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Looking for a Pork tenderloin rub with Wow Factor

post #1 of 7
Thread Starter 

Can anyone point me in the right direction? I have a great rib rub that I use, but I'm looking for a rub that will stand out on its own.

post #2 of 7

What Flavor Profile you like? Hot, Sweet, Southwestern/Mexican, Coffee, Asian? Lots of ways to go. Where do you live, that would help. Just for you or are you having a Party with Kids and Older Folks?...JJ

post #3 of 7
Thread Starter 

I like my rubs a bit on the hot side. I live in Canada and plan to smoke them with an apple / hickory blend. 2:1

I should mention, I'm not a huge fan of 'sweet' bbq.


Edited by Marc Mayo - 6/18/14 at 7:35pm
post #4 of 7

The first one is a mild all purpose rub that goes well on anything. You can boost the heat to your liking. The others get progressively hotter. Since it is Pork, add the Turbinado Sugar if you use the last one. If there is something else you would like, send a PM with your preferences and I can work with you on another...JJ

 

Mild Bubba Q Rub (All Purpose)

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder (contains some Cumin and Oregano) Ancho Chile is same without cumin, oregano etc.

1T Granulated Garlic

1T Granulated Onion

1tsp Black Pepper, more if you like

1/2tsp Grnd Allspice

 

For more heat add Cayenne or Chipotle Pwd to taste, start with 1/2tsp and go from there. Makes about 1 Cup

Apply your desired amount of Rub to the meat, wrap in plastic and rest in the refrigerator over night.or longer. The day of the smoke, pull the meat out, add more Rub and go into your pre-heated Smoker...

 

Carolina Q Dust 

 

1/2C Sugar in the Raw (Turbinado)

2T Sweet Paprika (Hungarian)

1T Kosher Salt

1T Chili Powder 

1T Granulated Garlic

1T Granulated Onion

1T Mustard Powder

1T Grnd. Black Pepper

1T Grnd. White Pepper

1tsp Cayenne Pepper, or more as desired.

1tsp Grd. Cumin

1tsp Dry Thyme, rubbed

 

Makes about 1 Cup. This has some Heat from the the jar but mellows when Smoked. If too Hot, reduce the Black, White and Cayenne Pepper.

 

Apply your desired amount of Dust to the meat, wrap in plastic and rest in the refrigerator overnight.or longer. The day of the smoke, pull the meat out, add more Dust and go into your pre-heated Smoker...

 

Run for the Border Rub

 

One for the Chili Heads!

 

2T Kosher Salt

2T Ancho Chile Powder

1T Chipotle Powder

1T Oregano, Mexican is preferred 

1T Gran Garlic

1T Gran Onion

1T Black Pepper

1T Cayenne

1-2tsp Gnd Cumin

1tsp Cocoa Powder

1/2tsp Cinnamon

 

Optional:

1T Tomato Powder

1/2C Turbinado Sugar (Sugar in the Raw)

 

Makes 3/4 to 1Cup Rub.

 

This stuff is HOT and full flavored with touch of Smokiness. Feel free to adjust the heat to your taste by playing with the amount of Chipotle and Cayenne Powder. All the ingredients except maybe the Tomato Powder is available at the Grocery Store. This stuff will also Kick Butt as the seasoning in a batch of Chili, leave out the Sugar...JJ

 

 

 

post #5 of 7
Thread Starter 

This is amazing! I think I'll give Carolina Q Dust a shot first. Thank you so much for your help and fast reply. 

post #6 of 7

Anytime Marc, Let me know what you think and I can help you tweak it if there is a flavor you would like to add or remove. Below is a sauce that goes well with the Rub...JJ

 

Lexington NC Style Dip

 

2 C Apple Cider Vinegar

2T Worcestershire Sauce or more to taste

1/2C Ketchup

1/4C Brown Sugar

1T Smoked Paprika

2 tsp Granulated Garlic

2 tsp Granulated Onion

2 tsp Fine Grind Black Pepper

1-3tsp Red Pepper Flakes

1 tsp Celery Salt

1 tsp Chipotle Powder. 

1/2 tsp Grnd Allspice

 

Combine all and whisk well. For a thinner sauce bring just to a simmer and remove from heat or continue to simmer to desired thickness. Adjust sweetness by adding Brn Sugar or additional Vinegar as desired...JJ

 


Edited by Chef JimmyJ - 6/18/14 at 9:36pm
post #7 of 7
Thread Starter 

They were a hit. Awesome smoke and a beautiful flavor.
Thanks again for the rubs!

 

 

 

 

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