Source: Chris Rains/The Wildhorse Saloon
BBQ Rib Rub
2 cups granulated sugar
3/4 cup chili powder
4 tablespoons onion powder
6 tablespoons paprika
3 tablespoons cumin
1/4 cup salt
3 tablespoons black pepper
1 tablespoon garlic powder
1 tablespoon cayenne pepper
4 tablespoons plus 2 teaspoons seasoning salt
Combine all ingredients and whisk together well with a wire whisk.
Pulled Pork
1 (10 pound) Boston pork butt
1 cup Rib Rub recipe
Season pork with rib rub and let sit in refrigerator for a minimum of 4 hours.
Place pork in smoker that is between 225º and 250 degrees F. Let pork smoke for 6 hours at that temperature.
Wrap pork in aluminum foil and continue to smoke for 6 hours more until bone pulls clean.
Chill until warm. Pull into strips and refrigerate. Re-heat with pork in Wildhorse Barbecue Sauce over medium heat until hot. Serve.