Best Pork Rub Food

BARBECUE PORK RUB

Steps:

• Mix ingredients together to combine.
• Coat meat in a binding agent like yellow mustard.
• Apply rub.
• If not using straight away, store in a sealed jar in the refrigerator.

SMOKED RIB RUB RECIPE

Steps:

• Mix your dry spices together in a small bowl or other container.
• If it hasn't been done already, flip your ribs over and make a small cut into the white membrane cover the back closest to one of the ends.
• Using a paper towel to help grip, slowly and gently pull the membrane down until it separates from the ribs, using a knife to clean up any scraps.
• Liberally coat both sides of your ribs in spices, rubbing into the meat to ensure everything is covered.
• Wrap the rack in plastic wrap and place on a large baking tray in the refrigerator over night and up to a full 24 hours to let the flavors develop.
• Half an hour before cook time, take your ribs from the fridge and let them start to warm up at room temperature.
• This helps them to cook more evenly while they're smoking as the inside and outside will be roughly even in temperature, avoiding overcooking the outside with a raw inside.
• Additionally, soak your wood chips in hot water at this time if you're using them instead of chunks.
• Fill your smoker halfway with charcoal and light it.
• Close the lid and allow it to start heating up.
• If you're using a thermometer, it should read around 225 degrees Fahrenheit.
• When your charcoal has burnt down and your smoker is up to temperature, add more charcoal, toss on your wood, add the grate, fill the water tank, and close the lid once again.
• This gives the wood a chance to start smoking and the new material a chance to burn.
• After another ten minutes or so, you're finally ready to cook.
• Place your ribs meat side up into the center of your smoker and close the lid.
• Depending on the type of rib you use, it'll most likely take around four hours to cook fully (baby backs run shorter, St. Louis run longer).
• You can check this by sight if the meat has begun to pull away from the bones or by temperature when a rib measures 195 degrees Fahrenheit internally.
• As your ribs smoke, make sure to monitor the levels of wood, charcoal, and water in your smoker and add more of each as needed.
• Additionally, keep the temperature consistent by adjusting the air vents, especially when introducing new fuel to the fire.
• Every half hour, spray your ribs down with apple juice or apple cider from a spray bottle.
• This both flavors the meat and helps keep the outside moist during the long cooking process.
• In the last half hour of cooking, paint on a thick layer of barbecue sauce across the meat and allow it to caramelize on the outside, though be careful not to burn it.
• If it appears to be burning, remove the ribs from the heat or tent them in aluminum foil until they're fully cooked.
• After removing your ribs from the smoker, allow them to rest half an hour at minimum while wrapped loosely in aluminum foil.
• This gives the meat a chance to relax after being cooked and lets the juices redistribute throughout, making for a more tender, flavorful, and juicy rib.
• Use this time strategically to finish any side dishes or meal prep you hadn't to gotten yet.
• Once the ribs have rested, it's time to eat.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

BEST PORK RUB RECIPE

Steps:

• Place all ingredients for the pork dry rub into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store in a dry, cool place.

JUST A GREAT PORK RUB

Steps:

• Rub: Mix spices in a small bowl. Keeps for weeks - even months! (Whatever the shelf life of the spices is you used).
• Using pork rub: Pat pork chops dry. Sprinkle then use your fingers to lightly rub the seasoning on both sides, as well as the sides. Shake off excess. Cook per below.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

PORK BUTT RUB SIGNATURE RECIPE

Steps:

• Mix all ingredients in a small bowl or airtight container.
• Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
• Store any leftovers in a cool, dry place for up to three months.
• If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.

SCOTT'S DRY PORK AND RIB RUB

Steps:

• 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.

