Ramelo Robinson; pull pork

  • 1/3 cup paprika
  • ¼ cup sugar
  • 3 tablespoons Black pepper
  • 2 tablespoons salt
  • 2teaspoons dry mustard
  • 2 teaspoons cayenne
  • 1teaspoon white pepper
  • 5 Tablespoons kosher salt
  • 6 Tablespoons dark brown sugar
  • 6 Tablespoons chili powder
  • 3 Tablespoons garlic powder
  • 2 1/2 Tablespoons coarse ground black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon lemon pepper
  • 1 Tablespoon dried tarragon
  • 1 Tablespoon freshly chopped rosemary
  • 1 Tablespoon dried thyme
  • 1 Tablespoon mustard powder
  • 1 teaspoon cumin
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon ground sage





Sweet, and smoky sauce

  • Grab a put
  • Tern the eye to medium
  • Let it heat up for 2 mins
  • 2 tablespoons dark brown sugar
  • 1/2 cup cider vinegar (or white distilled)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoons honey
  • 2 cups tomato ketchup
  • Cayenne pepper
  • Liquid Smoke And to add al little bit of spice add ¼ to 1 teaspoon ground cayenne pepper per 1 cup of sauce (according to how much heat you wont)

First wash your hands and put on a pair of gloves then take out the pull pork then you take and lay it in the rub that you made and let it sit for about 6-12 hours then after a long sit take it and put it in a smoker and clean the aero back clean let it cook for about 10 hours at 225 degrees and right before you take the pull pork out stick a thermometer in the meat and make sure it’s 165-190 and it holds about 15 mins and if it holds take it out and set it on the table then put on a pair of heat gloves and gently tear the fat off the top then after you get done star tearing the meat by had into shreds then take a bun then take some shredded pull pork and lay it on the bread then take some of my famous BBQ sauce put it over the top eat.