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I finally put my hawg rub together today, and here’s what I came up with...I started originally with Emeril’s “Southwestern Rub” and modified it to my likes.

There are any number of good sources for spices out there, but I use Penzey’s because we have a couple of local retail stores here, and generally if they don’t have it, you don’t need it...

You can adjust this recipe down for any amount you choose, just use smaller amounts of each ingredient; but this will yield a quart jar, and it is handy stuff to have in the outdoor cooking pantry...

Ingredients (1/2 Cup of each)

Chili Powder
Smoked Spanish Paprika
Whole Cumin Seed
Whole Coriander Seed
Toasted Onion
Toasted Garlic
Kosher Salt
Mixed Peppercorns (Black, Green, White and Red)
Epazote (Mexican herb)

1/4 Cup Cayenne Pepper
1/4 Cup Sweet Paprika

Method:

Heat a saute pan dry over high heat, and add the Cumin seed. Keep shaking the pan (like you were making popcorn) and keep the seeds moving as they heat up. look for them to start smoking and crackling slightly. Let them begin to brown, and then turn them out into a stainless steel bowl to cool.

Return the pan to the heat, and repeat with the Coriander seed. Let it toast, then put it with the Cumin to cool quickly.

You should see smoke...when the seed begins to smoke it is almost toasted, so don’t panic....it’s what you want. Just don’t get carried away because the smoke can be quite an eye-burner if it gets away from you...

Add all of the other ingredients to the toasted seed.

Process the mixture in an electric spice mill until finely ground. Put the ground mixture into a second SS bowl until all of it has been ground.

Sift the mixture through a fine sieve back into the first bowl. You will have a surprising amount of unground whole pepper, cumin and coriander seed, so return it to the spice mill and grind it, and sift it until all of the mix sifts through.

Stir it up a bit, then transfer the powder to a quart mason jar. You will have to tap it down as you go, but it will all fit in one jar. Close the jar with a new seal and ring, it will keep for years this way. All of the flavors marry up in a week or so and it just outstanding for any kind of pork.

To use it, I’ll dress out my Boston Butts, and thoroughly dust all of the meat. I use plenty and make sure I get all of the meat covered. I cover the meat with plastic and foil, then let it marinate under refrigeration for at least 2 days, then bring it out the morning I am going to cook, and let it warm a bit before it hits the grill.

The Hawg Mop will rinse off the extra spices, and the smoke adds even more flavor, and of course there is a finishing sauce for the shredded pork...

Cheers, and happy grilling!!