Pork Rub

Here is a link to my pork rub. I like it on all kinds of pork and have even used it as a chili seasoning. Hope this helps.
http://www.smokingmeatforums.com/vie...?p=12748#12748


Regards,

Meowey

I been up and down the gauntlet on rubs lately and for me I think chili powder in a rub is good for beef because it can take the flavor of the chili powder and not overwhelm the meat. I've been using a Memphis style rub on ribs, butts and shoulders and like it better .. but it's all in a matter of taste and what you like..


3 tbs paprika
1 tbs onion powder
1 tbs garlic powder
1 tbs ground basil
1 1/2 tbs dry mustard
1 tbs red pepper
1/2 tbs black pepper

Combine dry rub ingredients and rub onto ribs. Cook ribs over
hickory coals at 190 to 200F 4 to 5 hours or cook your butt for 1.5 hours per lb.

Here's one I like. The cummin adds a nice "smokey" flavor and the cinnamon is a nice touch for pork. Make sure you use kosher or pickling salt and NOT regular table salt. For a rub that is a little milder and sweeter you can substitute Maple syrup for the chili powder ....


Rub:
1/2 cup packed brown sugar
2 tablespoons chili powder
1 tablespoon paprika
1 tablespoon freshly ground black pepper
2 tablespoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon jalapeno seasoning salt (optional)
1 teaspoon cayenne pepper(optional)


Mop Sauce:
1 cup apple cider
3/4 cup apple cider vinegar
1 tablespoon onion powder
1 tablespoon garlic powder
2 tablespoons lemon juice
1 jalapeno pepper, finely chopped (optional)
3 tablespoons hot pepper sauce
kosher salt and ground black pepper to taste

Ron