By Scott Rhoades on May 28, 2007
Photo by Smoking Dave
Photo by Smoking Dave
"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."
Serving Size: 1 (271 g)
Servings Per Recipe: 1
"Wow is all I can say. Very good rub! I had to make a couple of adjustments Since it was a last minute idea, I boiled my country ribs for about 20 minutes.. I had all ingredients except dry mustard, so I used some mustard from the fridge. Rubbed it on the ribs and then dipped the ribs in the seasoning. Cooked them for about 10 minutes on each side in a toaster oven at 300.. I then put some spicy BBQ sauce on them and cooked them again for another 10 minutes. These might be too spicy for some, but adjust the seasonings and BBQ sauce and everyone will enjoy them. This will be my go to rub from now on. Thank you so much!!!! Gonna use at my next big BBQ."
"I wanted to try something different than just Sweet Baby Rays (hard to beat that stuff) so looked around here until I saw this recipe.
I'm glad I stopped when I did because this rub is fantastic!
I made a half batch, rubbed down some pork ribs, left them in a pan in the fridge under foil over night.
I baked them in a 300? oven for three hours adding a 1/4 cup of water after the first and second hours.
I'd have baked them another hour but the power went out!
Still they were almost "fall off the bone" tender and NEXT time they WILL be "fall off the bone" tender too!
My wife loved them, so did I and I think you will too."
"I made this a few months ago - fantastic! Then I recently made popcorn with it and it was excellent. I'm keeping this one. thanks Scott"
"I used twice the cayenne pepper, and replaced the 1/2 tbsp of chili powder (I had scaled the recipe down to 1.5 racks of ribs and had about half left over)with 1 tsp cayenne and 1 tsp cumin since I was out of chili powder. I used it on a pork tenderloin that I then put in an indoor rotisserie, no time for letting it sit. The flavor was really interesting, sweet at first and then some kick, everyone loved it so will definately use it again."
"I have tried more than my share of rubs and marinades in search of the perfect slow cooker pork and this one FINALLY won hands down in our house. My spouse had come to believe she "didn't like pork in the slow cooker" HA! This one is now something we will be serving to guests. I'm ready to try the ribs too. Just the right combo of spice and sweet. It's going to be the ONE. Thanks, Scott."
"A great blend of flavors! Warning... makes ALOT of rub. I used only half the recipe and had too much for a 3lb pork loin. Next time I'll use only 1/4 of the recipe. Roasted a pork center cut loin in my convection oven 375 degrees F until the internal temp of meat was 175 degrees F ($6 digital thermometer from IKEA is a lifesaver!!). Meat had a great crust from the rub, with meat perfectly moist and tender. Served with green-chili enchilada sauce. Excellent!!"
"made 1/2 batch for boneless pork chops...nice balance of sweet/heat...used smoked hot paprika...will be making this again"
"Used this recipe for a Backyard BBQ I had on June 30th. 30 people attended, the cook for my Elks Lodge requested the recipe! I used the rub on the Beef ribs, they were wonderful!!!"
"This was delicious! I used it on country style pork ribs. I let them marinate about 1 hour, probably would have been even better if I had, had the time the recipe stated. I cooked them on 275 for 2 1/2 hours and they were absolutely delicious! The last half hour I uncovered them and painted on barbecue sauce. The rub has such a nice flavor, I didn't really need the barbecue sauce. Thanks for sharing your recipe and it will be used many more times I promise ya! I love the idea from Dr. Gonzo about using the rub for boneless pork chops."
"All I can think of is 'cha-ching'! I finally have the exact rub that I have been looking for, thanks to you. Sweetness that follows with a bit of bite. I marinated a ( I don't know the cut in the U.S...it's a big hunk of pork leg) pierna de cerdo overnight. Cooked it for 5 hours on low in the crockpot with half an onion. Shredded, tender, juicy meat for sandwiches with a very nice flavor. Served with cole slaw and baked beans. Cannot wait to experiment on other cuts of meat to grill. Thank you so much for your experimenting in creating this rub."
"This is my go too rub for Boneless Pork Chops. For a long time I broiled the pork chops, but couldn't get the texture I wanted. I rub the pork chops and let them sit a few hours. Then I let em' warm up to room temperature and Pan Fry them in vegetable or canola oil. I did this for the first time about a month ago and will not go back. If you get the super thin center cut pork chops you can fry for 2 min or so on each side and they are perfect. Thanks for this rub its awesome!"
"This was a really good rub for our pork ribs. I'm not sure how to rate it though, as I would give how I made it a 5 star (or more!), but I'm thinking the original would be a bit sweet for my tastes. I only put 1/3 cup br. sugar in, 1 tsp black pepper 1/2 tsp thyme and added 1/2 tsp garlic salt. They were awesome and not too hot (spicy) and just right salty and very flavorful!! YUM! I will definitely be using this again!! Thanks for the great blend of spices!! I did pour some vinegar over them before putting the rub on and grilled them over charcoal. Mmmmm!!!"
"This was great. It was my first attempt at making a rub and they were delicious!! Used this on some thick boneless pork chops that we smoked on the grill. Loved it! Thanks scott!"