Favorite Pork Rub

[Steel Walrus]

I am looking for a pork rub recipe from my EXPO peeps. Please share.

 

[TangoBlue]

This commpound has always been popular with my family and our guests...

A liberal dusting of fresh cracked Pepper, Seasoned Salt (e.g., Lawry's brandname), Garlic Powder, Onion Powder, Paprika or Hot Paprika for more adventurous palates.

 

[ddog45]

Apple city magic dust. You should be able to find the recipe online or pm me and I can send it to you. I smoke pork shoulder in my smoker covered yellow mustard and then covered with magic dust they turn out great everytime.

 

[phxtoad]

McCormick Spicy Montreal Steak seasoning. Tastes better on pork chops.

 

[FJR Colorado]

Kosher salt, cracked black pepper, cayenne, garlic powder, Old Bay and dried parsley... in the amounts that suit you best

 

[Token]

I'm honestly not impressed with the ribs from Rendezvous here in Memphis, but I do like their rub on a slow cooked tenderlion..

Rumor has it this is what's in it, but with the hassle of getting it all together it's easier to just spend to $4 and buy it premade..

1/2 cup salt
1/4 cup pepper
1 Tbsp garlic powder
1 Tbsp oregano
1 Tbsp celery seed
1 Tbsp paprika
1 Tbsp chile powder

 

[Mike S]

I use a 'mystery' jerk rub that I get in Jamaica. It does have some Scotch bonnet pepper and allspice in it, but is extraordinary on a pork shoulder.

 

[SunTzuNephew]

This recipe is from Bon Appetit... Its a bit involved for cooking in the field, but the rub is pretty good by itself!


INGREDIENTS
SPICE RUB
1/2 tablespoon whole white peppercorns
1/2 tablespoon whole coriander seeds
2 tablespoons plus 3/4 teaspoon ground cinnamon
2 tablespoons coarse sea salt (preferably gray crystals)
1 tablespoon plus 2 1/4 teaspoons unsweetened cocoa powder
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
PORK AND ONIONS
6 tablespoons extra-virgin olive oil
3 3/4 to 4 pounds onions, thinly sliced
1 1/2 tablespoons chopped fresh sage
1 1/2 cups water
1 5-pound pork shoulder butt with bone
PREPARATION
FOR SPICE RUB
Stir peppercorns and coriander in small skillet over medium heat until spices are darker in color, about 5 minutes. Transfer toasted
spices to spice grinder; grind finely. Place in small bowl; mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover
and let stand at room temperature.
FOR PORK AND ONIONS
Heat oil in large pot over medium heat. Add onions and sage; sprinkle with salt and pepper. Sauté 10 minutes. Add 1 1/2 cups water;
cover and cook until onions are soft, about 15 minutes. Uncover; continue to cook until onions are beginning to brown and water has
evaporated, about 30 minutes.
Meanwhile, preheat oven to 300°F. Sprinkle spice rub on large sheet of foil. Roll pork in rub, pressing to coat (some of rub will be
leftover). Set pork on rack in large roasting pan. Top pork with 1/3 of onions; scatter remaining onions around pork in pan.
Roast pork and onions until onions are deep brown, stirring occasionally, about 3 hours. Transfer onions from pan to medium bowl.
Continue to roast pork until very tender and thermometer inserted into center registers 165°F, about 2 1/2 hours longer. Transfer pork to
platter. Rewarm onions in microwave at 10 second intervals and season with salt and pepper; spoon around pork.

 

[7wt]

Anytime I can pimp one of my favorite places to eat I will. Angelos in Ft. Worth has some of the best BBQ you will ever find. You can order their seasonings online.

https://www.angelosbbq.com/orders/index.php?_a=viewProd&productId=16

 

[spressomon]

For pork such as chops or tenderloin you want to grill this is simple but incredible recipe I got from Michael Chiarello:

Lemon zest, olive oil, salt and pepper. Grind, in a mortar and pestle, together until well incorporated (add enough olive oil to incorporate but don't get it too loose). Smear all over pork; let sit for 30-minutes; grill.

FYI: I use this on salmon too with equally impressive results.

 

[rusty_tlc]

For pork such as chops or tenderloin you want to grill this is simple but incredible recipe I got from Michael Chiarello:

Lemon zest, olive oil, salt and pepper. Grind, in a mortar and pestle, together until well incorporated (add enough olive oil to incorporate but don't get it too loose). Smear all over pork; let sit for 30-minutes; grill.

FYI: I use this on salmon too with equally impressive results.

I use the same rub with the addition of a little fresh rosemary as a rub for lamb chops and rack of lamb. I never thought of using it on pork, thanks.

