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I say my own but realistically it seems pretty standard and is a combination of a few
Rub Recipe: made enough for me to not need to use mustard. I rubbed the pork last night and let it sit in the fridge and then had plenty more to rub again this morning. I still have some left so I'm saving it in a spice container.
1/2 cup each:
Fine ground coffee
Kosher salt
Paprika(with maybe an 1/8 cup of this being smoked paprika)
1/4 cup each:
Fresh ground black pepper
Ground white pepper
Chili powder
Brown Sugar