Recipe by Jamie
"Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too."
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firmly packed dark brown sugar
fresh-ground black pepper
cayenne pepper, or more to taste
ground dried chipotle chili pepper
1 1/2 teaspoons
1 1/2 teaspoons
dry mustard powder
I love this rub as it made the pork loin very juicy and tender. I am going to triple this and save it for future uses. The loin sliced so nicely and each fairly crunchy and flavorful slice had the rub taste. Def. not spicy just right.
I make this up and keep it in a mason jar. I use it on so many things! It's very flavorful, but not too spicy. I can always add spices if I need to for a particular dish. As written, it works for us. We love it! Thanks for posting it!
This rub is terrific! Only 4 stars simple b/c I added leftover morning coffee to the rub. After I marinaded it a few hours, I reduced it and made a glaze to go over the Tri Tip roast I had grilled.Very nice! Thank You Jamie:) Keeper!
This is very good. I think I am realizing that chili powder in a dry rub is not my favorite. So I will reduce or eliminate it next time. I also only used about 1/2 tsp. cayenne.
This rub is excellent. Great on chicken also!
I have recently began using this for chicken on my smoker as well. Works great with whole chicken smoked. Haven't tried with chicken in other pieces or a different cooking method. Still love on all pork!
This rub is a little spicy, but depending on how you cook it balances pretty well with the sweet. When I smoke ribs I use this rub but if I hit them with the grill before serving I add a little sweet BBQ sauce to balance the heat. For boston butt I have no problems with too much heat, my kids like it, as the surface area to mass on a pork shoulder is such I think it works well, and we seldom add sauce. If you are cooking in a roaster or oven probably suggest using less rub than if rubbing for a smoker, where some of the juices will run off the rub. Thanks for the feedback everyone!
I have used this on a pork shoulder as well as ribs. It makes great bark. I added a touch more brown sugar for the ribs. It is now my favorite.
Made this last night for a pork shoulder roast. FANTASTIC! Cannot wait to try it on chicken! Next time I'll try substituting smoked paprika for half amount of paprika amount. A must staple in my kitchen! Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Everything Pork Dry Rub
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 7
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