The Hot Pepper

http://www.killerhogs.com/ - Their BBQ Rub is highly used by many

4 lb pork butt. Coat generously with cheap-ass French's mustard, then coat with brown sugar and spice choices like Cayenne, Black Pepper, Garlic powder etc. Smoke at 225º for 9 hours. Heavy smoke for the first 4-5 hours, then just let it ride at 225º for the remaining 4-5 hours. I like Cherry/Apple/Hickory.

The bible: http://amazingribs.com

^^^Skinny ass pig

True JHP. 7 lb is even better but may require another hour or so.

Store-bought I like Killer Hogz, Meat Church Deeznuts, and for homemade I like Brown Sugar, Goya Sazon or other MSG, and a coffee rub (coffee, coriander, celery salt etc) ...

i like amazingribs memphis dust