Dry Pork Rub (for Barbecue)
Apr 30, 2020
Quite often in reviewing recipes for pork barbecue, you will find recipes for "special" spice mixes, which are applied to the raw meat as a rub. Even more often, you'll likely see references to one or another commercially available product. If you don't have a favorite commercially-available pork rub, and your Grand-dad declined to share the recipe for his home-made rub, before departing his mortal coil, you might want to try making your own. This recipe might give you a better than average start.
Suggested Equipment:
- Common kitchen measures and tools
- Container (seal-able) for the final product
- Automated mixing device (optional)
- Bowl, 16 oz (if you have to mix by hand)
Ingredients:
| 3 | Tbs | Sugar, | Brown, packed |
| 5 | tsp | Garlic, | Dry, granulated |
| 2 | tsp | Paprika, | Dry, ground |
| 1½ | tsp | Black pepper, | Dry, ground |
| ½ | tsp | Cumin, | Dry, ground |
| 1 | tsp | Oregano, | Leaves, dry, crushed |
| 1 | tsp | Salt, | Common |
| 1 | tsp | Cilantro, | Leaves, dry, crushed |
| ½ | tsp | Cayenne, | Dry, powdered |
Directions:
Measure all components into the bowl (if you are hand mixing) or your favorite automated mixing device (if you have one). I find that this is yet another recipe where a cheap salsa chopper does a pretty good job - especially if you make a double, triple, or quadruple batch of the stuff!
Mix as thoroughly as possible, breaking up any and all lumps you encounter.
When you are convinced that all components are evenly distributed throughout the mass of the product, transfer it to the storage/dispensing container.
Makes about ½ cup.
You can, of course, simply use a small canning jar with a fitted lid, and just spoon out what you need whenever you use the rub. I find it more convenient to re-purpose an empty shaker jar from its former life as a storage/dispenser of Parmesan cheese! The shaker top seals, and is very handy for applying the rub to the ribs - or any other pork cut you might want to use it on.
Final assessment? This works very well, and produces a main dish I am happy to eat, and would be proud to serve (if there were any left for guests...).
Catagories: Meat, Pork, BBQ, Spicy Foods