I'm switching things up for New Years - making pulled pork BBQ instead of pork & saurkraut. Those who will be partaking prefer the Lexington NC style BBQ.
Rub recipes are usually pretty simple, but I'm just curious what all you chow-hounders use with good results. Also, I'd like to hear when you apply the rub (night before, 3 days before, right before smoking, etc)
So, bring on the rub!