 

[spressomon]

I use the same rub with the addition of a little fresh rosemary as a rub for lamb chops and rack of lamb. I never thought of using it on pork, thanks.

Rosemary = Good! Tried fresh dill as an addition for the salmon rub and it was worth repeating too

 

[telwyn]

secret rub

I'll share my secret rub here although I supppose it's no longer secret now. :chef: I'm confident you'll really enjoy this. I've been making it for years.

Marinate the meat (works great with pork butt, brisket, you name it) overnight in a mixture (a modified mojo criollo) that contains the following:

• 50% water
• one or two of your favorite beers
• a can of Coke (real coke) or Dr. Pepper
• some olive oil
• a good bit of citrus juice (can use orange juice, mango, or guava)
• lime juice (preferably key lime)
• a bit of soy or teriyaki sauce
• a good bit of salt so it's essentially a brine
• lots of crushed garlic

After an overnight bath in the stuff above, take the meat out and give the entire thing a good rubdown in the following dry rub:

• 50% smoked paprika (must be smoked)
• garlic powder
• cumin
• curry
• coriander
• a little cinnamon (careful you don't use too much)
• a little nutmeg (same caution here)
• sugar
• black pepper
• red pepper (to taste - can be chipotle or whatever heat you prefer)

I then cook it in the La Caja China (hands down the best cooking purchase I've made in years) for several hours with a low, long heat. Almost like an oven, but it does a fairly good job of trapping the moisture. Can also put it in the smoker or the oven - will leave that to you, but long and low heat is the key.

I recommend it be cooked in a large disposable aluminum tray and that you add a few more beers to keep it moist while cooking. Almost a steam bath, plus it collects the drippings and makes a heckuva a sauce afterwards.

Slice, dice or chop according to your preference and then serve with fresh corn or flour tortillas from the local tortilleria, top with diced white onion and homemade salsa verde (I'll save that recipe for next time) an some queso fresco.

Darn good stuff if I don't say so myself.

p.s. I obviously don't know how to measure...

 

[motochain]

I'll share my secret rub here although I supppose it's no longer secret now. :chef: I'm confident you'll really enjoy this. I've been making it for years.

Marinate the meat (works great with pork butt, brisket, you name it) overnight in a mixture (a modified mojo criollo) that contains the following:

• 50% water
• one or two of your favorite beers
• a can of Coke (real coke) or Dr. Pepper
• some olive oil
• a good bit of citrus juice (can use orange juice, mango, or guava)
• lime juice (preferably key lime)
• a bit of soy or teriyaki sauce
• a good bit of salt so it's essentially a brine
• lots of crushed garlic

After an overnight bath in the stuff above, take the meat out and give the entire thing a good rubdown in the following dry rub:

• 50% smoked paprika (must be smoked)
• garlic powder
• cumin
• curry
• coriander
• a little cinnamon (careful you don't use too much)
• a little nutmeg (same caution here)
• sugar
• black pepper
• red pepper (to taste - can be chipotle or whatever heat you prefer)

I then cook it in the La Caja China (hands down the best cooking purchase I've made in years) for several hours with a low, long heat. Almost like an oven, but it does a fairly good job of trapping the moisture. Can also put it in the smoker or the oven - will leave that to you, but long and low heat is the key.

I recommend it be cooked in a large disposable aluminum tray and that you add a few more beers to keep it moist while cooking. Almost a steam bath, plus it collects the drippings and makes a heckuva a sauce afterwards.

Slice, dice or chop according to your preference and then serve with fresh corn or flour tortillas from the local tortilleria, top with diced white onion and homemade salsa verde (I'll save that recipe for next time) an some queso fresco.

Darn good stuff if I don't say so myself.

p.s. I obviously don't know how to measure...

Now that sounds AMAZING!!!! :drool:

 

[jcbrandon]

Here's my favorite. It's from the Williams-Sonoma book Grilling.

2 tablespoons chopped fresh thyme or 2 teaspoons dried thyme
1 tablespoon chopped fresh sage or 1 teaspoon dried sage
2 teaspoons salt
1 teaspoon freshly ground pepper
1/4 teaspoon ground allspice or cloves
2 cloves garlic, minced

That's awesome as a dry marinade on a pork roast.

If you want to get fancy, put it on a pork tenderloin then grill it and add this glaze (from the same book) while it cooks:

1/2 cup orange marmalade
1/3 cup dijon mustard
1 tablespoon grated fresh ginger
1 tablespoon Worcestershire sauce
1/4 to 1/2 teaspoon salt
1/4 to 1/2 freshly ground pepper


I don't care for ginger so I leave that out.
The glaze over the rub makes for about the best pork tenderloin I've ever had.