You've fired up the grill, your succulent piece of pork is awaiting, all you need now is a quality BBQ pork rub to add superb flavours and mouthwatering aromas to your slow cooked meat as it drips off the bone! And this sweet spicy, paprika based blend is just the ticket! (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 10-11 tablespoons)
4 tbsp brown sugar
3 tbsp Hungarian paprika powder (or regular paprika)
2 tbsp chili powder
2 tbsp dried sage
1 tbsp black peppercorns
1 tbsp dried thyme
2 tsp salt (see salt note below)
2 tsp caraway seeds
1 tsp cumin seeds
5-6 whole cloves
3-4 dried bay leaves
tbsp = tablespoon
tsp = teaspoon
Store your barbecue pork rub in an airtight jar out of direct sunlight. Use within 3 months.
Note: To add even more flavour and aromas to your finished BBQ rub, dry toasting the peppercorns, cloves and cumin seeds before cooling, grinding and combining is something to consider. It only takes minutes and is highly recommended. See the grinding page for further info on this. (Link opens in new window)
Salt Note: You could use any variety of salt for this recipe, however, I do recommend using the best quality you can: sea/rock/kosher for example as these are a bit less processed and healthier and I think add better flavours to your seasonings and therefore your home grilled meat. However, you can use regular table salt (as I sometimes do) if that's all you have available.
Ingredient Note: I use a few whole spices which I then grind for this BBQ rub. However, you may not have them all, so just use pre-ground powders and reduce the amounts by half for the ones you don't have whole. For example, it says use 2 tablespoons of mustard seeds so you would use 1 tablespoon pre-ground mustard. Do the same for any others you don't have whole and stir in with any other powders when making.
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