In my opinion the rub for barbecue is the foundational ingredient for good barbecue, whether it is going on ribs, chicken, pork or beef. While sauce can be important, I believe that sauce should complement the meat, not ‘BE’ the flavor. There are several core ingredients to most good rubs and then there are several spices that are common to make your rub unique, yet still retain barbecue flavor.
Pork is one of the best meats for barbecue. Pork is generally divided into four primal cuts: loin, shoulder, leg and belly. The loin is by far the most tender (and usually most expensive) part of the pig. Loin cuts include loin chop, butterfly chops, tenderloin, sirloin steaks, baby back ribs and the loin roast. In comparison to a cow, the loin chop is the equivalent of a t-bone steak. Shoulder cuts contain the highest level of fat and often make the most flavorful and most economical cuts. Because of the fat content, shoulder cuts are typically best suited for slow cooking at low heat for long periods of time (can we say smoking). Shoulder cuts include the Butt (blade) roast, shoulder chops, stewing pork and picnic roast.