SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN
A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it.
Provided by Audrey
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 20
Number Of Ingredients 7
Steps:
- Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.
Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.2 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 3.3 g
DRY RUB PORK RIBS
Make and share this Dry Rub Pork Ribs recipe from Food.com.
Provided by Dugyb
Categories Pork
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Cut pork ribs into sections of 3 or 4 bones.
- Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
- Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
- Open foil carefully as steam escapes.
- Can be crisped on a hot BBQ if desired but will be great just the way it is.
- (Enjoy with oven cooked potato nuggets for a really simple meal).
STEPHANIE'S AMAZING PULLED PORK AND DRY RUB
This recipe I made when I wanted to make pulled pork. And it is amazing well I think :) My roasting pan does not have a rack so I use an upside down muffin tin.
Provided by blumoonfairy
Categories Pork
Time 5h15m
Yield 8-10 Sandwiches, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 275.
- Rub the pork with your dry rub you can do this the night before or an hour before cooking.
- In a roasting pan pour in juice or water add liquid smoke.
- Place pork on roasting rack or upside down muffin tin. Cook for 5-6 hours.
Nutrition Facts : Calories 14, Fat 0.2, Sodium 583, Carbohydrate 3, Fiber 0.5, Sugar 1.8, Protein 0.3
GRILLED PORK TENDERLOIN WITH A BASIC DRY RUB
Provided by Food Network
Categories main-dish
Time 52m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Combine all ingredients except the tenderloin and grind in a spice grinder. Cover the tenderloin with the rub and marinate for 30 minutes.
- Preheat grill or broiler to high. Grill the pork until an inserted thermometer reads 140 degrees F, about 15 to 18 minutes. Let roast rest for 5 minutes before slicing.
JULIA CHILD'S PORK WITH ALLSPICE DRY RUB
The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.
Provided by Julia Moskin
Categories dinner, roasts, main course
Time 7h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
- Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
- For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
- For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.
Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams
SIMPLE PORK RIB DRY RUB
I have used this simple rub to make ribs on the barbi in both Memphis, where I learned, and England, where I now live. The dry rub will stop the ribs from burning on the outside, as happens with some wet sauces. This rub is hot and sweet, which makes it perfect for ribs. The proportions of ingredients can be adjusted to taste. On two continents, I've received nothing but compliments for this recipe. I use this for approximately 2 kilograms ribs.
Provided by Bob Goldsmith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, thoroughly mix freshly ground black pepper, ground cayenne pepper, dark brown sugar and salt. Rub thoroughly into ribs, using as little or as much as you like, before grilling as desired.
Nutrition Facts : Calories 102.2 calories, Carbohydrate 25 g, Fat 1.1 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 2625.7 mg, Sugar 18.2 g
DRY RUB FOR SMOKED PORK ROAST
In the several years since I first posted this, I've been playing with balancing the Cayenne against a good quality Hungarian HOT Paprika and dried ground Thai hot chilies. The Cayenne bites the front of the tongue, the Hungarian warms the middle and the Thai glows down the throat. I've changed the original recipe by replacing the sweet paprika with Hot Hungarian and ground Thai. I'm not a fan of blowing the top of your head off, but I do like a WARM GLOW all the way down! This NEW and IMPROVED blend does the job! Pack on as much as will stick to the roast.
Provided by Chief Jack
Categories < 15 Mins
Time 10m
Yield 2 roasts
Number Of Ingredients 12
Steps:
- Mix all ingredients.
- By hand, pack as much on the pork as will stick.
- Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
- Keep leftover rub in a tightly covered jar.
Nutrition Facts : Calories 879.3, Fat 1.3, SaturatedFat 0.2, Sodium 7087.2, Carbohydrate 224.3, Fiber 3.4, Sugar 214.2, Protein 2.1
SCOTT'S DRY PORK AND RIB RUB
None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.
Provided by Scott Rhoades
Categories Pork
Time 5m
Yield 3-4 Racks of ribs or pork butts
Number Of Ingredients 12
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.
