Pork Roast Dry Rub

2 - 2 1/2 pound pork loin roast, boneless (2 lb)
1 1/4 cups brown sugar (1/2c)
2/3 cup sugar (omitted)
3 tablespoons black pepper, coarsely ground (1T regular black pepper)
2 tablespoons kosher salt, OR 1 tablespoon salt (1T)
2 tablespoons ground ginger (1T)
4 1/2 teaspoons garlic powder (2 1/4t)
4 1/2 teaspoons onion salt (2 1/4t)
1 tablespoon dry mustard (1/2t)
1 1/2 teaspoons cayenne pepper (3/4t)
1 1/2 teaspoons ground cumin (3/4t)
1 1/2 teaspoons paprika (3/4t smoked paprika)
3/4 teaspoon dried thyme, crushed (1/2t)
Recipe makes about 3 1/2 cups dry rub (1 1/4c)

Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup (all) of the brown sugar mixture evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, 40-60 minutes (20 minutes per pound) until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven; let rest about 10 minutes before slicing.
Store remaining brown sugar mixture in airtight container at room temperature up to 3 months; use on pork roasts or chops before roasting or grilling.

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