I found a great blog called Amazing Ribs
If you want a crash course on how to grill meat (all kinds) this is the place you want to go. The owner of the blog (Meathead Goldwyn) gives the pros and cons of equipment and exactly how to cook your meat.
My first attempt with a new Weber Grill set up was a Pork Shoulder. The rub I chose from Meathead’s blog was this Memphis Dust.
It was excellent a definite keeper that I have used a number of times since.
The pork shoulder took about 11 hours (at a constant temperature of 180 degrees) to get done but it was well worth the wait. It was delicious, tender and juicy like nothing that has come out of my oven in years.
- 3/4 cup firmly packed dark brown sugar
- 3/4 cup white sugar
- 1/2 cup paprika
- 1/4 cup Morton's kosher salt
- 1/4 cup garlic powder
- 2 tablespoons ground black pepper
- 2 tablespoons ground ginger powder
- 2 tablespoons onion powder
- 2 teaspoons rosemary powder
- Makes about 3 cups.
- Mix all ingredients together and store in a large jar.
- Place Meat in a plastic bag with rub.
- Shake up and allow to stay in bag over night.
- Bake or BBQ according to the meat weight and doneness desired.