← Back to Search Results
Spicy Dry Rub for Pork

Comments: 0
 

Recipe

 This dry rub is excellent on just about any cut of pork, shoulder, loin or tenderloin, whether you plan to smoke it, roast it, or grill it. Because it’s so strong, you won’t need a lot of extra sauce if you’re using it with shredded pork shoulder. When using it with large cuts, it’s best to apply the rub to the meat ahead of time, when wrap it in plastic and refrigerator for 1 to 3 days.

Yield: About ¼ cup/150 grams

Ingredients

  • 1 tablespoon/10 grams freshly ground black pepper
  • 1 teaspoon/3 grams cayenne pepper
  • 2 tablespoons/16 grams chile powder
  • 2 tablespoons16 grams ground coriander
  • 1 tablespooon/13 grams dark brown sugar
  • 1 tablespoon/2 grams dried oregano
  • 4 tablespoons/32 grams Spanish paprika
  • 3 tablespoons/40 grams kosher salt
  • 1 tablespoon/10 grams ground white pepper

Directions

Combine all ingredients, mixing well. Store in an airtight container, the rub will keep well from up to 4 months.

 


© 2005 Michael Ruhlman and Brian Polcyn

Note from Cookstr's Editors

Nutritional information is based on 4 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

61kcal (3%)
64mg (6%)
9mg (15%)
271mcg RAE (9%)
325mg
36mg
2g
4g
6g
12g
0mg (0%)
2846mg (119%)
0g (2%)
2g (4%)
3mg (18%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
nancy-silvertons-sandwich-book Nancy Silverton's Sandwich ...
by Nancy Silverton
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
baked-explorations Baked Explorations
by Matt Lewis
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
lidias-italy Lidia's Italy
by Lidia Bastianich
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-provence-cookbook The Provence Cookbook
by Patricia Wells
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
flavor Flavor
by Rocco DiSpirito
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?