Whether grilling, frying or oven cooking, putting together a pork rub recipe is the key to getting the best from your meat. And this homemade blend of flavour-packed spices and a couple of dried herbs will season beautifully and add sublime flavours and mouthwatering aromas whatever your favoured cooking method is. (See the bottom of the page for a few other seasoning recipes)
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp paprika powder
2 tbsp cumin seeds
2 tbsp dried basil
2 tbsp dried thyme
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp mustard powder
4 tsp white peppercorns (or black)
4 tsp chili powder
2 tsp celery seeds
2-3 tsp salt (see note 2 below)
1 tsp whole cloves
tbsp = tablespoon
tsp = teaspoon
Store your pork dry rub in a cool place in an airtight jar out of direct sunlight. Use within 3 months before making a fresh amount.
Note: Dry toasting the peppercorns, cumin and cloves before cooling, grinding and combining will add even more flavours to your finished blend and therefore your meat. This only takes a few minutes and is something I recommended. See the grinding page for tips, photos and a video of how to do this. (Link opens in new window)
Note 2: Whilst you can use table salt for this recipe and it'll still taste fab, I recommend using a quality sea, rock or kosher salt. Not only are these healthier, your recipe, and therefore your cooking will taste better!
Ingredient Note: You'll note I use a few whole ingredients for this pork rub recipe as they will add the best flavours. If you don't have them whole, simply use pre-ground powders and reduce the amounts the recipe requires by half. So instead of 2 tablespoons of cumin seeds you would use 1 tablespoon of pre-ground cumin. Do likewise for any others you don't have whole and stir in with the other powders when making.
This is how I use it, you may have a tried and trusted way yourself, if so, carry on doing that...