Kittencals Dry Rub For Pork Ribs Roasts Or Chops Recipes

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BEST PORK RUB RECIPE



Best Pork Rub Recipe image

This is our go-to all-purpose pork rub that can be used for any kind of pork. It's sweet and savory and only requires 7 ingredients.

Provided by Lee Funke

Categories     Dry Rub

Time 10m

Number Of Ingredients 7

1/2 cup brown sugar
2 tablespoons garlic powder
4 teaspoons onion powder
2 tablespoons coarse salt
2 teaspoons cinnamon
4 teaspoons dried thyme
2 teaspoons pepper

Steps:

  • Place all ingredients for the pork dry rub into a large glass container or mason jar.
  • Then, stir the spices together to create your rub.
  • Seal jar and store in a dry, cool place.

Nutrition Facts : ServingSize 2 tablespoons, Calories 69 calories, Sugar 13, Carbohydrate 17, Fiber 1, Protein 1

PORK ROAST WITH THE WORLD'S BEST RUB



Pork Roast with the World's Best Rub image

A pork loin is marinated with a nice rub flavored with thyme and three chiles. The dry rub penetrates all the way through and bakes into a sticky, sweet glaze.

Provided by DADCOOKS

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 5h10m

Yield 6

Number Of Ingredients 13

½ cup brown sugar
1 tablespoon coarsely ground black pepper
1 tablespoon kosher salt
1 ½ teaspoons garlic powder
1 teaspoon dry mustard powder
½ teaspoon ground ginger
½ teaspoon onion powder
½ teaspoon red pepper flakes
½ teaspoon cayenne pepper
½ teaspoon ground cumin
½ teaspoon smoked paprika
¼ teaspoon dried thyme leaves
1 (2 1/2 pound) boneless pork loin roast

Steps:

  • Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
  • Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
  • Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Nutrition Facts : Calories 359.4 calories, Carbohydrate 20 g, Cholesterol 92 mg, Fat 16.8 g, Fiber 0.6 g, Protein 30.9 g, SaturatedFat 6.1 g, Sodium 1032.6 mg, Sugar 18.1 g

THE BEST DRY RUB FOR RIBS



The Best Dry Rub for Ribs image

This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

Provided by Irvin Lin

Categories     BBQ     Grill     Make-ahead

Time 5m

Number Of Ingredients 9

3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon allspice

Steps:

  • Mix: Place all the spices in an airtight glass jar and shake gently to combine.
  • Store: Store in an airtight container for up to a year.

Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g

ALL-PURPOSE PORK DRY RUB



All-Purpose Pork Dry Rub image

Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.

Provided by David & Debbie Spivey

Categories     Condiment     Ingredient     Main Course     Seasoning

Time 5m

Number Of Ingredients 7

½ cup brown sugar
4 teaspoon paprika
4 teaspoon fresh cracked black pepper
4 teaspoon Kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
2 teaspoons cayenne pepper

Steps:

  • Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.

Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS



Kittencal's Dry Rub for Pork Ribs, Roasts or Chops image

If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.

Provided by Kittencalrecipezazz

Categories     Spicy

Time 2m

Yield 1 3/4 cups (approx)

Number Of Ingredients 14

5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

Steps:

  • Mix all ingredients together and store in an airtight glass jar in the fridge.

Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3

DRY RUB PORK RIBS



Dry Rub Pork Ribs image

Make and share this Dry Rub Pork Ribs recipe from Food.com.

Provided by Dugyb

Categories     Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 racks pork ribs (or as many racks as required)
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar

Steps:

  • Preheat oven to 325°F.
  • Cut pork ribs into sections of 3 or 4 bones.
  • Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
  • Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
  • Open foil carefully as steam escapes.
  • Can be crisped on a hot BBQ if desired but will be great just the way it is.
  • (Enjoy with oven cooked potato nuggets for a really simple meal).

