1 pound brown sugar 1/2-pound white sugar 6 tablespoons course grind black pepper 4 tablespoons Kosher salt 3 tablespoons garlic granules 3 tablespoons onion salt 2 tablespoons dry mustard 1 tablespoon powdered ginger 1 tablespoon ground red pepper 1 tablespoon crushed red pepper 1 tablespoon cumin 1 tablespoon paprika 1 1/2 teaspoons thyme *Combine all ingredients. Rub surface of pork with mixture, roast over indirect heat to internal temperature of 140-150 degrees -- use a meat thermometer. Let roast or chops rest for 5 minutes before serving. *Use only amount needed to cover loin. Store remaining amount in an airtight container. *Single batch (as made above) will do 10-15 pounds of pork loin.
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