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spice essentials: beef/pork smoker dry rub

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

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yield serving(s)
prep time 5 Min
method Smoke

Ingredients For spice essentials: beef/pork smoker dry rub

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

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

  • 1
    PREP/PREPARE
  • 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.
  • 3
    You can cut the recipe down; however, if properly stored, it should easily last six months, or more.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add all the ingredients together, and store in a tightly-sealed jar, in a cool place, away from sunlight.
  • 6
    PLATE/PRESENT
  • So yummy
    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.
  • Stud Muffin
    8
    Keep the faith, and keep cooking.
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