Outlaw All Purpose Pork Rub
Home -
Recipes - Butcher
Charts -The Wood - Que
Tips - BBQ Lingo
Smokers - Pitmasters - BBQ Nation - Leftovers - About Us
Ingredients:
1/2 Cup dark brown sugar
1 TBS Kosher Salt
1 TBS Granulated Garlic
1 TBS Black Pepper (Table Grind)
1 TBS Paprika
1/2 tsp ground red pepper (Optional)
Directions:
Combine all ingredients and mix well.
A spice grinder will work well.
Note:
If you plan to
inject your meat, this should be done prior to applying
the rub to prevent it from being washed off during the
injecting process.
Rubs should be applied evenly
and moderately. Too much will over power the flavor of the pork. For the best results, a rub
should be absorbed but this does not mean you need to rub it
into the meat. Rubs should be applied to moist, thawed meat
(preferably under and over the skin of fowl) at least 3 hours
prior to cooking. It will have a maximum effect if you apply
the rub 24 hours before hitting the fire. This allows the
rub's ingredients to mix with the meat's natural juices,
absorbing into the meat like a marinade.
Wrap the meat tightly with foil, or place it in your
favorite
non-reactive container (Tupperware), and place it in the
refrigerator to rest.
Take the meat out about an hour prior to cooking so it can
reach room temperature. This will help considerably to
shorten the smoking time.