Does anyone have a recipie for a pork rub?

Uptr0ll

New member
Thank you, I was hoping to do something homemade. I just got my GMG and have always used a gas grill for slow cooking.
 

ht01us

New member
I'm using Jan's Dry Rub on my ribs today. First time. I'll report back. Easy to find; just google "Jan's Dry Rub". I think maybe on susanminor.org. I think Jan is KyNoLa's wife.

I've also used Meathead's Magic Dust (name might be wrong) to rave reviews. Look at amazingribs.com
 

ht01us

New member
I'm a big fan of Jan's Dry Rub based on today's cook. I did the substitution of onion powder for onion salt and kicked up the cayenne a bit.

This rub has a little more depth to it than the rubs I've been using lately. It's a keeper.

Just be aware that the recipe on susanminor.org makes a LOT
 

TentHunter

Moderator
If you're looking for a homemade rub recipe I'll post one when I get home this evening (don't have it with me here at work). Check back later.


EDIT: Here's one that I developed for Pork.

Pork Rub - Makes 1 heaping cup

1/3 cup Brown Sugar (packed)
1/4 cup Paprika
1/8 cup Granulated Garlic
1/8 cup Onion Powder (Granulated)
1/8 cup Pickling, Kosher, or Sea Salt (I avoid Iodized table salt for rubs, it doesn't have a clean taste)
1 heaping tsp. Black Pepper
1 tsp. Cinnamon
1 tsp. Chili Powder (optional - adds a little heat and cumin flavor)

Mix all ingredients well and apply to meat as needed.

Note: to make this a Beef Rub, use:
1/4 cup brown sugar
drop the Cinnamon
2 tsp. Chili Powder
1 tsp Dry Mustard

Dry mustard &
horse radish (related plants) have the same enzyme, so it gives a similar taste which beef handles really well.


Just like Trooper said in his post below - Double it, halve it, enjoy it, change it, make it your own! :)
 
Last edited:

Trooper

New member
This recipe works very well for a variety of your BBQ needs.
Tweek it to your own style.
Double it, half it. Enjoy it.

Full recipe (Makes about 3 cups)
1 cup firmly packed dark (or light) brown sugar
½ cup granulated garlic
½ cup kosher salt
½ cup paprika
2 TBSP. granulated onion
1 TBSP. dry mustard
1 TBSP. Creole Seasoning
1 TBSP. chili powder
1 TBSP. ground red pepper (Cayenne)
1 TBSP. ground Cumin
1 TBSP. ground black pepper

I sometimes add a small quantity of cinnamon.
I sonetimes add a small quantity of celery seed.
 

chas.

New member
This is one I use. Works on pork butts, use it heavier than on ribs and it's was good on brisket too. Just multiply to make the volume you need. This will do a couple of slabs of ribs.

1 tbs. each
Kosher salt
Black pepper
Celery salt
Brown sugar
Gran. garlic
Hot chili powder
1 tsp. each
Cayenne pepper
cummin
 

KyNola

Member
I'm using Jan's Dry Rub on my ribs today. First time. I'll report back. Easy to find; just google "Jan's Dry Rub". I think maybe on susanminor.org. I think Jan is KyNoLa's wife.

I've also used Meathead's Magic Dust (name might be wrong) to rave reviews. Look at amazingribs.com
Thank you ht01us. You are correct. Jan is my wife. We devloped it with poultry in mind originally but come to find out it works on a lot of different things. You're correct that the recipe makes a lot but it keeps very well in an airtight container.
 
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