Big James' Pork Rub Recipe

Reviews More Reviews

Jul 10, 2012

This rub is quick to throw together and tastes great. I used it on baby back ribs and it really gave the meat a wonderful flavor. Ignore the calories and servings on this recipe. I had a lot left over after coating a full slab of ribs on both sides.

—Pam-3BoysMama

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Feb 12, 2013

Excellent! Loved this rub. I used on pork that I marinated in this rub and put in the crock pot. After 8-10 hours, shredded the meat and added our fave BBQ sauce. Excellent BBQ pork! Family loved...thanks!

—SLJ6

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3 Ratings

Jan 10, 2013

This rub is great. The pork ribs had a tasty crust outside and so moist, tender and juicy inside. I get frequent requests for these. My daughter has to have these for her birthday dinner. Thank you for this wonderful spice rub. It was exactly what I was looking for !!!

—dnlark

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Nutrition

Calories
394 kcal
20%

Carbohydrates
81.8 g
26%

Cholesterol
0 mg
0%

Fat
11.1 g
17%

Fiber
22.9 g
92%

Protein
10.4 g
21%

Sodium
1506 mg
60%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Big James' Pork Rub

Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories: 394
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
** Saturated Fat 1.7g 8 %
** Cholesterol 0mg 0 %
Sodium 1506mg 60 %
** Potassium 1417mg 40 %
Total Carbohydrates 81.8g 26 %
Dietary Fiber 22.9g 92 %
Protein 10.4g 21 %
** Sugars 48.6g
Vitamin A 492 %
Vitamin C 71 %
Calcium 28 %
Iron 139 %
** Thiamin 32 %
** Niacin 55 %
** Vitamin B6 152 %
** Magnesium 46 %
** Folate 35 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.