Lynn's SW dry rub

Lynn Socko

By
@lynnsocko

It's super simple, but it has produced the BEST grilled and smoked pork chop, rib and pork steak I have ever eaten.

Note: Different brands of Cumin have different strengths, if the one you use makes the rub too strong, just add more of the other ingredients to off set the bitter flavor.

Rating:
★★★★★ 1 vote
Comments:
Serves:
makes 3 1/2 c dry rub
Prep:
5 Min
Method:
No-Cook or Other

Ingredients

2 c
packed brown sugar
1 c
mild chili powder
1/4 c
granulated garlic
2 Tbsp
granulated onion
1 Tbsp
cumin
1 Tbsp
black pepper
1-2 tsp
coarse sea salt, opt

FOR SOME NICE HEAT, ADD 1/4 TSP (OR MORE) OF CHIPOTLE POWDER TO EACH CUP O RUB.

Step-By-Step

1FOR INDIVIDUAL INGREDIENTS: Mix dry ingredients together, then add brown sugar and mix well.
2FOR PINTO BEAN SEASON RUB: You can make as much or little as you like. Simply mix equal parts of Pinto bean seasoning and brown sugar. Mix by hand till well blended.
3I like to rub my pork and leave it in the fridge overnight, but if you don't have that much time, rub it and let sit as long as you can. I sprinkle a little on the pork and rub it in on both sides, it's that simple.
4Same thing with chicken, rub and leave over night, but even a few hours makes it super yummy.
5Grill or smoke your pork as you normally would. We normally cook and smoke ours with mesquite.
6Place any leftover rub in ziploc bag and store in fridge.

About this Recipe

Course/Dish: Marinades, Rubs
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian, Gluten-Free, Low Sodium
Other Tag: Quick & Easy