STICKY HONEY PORK (+20 EASY PORK RECIPES)

Steps:

• Add the honey, soy sauce, chili sauce, and rice vinegar into a bowl and whisk all the ingredients together until the honey dissolves into the sauce. Set aside.
• In a separate bowl, add the corn starch, garlic powder, salt, and pepper. Mix until combined.
• Next, thin the pork chops into 2 and 3-inch long strips that are about 1/2 inch thick.
• Toss each pork strip in the corn starch mixture so that each piece of pork is covered.
• Heat a large skillet over medium/high heat. Add olive oil.
• When olive oil is fragrant, add one layer of pork strips to the pan. Be sure not to crowd the pan, depending on the size of the pan, you may need to cook the pork in two batches.
• Sear the pork strips for 2-3 minutes on the first side and then remove the pork from the pan and place it on a plate (the pork will be cooked more later).
• Repeat steps 6 and 7 until all of the pork is seared on one side.
• Place all pork back into the skillet and then add the honey garlic sauce to the pan.
• Bring the sauce to simmer over medium heat, stirring periodically. Let the sauce simmer with the pork for 3-5 minutes until the sauce thickens.
• Remove from heat, toss the pork, and sprinkle the pork with green onions and sesame seeds.
• Serve alone, with rice, or with a vegetable side dish.

BOSTON BUTT DRY RUB RECIPE

Steps:

• In a large bowl, mix all ingredients together with a whisk or fork.
• Then, the bbq spice rub is ready to worked into your meat.
• Store your dry rub in the fridge in an airtight container.
• It will keep for two to four weeks.
• Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
• Good options include dijon mustard and yellow mustard.
• Work your homemade pork butt rub into your butt.
• This is an important step! Skin acts as a barrier to flavor, so if you don't work the rub into the meat, the flavor will be lighter.
• Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
• Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
• Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
• Cook your roast in the foil for about 60 to 90 minutes for every pound.
• Every two hours, make sure to turn the roast on a different side.
• Rub a bit of olive oil on the roast during this time to ensure moisture retention.
• When you think it's close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
• When done, the internal temperature should measure 190 degrees.
• Once done on the barbecue, take off heat and let the meat sit for ten minutes.
• Then, it's ready to cut and serve with your favorite side dishes!

PORK RUB

Steps:

• Combine all ingredients in a small bowl and whisk or stir until well blended.
• Generously rub over pork chops, pork tenderloin, pork shoulder or ribs before cooking. For the most flavor, let the rub marinate on the meat for at least 1 hour (and up to 12 hours) in the refrigerator before cooking. This seasoning is also delicious on chicken and perfect for making pulled pork.

EASY DRY RUB RECIPE

Steps:

• Combine the spices and herbs in a medium bowl and mix well.
• Transfer the dry rub to an air-tight container. The rub can be stored in a cool, dry place for 6 months. When the weather is warm, I like to store it in the freezer in a ziptop freezer bag.
• To use, generously sprinkle meats and veggies before cooking.

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

PORK TENDERLOIN RUB

Steps:

• Preheat the oven to 450° F.
• In small bowl mix dry ingredients-garlic powder, oregano, cumin, coriander, ground thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning.
• Rub the pork with the seasoning over all sides of the meat, pressing gently so the seasoning adheres well to the tenderloin. (Freezing instructions begin here.)
• Optional Step (If freezing, skip this step!): In a large skillet (or oven-safe pan) over medium-high heat, heat the oil until it's shimmering. Carefully place tenderloin in the hot pan using tongs and cook for 1-2 minutes on each side, until the meat is browned evenly.
• Transfer the pork to a roasting pan (or if it's in an oven-safe pan, place direction in the oven) and bake until it reaches an internal temp of 145°F. This will take about 20 minutes. It will still be slightly pink inside.
• Let meat rest for 5-10 minutes so juices redistribute. Slice on an angle and serve.

PORK RUB

Steps:

• Combine the salt, sugar and ginger in a bowl.

BEST DRY PORK RUB RECIPE

Steps:

• In a medium bowl, combine the dry rub ingredients. Transfer to a lidded jar and store in a dry place for up to 2 months.

ULTIMATE HOMEMADE DRY RUB RECIPE FOR PORK AND CHICKEN

Steps:

• Combine all ingredients together in a bowl. Transfer to an air tight serving container (like a mason jar or other dry rub container). Will keep for up to a year if sealed tight and kept in a cool place.

THE BEST PORK RUB

Steps:

• Mix everything in a bowl and enjoy!