Nightshade and sugar free dry rub

Meg

The Living Force
FOTCM Member
I tried this rub recipe on pulled pork yesterday and it was very good!

I skipped the salt in the rub and dry brined it with salt for 12 hours before adding the rub. The rub also sat in the pork roast for 6 hours before cooking.

DRY SPICY RUB
3 tablespoon coarse black pepper
3-4 tablespoon Kosher salt
2 tablespoon garlic powder
3 teaspoon onion powder
2 tablespoon Italian herb mix (or dried oregano)
2 tablespoon black peppercorn (crushed)
2-3 teaspoons white pepper (more for extra heat)
2-3 teaspoons turmeric
2-3 teaspoons dry mustard
2 teaspoons cumin
2 teaspoons ground ginger

https://mynonightshadekitchen.blogspot.com/2017/02/my-spicy-nightshade-free-dry-rub_3.html

More on dry brining with salt can be found here:
http://amazingribs.com/recipes/rubs_pastes_marinades_and_brines/dry_brining.html
 
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