Dry Rub Recipe for Pork (2024)

FAQs

How long should dry rub sit on pork? ›

Put a liberal amount of the dry rub on the meat you wish to season. Rub seasoning into the meat, covering entire surface. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.

But before you begin flavoring your food, make sure to pat it dry with a paper towel. This will make it easier for the binder and rub to stick. Once you've removed as much moisture as possible, cover your food with the sticking agent of your choice, like egg, olive oil, or mustard, to help the rub bind to the meat.

It's good to add a binder, which helps the rub stick to it. This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

As we stated earlier, most dry rubs contain salt, which has a dehydrating effect, so prolonging the seasoning may work against you if you keep it on too long.

A dry rub can be rubbed directly into the meat and massaged until it sticks to the surface. We recommend patting your cut of meat dry using paper towels. From there, you can season directly onto the meat or apply a small amount of oil over the surface before coating generously in the dry rub.

Cumin is a favourite in curries, but it also works incredibly well with pork. It is a go-to savoury spice for a reason: its distinct, earthy flavour. You wouldn't necessarily just season pork with cumin, but mixing it with other seasonings like ginger and lime can enhance the flavour significantly.

Consider Brining

Soaking your pork in a brine before cooking can help it retain moisture during the cooking process. While a simple brine of water and salt will do the trick, you can also use the brining stage to impart extra flavor with sugar and seasonings.

1. Brine them for several hours. One of the easiest, simplest ways to make your pork chops more flavorful is to brine them. Brining pork chops has the added benefit of increasing the meat's moisture content as well as amping up the flavor.

The rub sticks to the meat just fine on it's own. By using oil you're slow frying the outside of the meat. Mustard is just an extra messy step.

What's the difference between a seasoning and a rub? ›

So what is the difference between a rub and a seasoning? The key differentiator between seasoning and rubs is lies in the base of ingredients: many seasonings are salt and herb based, while most bbq rubs have an equal ratio of salt to sugar.

Ingredients: Paprika, cayenne pepper, garlic powder, onion powder, dried thyme, dried oregano, salt, black pepper. Instructions: Mix the spices in a dish and rub the mixture onto the pork steaks. Allow them to sit for 1-2 hours in the refrigerator.

After seasoning with salt and pepper, liberally coat all sides of the pork with the barbeque rub so that all of the meat is coated in rub. Wrap the pork tightly in plastic wrap and let it sit in your fridge overnight. About 6 hours before you plan on smoking, take the pork out of the fridge and unwrap it.

To tenderize pork before cooking it, try breaking up the tough muscle by hitting it with a meat mallet evenly across the surface of the meat. Then, if you want your pork to be extra tender, you can marinate it in a tenderizing marinade made with acids, like citrus juices, vinegar, or wine.

You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you're hot-smoking.

FAQ. How long should dry rub be on ribs before cooking? Anywhere from 15 minutes to 48 hours. You'll want the dry rub to sit on the ribs for at least 15 minutes to tenderize the meat and draw out the moisture, but you can refrigerate the ribs coated in the dry rub for up to 48 hours.

Let the Dry Rub Sit on the Meat to Add Flavor. There is no doubt that you can begin cooking the meat as soon as the dry rub has been applied, however, to get the most flavor, it is recommended that the dry rub be left on the surface of the meat for at least an hour or so before cooking.

If time allows, leave the scored roast uncovered in the fridge for 1 hour, or ideally overnight. This process further dries the rind and aids the crackling process. When you're ready to cook, put your pork on a wire rack in the sink and pour a jug of boiling water over the rind. Pat dry thoroughly with paper towel.