I’m just posting the dry rub instead of my full pulled pork recipe because I made a rookie food blogger mistake and didn’t write down the rest of the recipe! I used this on a 2½ lb bone-in pork shoulder, but it could also be used on ribs or chicken, including smoked or grilled chicken wings. My go-to BBQ sauce is mustard-based because I’m originally from South Carolina, and of German heritage (read about the history of SC BBQ sauce here at the SC Barbeque Association). Sauce recipe to come in a future post! Although a mustard-based sauce is my favorite, this rub goes well with no sauce at all or with other types of sauces.