Easy Smoked Pork Shoulder Dry Rub Recipe

Pork shoulder, also called picnic roast, is the primal cut of meat from a pig’s shoulder, above the forelegs. The National Pork Board calls it “the top portion of the front leg of the hog.” Butchers typically break pork shoulder down into two cuts: the top, or blade shoulder (also known as Boston butt), and the lower arm shoulder (also known as pork shoulder or picnic roast).

A smoked pork shoulder dry rub is a sweet-and-savory spice mix commonly featuring salt, pepper, paprika, brown sugar, chili powder, cumin, dry mustard, and garlic powder. Also known as dry brine, this spice blend will infuse any smoked pork rub recipe with extra flavor before the pitmaster smokes the meat in a smoking grill over indirect, low heat. Before smoking pork, some BBQ enthusiasts whip up a quick dry rub with a palmful of salt, though most rubs will feature additional herbs and spices like paprika and dry mustard powder.

Like a marinade or wet brining technique, the function of a pork rub is to give the savory flavors time to penetrate the sinewy cut so that you’re seasoning the whole piece—not just the surface.

Whether you’re making pulled pork sandwiches or tacos, here’s how to apply dry rub to this tender pork cut:

1. 1. Dry the meat. First, pat down the pork shoulder with a paper towel to remove excess moisture.
2. 2. Apply the rub. Sprinkle a liberal helping of the BBQ rub all over the pork shoulder. Using your hands, vigorously massage the seasonings into the top, bottom, and sides of the meat.
3. 3. Let it sit. Cover the meat with plastic wrap and deposit it in the fridge for a minimum of one hour, or overnight. Bring the pork back to room temperature before smoking or grilling.