Homemade Dry Rub For Pork Recipes

PORK RUB RECIPE

Steps:

• Combine all ingredients with a whisk or a fork.
• Use immediately or store to use later.

PORK BUTT RUB SIGNATURE RECIPE

Steps:

• Mix all ingredients in a small bowl or airtight container.
• Use to liberally coat your Boston butt before wrapping the meat in foil and adding it to the smoker.
• Store any leftovers in a cool, dry place for up to three months.
• If you have any smoked sea salt on hand, go ahead and substitute it for either the celery salt, the kosher salt, or both.

HOMEMADE DRY RUB FOR PORK

Steps:

• In a bowl, mix all the ingredients together.
• Store in a ziploc bag/sealed jar in your pantry.

BOSTON BUTT DRY RUB RECIPE

Steps:

• In a large bowl, mix all ingredients together with a whisk or fork.
• Then, the bbq spice rub is ready to worked into your meat.
• Store your dry rub in the fridge in an airtight container.
• It will keep for two to four weeks.
• Apply a thin coat of vinegar-based mustard to the outside of your Boston butt.
• Good options include dijon mustard and yellow mustard.
• Work your homemade pork butt rub into your butt.
• This is an important step! Skin acts as a barrier to flavor, so if you don't work the rub into the meat, the flavor will be lighter.
• Rub the prepared mix of spices into your meat on all sides thoroughly, and it will penetrate the skin to season the entire cut.
• Wrap your seasoned butt in foil. It can be beneficial to let the roast sit overnight.
• Prepare your barbecue with your chosen smoking wood to a temperature of at least 225 degrees.
• Cook your roast in the foil for about 60 to 90 minutes for every pound.
• Every two hours, make sure to turn the roast on a different side.
• Rub a bit of olive oil on the roast during this time to ensure moisture retention.
• When you think it's close to being done, measure the internal temperature at the thickest part of your roast with a meat thermometer.
• When done, the internal temperature should measure 190 degrees.
• Once done on the barbecue, take off heat and let the meat sit for ten minutes.
• Then, it's ready to cut and serve with your favorite side dishes!

BEST PORK RUB RECIPE

Steps:

• Place all ingredients for the pork dry rub into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store in a dry, cool place.

PORK TENDERLOIN DRY RUB

Steps:

• Combine ingredients in a small bowl; stir to combine.
• Place pork tenderloin in a medium bowl or on a plate.
• Rub dry rub all over the pork tenderloin being sure to get into every nook and cranny.
• Cover or place in an airtight silicone bag and let sit 30-60 minutes or as long as 24 hours in the refrigerator.
• Cook pork tenderloin however you want, but we highly recommend grilled or smoked!

BBQ DRY PORK RUB

Steps:

• Mix all ingredients together in a medium sized bowl.
• Once mixed well, transfer to an airtight container.
• When ready to use, apply generously over your chosen cuts of meat. Rub in firmly and try to cover as much of the meat as possible.
• Move the pork to your refrigerator and allow to sit for at least 2 hours, or even overnight.
• Remove from refrigerator and dust off any excess rub. Cook as desired.

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

THE ULTIMATE DRY RUB

Steps:

• Combine all spices and herbs in a bowl and mix very well. (You can also combine it in a jar with a lid, close the lid and shake well to mix.)
• Dry rub can be used right away or stored for up to 6 months.
• To use: spread mixed dry rub in a rimmed baking sheet or a large bowl, whichever fits the meat you are using best. Add meat and generously rub it all over with the dry rub, getting every nook and cranny, while massaging the dry rub into the meat.
• To store: For the best way to keep dry rubs fresh, use a zip-lock freezer bag and store it in the freezer. Get as much air out of the bag as you can before sealing it.(You can also store dry rub for up to 6-months in air-tight jar in a cool dark place or in the refrigerator.)

HOMEMADE DRY RUB RECIPE

Steps:

• In a bowl, mix all the ingredients together.
• Store the dry rub in an air-tight container for up to a few months. Rub it on chicken, ribs, steak, pork and meats. I doubled the portions of the dry rub and store in a glass jar, as pictured.

PORK DRY RUB

Steps:

• Gather your seasoning and measure them out into a small bowl.
• Mix all of the spices together until fully incorporated into the brown sugar and evenly distributed.
• Apply the rub to your pork, if not using right away store in an air tight container.

RIB DRY RUB

Steps:

• Combine all ingredients in a large bowl and mix well. Store in an airtight container. Pack on the dry rub onto your next rack of ribs.

DRY RUB FOR RIBS

Steps:

• Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.

DRY RUB FOR PORK

Steps:

• Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

EVERYTHING PORK DRY RUB

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.

SWEET DRY RUB FOR PORK RIBS

Steps:

• Gather all the ingredients.
• Place in a bowl and stir together, breaking up clumps with your spoon.
• Use right away or store in an air tight container.

DRY RUB FOR RIBS

Steps:

• Mix together all ingredients. Store in an airtight container for up to one year.