Montreal Rub For Pork Recipes

BEST PORK RUB RECIPE

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.

MONTREAL SMOKED PULLED PORK WITH CURRY PICKLES

Steps:

• Make the pork: Mix the brown sugar, salt, pepper, coriander, allspice, paprika, garlic powder, onion powder, mustard powder, dill, celery seeds and red pepper flakes. Rub the pork all over with the mustard, then the spice rub. (You may not need all of the rub.)
• Soak the wood chips in water at least 30 minutes; drain. Heat a charcoal grill and prepare for indirect grilling: Bank the coals to one side, leaving the other side empty. Set up a drip pan on the empty side. Let the fire burn down to a low heat (225 degrees F to 250 degrees F).
• Scatter some of the wood chips over the hot coals. Put the pork on the cooler side of the grill, over the drip pan, fat side facing the heat. Cover and cook until a thermometer inserted into the center of the pork registers 160 degrees F, 5 to 6 hours, adding a handful of wood chips every 1 to 1 1/2 hours and more charcoal as needed.
• Meanwhile, make the barbecue sauce: Combine the vinegar, brown sugar, ketchup, hot sauce, red pepper flakes and 2 teaspoons each salt and pepper in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved, about 5 minutes. Refrigerate until ready to use.
• Remove the pork from the grill, wrap in foil and return to the cooler side of the grill. Cover the grill and cook until a thermometer inserted into the center of the pork registers 195 degrees F to 200 degrees F, 3 to 5 more hours, adding more charcoal as needed.
• Remove the pork from the grill and let rest 30 minutes. Carefully unwrap and pour off any juices. Pull the meat into chunks, discarding the excess fat and bone. Toss with half of the barbecue sauce; season with salt and pepper. Serve with curry pickles, bread and the remaining barbecue sauce.
• Toss 3 thinly sliced English cucumbers with 2 tablespoons kosher salt in a large bowl. Refrigerate 1 to 2 hours, then rinse and transfer to a large glass bowl or jars; add 1 thinly sliced large onion. Combine 1 1/2 cups each granulated sugar and white vinegar, 3/4 cup apple cider vinegar, 1/4 cup light brown sugar, 2 1/4 teaspoons mustard seeds and 3/4 teaspoon each celery seeds, curry powder and red pepper flakes in a nonreactive pot. Cook over medium-high heat until the sugar is dissolved. Pour over the cucumbers and onions. Refrigerate at least 1 day and up to 2 weeks.

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.

SAVORY MONTREAL STEAK RUB

Steps:

• Mix Steak Seasoning, sugar, onion powder and oregano in small bowl until well blended. Season steak generously with spice rub.
• Grill steak over medium-high heat 8 to 10 minutes per side or until desired doneness.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

PORK SEASONING - FLAVOR BOMB PORK RUB

Steps:

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

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.

MONTREAL STEAK SPICE RUB

Steps:

• Combine ingredients in an airtight jar and use within 6 months.
• Sprinkle on steaks before grilling.