This is MeatFireGood.com’s signature rub. Add zip and flavor to any cut of pork or poultry. Highly recommended for pork shoulder, ribs, or BBQ / smoked chicken.
- 2/3 C firmly packed brown sugar
- ¼ C Spanish paprika
- 2 T kosher salt (note: the size of salt crystals affects measurements)
- 2 ½ T ground cumin
- 2 T freshly cracked black pepper
- 1 T cayenne (or 1 1/2 T if you like spicey!)
- 2 t garlic powder
- 1 t oregano
Directions For Use
- Simply mix the ingredients well.
- Rinse meat and dry thoroughly.
- Rub a teaspoon or two of oil on meat to cover entire surface. Apply dry rub generously to all parts of meat.
- Allow to sit for 30-45 minutes before cooking low and slow with the indirect method.
- DO NOT BASTE or apply mop sauce! Dry rub will form dark “bark” of unbelievable flavor.
We tried this for dinner tonight with some adjustments..kids are too big on Cayenne quite yet : ) and what I had on hand, had to use regular Paprika, although I am quite intrigued to try Spanish Paprika. I have only ever grilled Hot Dogs (sad I know!) so I was really thankful for the link to the indirect method of how to cook it. Tyler and I really enjoyed our pork chops with this rub! Thanks for sharing
Thanks for your comment. I am glad you tried grilling something new AND and a new method of grilling! It is hard to beat the flavor of dry-rubbed meat over charcoal and this is one of my all-time favorite rubs for pork and chicken.
Be careful investigating spices such as types of paprika — it can be very addicting! Personally, I am addicted to hot spices.
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