What's in the rub?

I have added my dry rub to apple juice and used it to baste the Boston Butts while they're in the smoker, also good to do with ribs. Try apple juice and rub on the pork after it's been pulled. Not too much rub, though.

You might want to do a test...i do use my dry rub in my sauce. I caramelize an onion and a few cloves of garlic, low heat for 20 min...not completely caramelized color, just soft...then add the dry rub spice mix to give it a toasty color...add white wine or stock to wet and a bit of crushed tomato to stop the heat a bit, and simmer. I add a tbsp of nice dijon mustard and some apple cider vinegar, then stick blend it. We like a thinner sauce. (the onion will thicken it)...

At that point it is a mater of taste. I adjust and add what i think it needs. A bit of fresh chopped herb like cilantro. Or go away from that flavor and use parsley or rosemary. If i want some more heat...a half of a fresh habanero. I even divide it and make two sauces easy enough. Fridge one and add the pans drippings to the other.

Even start with a traditional dark roux and add your spice rub mix at the end. Then add the pan drippings....more of a gravy but any gravy/roux can be how you like it by thinning....

I'd just add it to melted butter, let it gently simmer for a couple of minutes, then add some wine or some lemon juice.

Or instead of apple juice, hard cider. I like that idea. caliloo (Alexa) did that to a pork recipe before and I used it later. It was delicious. Need to make that again. And find the recipe so I can look it up for you.

I asked what was in the rub because my first thoughts were orange juice, beer, or vinegar as a carrier. lol!

These are all good suggestions and I am going to try them all, though the pork is smoked and cooked so just the spices and the carriers. Thanks.