Quote Originally Posted by drift_g35 View Post
I'm smoking about 15lbs of pork butt for pulled pork this weekend. Last time I smoked pulled pork I used a sugar based rub and it was almost like candy it was so sugary. I was not a fan. Does anyone have any recipe ideas for a more zesta, non sweet rub and injection?
The quantities on the end are for 6 butts, the first quantities are enough for an average 8-10lb butt. I don't like celery and usually substitute brown sugar. Prefer bone-in; wash, pat dry, trim to your taste, sprinkle even coating of rub, pat and smoke. I spritz occasionally with 4 parts apple juice to one part apple cider vinegar if it's looking dry, wrap in foil when butt reaches desired color, pull when probe tender (like butter) and rest for 30-45 minutes. Cooking time will depend on cook temp, environment, individual butt, etc. so it's done when a probe goes in like butter or when the bone twists out easily. No sauce required.

8 tsp paprika (1 cup)
3 tsp salt (1/3 cup + 2 tsp)
3 tsp sugar (1/3 cup + 2tsp)
2 tsp cumin (4 Tbsp / 1/4 cup)
2 tsp garlic powder (4 Tbsp / 1/4 cup)
***2 tsp celery seed (4 Tbsp / 1/4 cup)
1 tsp chili powder (2 Tbsp / 1/8 cup)
1 tsp oregano (2 Tbsp / 1/8 cup)
1 tsp black pepper (2 Tbsp / 1/8 cup)
1/2 tsp cayenne (1 Tbsp)
1/2 tsp mustard powder (1 Tbsp)

disclaimer; based on another's recipe