This pork rub recipe is designed to enhance the natural flavors of the meat while providing a delightful aromatic experience. It’s easy to prepare and can elevate your grilling game to the next level.
Ingredients
1 tsp dried tarragon
1 tsp garlic powder
1 tsp dried thyme
1 tsp ground mustard
1 tsp chili powder
½ tsp ancho chili powder
1 tsp smoked paprika
½ tsp turmeric
1 tsp kosher sea salt
1 tbsp brown sugar (optional for a touch of sweetness)
Modern Harvest
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Red Meat Lover
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Instructions
Combine Spices: In a small bowl, mix all the ingredients thoroughly until well blended.
Prepare Pork: Pat your pork cut dry with paper towels to ensure the rub adheres properly.
Apply Rub: Generously coat the pork with the spice mixture, pressing it into the meat for maximum flavor.
Marinate: For optimal taste, let the seasoned pork rest in the refrigerator for at least 30 minutes, or up to overnight.
Cook: Grill, roast, or smoke the pork as desired until it reaches an internal temperature of 145°F (63°C).
Tips for Perfect Pork
Balance Flavors: The combination of herbs and spices in this rub offers a harmonious blend of savory, spicy, and aromatic notes.
Customize Heat: Adjust the amount of chili powder to suit your preferred spice level.
Versatility: This rub isn’t just for pork—try it on chicken or roasted vegetables for an extra kick.
Modern Harvest
This pork rub recipe is designed to enhance the natural flavors of the meat while providing a delightful aromatic experience. It’s easy to prepare and can elevate your grilling game to the next level.
For more grilling tips and recipes, visit https://barbecueblueprint.com.
Storage & Shelf Life
Store any leftover rub in an airtight container, such as a glass jar or a resealable plastic bag, and keep it in a cool, dry place. When stored properly, the rub can maintain its potency for up to 6 months. However, for the best flavor, it’s recommended to use it within 3 months. Always label your container with the date of preparation to keep track of its freshness.
Serving Suggestions
This versatile pork rub isn’t limited to just pork. Here are some ideas to get the most out of your spice blend:
Pork Chops: Apply the rub generously to both sides of the chops and let them sit for at least 30 minutes before grilling or pan-searing.
Pork Tenderloin: Coat the tenderloin with the rub, wrap it in plastic wrap, and refrigerate for a few hours or overnight before roasting.
Ribs: Massage the rub into the ribs, wrap them in foil, and let them marinate overnight in the refrigerator. Slow-cook or smoke them the next day for maximum flavor.
Chicken: This rub also works well with chicken thighs or breasts. Apply it as you would with pork and adjust cooking times accordingly.
Vegetables: Sprinkle the rub over vegetables like sweet potatoes, carrots, or cauliflower before roasting to add a spicy kick.
Cooking Tips
Marination Time: While a 30-minute marination can impart flavor, allowing the rub to sit on the meat overnight in the refrigerator will enhance the taste significantly.
Cooking Temperature: Ensure your pork reaches an internal temperature of 145°F (63°C) for safe consumption. Use a meat thermometer for accuracy.
Resting Time: After cooking, let the meat rest for about 5-10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
Share Your Creations
We’d love to see how you use this pork rub in your cooking! Share your dishes on social media and tag us at https://barbecueblueprint.com. Your culinary creations might inspire others in our grilling community!
This comprehensive guide should help you make the most of your pork rub, enhancing not only pork dishes but also a variety of other meals. Enjoy experimenting with flavors and happy grilling!
You’ve now got the ultimate pork rub in your arsenal—packed with bold spices, layered flavor, and versatile enough to use well beyond pork. Whether you’re cooking for a crowd or just mastering your weeknight grill game, this rub delivers big taste with minimal fuss.
So fire up that grill, throw on your favorite cut of pork, and let the aroma do the talking. And if you’re feeling adventurous, try doubling the batch—you’ll be surprised how fast it disappears once your friends and family get a taste.
