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Wow. This is a hit! Used it on a pork roast, baked it covered @325 for 2 hours, then 350 for 20 mins uncovered. The meat was succulant-sliced it up and poured the remains of the juices over the slices. I will use this for lots of different meals. Wonderful.

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I tried this rub on a pork shoulder (3 lb 10 oz with a good fat cap. I scored the fat, put on the rub, making sure that everything was covered. Cooked it 1 hour at 350 degrees then added about 1/2 inch of chicken stock to the roasting pan, covered the pan tightly with foil, reduced heat to 300 and baked it for about 3 hours more until the meat was falling off the bone. I used the pan drippings to make gravy adding additional stock to taste and thickened it with cornstarch. This works great with garlic mashed potatoes! This satisfied my pickiest eaters! Thanks, Robert!

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Easy and wonderful. One of the best pork chops I've eaten.