BBQ Pork Rub

Please note that this recipe does not include any salt, so you'll want to salt your pork prior to applying the rub, and give it time to be absorbed into the meat. Over night is best. I do it this way as sometimes the amount of salt in a rub can be the right amount for a large piece of meat such as a pork shoulder, but overpowering for a thinner piece such as a pork chop. A good rule of thumb when salting is to use approximately 1/2 tsp. per 1 pound of meat.