Jun 102009
 

This is my “utility” rub – while I did mix it specifically for ribs and pork butt, it works on almost anything. If I am out of another rub or just starting to work out a new recipe, this is the rub I go to as a fill-in or baseline. If you only want to mix up one rub, then use this one, and you can use it for chicken, beef, or vegetables as needed. And of course it is spectacular on pork.


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Mix the following and store in an air-tight jar:

1 cup paprika
1/2 cup salt (be sure it is a rock salt or a really coarse kosher salt)
1/2 cup sugar
1/2 cup brown sugar
1/2 cup cumin
1/2 cup chili powder
1/2 cup ground black pepper
1/8 cup cayenne pepper

Yes, this makes a lot. You can cut the measurements by half or a quarter as necessary, but you will go though tons of this as you find more and more uses for it so you might as well mix up a full batch. And for those that wondered, the super coarse salt is necessary for the abrasive effect – when you rub this on, you want to actually start tearing the surface of the meat.

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  One Response to ““True North” Pork Rub”

  1. […] of pork. Since the traditional lamb spices don’t pair overly well with pig, I lazily co-opted my go-to pork rub as the base. While the technique is Moroccan-inspired, the flavours are not. But fear not. The […]

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