Pork Rub

Pork Rub

So a fresh pork shoulder or rib rack is lying in the refrigerator, taunting you. You dry-brined it last night (You did, right? If not, do it now), but that was just setting the stage. It is showtime!

“Baton is up, and this preparation will make your low-and-slow porkformances really sparkle.”

Don’t blame me for the pun. I’m just the copyist.

Yields 3 cups

8

193

Pork Rub

A little sweet, a little heat, and a whole bunch of depth to create a nice bark on pulled pork or ribs.

10 minPrep Time

10 minTotal Time

Save RecipeSave Recipe
Recipe Image

Ingredients

  • 3/4 cup firmly packed dark brown sugar
  • 3/4 cup turbinado
  • 1/2 cup paprika
  • 1/4 cup garlic powder
  • 2 tablespoons ground black pepper
  • 2 tablespoons onion powder
  • 2 teaspoons dried mustard powder
  • 2 teaspoons cracked or ground allspice
  • 1 teaspoon juniper berries, ground
  • ½ teaspoon cayenne

Preparation

  1. Combine all ingredients well in a small mixing bowl.
  2. Dust all sides of the meat liberally until the meat barely shows through. Rub into meat just before slow cooking. Refrigerate any extra rub in a zipper bag.

Tags

Cuisines
Barbecue
Courses
Main Course
Cooking
Slow Cooking
Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
dairy free
egg free
soy free
wheat free
peanut free
seafood free
treenut free
sesame free

Nutrition

Calories

193 cal

Fat

1 g

Carbs

48 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
26




This is a demo store for testing purposes — no orders shall be fulfilled. Dismiss