Photo: Pork, Brisket, or Seafood Dry Rub Recipe
Ingredients
- 2 tablespoons kosher salt
- 1 tablespoon cayenne pepper
- 1 tablespoon ground white pepper
- 1 teaspoon ginger powder
- 1 teaspoon ground cumin
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 2 tablespoons light brown sugar
- 1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
- 1 tablespoon coarsely ground black pepper
- 2 tablespoons dry mustard (recommended: Coleman's)
Directions
In a bowl, whisk the ingredients until well combined. Use as dry rub for pork, brisket, or seafood.
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By xfagan_11103108
Harper Woods, MI
on January 17, 2012
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I tried this rub on a pork shoulder (3 lb 10 oz with a good fat cap. I scored the fat, put on the rub, making sure that everything was covered. Cooked it 1 hour at 350 degrees then added about 1/2 inch of chicken stock to the roasting pan, covered the pan tightly with foil, reduced heat to 300 and baked it for about 3 hours more until the meat was falling off the bone. I used the pan drippings to make gravy adding additional stock to taste and thickened it with cornstarch. This works great with garlic mashed potatoes! This satisfied my pickiest eaters! Thanks, Robert!
By aprilgonzalez
New Orleans
on September 25, 2011
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Easy and wonderful. One of the best pork chops I've eaten.
By franklintonfood
north carolina
on September 10, 2011
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Just the right flavor. I didn't find it too spicy. Used it on a smoked pork shoulder and we will be using this rub everytime. My husband loved it!
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