We smoked a 200 lbs. pig (not confinement) this past weekend and used this rub recipe, after making a few small changes ~
Starting off we doubled everything, then tasted and thought it was still too tame so we added another 1 cup of spicy paprika, 1 cup smoked paprika, 1 cup of reg. paprika, 3/4 cup black pepper, and instead of each of the herbs I used 1 cup of Italian herb mix and left out the dill weed and the File powder (couldn't find File in our stores)
The day before the party we injected our brine every 6" and let that absorb.The next day about 4 hours before we started the smoking we applied a heavy dose of oil and inserted garlic cloves deep into the muscle then started the dry rub and placed him on racks lined with heavy foil to retain the juices as "Sally" began her 8 hour smoke.
Turned out great, very tender & not dried out at all!
We had several ask what rub we used, and by the way sauce was not needed, the meat had enough flavor on its own!
This rub is a keeper!!!
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We smoked a 200 lbs. pig (not confinement) this past weekend and used this rub recipe, after...