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.
- Ready In:
- 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
- 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.
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I am not sure of the last review, but I do not find this pepper heavy, 1/4 tsp Cayenne pepper for 1.5 slabs of ribs, about 10 pork chops does not seem peppery, I used more. I used the salt, but did not add more to the meat as any chef would. I also added .5 Tbs of powdered smoke flavor, can go heavier. (Wonder what that is made of) The second time, I added extra turmeric, 3/8 tsp I am making this again, the second day in the row, it was so good the 1st time, I wanted to be sure. One additional think, I use various chili powders, I used powdered Guajillo peppers. I am going to try the slightly darker Ancho chili next time.1Reply
Abysmal. I was attracted to this rub because the store bought ones are full of salt. I did notice this recipe is pepper heavy but I thought the sweetness of the brown sugar would balance that. I liked the other spices as well, especially the mustard and oregano. I'm looking for a blend of flavors and I anticipated this recipe to provide that. I rubbed and let it sit overnight, my usual procedure, to allow the magic chemistry to do it's thing. First thing I noticed was it didn't have much of a smell, so not overpowering I thought. I cooked the pork chops on the grille and the first taste was awful. I may as well have skipped all those spices and just used cayenne pepper because that's all I tasted. None of the others spices came out. Maybe a hint of sweetness. I would have been better off just using the honey mustard in the fridge.Reply