Spice Essentials The Best Pork Dry Rub Recipes

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.

SPICE ESSENTIALS: THE BEST PORK DRY RUB

Steps:

• PREP/PREPARE
• Stored correctly in a good container with a tight-fitting lid, this spice mix should last six-to-eight months or longer.
• Gather your ingredients (mise en place).
• Add all the ingredients together in a container with a tight-fitting lid.
• PLATE/PRESENT
• Use as a dry rub on your favorite cut of pork. Enjoy.
• Keep the faith, and keep cooking.

PORK ROAST WITH THE WORLD'S BEST RUB

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.

SPICE ESSENTIALS: SPICY PORK RUB

Steps:

• PREP/PREPARE
• The amount of time it takes to bake these chops will be determined by their thickness. My chops were 1-inch (2.5cm). If they are thicker or thinner, will need to adjust the baking time accordingly.
• Gather your Ingredients (mise en place).
• Add all the spice ingredients to a bowl, and whisk together.
• Place into a glass jar with a tight-fitting lid, and store in a cool, dry place until needed.
• BAKED PORK CHOPS
• Brush the pork chops with a generous amount of honey.
• Sprinkle the spice mix on both sides of the chops, and place in the fridge for about an hour.
• Meanwhile, place a rack in the middle position, and preheat the oven to 400f (205c).
• Add a wire rack to a parchment-lined baking sheet, and place the chops on top, and sprinkle a bit more spice mixture on top.
• Chef's Tip: Rub a bit of oil on the rack, so the chops do not stick.
• Place into the oven, and bake, until they are cooked through, and golden in color, about 20 minutes.
• PLATE/PRESENT
• I usually serve this on a bed of white rice; however, when I am feeling nostalgic, I serve it with mash taters, and corn. Enjoy.
• Keep the faith, and keep cooking.

ALL-PURPOSE PORK DRY RUB

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.

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.

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.

SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
• 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
• 6. PLATE/PRESENT
• 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
• 8. Keep the faith, and keep cooking.