Spice Essentials Spicy Pork Rub Recipes

SPICE ESSENTIALS: THE BEST PORK DRY RUB

Steps:

• PREP/PREPARE
• Stored correctly in a good container with a tight-fitting lid, this spice mix should last six-to-eight months or longer.
• Gather your ingredients (mise en place).
• Add all the ingredients together in a container with a tight-fitting lid.
• PLATE/PRESENT
• Use as a dry rub on your favorite cut of pork. Enjoy.
• Keep the faith, and keep cooking.

HOMEMADE DRY SPICE RUB RECIPE FOR PORK

Steps:

• In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
• TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.

SPICE ESSENTIALS: SPICY PORK RUB

Steps:

• PREP/PREPARE
• The amount of time it takes to bake these chops will be determined by their thickness. My chops were 1-inch (2.5cm). If they are thicker or thinner, will need to adjust the baking time accordingly.
• Gather your Ingredients (mise en place).
• Add all the spice ingredients to a bowl, and whisk together.
• Place into a glass jar with a tight-fitting lid, and store in a cool, dry place until needed.
• BAKED PORK CHOPS
• Brush the pork chops with a generous amount of honey.
• Sprinkle the spice mix on both sides of the chops, and place in the fridge for about an hour.
• Meanwhile, place a rack in the middle position, and preheat the oven to 400f (205c).
• Add a wire rack to a parchment-lined baking sheet, and place the chops on top, and sprinkle a bit more spice mixture on top.
• Chef's Tip: Rub a bit of oil on the rack, so the chops do not stick.
• Place into the oven, and bake, until they are cooked through, and golden in color, about 20 minutes.
• PLATE/PRESENT
• I usually serve this on a bed of white rice; however, when I am feeling nostalgic, I serve it with mash taters, and corn. Enjoy.
• Keep the faith, and keep cooking.

SMOKER ESSENTIALS: SPICY BEEF DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. When I use this dry rub, I serve the finished product with this sauce: https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/sauce-essentials-dreamy-provocative-bbq-sauce.html?r=7
• 3. What are Tellicherry Peppercorns? Tellicherry peppercorns are more pungent and provide an increased complex flavor with added citrus notes. Although this is what I am using in this recipe, if you do not have any, just sub some black pepper, freshly ground.
• 4. Lemon Pepper Spice If you do not have any, you could sub some lemon zest with a dash of salt. If you would like to make your own, check this recipe: https://www.justapinch.com/recipes/sauce-spread/seasoning-mix/diy-essentials-lemon-pepper-seasoning.html?r=3
• 5. Storage of Homemade Condiments and Spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this rub should last 6 - 8 months.
• 6. Gather your ingredients (mise en place).
• 7. Add the ingredients to a mixing bowl and whisk until combined.
• 8. Store in a non-reactive jar, in a cool, dry place (cupboard).
• 9. Sprinkle over your beef (ribs, brisket, roast, whatever), and give it a few hours, or overnight, in the fridge, before sticking in the smoker.
• 10. PLATE/PRESENT
• 11. Check out that bark. Enjoy.
• 12. Keep the faith, and keep cooking.

SPICY RIB RUB FOR PORK ROAST

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

SPICE ESSENTIALS: BEEF/PORK SMOKER DRY RUB

Steps:

• 1. PREP/PREPARE
• 2. Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
• 3. You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
• 4. Gather your ingredients (mise en place).
• 5. Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
• 6. PLATE/PRESENT
• 7. Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
• 8. Keep the faith, and keep cooking.