Dry Rub for Smoked Pork Roast
- Ready In:
- 10mins
- Ingredients:
- 12
- Yields:
-
2 roasts
ingredients
- 2 cups dark brown sugar (packed)
- 2 tablespoons sea salt
- 1 tablespoon fresh ground black pepper
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried sage
- 1 teaspoon dry thyme leaves
- 1 teaspoon mustard powder
- 1 teaspoon cayenne pepper
- 1 teaspoon hot Hungarian paprika
- 1⁄2 teaspoon ground hot Thai red chili pepper
directions
- Mix all ingredients.
- By hand, pack as much on the pork as will stick.
- Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
- Keep leftover rub in a tightly covered jar.
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Reviews
-
Loved this recipe. My family loved it. There was a small hint of spice but can easily add a little bit more chili power or cayenne to kick it up. Had some of the rub left over and put it on some last minute chicken breasts to put on the smoker. They turned out wonderful with this rub as well. Thank you.
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I love this rub but I've made a few changes using habaneros instead of Thai chili peppers and throwing in a few other favorite flavors. Be prepared for a lovely gooey mess when you let this sit on your meat overnight. This best used for smoking and not grilling as the brown sugar will burn if your grill the meat.
Tweaks
-
I love this rub but I've made a few changes using habaneros instead of Thai chili peppers and throwing in a few other favorite flavors. Be prepared for a lovely gooey mess when you let this sit on your meat overnight. This best used for smoking and not grilling as the brown sugar will burn if your grill the meat.
RECIPE SUBMITTED BY
Chief Jack
United States
As a Yankee transplanted to the Old South, my tastes have been slowly educated to the finer and hotter things in life. With 40 years in the Fire-Rescue service, I have had some incredable "on duty" meals, on both ends of the scale! In self defence, even as Chief, I often do the cooking. One thing can be taken as gospel, no matter how much complaining, there are never any leftovers.