This spice rub is great on pork chops, pork loin, pork shoulder/butt, and ribs. You can use it by itself or in conjunction with your favoriteBBQ sauceas an additional flavoring. For Ribs: If you’re using it on ribs without any other seasonings or ingredients, rub the ribs all over w...
The Best BBQ Rub for all your smoked recipes and grilled recipes! This all purpose BBQ Dry Rub is perfect for all types of protein: chicken, beef, pork and more. 5 from 3 votes Print Pin Share on Facebook Prep Time: 5 minutes minutes Total Time: 5 minutes minutes Servings: 14 Tbsp...
This easy pulled pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. Plus, those burnt ends are to die for.
Making your own homemade dry rub is easy and takes five minutes. It’s what I use on my baby back ribs that everyone is making… and loving!
Marinate overnight—If you have the time, you can rub the pork butt with the spice blend, wrap it, and marinate it overnight in the fridge for more flavor. Garlic infusion—To ramp up the garlic flavor, make 1/2-inch deep slits all over the pork and insert pieces of garlic. ...
Pulled Pork:Rub the seasoning all over a pork shoulder roast or butt before cooking it to perfection. Shred the meat for delicious pulled pork sandwiches. This dry spice rub gives the pork a nice little kick. Try it on your pork chops or pork tenderloin, too. ...
salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight. ...
Trim the excess fat off the meat and season liberally withBBQ dry rub. Use the low and slow methodology of cooking and be sure to keep the smoker temperature around 225 – 250 °F. Smoke the Pork Butt until the internal temperature of the meat reaches 190 – 205 °F. ...
pork loin roast makes a delicious entree. Gone are the days of dry, overcooked pork. In 2011, the USDA lowered the recommended minimum temperature to 145 F; while the previous 160 F would be fine for fattier cuts such as ribs or shoulder, it produced tough and dry pork loin and ...
The secret to the perfect margarita is the right ratio of tequila to triple sec. This recipe works for both a margarita on the rocks and a blended margarita.