I did a pork butt yesterday with this rub. Applied it very liberally and cooked the butt at 225 to internal temp of about 190, using about 4 oz of apple chunks in my Cookshack Amerique. I did not foil the butt. This rub produced absolutely the best bark I have ever had on a pork butt. The sugar/salt balance is perfect, and the heat level is great. The bark was dark but not burnt, and the flavor was amazing. Great rub for pork!