Let’s Keep the Flavor Going
Got a grilling question? Want to share a twist on this rub? We’re all about community and sharing the love of outdoor cooking. Drop a comment, shoot us an email, or tag us in your grill pics—let’s keep inspiring each other to go bigger and bolder with every BBQ session.
Until next time—stay fired up, keep the coals hot, and never stop grilling.
Happy Grilling,
Jerry
The pork rub recipe makes the pork chops look so juicy. Did you add anything to the pork rub recipe to get them to look so wonderful? Or is it the resting time that allows the juices to redistribute, resulting in a more tender and flavorful dish? I’m gonna try and I think I can use it for chicken and veggies as well!
Leahrae,
This is the way my pork chops look every time. Letting your pork chops rest allows the juices time to be reabsorbed for a tasty, juicy meal. You can also use this rub for vegetables and chicken. You will simply be amazed at how well your dishes turn out. Your family may decide this is a new favorite.
Happy Grilling,
Jerry
This rub looks like a killer balance of sweet, smoky, and heat—love the coffee and chipotle combo! Did you tweak the ratios to suit a specific cut (like ribs vs. pork shoulder)? I find shoulder can handle way more heat, but ribs need a lighter touch.
The brown sugar got me thinking: Have you experimented with alternatives like coconut sugar or maple powder for deeper caramelization? And how does this rub play with fruitier woods (apple, cherry) vs. heavier smoke (hickory, mesquite)?
One more thing, the ‘resting time’ note is gold—anyone else notice a major difference in flavor penetration when letting the rub sit overnight vs. just an hour before cooking?
The Investor,
I experimented quite extensively before deciding this was the one I preferred. This rub goes well on pork chops, pork shoulder, and pork ribs. You will also find this rub is great on chicken, turkey, and a variety of vegetables.
This rub also works well with fruit woods for grilling. For a deeper penetration of flavor, leave the rub on overnight for a truly spectacular flavorful grilling event.
Happy Grilling,
Jerry
Wow, I have to admit… I got hungry reading your page! I love the ingredients you used to make your own pork rub. I am definitely going to have to try this recipe out soon. I wanted to know more and see what else your website had to offer but My concern is about the link: It says my connection isn’t secure and I get a warning message that says:
Your connection isn’t private
Attackers might be trying to steal your information from your website.
Do you have another website that someone can go to that is more secure? Inquiring minds want to know….
Wayne,
The link should be secure since my website is hosted at Wealthy Affiliate and I am using the plugins provided by WA.
You will find this rub to be very flavorful. You will find my website has great recipes and information to make your grilling experience even better.
Happy Grilling,
Jerry
These have been a real hit in our home, it’s not often i can cook one meal and everyone enjoys! They were really beautiful on the BBQ. We do love a carb here so we did our chops with a bed of rice!
I must admit i didnt have brown sugar so i used a touch or agave nectar, that worked for us.
Liz,
I am glad you enjoyed this recipe. Using agave nectar was a brilliant move on your part. You still had that sweetness added in creating a new flavor profile. I look forward to trying this small change to see how well it is received by my family. It sounds delicious. You suggestion of placing the pork chops on a bed of rice is intriguing to me, and may find its way to my table with a few additions to the rice.
Happy Grilling,
Jerry
Hello Jerry,
Sounds delicious, I love pork! Our local Hyvee sells pork tenderloins with different rubs, and they are all really good. This recipe I am sure would be excellent.
I have been thinking of buying a smoker. Would a smoker or the grill be better with rubs? I have also been experimenting with turmeric,have you used turmeric in meat rubs before? What does it add to your taste experience?
And finally, what is your preferred grill or smoker setup when using dry rubs like this?
Thank you,
Mark
Mark,
Personally, I prefer a smoker. I have found that a smoker can also double as a grill. In response to using turmeric, I have several recipes that use turmeric. This spice has many properties that not only add flavor but have several health benefits.
Happy Grilling,
Jerry