Dry Rub for Smoked Pork Roast

In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I’ve changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I’m not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.

• Ready In: 10 mins
• Yields: 2 roasts

Ingredients

• 2  cups dark brown sugar (packed)
• 2  tablespoons sea salt
• 1  tablespoon fresh ground black pepper
• 2  teaspoons chili powder
• 2  teaspoons onion powder
• 1  teaspoon garlic powder
• 1  teaspoon dried sage
• 1  teaspoon dry thyme leaves
• 1  teaspoon mustard powder
• 1  teaspoon cayenne pepper
• 1  teaspoon  hot Hungarian paprika
• 1⁄2 teaspoon  ground hot  Thai red chili pepper

Directions

1. Mix all ingredients.
2. By hand, pack as much on the pork as will stick.
3. Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
4. Keep leftover rub in a tightly covered jar.