Southern Succor Rub (ED's Version)

From “Smoke & Spice” by Cheryl & Bill Jamison

I use this on many cuts of pork, including shoulder.

1-1/2 cup ground black pepper
1-1/2 cup paprika
1/2 cup turbinado sugar
1-1/4 cup ground chilies
1/4 cup salt
4 teaspoons dry mustard
2 teaspoons cayenne

Makes about 2 1/4 cups.

Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry.

I always double this and use New Mexican chilies. For a milder version use ground California chiles.