Introduction: Dry Rub
This dry rub is a bit of a mix between the dry rub I put on my ribs and my blackened seasoning. It's absolutely delicious on pork! I'm convinced it's just the right balance of salty and sweet, too.
Step 1: Ingredients
- 3 tablespoons brown sugar
- 2 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 tablespoon salt
- 1/2 tablespoon coriander
- 1 teaspoon thyme
- 1 teaspoon dried mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon black pepper
I bet a bit of onion powder would be nice too, or more cayenne. But I like the balance so much I decided not to fiddle with it anymore.
Step 2: Mix and Taste
Mix everything together in a big bowl or jar. You'll need to use a spoon or fork to break up the brown sugar clumps - that'll take a minute or so. :D
Once it's all mixed, taste a little bit. At this point you can play with it and try to improve it to better suit your tastes. Add additional spices little by little, though - no more than 1/2 teaspoon at a time. This will keep you from overloading it with any particular flavor.
Step 3: Rubbing!
This makes enough rub to cover a ton of meat! I used it on roughly 9-10 pounds of pork butt. I might even make extra and double layer it. :D
The rub works best if you'll able to let it sit on the meat for a few hours before cooking (I'm letting mine hang out overnight!), but it's great right away on steaks or chicken thighs.Â
Participated in the
BBQ Contest
Participated in the
Epilog Challenge V
Participated in the
Father's Day Contest