1-First Step: Gather your ingredients Pull out 2 tbsp brown sugar, 1 tbsp kosher salt, 1 tsp each of smoked paprika, ancho chili powder, ground cumin, garlic powder, onion powder, black pepper, and 1/2 tsp mustard powder. Use medium grind black pepper for even distribution. Fresh spices make all the difference in this pork rub.

2-Second Step: Mix the dry rub In a small bowl, combine all ingredients. Stir well with a spoon or fork until fully blended. Takes under 2 minutes. This All-Star Pork Rub should look uniform, with no clumps. Taste a pinch if you like, but remember the salt packs punch.

3-Third Step: Prepare the pork Pat your pork dry with paper towels. For ribs, chops, shoulder, or pulled pork, moisture helps the rub stick. Optional: Mist with apple cider vinegar or a hot sauce mix for extra grip. Avoid oils or yellow mustard, as they can make it slide off.

4-Fourth Step: Apply the rub generously Sprinkle the pork rub evenly over the meat. Use your hands to massage it in, getting into nooks and crannies. Aim for a thick coat, about 1-2 tbsp per pound of pork. Press down so it adheres well. This yields enough for 2 racks of ribs, 4 pork chops, or 1 shoulder.

5-Fifth Step: Let it rest and cook For quick cooks like chops, let sit 10-15 minutes at room temp. For long smokes, apply up to 1 day ahead in the fridge. Cook per your recipe: smoke at 225-250°F for ribs or shoulder, grill chops hot and fast. Finish sliced or pulled pork with extra sprinkle.