pork rub
- Categories
- None
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | SALT |
| 2 tablespoons | FIRMLY PACKED BROWN SUGAR |
| 2 tablespoons | SUGAR |
| 2 teaspoons | PAPRIKA |
| 2 teaspoons | PEPPER |
| 1 teaspoon | CUMIN |
| 1 teaspoon | ONION POWDER |
| 1 teaspoon | GARLIC POWDER |
| ½ teaspoon | CAYENNE |
THIS RUB IS BEST USED WITH LARGER CUTS OF PORK SUCH AS SHOULDERS AND THE LIKE, BUT IT ALSO GOES WELL WITH TENDERLOIN AND SPARERIBS.
COMBINE THE INGREDIENTS IN AN AIRTIGHT CONTAINER OR FREEZER BAG. SHAKE AND TOSS TO MIX. YIELD: ½ CUP
Posted to bbq-digest by LTag106981@... on Jun 19, 1999, converted by MM_Buster v2.0l.
Similar recipes
- Barbeque rub
- Basic pork rub
- Bbq dry rub
- Brisket rub
- Curried rub
- Dry rub
- Dry rub #1
- Dry rub #3
- Hot times rub
- Lemon-rosemary (rub)
- Marinades & rubs
- Mexican rub
- Mexican rubs
- Poultry rub
- Purely pork rub
- Rib rub
- Smoked sauce
- Spice rub
- Tandoori rub
- Venison rub
Random recipe of the day
Follow us
