BBQ rub for pork: the starting point for great bbq pork...
Pulled pork. BBQ pork loin. Spareribs. To make them great, you've got to start with great bbq pork rub.
Pork, being a mild meat, lends itself to many a rub recipe. And since, the humble pig is the 'cue of choice for many parts of the U.S. as well as Mexico and the Caribbean, there are many seasoning mixes to choose from. Carolina style? Jerk-influenced seasoning from Jamaica? Achiote spiked paste from the Yucatan?
Below you will find two American styles, both great.
As with any recipe rub should be made from the freshest ingredients!
Recipe #1
2 Tb. garlic powder
2 Tb. paprika
2 Tb. brown sugar
2 Tb. salt
2 Tb. coarse grind black pepper
1 tsp. cumin
1 tsp. cayenne
1 tsp. sage
1 tsp. allspice
1 tsp. dry mustard
Mix all ingredients well.
If you are making pork butt, rub a considerable amount of rub into the pork. You really cannot use too much! When the pork is to be pulled the spice will mix in with the meat. Taste. If necessary add more rub.
If you are making bbq pork loin, I would advise that you first brine the pork for at least 24 hours.
Next, rub the pork loin with the seasoning, prepare your smoker or grill, and go for it!
Recipe #2: Carolina Pork Rub
1/4 cup brown sugar
1/4 cup salt
1/4 cup coarse grind black pepper
1/4 cup paprika
1 TB. cayenne
1 Tb. Dry mustard
The ingredients are listed above in cups at it is assumed you will be using this for pork shoulder! As stated above, be generous with the seasoning, and after smoking or grilling, and pulling (!) taste the meat. You can add more rub if you wish.
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