Health & Medical Eating & Food

Pork Dry Rub: A Pig"s Best Friend

A dry rub is a sort of dry marinade, it's applied to the meat 12 - 24 hours in advance of cooking the meat and the meat absorbs the rub's flavors. This is a dry rub recipe I've developed over some 20 years. It's not particularly hot and, unlike many rubs, it doesn't contain any sugar because I also use it for grilled pork and the sugar will burn. Try this on smoked pork butt, pork ribs (smoked or grilled), and grilled chops. (Larger image.)

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Oven-barbequed Ribs

  • 1/4 c paprika
  • 2 Tbsp. kosher salt
  • 2 Tbsp. onion powder
  • 1 Tbsp. cumin
  • 1 Tbsp. garlic powder
  • 2 tsp. dried thyme
  • 2 tsp. rubbed (dried) sage
  • 1 tsp. black pepper
  • 1 tsp. dried, ground lemon peel
  • 1/2 tsp. ground mace
  • 1/2 tsp ground chipotle


1. Thoroughly combine all ingredients.

2. To use sprinkle liberally on pork, wrap pork tightly in two layers of plastic wrap and refrigerate overnight.

Note 1: I make up a big batch at the beginning of summer and keep it in a wide-mouth jar with holes poked in the top so I can sprinkle it on the meat. To seal the jar (and prevent exposure to air and moisture) I use a couple of pieces of plastic wrap between the lid and jar.

Note 2: This rub evolved in conjunction with my barbeque sauce. They make a great match.

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