Dryrubforsmokedporkroast Recipes

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DRY RUB FOR SMOKED PORK ROAST



Dry Rub for Smoked Pork Roast image

In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I've changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I'm not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.

Provided by Chief Jack

Categories     < 15 Mins

Time 10m

Yield 2 roasts

Number Of Ingredients 12

2 cups dark brown sugar (packed)
2 tablespoons sea salt
1 tablespoon fresh ground black pepper
2 teaspoons chili powder
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon dry thyme leaves
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon hot Hungarian paprika
1/2 teaspoon ground hot Thai red chili pepper

Steps:

  • Mix all ingredients.
  • By hand, pack as much on the pork as will stick.
  • Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
  • Keep leftover rub in a tightly covered jar.

Nutrition Facts : Calories 879.3, Fat 1.3, SaturatedFat 0.2, Sodium 7087.2, Carbohydrate 224.3, Fiber 3.4, Sugar 214.2, Protein 2.1

DRY RUB FOR PORK



Dry Rub for Pork image

Provided by Food Network

Categories     condiment

Yield 2 1/2 cups

Number Of Ingredients 7

1/2 cup ground black pepper
1/2 cup seasoned salt
1 1/4 cups turbinado sugar
1/4 cup brown sugar
1 tablespoon salt
1 tablespoon dry mustard
3/4 tablespoon chili powder

Steps:

  • Mix all dry ingredients. Rub on the outside of pork butt before smoking on grill. Note: Multiply this recipe by four if you are smoking a half of pig.

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