A homemade pork rub is super easy-to-make and will season beautifully and add superb flavours and mouthwatering aromas to your meat as it's slowly grilled to perfection! Using a blend of complementary herbs and spices, this flavour-packed mix can be made in just minutes. (See the bottom of the page for links to more of my recipes)
What You'll Need: (makes about 10-11 tablespoons)
3 tbsp smoked paprika (or regular paprika)
3 tbsp brown sugar
2 tbsp cumin seeds
2 tbsp dried rosemary
2 tbsp dried basil
1 tbsp mustard powder
1 tbsp garlic powder
4 tsp white peppercorns (or black)
2 tsp caraway seeds (optional)
2 tsp onion powder
2-3 tsp salt (see note 2 below)
2-3 tsp chili powder
tbsp = tablespoon
tsp = teaspoon
Store your pork dry rub in a cool place in an airtight jar and out of direct sunlight. Use within 3 months.
Note: To get even more flavours and aromas from the ingredients, dry toasting the whole spices for a few minutes before grinding and combining with the pre-ground powders only takes minutes and is recommended. See the grinding page for further info and tips on this. (Link opens in new window)
Note 2: I recommend using a quality rock/sea/kosher salt if you have them as they're less processed and therefore healthier. However, if you only have table salt available, it's perfectly fine to use that.
Ingredient Note: I recommend you use a couple of whole spices for your pork rub if you have them available. If you don't, just 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 pf pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with any other powders when making.
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