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South Carolina Mustard Rub


For pork; this makes enough rub for a 5-8 lb. pork shoulder (Boston butt)

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  • 3 tablespoons ground dry mustard
  • 3 tablespoons kosher salt
  • 1-1/2 tablespoons brown sugar
  • 2 teaspoons pepper
  • 2 teaspoons paprika
  • 1/4 teaspoon cayenne


Servings 1


Step 1

Mix all the ingredients in a bowl, using your fingers to break up any lumps. Pat the meat dry with paper towels, then sprinkle the rub all over, using your fingers to pat the spices into the meat. Wrap the meat in plastic wrap and refrigerate for up to 24 hours.


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