Nutrition Facts : Calories 323.1, Fat 1.6, SaturatedFat 0.3, Sodium 652.7, Carbohydrate 80.8, Fiber 4.5, Sugar 72.2, Protein 2.2
DRY-RUB GRILLED PORK CHOPS OVER CANNELLINI GREENS
My family was not a huge fan of pork until I tried this pork chops and green beans recipe. Feel free to incorporate your favorite herbs into the dry rub. You can use the rub on boneless skinless chicken breast or other meats, too. -Michael Cirlincione, Stockton, New Jersey
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender 4-5 minutes. Add garlic; cook 1 minute longer. Stir in beans, artichokes, olives, wine, broth, salt. paprika and pepper. Bring to a boil; reduce heat. Simmer until liquid is almost evaporated, 12-15 minutes., Meanwhile, sprinkle chops with Greek seasoning. Grill pork chops over medium heat until a thermometer reads 145°, 6-8 minutes on each side. Let stand 5 minutes before serving., Stir spinach into bean mixture; cook and stir until wilted, 2-3 minutes. Serve with pork.
Nutrition Facts : Calories 530 calories, Fat 29g fat (8g saturated fat), Cholesterol 111mg cholesterol, Sodium 1345mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 6g fiber), Protein 42g protein.
DRY-RUB BARBECUE PORK ROAST
Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
- Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g
EASY GRILLED PORK TENDERLOIN W/DRY RUB & MOP SAUCE
I was really nervous to grill pork tenderloins for the first time! But found out that they are actually very easy! I was so afraid I'd overcook them and they'd turn out dry, but they were tender, VERY juicy and succulent! We will be having this often throughout the summer! *Remember, pork is DONE when slightly pink in the middle....
Provided by Kelly Williams
Categories Pork
Time 30m
Number Of Ingredients 18
Steps:
- 1. In small bowl, mix dry rub ingredients and set aside. Cut off any excess fat from the pork and remove any sinew (the tough fibrous tissue). Cover the pork tenderloins on all sides with dry rub and refrigerate overnight or for at least 8 hours. (*I coated them each on 2 separate sheets of plastic wrap and wrapped them tightly, placed them in a 9x11 baking dish and marinated them overnight.) In small bowl, mix mop sauce ingredients. Heat in microwave until hot to melt honey. Stir well, set outside by grill. Pre heat gas grill 5 minutes before cooking. Place pork tenderloins on hot grill (medium-high) with tongs. Close lid and grill the pork for 5 minutes, turn over and grill 5 minutes longer. Turn again and heavily baste with mop sauce, close lid and grill 5 minutes. Turn over, baste again and close lid for 5 more minutes. (*Total cooking time is 20 minutes.) Remove to a baking dish, cover, and let rest 5 minutes. Remove to cutting board and slice to serve.
- 2. *Leftover rub and mop sauce is also good on chicken, wings, and fish!
EVERYTHING PORK DRY RUB
Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.
Provided by Jamie
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g
DRY RUB FOR PORK
I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste.
Provided by Chef eljay
Categories Pork
Time 10m
Yield 3 cups, 10-20 serving(s)
Number Of Ingredients 9
Steps:
- Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.
Nutrition Facts : Calories 161.3, Fat 0.9, SaturatedFat 0.2, Sodium 2841.8, Carbohydrate 39.8, Fiber 3, Sugar 31.8, Protein 1.8
KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS
If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.
Provided by Kittencalrecipezazz
Categories Spicy
Time 2m
Yield 1 3/4 cups (approx)
Number Of Ingredients 14
Steps:
- Mix all ingredients together and store in an airtight glass jar in the fridge.
Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3
DRY RUB GRILLED PORK TENDERLOIN
There is nothing quite as easy or delicious as Grilled Pork Tenderloin. This dry rub sweet barbecue Grilled Pork Tenderloin is easy enough for a weeknight meal and fancy enough for company!! A little advance preparation can make this recipe super easy and quick. You can prepare the dry rub ahead and apply the rub to the pork...
Provided by Beth Pierce
Categories Pork
Time 30m
Number Of Ingredients 10
Steps:
- 1. In Ziploc bag combine paprika, brown sugar, cumin, chili powder and cayenne pepper. Rub over pork tenderloin and refrigerate from 2 hours to overnight.
- 2. In small bowl combine honey, barbecue sauce and Dijon mustard.
