South Carolina Mustard Rub Recipe 55

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CAROLINA BBQ RUB



Carolina BBQ Rub image

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

1/4 cup (60 milliliters) paprika
2 tablespoons (30 milliliters) salt
2 tablespoons (30 milliliters) white sugar
2 tablespoons (30 milliliters) brown sugar
2 tablespoons (30 milliliters) ground cumin (cumin powder)
2 tablespoons (30 milliliters) chili powder
2 tablespoons (30 milliliters) freshly ground black pepper
1 tablespoon cayenne pepper

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



South Carolina-Style Mustard Sauce image

Provided by Steven Raichlen

Categories     easy, condiments, side dish

Time 15m

Yield 3 cups

Number Of Ingredients 11

3/4 cup distilled white vinegar
1/2 cup beef or chicken stock
1/2 cup finely chopped onion
1/2 cup seeded minced jalapeno chilies
1/2 cup yellow mustard or Dijon-style mustard
1/4 cup honey mustard or brown deli-style mustard
1/4 cup light corn syrup (or to taste)
2 tablespoons molasses
1 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

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



SOUTH CAROLINA PULLED PORK image

Categories     Sandwich     Pork     Summer     Grill/Barbecue

Yield 8

Number Of Ingredients 17

Spice Rub and Pork
3 tablespoons dry mustard
1 1/2 tablespoons light brown sugar
2 tablespoons salt
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne pepper
1 boneless pork shoulder roast (4 to 5 pounds) (see note)
4 cups wood chips, soaked for 15 minutes
Mustard Barbecue Sauce
1/2 cup yellow mustard
1/2 cup packed light brown sugar
1/4 cup white vinegar
2 tablespoons Worcestershire sauce
1 tablespoon hot sauce
1 teaspoon salt
1 teaspoon pepper

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)



South Carolina Mustard Rub Recipe - (5/5) image

Provided by TeeSquared

Number Of Ingredients 6

3 tablespoons ground dry mustard
3 tablespoons kosher salt
1-1/2 tablespoons brown sugar
2 teaspoons pepper
2 teaspoons paprika
1/4 teaspoon cayenne

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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