ribs are braised, baked and/or boiled unless explicitly described otherwise. Ribs from a pizza joint, a hotdog stand, a family dining place, a steakhouse or any place that has a bar are not likely to have been exposed to any woodsmoke. In fact, you can probably follow your nose: no smoke, no smoker. There are any number of exceptions but the assumption should be wet, saucy ribs.
I wouldn’t call grilling barbecuing, either, but I don’t object to those that do. Similarly, ‘a barbecue’ is pretty much always going to be a summer party outside with grilled food. Of course, the whole thing goes out the window with some ethnic cuisines like Chinese or Korean barbecue. To boiled vs fried, I agree. Then, though, not all frying is immersing in boiling oil like for burgers or fried chicken in cast iron. .
Mines pretty much like the one in the OP. It varies based on ingredients on hand. For my Firecracker ribs it’s just incredibly hot cayenne pepper in equal proportions with brown sugar and couple of percent salt.
Pork!
Whose that meat is so fine,
you’ll find it on your stainless tine?
(Pork!)
You’re damn right
Who… is the Boss!
That’s good with Rubs
or BBQ Sauce…?
(Pork!)
Can ya pig it?
Who’s that taste that won’t cop out
Boneless, Ribs, Pulled , boiled snout?
(Pork!)
Right on
You see this cat, Pork, he’s no entree for dumb suckers
(Shut your mouth)
But I’m talkin’ about Pork!
(Then we can pig it)
He’s a complicated dish!
Even fried to Bacon he’s just Delish…!
(Smoked Pork!)