EVERYTHING PORK DRY RUB



Everything Pork Dry Rub image

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11

¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

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.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

CUBAN DRY RUB FOR BOSTON BUTT OR ROAST



Cuban Dry Rub for Boston Butt or Roast image

Ok I was trying find a way to cook a boston butt that DIDN'T involve barbecue sauce. It's too typical and I don't even like the stuff. So I found this and tweaked it a bit to suit me. Stay literal and use as a "dry" rub or you can use several bases. I prefer yellow mustard because it adds a little extra punch of flavor, but olive oil is good too, or yes even barbecue sauce (if you're into that kind of thing...haha). This is great for any kind of roast as well or if you really want to go cuban, season a flank steak and throw some chimichurri on it. Yum. ;) This is good for about 8-10 lbs.

Provided by InAGourmetMinute

Categories     Meat

Time 8h10m

Yield 1 9lb boston butt, 10 serving(s)

Number Of Ingredients 6

2 tablespoons cumin
2 tablespoons black pepper
2 tablespoons adobo seasoning
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons red pepper flakes

Steps:

  • Rinse, dry, and remove as much fat as is reasonable from boston butt, roast, or whatever meat of choice.
  • *optional* Cover meat with your base of choice. If using olive oil you'll need about 3 tablespoons and if using mustard or barbecue sauce you'll need around a half a cup.
  • Generously coat meat with rub. Don't be stingy! In this case more is more :).
  • Using your hands, mix the rub and base together and make sure you get all that flavor into every crevice.
  • Cook using your favorite method. An oven preheated to 325º for several hours (depends on lbs) or a crock pot on low overnight are my favorites.

Nutrition Facts : Calories 22.5, Fat 0.5, SaturatedFat 0.1, Sodium 4.8, Carbohydrate 4.5, Fiber 1.1, Sugar 0.3, Protein 0.9

CHILI RUB FOR PORK



Chili Rub for Pork image

This recipe has just enough spice to give it a kick. My son actually did the prep work. The original recipe was for pork chops but it's so good you could use it for any meat. My husband and kids really enjoyed this one. Recipe found in Candian Living.

Provided by Alison T

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

4 pork chops
1 tablespoon packed brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon vegetable oil

Steps:

  • Trim fat and slash edges at 1 inch intervals.
  • In bowl, combine dry ingredients. Stir in oil. Rub all over chops.(Can prepare a day ahead and refridgerate).
  • Grease grill and cook until juices run clear. Approx 8 minutes.

Nutrition Facts : Calories 255, Fat 15.8, SaturatedFat 5.1, Cholesterol 75, Sodium 664.8, Carbohydrate 4.5, Fiber 0.6, Sugar 3.4, Protein 22.9

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING



Kittencal's Dill Pickles and Method for Processing image

For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use *only* a good-quality vinegar for this as it will make a difference to the taste of you pickles--- *enjoy* and happy canning! :)

Provided by Kittencalrecipezazz

Categories     Vegetable

Time P14D

Yield 22 pounds pickles

Number Of Ingredients 8

1 cup pickling salt
1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
12 cups distilled water
22 lbs pickling cucumbers
40 fresh dill sprigs (use 2 sprigs for each jar)
100 black peppercorns (use about 5 in each jar)
80 whole garlic cloves (peeled, using 4-5 per jar)
20 small jalapeno peppers (optional)

Steps:

  • Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
  • I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
  • Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
  • Wash and scrub the cucumbers well under cold water.
  • Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
  • For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
  • To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
  • Ladle the HOT brine into each jar up to 1/2-inch from the top.
  • Immediately place the lids on but DO NOT tighten completely.
  • TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
  • Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
  • Remove the jars; set aside.
  • As they cool you should hear the lids popping and they should have a small "dip" in the middle.
  • The lids may NOW be tightened securely.
  • Store in a cool dry place.
  • Allow at least 2 weeks before opening.

Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7

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