← Back to Search Results
Spicy Dry Rub for Pork Default

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

the-bread-bible The Bread Bible
by Rose Levy Beranbaum
the-sweet-life The Sweet Life
by Kate Zuckerman
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
arthur-schwartzs-new-york-city-food Arthur Schwartz's New York ...
by Arthur Schwartz
amor-y-tacos Amor Y Tacos
by Deborah Schneider
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
living-raw-food Living Raw Food
by Sarma Melngailis
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
baked-explorations Baked Explorations
by Matt Lewis
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?