What to do with a Pork shoulder blade roast ??

Yep, I believe you have a butt there.

I would smoke/cook as such.

I'm planning the butt for sunday...I was looking in my "most excelent BTW" smoker cookbook, Smoke & Spice ...

There is a recipe called "Red Eye Butt"...it's made of strong coffee...

could it be good ???

I just don't have any idea for a rub ????

and since it's boneless, will it still have the "gland "??

I wouldn't worry much about a gland.

Smear yellow mustard all over it first.

basic rub:

1 cup brown sugar or light brown sugar or turbinado sugar
1/2 cup kosher salt
1/4 cup paprika
1/4 cup black pepper
1/4 cup ground red pepper
1/8 cup garlic powder
1/8 cup onion powder
1/8 cup ground mustard
1 TBLS ground ginger
1 TBLS ground cinnamon
1 TBLS ground cumin
1 tsp each of your various favorite spices

Mix very well and taste and adjust if necessary.

Let us know what you think.

When in doubt on a rub, go with what you know you like - -salt, pepper and heat (spice) of choice. Experimenting is part of the fun of BBQing.

My sincere guess is that if one smoked a butt with salt, pepper and a little heat, 90% of the people couldn't know the difference - unless you were to add rub to the mix when pulling. Just MHO.

Good luck!

That is just what a general rub recipe might look like off the top of my head. I usually use the same amount of salt as sugar, and then half the amount of pepper. One might use all the ingredients listed, or just a few, or add to them, and also one might use extremely varying amounts of the ingredients. And yes, one might just use salt and pepper. I like a huge variety of ingredients and really pile it on thick. I don't use sauce or rub after it is pulled, and I make sure it is all mixed well.