Flaming Rooster Pork Shoulder Rub

Flaming Rooster's Pork Shoulder Rub - long smoke recipe.

test position 1 0  -  Author: Flaming Rooster BBQ
Ready in: 20m  -  Cooking time: 20m  -  Waiting time: 12m
Rating 3.00/5
Flaming Rooster Pork Shoulder Rub


For 1 batch(es) ()

  • 3 tablespoon(s) Tony Chachere's Sauce
  • 4 tablespoon(s) Turbinado Brown Sugar
  • 1 teaspoon(s) Paprika
  • 1 teaspoon(s) Cumin
  • 0.5 tablespoon(s) Garlic Powder
  • 0.5 tablespoon(s) Onion Powder
  • 0.5 tablespoon(s) Salt


1.  Mix all of the ingredients in a large bowl until it is completely blended.

2.  Remove the Pork Shoulder from the plastic and rinse with water.  Pat the pork shoulder dry.

3.  Get a couple of large pieces of cellophane laid out on the counter.  Apply mustard to on the pork shoulder on all sides and rub in with your hands.  There should be a layer of mustard all the way around the pork shoulder.  The mustard is only used as an adhesive for the rub - there will be no flavor of mustard in the pork shoulder.

4.  Generously apply the rub with your hands all over the pork shoulder evenly - the thicker you have the rub on the better the flavor and crust on the pork shoulder.

5.  Wrap the pork shoulder in the cellophane and store in the refrigerator for 12+ hours. 

Your comments on this recipe (1)

by Randy Childs, on Monday, 06 January 2014
When you say Tony Chachere's sauce, is there a particular one that you use?