Kittencals Dry Rub For Pork Ribs Roasts Or Chops Recipes

THE BEST DRY RUB FOR RIBS

The Best Dry Rub for Ribs image

This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

Provided by Irvin Lin

Time 5m

Number Of Ingredients 9

Ingredients

3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon allspice

Steps:

Mix: Place all the spices in an airtight glass jar and shake gently to combine.
Store: Store in an airtight container for up to a year.

Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g

ALL-PURPOSE PORK DRY RUB

All-Purpose Pork Dry Rub image

Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.

Provided by David & Debbie Spivey

Categories Condiment Ingredient Main Course Seasoning

Time 5m

Number Of Ingredients 7

Ingredients

½ cup brown sugar
4 teaspoon paprika
4 teaspoon fresh cracked black pepper
4 teaspoon Kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
2 teaspoons cayenne pepper

Steps:

Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.

Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS

Kittencal's Dry Rub for Pork Ribs, Roasts or Chops image

If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.

Provided by Kittencalrecipezazz

Categories Spicy

Time 2m

Yield 1 3/4 cups (approx)

Number Of Ingredients 14

Ingredients

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
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

Steps:

Mix all ingredients together and store in an airtight glass jar in the fridge.

Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3

DRY RUB PORK RIBS

Dry Rub Pork Ribs image

Make and share this Dry Rub Pork Ribs recipe from Food.com.

Provided by Dugyb

Categories Pork

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

4 racks pork ribs (or as many racks as required)
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
1 teaspoon fresh ground black pepper
1 teaspoon mustard powder
2 teaspoons salt
3 teaspoons brown sugar

Steps:

Preheat oven to 325°F.
Cut pork ribs into sections of 3 or 4 bones.
Mix remaining ingredients well, sprinkle on both sides of ribs and rub into the meat.
Seal rib sections in foil with a tablespoon of water in each package, and bake for 2 hours on a cookie sheet in the center of the oven.
Open foil carefully as steam escapes.
Can be crisped on a hot BBQ if desired but will be great just the way it is.
(Enjoy with oven cooked potato nuggets for a really simple meal).

SOUTHERN STYLE DRY RUB FOR PORK OR CHICKEN

Southern Style Dry Rub for Pork or Chicken image

A classic pork or chicken dry rub that is very popular in Southern Georgia. This is enough to coat about 5 to 7 pounds of ribs or 10 pounds of pork roast or chicken. You can add more cayenne pepper by the teaspoon depending on how hot you like it.

Provided by Audrey

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 7

Ingredients

¼ cup brown sugar
¼ cup paprika
¼ cup coarse salt
2 tablespoons freshly ground black pepper
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon cayenne pepper

Steps:

Whisk brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper together in a bowl. Store in an airtight container.

Nutrition Facts : Calories 21.9 calories, Carbohydrate 5.2 g, Fat 0.3 g, Fiber 0.9 g, Protein 0.5 g, Sodium 2.2 mg, Sugar 3.3 g

JULIA CHILD'S PORK WITH ALLSPICE DRY RUB

Julia Child's Pork With Allspice Dry Rub image

The allspice is really what makes this recipe, adapted from "Mastering the Art of French Cooking" by Julia Child, which was featured in a New York Times article about readers' favorite recipes from her cookbooks. It is a simple process: make a dry rub, cover a well-marbled pork loin with it for at least 6 hours, and then roast or grill the meat. A few minutes' preparation before work yields a fine roast for a late supper, or the same time spent on a weekend brings a fine feast in for dinner.

Provided by Julia Moskin

Categories dinner, roasts, main course

Time 7h30m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

3-to 4-pound boneless pork roast with a good marbling of fat, or two large tenderloins for the grill
4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme or sage leaves
1 bay leaf, crushed
1/4 teaspoon ground allspice
2 cloves garlic, minced or put through a press

Steps:

Dry the meat well with paper towels. In a bowl or a mortar, mix the remaining ingredients together and rub into the surface of the pork. Place in a covered dish and marinate in the refrigerator for at least 6 hours or up to 2 days. Turn the meat 2 or 3 times if the marinade is a short one; several times a day if longer.
Heat oven to 325 degrees, or a grill to medium-high. Scrape off the marinade and dry the meat thoroughly with paper towels.
For roasting, place meat on a rack in a shallow pan and turn often until just cooked through, about 30 minutes per pound or until internal temperature reaches 140 degrees.
For grilling, place tenderloins on oiled grate, cover, and cook for 12 to 15 minutes, turning every 2 minutes, or until internal temperature reaches 140 degrees. Cover meat with foil and let rest 10 minutes before slicing.

Nutrition Facts : @context http, Calories 303, UnsaturatedFat 5 grams, Carbohydrate 0 grams, Fat 15 grams, Fiber 0 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 424 milligrams, Sugar 0 grams, TransFat 0 grams

EVERYTHING PORK DRY RUB

Everything Pork Dry Rub image

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories Side Dish Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11

Ingredients

¼ cup paprika
2 tablespoons firmly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon fresh-ground black pepper
1 tablespoon chili powder
1 tablespoon cayenne pepper, or more to taste
1 tablespoon onion powder
1 tablespoon ground dried chipotle chili pepper
1 ½ teaspoons ground cumin
1 ½ teaspoons dry mustard powder

Steps:

Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Kittencal's Dill Pickles and Method for Processing image

For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use only a good-quality vinegar for this as it will make a difference to the taste of you pickles--- enjoy and happy canning! :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time P14D

Yield 22 pounds pickles

Number Of Ingredients 8

Ingredients

1 cup pickling salt
1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
12 cups distilled water
22 lbs pickling cucumbers
40 fresh dill sprigs (use 2 sprigs for each jar)
100 black peppercorns (use about 5 in each jar)
80 whole garlic cloves (peeled, using 4-5 per jar)
20 small jalapeno peppers (optional)

Steps:

Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
Wash and scrub the cucumbers well under cold water.
Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
Ladle the HOT brine into each jar up to 1/2-inch from the top.
Immediately place the lids on but DO NOT tighten completely.
TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
Remove the jars; set aside.
As they cool you should hear the lids popping and they should have a small "dip" in the middle.
The lids may NOW be tightened securely.
Store in a cool dry place.
Allow at least 2 weeks before opening.

Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7

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