Pork Rub recipe

Ingredients:
8 Tbs. light brown sugar tightly packed (Splenda for low cal. low carb.)
2 Tbs. Kosher or Sea salt
1 Tbs. Paprika
1 Tbs. Garlic Powder
1 Tbs. Black Pepper
1 tsp. Ground Cayenne Pepper (2 tsp. if you like it a little spicy)

Directions:
Combine all ingredients and mix well.
A spice grinder will work well.

Note:
If you plan to inject your meat, this should be done prior to applying the rub to prevent it from being washed off during the injecting process.
Rubs should be applied evenly and moderately. Too much will over power the flavor of the pork. For the best results, a rub should be absorbed but this does not mean you need to rub it into the meat. Rubs should be applied to moist, thawed meat (preferably under and over the skin of fowl) at least 3 hours prior to cooking. It will have a maximum effect if you apply the rub 24 hours before hitting the fire. This allows the rub's ingredients to mix with the meat's natural juices, absorbing into the meat like a marinade.
Wrap the meat tightly with foil, or place it in your favorite non-reactive container (Tupperware), and place it in the refrigerator to rest.
Take the meat out about an hour prior to cooking so it can reach room temperature. This will help considerably to shorten the smoking time.