Introduction: Dry Rub

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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
This is exactly what I put in mine. :D I made this up today as I needed to put a ton of run on some pork butt I bought that I'll be cooking tomorrow. 

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. 

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