- 3. Preheat the grill to 425-450 degrees; lighting only half the burners. Add the pork tenderloin to the side of the grill that is lit and cover. Cook for about 5-6 minutes. Roll the tenderloin over and cook for an additional 4-5 minutes. Move the tenderloin to the side that is not lit. Baste with barbecue sauce mixture every 2-3 minutes. Continue cooking until the pork tenderloin reaches an internal temperature of 145 degrees. Remove the meat from the grill, plate and cover loosely with an aluminum foil tent. Let rest for 10-15 minutes before slicing.
OVEN-ROASTED PORK LOIN WITH DRY RUB
A highly rated recipe from All Recipes.com/submitted by branchan that I have tweaked just slightly I feel for the better! ---I also use this rub on boneless Boston butt roast that I roast in the oven and then slice, for a pork loin about 1/2 to 3/4 cup of the rub should be enough although you may use more if desired --- the roast needs to marinate for a minimum of 6 hours or up to 24 hours in the fridge, then must sit out at room temperature for a couple hours before roasting, so plan well in advance, make certain to line your pan completely with foil, because of the brown sugar it will be very hard to clean, or use a heavy disposable foil pan.
Provided by Kittencalrecipezazz
Categories High Protein
Time 8h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
- Make small slits and stuff a garlic clove in the slit (do this all over the roast).
- Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
- Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
- Place roast in a foil-lined shallow roasting pan.
- Let the roast sit out at room temperature for a couple hours.
- Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
- Remove and cover with foil, let stand for 20 minutes before slicing.
- *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.
Nutrition Facts : Calories 641.9, Fat 23.9, SaturatedFat 7, Cholesterol 137.9, Sodium 1860, Carbohydrate 56.2, Fiber 1.6, Sugar 50.4, Protein 50.1
PORK, BRISKET, OR SEAFOOD DRY RUB
Provided by Robert Irvine : Food Network
Time 10m
Yield about 10 ounces
Number Of Ingredients 11
Steps:
- In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.
SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB
I have many different dry rubs. This one is designed to work with cuts of pork, and beef, over the low/slow times usually associated with smoking. It helps to generate a nice "bark" on things like beef and pork, but I would not recommend it for pan frying, or high-heat oven baking. I have other rubs for that. When the...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
- 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
- 4. Gather your ingredients (mise en place).
- 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
- 6. PLATE/PRESENT
- 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
- 8. Keep the faith, and keep cooking.
DEB'S DRY RUB FOR PULLED PORK
First time I made this was in 2009 for a graduation party. I made 2 pork shoulders in a roaster. I got so many compliments! Still a hit around our house.
Provided by Deb Lund
Categories Pork
Time 7h
Number Of Ingredients 10
Steps:
- 1. Mix together in mixing bowl.
- 2. This is enough for a fairly large Pork Shoulder.
- 3. I rub this on all sides of the meat. I set it inside a dutch oven that was lined with Heavy duty tin foil. The tin foil should be long enough to wrap the pork shoulder. but not until you add your liquid.
- 4. Add Apple juice with Liquid Smoke ( Check the label for recommended amount since there are now so many liquid smoke concoctions on the market)
- 5. Braise in Oven at 275 for 5-6 hours or until the meat is falling off the bone. Remove meat to separate dish.
- 6. Remove the fat and bones from the meat. Discard this.
- 7. Pour drippings from pan into a clear measure. Separate the fat from the liquid and return the liquid to the pot. There may not be much.
- 8. Return the meat to the pot and tear the meat apart with 2 forks. Let it mingle with the juices.
- 9. Serve on a bun or freeze for later use.
ASIAN DRY RUB BABY BACK PORK RIBS
Steps:
- 1. Cut the ribs into individual ribs and place them on a flat work surface covered with wax paper. Coat with a bit of olive oil (about 1 tablespoon) and season both sides with sea salt and pepper to taste. Mix all of the remaining spices together in a small bowl and rub the spice blend on all sides of the ribs until evenly covered. Place the ribs in a well-sealed plastic bag and refrigerate for at least 2 to 3 hours (overnight is best). 2. Remove the ribs from the fridge about 15 to 20 minutes before you want to roast them, and bring to room temperature. Line a metal baking sheet with aluminum foil and place the ribs on the foil. 3. Set oven to anywhere between 400 to 425° F and roast the ribs until golden brown and cooked through (the time will vary depending on the heat of your oven and the thickness of the ribs, but start checking around 40 minutes). For crispier ribs, place them under the broiler a minute or two before they're finished. Remove from oven to cool and serve.
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