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.
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Ingredients
- 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.
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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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