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Spicy Dry Rub for Pork

Updated February 23, 2016
(1 Votes)

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 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.

CostInexpensive

Easy

Total Timeunder 15 minutes

Make Ahead RecipeYes

Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free, vegetarian

Taste and Texturesalty, spiced

Type of Dishdry rub

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

Instructions

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

 

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