Boneless Pork Shoulder

[LMichaels]

Yup. S, P, and smoke. My recipe

 

[GarciaWork]

I had to google this just now! Link below. Interesting in that it has no salt and he dry brines prior. Thank you!

Meathead's World Famous Memphis Dust Rub Recipe

This popular Memphis dust bbq dry rub recipe is the only seasoning blend you'll ever need for pork, chicken, fish, beef, and veggies. The rub is based on Memphis style BBQ, where ribs are served "dry," letting the seasoning and smoked shine by skipping the sauce.

amazingribs.com

Indeed. Its really good. I always have issues with the brown sugar clumping, so I mix in a big food processor to get things right. I also recall seeing powdered rosemary, which I do not have, so I use just "rosemary" leaves that you can see, it it looks nice. I use the rub on ribs, pork, and chuck roast, all with fantastic results.

 

[Tony Coloma]

I use a mortar and pestle for the rosemary. (When not lazy.) Plenty of ginger around in all forms. The mustard coat helps. And does not leave any taste. I keep paprika in large sizes so I do not run out. I encouraged Meathead to make a commercial one available. For ease. But he was not sure it would go.
But I am looking forward to the plain sp. The LMichaels method.