Dry Rub for Pork

Chef eljay's Note:

I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Serves: 10-20

Yield: 3.0 cups

• 3/4 cup brown sugar
• 3/4 cup white sugar
• 1/2 cup paprika
• 1/4 cup kosher salt
• 1/4 cup garlic powder
• 2 tablespoons black pepper
• 2 tablespoons ground ginger
• 2 tablespoons onion powder
• 2 teaspoons ground dried rosemary (mortar and pestle works well to grind)

Directions:

1. Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

Reviews

[Elmotoo]

This is a bit sweet but very delicious!! I rubbed it on pork chops then wrapped them in plastic wrap & refrigerated them most of the day before grilling them & oh yum!!! Everybody loved them! I will add some cayenne so we'll have that sweet/hot flavor we so love. Thank you! Made for PAC Spring '12.

[Nif]

This rub is fabulous! It is very close to an imported Italian pork rub that I pay a lot for, so it'll save me some money too! I made 1/3 of this recipe and it will go a long way. Like the other reviewers, I would use this on pork, chicken, beef, even seasoning for other items. So good! Made for my adopted chef for Fall PAC 2011. Thanks Chef eljay! :)

[Sydney Mike]

Made the whole batch of this rub since I wanted to try it on both chicken breasts & pork chops (or a roast)! However, I took a tip from mama smurf's review & cut back on the sugar, although I did different amounts ~ I like the molasses flavor of the brown sugar so used 1/2 cup of it, but just 1/4 cup of the regular sugar! Worked wonders for us when I used it on a couple of chicken breasts! Thanks for this great rub recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]