Pork Rub

Discussion in 'Pork' started by cajun_1, Oct 21, 2006.

  1. cajun_1

    cajun_1 Master of the Pit OTBS Member

    I want to smoke a shoulder this weekend. I know there a many rubs out there, but is there a homemade rub that you really like and would be willing to share? Thanks.
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

  3. joed617

    joed617 Smoking Fanatic OTBS Member

    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.
     
  4. dionysus

    dionysus Meat Mopper OTBS Member

    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
     

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