Trip's coffee ancho smoked pork butt

(say that 5 times fast without giggling)

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2 cups brown sugar
1 cup kosher salt
1/2 cup ancho chili powder
1/4 cup cumin
1/4 cup garlic powder
1/4 cup black pepper
1/4 cup dark roast ground coffee

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rub on pork butt (about 6 to 8 pounds)

and let sit overnight
smoke at 225 for 6 t0 8 hours
until internal temp is 140

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let meat rest for at least 30 minutes covered with foil.

then send everyone away and eat it all yourself.