Best Pork Bbq Dry Rub Recipes
BBQ DRY PORK RUB
A delicious and easy rub recipe that will go perfectly with pork tenderloin to then be cooked either on the grill or in your smoker.
Provided by Ben
Categories Dry Rub
Number Of Ingredients 8
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.
ALL-PURPOSE PORK DRY RUB
Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.
Provided by David & Debbie Spivey
Categories Condiment Ingredient Main Course Seasoning
Time 5m
Number Of Ingredients 7
Steps:
- Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.
Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g
DRY-RUB BARBECUE PORK ROAST
Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with foil, and spray with cooking spray. In small bowl, beat vinegar and mustard with whisk or fork. In another small bowl, mix brown sugar, salt, paprika, garlic powder, onion powder, cumin, coriander, thyme and red pepper. Coat pork with vinegar mixture; rub with dry ingredients. Place in center of pan.
- Roast uncovered 40 minutes; turn. Brush all over with melted butter; roast 5 to 10 minutes longer or until meat thermometer inserted into center of pork reads 140°F. Remove from oven; cover with foil, and let stand 10 minutes. Cut pork into slices; serve with barbecue sauce, if desired.
Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g
EVERYTHING PORK DRY RUB
Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.
Provided by Jamie
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g
RIB DRY RUB
Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.
Provided by Food Network
Time 10m
Yield about 9 tablespoons, enough for 4 servings
Number Of Ingredients 10
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.
BBQ DRY RUB
My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!
Provided by AMYNTAYLORSMOM
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 30
Number Of Ingredients 5
Steps:
- In a medium bowl, mix together white and brown sugars, salt, pepper, and paprika. Rub onto pork 10 minutes prior to grilling. Store any leftover rub in a sealed container.
Nutrition Facts : Calories 60 calories, Carbohydrate 15.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 2.4 mg, Sugar 14.3 g
ALL-PURPOSE DRY RUB
Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.
Provided by Sam Sifton
Time 5m
Yield 2 3/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl and mix well with a fork to break up the sugar and combine the spices. Mixture will keep in an airtight container, out of the light, for a few months.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams
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