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Monday, August 5, 2013

Dry Rub for Pork

This rub is the perfect dry rub for any pork meat. It is always exceptional on ribs and roasts. Try this spice blend for your weekend Bbq.


  • 1/4 cup brown sugar
  • 1/4 cup salt
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cracked black pepper
  • 1 tablespoon paprika 
  • 1 teaspoons cayenne pepper
  • 1 teaspoon sage

  1. Mix all ingredients and sift. 
  2. Sprinkle your mixture as desired over your meat and rub or pat in to be sure it stays put.
  3. Cover your meat and refridgerate over night.
  4. Cook prepared meat in the oven covered or on the grill.
  5. Dont forget the barbecue sauce :-)
  6. Store rub in a dry, air tight container. (I use left over parmesan cheese shakers)
***Many chefs tell you that a rule of thumb when making dry rubs is to use 1/3 sugar, 1/3 salt, and 1/3 spice. 


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