spice essentials: beef/pork smoker dry rub

Name: Spice Essentials: Beef/Pork Smoker Dry Rub
Prep time: 5 min
Cuisine: American
Ingredients: ## PLAN/PURCHASE; 3/4 cup(s) hungarian paprika; 1/2 cup(s) salt, kosher variety; 1/2 cup(s) coconut sugar; 3 tablespoon(s) white pepper, freshly ground, or to taste; 2 tablespoon(s) mustard powder, i prefer coleman’s; 2 tablespoon(s) dried thyme; 1 tablespoon(s) ground sage; 1 tablespoon(s) ground cumin; 1 tablespoon(s) cayenne pepper, or to taste

23 Pinches 8 Photos

Andy Anderson !

Wichita, KS

Updated on Jun 2, 2019

I have many different dry rubs. This one is designed to work with cuts of pork, and beef, over the low/slow times usually associated with smoking. It helps to generate a nice “bark” on things like beef and pork, but I would not recommend it for pan frying, or high-heat oven baking. I have other rubs for that. When the smoking season starts (which it has), I usually make several batches of this spicy rub, and keep it handy. Hint: It really shines, when used on pork. So, you ready… Let’s get into the kitchen.

Rate

prep time 5 Min

cook time

method Smoke

yield Several

Ingredients

PLAN/PURCHASE
3/4 cup hungarian paprika
1/2 cup salt, kosher variety
1/2 cup coconut sugar
3 tablespoons white pepper, freshly ground, or to taste
2 tablespoons mustard powder, i prefer coleman’s
2 tablespoons dried thyme
1 tablespoon ground sage
1 tablespoon ground cumin
1 tablespoon cayenne pepper, or to taste

How To Make spice essentials: beef/pork smoker dry rub

Step 1

PREP/PREPARE

Step 2

Just to let you know, this is a spicy rub; however, you can control the heat by varying the cayenne pepper, and the ground white pepper. Varying these two ingredients will not change the overall flavor of the finished results, it will just make it more, or less spicy.
Step 3

You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
Step 4

Gather your ingredients (mise en place).
Step 5

Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
Step 6

PLATE/PRESENT
Step 7

Rub a generous amount of the spice into whatever you are smoking, and then place it in the fridge for an hour or so. This will give the spices a chance to meld with the juices from the meat/poultry. Then, smoke according to your recipe's directions. Enjoy.
Step 8

Keep the faith, and keep cooking.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes