As soon as summer arrives in your part of the world, it's time to think about dusting off the barbecue and getting your pork rib rub recipes ready for grilling or slow cooking your meat until it drips off the bone! An easy-to-make recipe, it'll also season and flavour your other cuts of pork. (See the bottom of the page for links to more of my recipes)
Ingredients: (makes about 12 tablespoons)
4 tbsp paprika (I used smoked)
2 tbsp mustard seeds
2 tbsp black peppercorns
1 tbsp dried thyme
1 tbsp dried rosemary
1 tbsp onion powder
4 tsp garlic powder
4 tsp brown sugar
4 tsp chili powder
2-3 tsp salt (see note below)
tbsp = tablespoon
tsp = teaspoon
Store in an airtight jar out of direct sunlight and in a cool place. Use within 3 months.
Note: I recommend using a quality rock/sea/kosher salt for the above recipe but you could use table salt if that's all you have available.
Ingredient Note: For the best flavours, try and use a few whole spices where you can. If you don't have them available, just use pre-ground powders and reduce the amount the recipe says by half. For example, 4 tablespoons of mustard seeds would equal 2 tablespoons of mustard powder. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
Cover your meat evenly with the pork rib rub and massage in so you get a nice coating.
Wrap or cover and place in the refrigerator for an hour or so or, even better, overnight so the flavours really soak in.
About an hour before cooking time, take out of the fridge and allow the meat to return to room temperature.
Here's a short video of how I made this seasoning, The ingredients are the same but the quantities are slightly different...