Scott's Dry Pork and Rib Rub |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 8 |
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None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy. Ingredients:
1 cup light brown sugar |
3 tablespoons paprika |
2 teaspoons seasoning salt (like lawry's) |
1 teaspoon kosher salt |
2 teaspoons garlic powder |
2 teaspoons black pepper |
1/2 teaspoon cayenne pepper |
2 teaspoons dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon onion powder |
1 tablespoon chili powder |
1/2 teaspoon dry mustard |
Directions:
1. Sift all ingredients together.I use a food processor to get a fine powder.
2. Put a liberal amount of the dry rub on the meat you wish to season.
3. Rub seasoning into the meat, covering entire surface.
4. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
5. Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
6. Enjoy.
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