This one spent the night in the smoker at 200, peachwood provided the smoke. I have no idea what the ratio of components is in the dry rub because I’m always adding to my existing stock. I do know it has brown sugar, garlic powder, onion powder, paprika, chili powder, black pepper, mustard powder, coriander, and whatever else strikes me as appropriate at the moment. I don’t use much salt because I catch the droppings in a foil pan on the rack below the pork to reduce and use to add back to the pulled meat once I’ve skimmed the fat. Too much salt and the concentrated drippings are ruined.