I use this rub for smoked pulled pork. It is also good on smoked turkey.
- Carbohydrate 8.33436500901457 g
- Cholesterol 0 mg
- Fat 0.52061666768764 g
- Fiber 1.4124833736778 g
- Protein 0.544800000978028 g
- Saturated Fat 0.107796166874764 g
- Serving Size 1 1 Serving (13g)
- Sodium 613.595301242358 mg
- Sugar 6.92188163533677 g
- Trans Fat 0.0664041667998753 g
- Calories 35 calories
Step-by-step
- Mix all ingredient and store in an air tight container until ready to use.
A balanced spice rub delivers deep mahogany color, a distinct aromatic bark, and savory heat that penetrates the exterior fat layer of large cuts. Coarse kosher salt dissolves slowly into the meat surface during a prolonged rest, drawing out moisture initially before dissolving back into the protein matrix to season the interior effectively. Ground black pepper provides pungent bite, while paprika supplies both mild earthy sweetness and the necessary pigments for browning under heat. Apply the blend uniformly across the meat at least 30 minutes before cooking to allow surface moisture to dissolve the granules into a cohesive paste.
Adjusting Ingredients and Sweeteners
Modifying the foundational components alters both flavor profile and how the crust develops during long smoking sessions. White sugar or raw turbinado sugar caramelizes readily at temperatures above 320 degrees Fahrenheit, creating a crisp exterior crust. Brown sugar introduces moisture and molasses notes through its inherent water content, though excessive amounts can burn prematurely if smoker temperatures exceed 275 degrees Fahrenheit. When substituting ground sage, measure carefully because its distinct herbal intensity can easily overpower the cumin and chili powder. Store any remaining unused dry blend in an airtight glass container kept in a cool, dark cupboard for up to six months.
- If the crust turns dark too rapidly, reduce the proportion of refined sugars in the mix.
- Coarse kosher salt flakes adhere better to oiled meat surfaces than fine table salt.
- Pair the finished barbecue with sharp, vinegar-based slaws to cut through the rich rendered fat.
