Contributed by:
Barbecue'n On The Internet

This recipe is great for larger portions of pork - Boston butt, pork shoulder, tenderloin... Mix the following ingredients thoroughly:
    2 Tbs sugar
    2 Tbs fresh ground black pepper
    2 tsp paprika
    1/2 tsp red pepper flakes
    1/2 tsp cayenne pepper
    1/2 tsp nutmeg
    1/2 tsp garlic powder
    1/2 tsp sage
    1//2 tsp oregano
OTHER: Yellow mustard

With a pastry brush, coat pork with a light coat of the yellow mustard. [It sets up a base to accept the rub, prepares a nice "skin" to the meat and you don't taste the flavor. If you have never tried this, take our word for it! You won't be disappointed.] Next, depending upon the amount of heat you want, rub pork with the mixture and allow to sit, covered in the refrigerator, for 12-15 hour. (If you really must, you don't need to wait. Go ahead and begin cooking.) Warm the grill to 220 degrees and cook in indirect heat until done. Sit back and enjoy a cool one. Baste occasionally with one of the other basting mops provided in our recipe section. Enjoy!