Great for use on all cuts of pork. Gives oven-roasted or gas-grilled chops, butts or ribs that delicious natural smoky flavor with a touch of spice. Perfect for slow-smoking too.
Sprinkle on thick-cut pork chops and grill over a hot charcoal fire until internal temperature has reached 137°F, approx 4 min per side for a 1” thick chop.
Coat a 10-15 lb. bone-in pork butt (shoulder) heavily with seasoning, and oven-roast or smoke at 250°F for approximately 1 hour per pound, until internal temperature reaches 205°F. Meat should pull apart with a fork. Be sure to place a drip tray under the grate to catch the drippings. Serve on hoagie rolls with dijon mustard or your favorite sauce.