Basic Pork Seasoning Dry Rub Recipes

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

HOMEMADE DRY RUB FOR PORK

Steps:

• In a bowl, mix all the ingredients together.
• Store in a ziploc bag/sealed jar in your pantry.

BBQ DRY PORK RUB

Steps:

• Mix all ingredients together in a medium sized bowl.
• Once mixed well, transfer to an airtight container.
• When ready to use, apply generously over your chosen cuts of meat. Rub in firmly and try to cover as much of the meat as possible.
• Move the pork to your refrigerator and allow to sit for at least 2 hours, or even overnight.
• Remove from refrigerator and dust off any excess rub. Cook as desired.

HOMEMADE PORK RUB AND SEASONING BLEND

Steps:

• In a medium mixing bowl, combine brown sugar, paprika, salt, black pepper, and garlic powder stirring to combine completely.
• If you like a blend that is a little has a richer, deeper flavor, add the chili powder and cumin.
• For something with a little more kick, add cayenne OR red pepper flakes OR chipotle power.
• For a richer, deeper, spicier blend, add the chili powder, garlic powder, cayenne OR red pepper flakes OR chipotle powder.
• Transfer to an air tight container like a mason jar and store in a cool place.

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

BASIC PORK SEASONING: DRY RUB RECIPE

Steps:

• Mix all ingredients in a bowl until well combined. Store in a sealed container in the cupboards with all of your spices.

PORK SEASONING - FLAVOR BOMB PORK RUB

Steps:

• Mix all the ingredients in a bowl and liberally apply to your favorite cut of pork!

PORK BUTT RUB SIGNATURE RECIPE

Steps:

• Mix all ingredients in a small bowl or airtight container.
• Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
• Store any leftovers in a cool, dry place for up to three months.
• If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.

BOSTON BUTT DRY RUB RECIPE

Steps:

• In a large bowl, mix all ingredients together with a whisk or fork.
• Then, the bbq spice rub is ready to worked into your meat.
• Store your dry rub in the fridge in an airtight container.
• It will keep for two to four weeks.
• Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
• Good options include dijon mustard and yellow mustard.
• Work your homemade pork butt rub into your butt.
• This is an important step! Skin acts as a barrier to flavor, so if you don't work the rub into the meat, the flavor will be lighter.
• Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
• Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
• Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
• Cook your roast in the foil for about 60 to 90 minutes for every pound.
• Every two hours, make sure to turn the roast on a different side.
• Rub a bit of olive oil on the roast during this time to ensure moisture retention.
• When you think it's close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
• When done, the internal temperature should measure 190 degrees.
• Once done on the barbecue, take off heat and let the meat sit for ten minutes.
• Then, it's ready to cut and serve with your favorite side dishes!

HOMEMADE DRY RUB RECIPE

Steps:

• In a bowl, mix all the ingredients together.
• Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. I doubled the portions of the dry rub and store in a glass jar, as pictured.

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.