Lynn's SW dry rub
By
Lynn Socko
@lynnsocko
4
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.
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 vote5
Comments:
Serves:
makes 3 1/2 c dry rub
Prep:
5 Min
Method:
No-Cook or Other
Ingredients
-
2 cpacked brown sugar
-
1 1/4 cmild chili powder
-
1/4 cgranulated garlic
-
2 Tbspgranulated onion
-
1 Tbspcumin
-
1 Tbspblack pepper
-
1-2 tspcoarse sea salt, opt
-
FOR SOME NICE HEAT, ADD 1/4 TSP (OR MORE) OF CHIPOTLE POWDER TO EACH CUP O RUB.
How to Make Lynn's SW dry rub
- FOR INDIVIDUAL INGREDIENTS: Mix dry ingredients together, then add brown sugar and mix well.
- FOR 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.
- I 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.
- Same thing with chicken, rub and leave over night, but even a few hours makes it super yummy.
- Grill or smoke your pork as you normally would. We normally cook and smoke ours with mesquite.
- Place any leftover rub in ziploc bag and store in fridge.
