The Perfect BBQ Pork Rub!

The Perfect BBQ Pork Rub!

When you’re looking to cook the prefect cut of pork the most important step in a great final product is the seasoning. I use the same seasoning rub on most cuts of pork; ribs, pork shoulder, pork loin, pork chops, etc. but where do you start. Walking down the spice isle can be overwhelming, especially when you don’t know what you’re looking for. Hope this helps. I’m going to give you my most balanced rub of sweet with a little bit of spice that pleases every member of my family.

  • 1.5 Teaspoon Paprika
  • 1.5 Teaspoon Smoked Paprika
  • 1-2 Teaspoon Cayanne (to taste)
  • 2 Tablespoon Dried Oregano
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 3 Tablespoon Brown Sugar
  • 2 Tablespoon Coarse Salt
  • 1 Tablespoon fresh cracked pepper

PORK SHOULDER

When applying rub to a pork shoulder apply at least 12-24 hours in advance and wrap in foil or cling wrap to let the flavors really penetrate the meat. Apply the rub VERY generously. With this large cut of meat you really can overdo it, but you can under season it, and that’s the last thing you want.

Pork Ribs /loin

When applying to rubs make sure to cover and rub into the ribs/loin. Apply at least 4 hours in advance. Don’t apply too thick or the ribs/loin will be overwhelmingly spicy. You don’t want a thick spice bark on the ribs like many enjoy on the pork shoulder.

Pork Chops

When applying to pork chops apply sparingly. Apply a thick dust before you take it to the grill or skillet. Like the ribs you don’t want to overdo the seasoning or it’s the only thing will taste.

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