1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup paprika
3 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 tablespoon chili powder (optional)
Mix together well, using a wire whisk to make sure everything is incorporated well.
To cook the meat, rub as much as you can onto the pork and marinade for at least 4 hours (the longer the better). Cook under foil for 6 hours at 110ºC and for the last 2 hours, remove the foil and turn up the oven to 180ºC.
This is enough dry rub for 6lbs of meat. if you want to store it, after mixing, store in a tightly sealed jar in a cool, dark place. The rub can be stored for 3-4 weeks.