Scott's Dry Pork and Rib Rub
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.
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READY IN: 5mins
UNITS: US
INGREDIENTS
Nutrition- 1
- 3tablespoons paprika
- 2
- 1teaspoon kosher salt
- 2teaspoons garlic powder
- 2teaspoons black pepper
- 1⁄2teaspoon cayenne pepper
- 2teaspoons dried oregano
- 1teaspoon dried thyme
- 1⁄2teaspoon onion powder
- 1tablespoon chili powder
- 1⁄2teaspoon dry mustard
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DIRECTIONS
- Sift all ingredients together.I use a food processor to get a fine powder.
- Put a liberal amount of the dry rub on the meat you wish to season.
- Rub seasoning into the meat, covering entire surface.
- Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
- 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.
- Enjoy.
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