BBQ DRY PORK RUB
A delicious and easy rub recipe that will go perfectly with pork tenderloin to then be cooked either on the grill or in your smoker.
Provided by Ben
Categories Dry Rub
Number Of Ingredients 8
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.
BARBECUE PORK RUB
A sweet, spicy smokey rub perfect with barbecue pork
Provided by Joe Clements
Categories Condiment / Sauce
Time 5m
Number Of Ingredients 10
Steps:
- Mix ingredients together to combine.
- Coat meat in a binding agent like yellow mustard.
- Apply rub.
- If not using straight away, store in a sealed jar in the refrigerator.
Nutrition Facts : Carbohydrate 75 g, Protein 6 g, Fat 5 g, SaturatedFat 1 g, Sodium 7083 mg, Fiber 9 g, Sugar 56 g, Calories 333 kcal, ServingSize 1 serving
BASIC PORK RUB
This basic BBQ rub is perfect for any smoked pork roast. The combination of sweet and all three heats is ideal for pulled pork.
Provided by Derrick Riches
Categories Spice Mix
Time 10m
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- Mix all ingredients in a small bowl.
- Work half of the mixture into meat 12 to 24 hours before cooking.
- Apply remaining rub before smoking.
- Store leftover, unused rub in an airtight glass jar in a cool, dry place for up to one month after preparation. Make sure no moisture gets into the rub before storing.
Nutrition Facts : Calories 93 kcal, Carbohydrate 21 g, Cholesterol 0 mg, Fiber 5 g, Protein 2 g, SaturatedFat 0 g, Sodium 3218 mg, Sugar 14 g, Fat 2 g, ServingSize 1 cup/240 mL (4 portions), UnsaturatedFat 0 g
BBQ DRY RUB
My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!
Provided by AMYNTAYLORSMOM
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 30
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.
Nutrition Facts : Calories 60 calories, Carbohydrate 15.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 2.4 mg, Sugar 14.3 g
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
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.
BBQ RIBS DRY RUB
This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.
Provided by baumer64
Categories Pork
Time 4h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together dry ingredients.
- Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
- Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
- Heat smoker/cooker to at least 250°F and keep between 250-300°F.
- Pour 2 cups of the apple juice in water pan to steam the ribs with.
- Add soaked hardwood chips or smoking wood of your choice to the smoker.
- Amount of smoke is up to you.
- After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
- If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.
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