If pork is on the menu, then a homemade pork dry rub is just the thing. Using a blend of tasty spices and dried herbs, it takes just minutes to make and will flavour and season beautifully whilst adding mouthwatering aromas to your chops or ribs. (See the bottom of the page for more of my dry rub recipes)
What You'll Need: (makes about 9-10 tablespoons)
2½ tbsp paprika
2 tbsp cumin seeds
2 tbsp dried rosemary
2 tbsp dried tarragon
2 tbsp brown sugar
1 tbsp coriander seeds
4 tsp black peppercorns
4 tsp mustard powder
4 tsp garlic powder
2-3 tsp salt (see note 2 below)
2 tsp chili powder
2 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Directions:
Store your dry rub for pork in a cool place in an airtight jar out of direct sunlight. Use within 3 months
Note: Dry toasting the cumin, coriander, cloves and peppercorns prior to grinding and combining is recommended for adding even more flavours to your blend. Click here to read more about this worthwhile cooking technique. (Link opens in new window)
Note 2: If you have them, I recommend using a quality rock/sea/kosher salt as they're less processed and therefore healthier. However you can happily use regular table salt if that's all you have available.
Ingredient Note: For the best flavour use as many whole spices as possible for your pork dry rub. However, if it is more practicable, you can use pre-ground powders if that's all you have, and reduce the amount the recipe requires by half. For example, for 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Reduce any other ingredients you don't have whole by half as well and stir in with any other powders when making.
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