Recipe By: Smoke & Spice
by Cheryl Alters Jamison and Bill Jamison, (c) 1994.
Preparation Time: 0:15
Ingredients:
1/2 cup Ground black pepper
1/2 cup Paprika
1/2 cup Turbinado sugar
1/4 cup Salt
4 teaspoons Dry mustard
2 teaspoons Cayenne
Directions:
Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.
Authors NOTE: We use this on many cuts of pork, including shoulder.
BBQ tips: Jim Quessenberry, one of the planet’s premier pitmasters, gave us the idea of using turbinado has a light molasses flavor and doesn’t break down under barbecuing temperatures to the same extent as other sugars. You can find turbinado sugar at natural food stores. Jim uses turbinado in his commercial dry rub, Arkansas Trav’ler Spice Beautiful, which may be the best on the market anywhere.