rib rub good on pork shoulder

Essential Rub for Pork Ribs or Shoulder

This might be the kitchen sink of rubs, a bit of almost everything. It’s a complex, pungent and mildly spicy flavor; perfect to cut through the buttery richness of pork.

rib rub good on pork shoulder

Essential Rib & Pork Shoulder Rub

I fully admit my Essential Rub finds itself on chicken wings, or during the summer, dusted over a little grilled chicken breast. Now and then, it shows up on a few grilled veggies, maybe grilled corn or a plank or two of potato. This rub is great, too, in a buttermilk marinade for chicken or shrimp. This is marvelous, too on my on my Slow Cooker Pulled Pork and even better on a smoked Shoulder.

My favorite thing about this rub is that it is so good on barbecued items served dry, but it’s a little magical with a sauce, too. A sweet sauce takes the edge off while a vinegar based sauce will compliment it nicely. Something spicy just rounds out the flavor.

Feel free to tinker to your heart’s content. This blend is heavy on the pepper, which gives it a bit of raw heat, with the other flavors playing a more subtle role. It has what I’d describe as a clean taste, sweet heat, but on the mild side, with no herbaceous notes. I’d call it a mix of Down South, with a hint of Southwestern and Cali, all playing together.

Essential Rib & Pork Shoulder Rub

Essential Rib & Pork Shoulder Rub

Basic Rib Rub

  • Servings: abt a cup
  • Difficulty: easy
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  • 1/2 cup brown sugar, tightly packed
  • 2 tablespoon paprika (I like Spanish paprika or blend of both in this, now & then)
  • 1 tablespoon kosher salt *
  • 1 tablespoon ground black pepper
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons granulated onion or 1/2 teaspoon onion powder
  • 1 1/2 teaspoons granulated garlic or 1/2 teaspoon of garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon mustard powder

Mix all ingredients together. Store in a jar, tightly lidded, in a cool, dark place. Makes a little more than a cup.

Use as desired, light or heavy, on barbecued items. Massage this into the meat, then tightly wrap. Let rest for two to three hours minimum and up to overnight in the fridge.

* Any time I go beyond two to three hours for a rub, brine or marinade, I use kosher rather than table salt. Here’s a great conversion chart from Morton. (Not all kosher salts use the same conversion ratio.)

Hint: If you ever pull something out like this to find it has formed clumps, don’t despair! Toss it in the food processor and pulse a few seconds, or place in a baggie and roll over it with a rolling-pin. Good as new!

from the kitchen of www.frugalhausfrau.com


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