Ingredients 1 pork shoulder (6 to 8 pounds) ¼ cup Dick Rubbin’s Butt Stuff 2 tablespoons brown sugar 2 tablespoons yellow mustard ½ cup apple cider vinegar Instructions Pat pork shoulder dry. Coat with mustard then season heavily with Butt Stuff and brown sugar. Let rest at least 1 hour or overnight. Smoke at 250°F for about 8 to 10 hours until internal temperature reaches 203°F. Let rest 30 minutes. Shred pork using forks and mix with apple cider vinegar. Serve on:  buns, ta

Ingredients 2 racks pork ribs 3 tablespoons Dick Rubbin’s Butt Stuff 2 tablespoons brown sugar ½ cup BBQ sauce Instructions Remove membrane from back of ribs. Coat ribs with Butt Stuff and brown sugar. Smoke at 250°F for 3 hours. Wrap ribs in foil and cook 2 more hours. Unwrap ribs, brush with BBQ sauce, and cook another 30 minutes to set the glaze. Slice and serve.

Ingredients 2 pork tenderloins 2 tablespoons olive oil 2 tablespoons Dick Rubbin’s Butt Stuff 2 tablespoons honey Instructions Preheat grill to 375°F. Coat tenderloins with olive oil and Butt Stuff. Grill about 20 minutes turning occasionally. Brush honey over pork during final 5 minutes of cooking. Remove when internal temp reaches 145°F. Rest 5 minutes then slice.