The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 07-08-2013, 09:19 PM   #1
SC_Dave
Knows what a fatty is.
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Florence, SC
Downloads: 0
Uploads: 0
Default Rub receipt for pork?

I looked in the receipt section and found a few. I can't seem to use the search feature.

Anyone have a rub receipt for pork they are willing to share? Thanks in advance.
David
SC_Dave is offline   Reply With Quote


Unread 07-08-2013, 09:36 PM   #2
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Combine all ingredients and mix thoroughly.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Unread 07-08-2013, 09:40 PM   #3
SC_Dave
Knows what a fatty is.
 
SC_Dave's Avatar
 
Join Date: 02-08-10
Location: Florence, SC
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by IamMadMan View Post
Chris Lilly's Six-Time World Championship Pork Shoulder Rub
1/4 cup dark brown sugar
1/2 cup white sugar
1/2 cup paprika
1/3 cup garlic salt
1/3 cup kosher salt
1 Tablespoon chili powder
1 teaspoon oregano
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon black pepper
Combine all ingredients and mix thoroughly.
You are the man! Thanks
SC_Dave is offline   Reply With Quote


Unread 07-08-2013, 11:16 PM   #4
IamMadMan
Babbling Farker
 
IamMadMan's Avatar
 
Join Date: 07-30-11
Location: Southern New Jersey
Downloads: 0
Uploads: 0
Default

Not to confuse you, but here are some others I have collected off of the web....



Kansas City Rib Rub
ngredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne

Preparation:
Combine all ingredients together and transfer to an air tight container. Maybe stored up to six months.

=====================


Memphis Style Rib Rub
In Memphis, ribs are traditionally served up dry.
Ingredients:

1/4 cup paprika
2 tablespoons salt
2 tablespoons onion powder
2 tablespoons fresh ground black pepper
1 tablespoon cayenne

Preparation:
Mix ingredients together. Store in an airtight container. Spread evenly on prepared ribs that have been patted dry and let sit until the rub appears moist.

=====================


Best Odds Rib Rub
Ingredients:

1/3 cup paprika
3 tablespoons dry mustard
3 tablespoons onion powder
3 tablespoons garlic powder
2 tablespoons ground basil
1 tablespoon black pepper
1 tablespoon salt
2 teaspoons red pepper (1 tablespoon if you want it hot)

Preparation:
Combine all ingredients. Store in an airtight container. When applying to ribs, coat heavily and massage into the meat. If you want to make a sweet rub add 2 tablespoons of brown sugar.

=====================


Porker's Rib Seasoning
Ingredients:

2 cups paprika
3/4 cup lemon pepper
3/4 cup brown sugar
1/4 cup coarse ground black pepper
1/4 cup white pepper
1/4 cup onion salt
1/4 cup granulated garlic
1/4 cup chili powder

Preparation:
Mix all ingredients and store in an airtight container in a cool dark place. Apply to pork with a shaker right before it goes into the smoker.

=====================


Spare Rib Rub
Ingredients:

1 cup brown sugar, dark
1/2 cup paprika
2 tablespoon salt
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1 tablespoon onion powder

Preparation:
Combine all ingredients. Store in an airtight container in a cool, dark place.

=====================

Memphis Rub
Ingredients:

1/2 cup paprika
1/4 cup garlic powder
1/4 cup mild chili powder (use medium or hot to kick up the heat)
3 tablespoons salt
3 tablespoons black pepper
2 tablespoons onion powder
2 tablespoons celery seeds
1 tablespoon brown sugar
1 tablespoon dried oregano
1 tablespoon dried thyme
3 teaspoons cumin
2 teaspoons dry mustard
2 teaspoons ground coriander
2 teaspoons ground allspice

Preparation:
Mix together all ingredients until well combined. Store in an airtight container. May be stored for up to 6 months.

=====================


Beef Rib Rub
Ingredients:

1/4 cup paprika
1/4 cup mild or medium chili powder
1/4 cup brown sugar
1/4 cup ground black pepper
1 tablespoon cayenne
1 tablespoon garlic powder
1 tablespoon salt

Preparation:
Mix all ingredients thoroughly. Apply about 2 tablespoons of rub to each side of the rack. Prepare smoker and add ribs.

=====================


Mustard Rub
ngredients:

2 cups Dijon mustard
1 cup minced parsley
1/2 cup dried orange or lemon peel
1/2 cup rosemary leaves, crushed
1/4 cup black pepper
1 tablespoon salt

Preparation:
Mix together. Store in refrigerator in an airtight container.

=====================


Hot Rib Rub
Ingredients:

1 cup hot chili powder
1/4 cup garlic salt
2 tablespoons cayenne
2 tablespoons fresh ground pepper

Preparation:
Mix all ingredients together. Store in an airtight container and keep in a cool and dark place.

=====================


Chipotle Dry Rub
Ingredients:

2 dried chipotle peppers (use 3 to heat it up a little)
3 tablespoons black pepper
2 tablespoons dried oregano
1 tablespoon dried cilantro leaves
1 bay leaf
1 teaspoon cumin
1 teaspoon onion powder
1 teaspoon ground dry orange peel

Preparation:
Combine all ingredients in a spice mill or blender and grind until even and fine. Store in an airtight jar. Will store for about 6 months in the freezer. Great for brisket, steak, and pork.

=====================

14-Spice Dry Rub Mix
By Monica Servings: Makes 1-3/4 cups
Ingredients

1/2 cup dark brown sugar
1/4 cup seasoned salt (reduce to 1/8 cup for low-sodium version)
1/4 cup paprika (sweet Hungarian)
1/4 cup smoked paprika (Spanish)
1 tablespoon garlic powder
1 tablespoon dried oregano
2 teaspoons onion powder
2 3/4 teaspoons dried thyme
1 tablespoon celery salt
2 tablespoons chili powder
2 tablespoons black pepper
1 tablespoon rubbed dried sage
1 teaspoon ground allspice
1 teaspoon ground cumin
1 teaspoon ground coriander seed
1/4 teaspoon cayenne
1/4 teaspoon ground mace
1/8 teaspoon ground cloves



Directions
Spread brown sugar out on a baking sheet for 1-2 hours so it can dry out and avoid clumping. Combine all ingredients in a food processor and pulse until well mixed. Or, sift the ingredients into a bowl and whisk them until mixed. Store in airtight container.

TO USE: Sprinkle dry rub mix on all sides of the meat (chicken, beef, or pork) and rub it in. If you have time, wrap or cover the meat and refrigerate it for 1 hour (or as long as 12 hours) before cooking. The fridge time will enhance the flavor, but it's also good if you cook the meat right away. Grill, pan fry, or bake the meat according to your preference. Also good for seasoning meat in slow cooker.

VARIATIONS:
--For a spicier blend, use hot chili powder (rather than mild) and more cayenne, cumin, black pepper.
--For a sweeter blend, increase the allspice, cloves, mace, and brown sugar.
--For a smokier blend, omit the sweet paprika and substitute all smoked paprika.
__________________
Humphrey's DownEast Beast W/BBQ Guru
IamMadMan is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 05:58 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts