Whether it is butts, loins, or ribs our Pork Rub Recipe is aces! Salt and Pepper seasoning is appropriate for all smoking occasions, but sometimes you want a little bit more than the minimalist approach, for those times open up the spice drawer, and give our pork rub recipe a try.
Pork Rub Recipe
- 2 Tablespoons of Firmly Packed Light Brown Sugar
- 1 Tablespoon of Granulated Sugar
- 1 Tablespoon of Chili Powder
- 1 Tablespoon of Coriander Seed (2 teaspoons of ground coriander)
- 1 Tablespoon of Cumin Seed (2 teaspoons ground cumin)
- 1 Tablespoon of Black Peppercorns (2 teaspoons ground black pepper)
- 2 Tablespoons of Kosher Salt
- 1/4 Cup of Paprika
Toasting and hand grinding the coriander seeds, cumin seeds, and black peppercorns is what separates this pork rub recipe from one that comes out of can. Toasting the seeds and peppercorns in a skillet before you grind them, allows the dry heat to transform them. It draws out their distinct aromas, mellows, and adds a pretty distinct toasty-ness to them. You can use the flat bottom of a small skillet to crush up the seeds and peppercorns, but here at Flames and Food, we enjoy getting out the Molcajete and grinding away.
- Gently toast the coriander seeds, cumin seeds, and black pepper corns for a few minutes in a dry skillet.
- Grind the toasted seeds and peppercorns.
- Add all the ingredients to a food processor and pulse until mixed well.
We go a little lighter on salt in the pork rub recipe than you will find in most. We believe that excess salt in a rub, that is going to sit on meat for an extended time needlessly draws out moisture. With most commercially available pork being fairly lean, we want to leave as much moisture in the meat as possible. We would rather season to taste after the smoking/grilling process is over.
The granulated sugar is in this pork rub recipe solely to help break up the brown sugar, and make the rub easier to apply to the meat. The moist brown sugar tends to clump up a bit, and the regular stuff helps mitigate it. The molasses taste of the brown sugar still comes through, so we see it as a best of both worlds solution.
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