Keep it simple.
Just salt, mustard powder, pepper & thyme
Beef Or Pork Dry Rub
4 tb salt
1 tb black pepper; freshly ground
1 tb lemon pepper
1 ts onion salt
1 ts mild chili powder
1 tb cayenne pepper
3 tb brown sugar
1 ts white pepper
1 tb thyme; dried
1 tb rosemary; dried
1 tb cornstarch
In the top of a double boiler, combine all ingredients accept the
cornstarch. Heat over simmering water until the ingredients are warm to the touch (about 160F). Stir continuously during heating. As the sugar dissolves, it may form a crust.
Transfer the heated mixture to a glass bowl and cool to room temperature.
Break apart the crusty mix and rub the mixture between your fingers so that it becomes granular again. Add the cornstarch and stir to mix. Use immediately or keep in a glass jar with a tight-fitting lid. Store in a cool dark place.
Dry Rub for Ribs, Pork Shoulder and Boston Butt
None of the premade store-bought rubs will ever compare to this, this is by far one of the best rubs you will ever try! If you like heat then increase the cayenne to suit taste. If you are using this rub for pork shoulder or Boston butt then use coarsley ground black pepper, for ribs use the fine ground black pepper.
1 3/4 cups (approx) 2 min prep
5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon dried tarragon
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1 teaspoon cayenne
Mix all ingredients together and store in an airtight glass jar in the fridge.
You should use mojo juice (pronouced “mo ho”. They sell it at most supermarkets. It is made out of sour oranges and garlic. It is a cuban recipe that my mom makes all the time. She is actually making it now and it smells so good and the meat always comes out sooo juicy!
try “montreal chicken” spice….
you can get it most anywhere…and it is
GREAT on a pork roast!!
Pile it on!!
I use mesquite seasoning and brown sugar. You can buy this seasoning which is made by Mcormik in the grocery store.
I take a sharp knife and make slits (every inch) almost all the way through the meat. Then use vegetable oil, sazon and adobo all purpose seasoning (both found in the ethnic ailse, made by Goya). I normally do this a couple hours ahead of time. Bake covered 2-3 hours or until meat falls off the bones.
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