Spice Essentials Spicy Pork Rub Food

SWEET SMOKY & SPICY BBQ PORK RUB

Steps:

• Whisk all of the ingredients together in a small mixing bowl.
• Transfer to a clean container with a tight-fitting lid for storage. Store in a cool, dry place for up to six months.
• Use this pork rub recipe in your favorite pork recipes. I recommend using about 2 tablespoons of pork rub per pound of pork. We love this grilled pork tenderloin and these crockpot ribs that are finished on the grill!

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

SPICE ESSENTIALS: THE BEST PORK DRY RUB

Steps:

• PREP/PREPARE
• Stored correctly in a good container with a tight-fitting lid, this spice mix should last six-to-eight months or longer.
• Gather your ingredients (mise en place).
• Add all the ingredients together in a container with a tight-fitting lid.
• PLATE/PRESENT
• Use as a dry rub on your favorite cut of pork. Enjoy.
• Keep the faith, and keep cooking.

SPICY RIB RUB FOR PORK ROAST

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

SMOKER ESSENTIALS: SPICY BEEF DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
• 3. What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
• 4. Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 - 8 months.
• 6. Gather your ingredients (mise en place).
• 7. Add the ingredients to a mixing bowl and whisk until combined.
• 8. Store in a non-reactive jar, in a cool, dry place (cupboard).
• 9. Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
• 10. PLATE/PRESENT
• 11. Check out that bark. Enjoy.
• 12. Keep the faith, and keep cooking.

MEXICAN PORK WITH ESCABECHE SPICE RUB

Steps:

• Make the Escabeche Sauce by mixing the all the ingredients.
• Spread evenly over the pork Tenderloins.
• (at this point you make cover and refrigerate until the next day this will enhance the flavor but is not necessary to do).
• Place Tenderloins on a rack in a 9x 13 pan (or BBQ them).
• Roast in a 450F degrees oven.
• Internal temperature should read 155f, Check after 15 minutes and then every 5 minutes.
• Do not over cook or it will be dry.
• Slice thinly across the grain, arrange on a platter and place orange sliced all around the meat.

DRY RUB FOR SPICY BBQ RIBS

Steps:

• Wash rack of ribs, remove membrane on back, and pat dry with paper towel. You can either leave as a rack and thread onto a spit or cut into 2-3 rib sections.
• Mix all remaining ingredients until well blended. Rub the mix over both sides of ribs until it's all used up. I sometimes double the recipe to get a really good coating. You can either put in fridge overnight or grill at 350 F right away on bbq over indirect heat. The bbq acts more like an oven this way. The sugar will burn if you grill over direct flame.
• They will take an hour to cook through.

BONELESS PORK CHOPS WITH SPICY RUB

Steps:

• In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes.
• Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.