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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%)
 

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