Dry Rub for Pork
photo by Nif_H
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
3 cups
- Serves:
- 10-20
ingredients
- 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
- Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.
Reviews
-
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! :)
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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]
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I made as directed and used some on some chicken breasts which I let sit in the fridge for most of the morning before grilling and serving on a salad. I think I will add a little cayenne to what I have left and try it on pork or more chicken. I did cut down on the sugars (I felt that 1/2 cup of white and brown sugar each was quite a bit so I use about a 1/4 of a cup of each) and we were quite happy with the results. Definately one to use again and again. Thank you for sharing. Made for Fall Pick-A-Chef 2011.
RECIPE SUBMITTED BY
Retired firefighter. I like cooking, fishing and photography. This is a great place to do all three.