CAROLINA BBQ RUB
Make a classic Carolina-style barbecue rub recipe with sweet and heat. Use it next time you want to make a traditional pulled pork.
Provided by Derrick Riches
Categories Spice Mix
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Gather the ingredients.
- In a small bowl, combine paprika, salt, white sugar, brown sugar, ground cumin, chili powder, black pepper, and cayenne pepper. Use as a dry rub on pork, chicken, beef, lamb, and vegetables. Make sure that the rub has a fine consistency and that the brown sugar leaves no clumps.
- To apply the rub, gently pat it on all surfaces of the meat and cook as directed.
Nutrition Facts : Calories 50 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 3 g, Protein 1 g, SaturatedFat 0 g, Sodium 1808 mg, Sugar 6 g, Fat 1 g, ServingSize 1 cup (serves 8), UnsaturatedFat 0 g
SOUTH CAROLINA-STYLE MUSTARD SAUCE
Provided by Steven Raichlen
Categories easy, condiments, side dish
Time 15m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Combine all ingredients in saucepan, and bring to boil. Reduce heat, and simmer until thick and richly flavored, about 10 minutes, stirring occasionally. Taste for seasoning, adding additional salt or corn syrup as desired. This sauce goes great with just about anything.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 1 gram, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 385 milligrams, Sugar 17 grams, TransFat 0 grams
SOUTH CAROLINA PULLED PORK
Steps:
- 1. For the spice rub and pork: Combine dry mustard, brown sugar, salt, pepper, paprika, and cayenne, breaking up any lumps. Dry pork with paper towels and rub all over with spice mixture. (Roast can be wrapped tightly in plastic and refrigerated for 24 hours.) 2. Seal wood chips in foil packet and cut vent holes in top. Open bottom vent on grill. Light 50 coals; when covered with fine gray ash, pour in pile on one side of grill. Arrange foil packet directly on coals. Set cooking grate in place and heat, covered, with lid vent open halfway until wood chips begin to smoke heavily, about 5 minutes. (For gas grill, place foil packet directly on primary burner. Heat all burners on high, covered, until wood chips begin to smoke heavily, about 15 minutes. Leave primary burner on high and shut other burner[s] off.) Scrape and oil cooking grate. Place pork on cool side of grill and barbecue, covered, until exterior of pork has a rosy crust, about 2 hours. 3. For the mustard barbecue sauce and to finish: Adjust oven rack to lower-middle position and heat oven to 325 degrees. Whisk mustard, brown sugar, vinegar, Worcestershire, hot sauce, salt, and pepper in bowl until smooth. Transfer pork to roasting pan and brush 1/2 cup sauce over meat. Cover roasting pan tightly with foil and bake until fork inserted into pork can be removed with no resistance, 2 to 3 hours. Remove from oven and rest, still wrapped in foil, for 30 minutes. Unwrap pork and, when cool enough to handle, pull meat into thin shreds, discarding fat, if desired. Toss pork with remaining sauce. Serve.
SOUTH CAROLINA MUSTARD RUB RECIPE - (5/5)
Provided by TeeSquared
Number Of Ingredients 6
Steps:
- Mix all the ingredients in a bowl, using your fingers to break up any lumps. Pat the meat dry with paper towels, then sprinkle the rub all over, using your fingers to pat the spices into the meat. Wrap the meat in plastic wrap and refrigerate for up to 24 hours.
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