Tom's Life Bits

This is the recipe I normally use for a rub.

Rub Ingredients:

• 1 tablespoon mild paprika
• 2 teaspoons light brown sugar
• 1 1/2 teaspoons hot paprika
• 1/2 teaspoon celery salt
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dry mustard
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt

For the BBQ:

• Boston butt bone-in pork shoulder roast

Combine all the rub ingredients in a glass bowl, mixing well until evenly blended.

Cooking Pork Shoulder by Tom:
I rub a shoulder down on all sides, cover it with plastic wrap and put it in the refrigerator for 3 or more hours. Set the oven to 225 degrees, remove the plastic wrap and place the shoulder into a glass pan with at least 2 or 3 inch high sides fat side up. Fat side has to be up so the fat melts and bastes the meat. Score the fat with a sharp knife down to the meat using a checkerboard pattern. Cover the shoulder with aluminum foil and cook for 8 hours. A good way to do this is to put it in the oven the night before around 11 PM. It will be finished at 7 AM.