Dry Spice Rub for Pork & Salmon
Make a big-batch sweet-smoky dry rub for pork and salmon. Salt-free, easy to adjust, stores well. Great grilling and pan-searing blend.
This recipe makes a large amount of dry rub. I worked on it for a year, adding and subtracting, and finally got it to this delicious flavor after discovering the great herbs and spices at the Spice House.
It's impossible without the smoky paprika and chipotle dry pepper. If you want less, just cut the recipe into thirds.
Submitted by: Helen from Albany, Oregon
Yield: 3 l/2 cups
- This is a large, salt-free dry rub built around smoky paprikas, chipotle and brown sugar; best for pork and salmon.
- Store in an airtight jar in the fridge or a cool dry place; it keeps best for several months.
- Adjust sweetness, heat, or smoked flavor easily and scale the recipe down to suit smaller batches.
Preparation Instructions:
Mix all together and sift - keep in a quart jar in the refrigerator.
When preparing your salmon or pork, use very liberally on both sides. Let it sit about 5 minutes, then cook or grill as you choose.
Salt your meat or fish as you cook it, since this is a salt free recipe.
thespicehouse.com
More About This Recipe
If you like your meat less sweet, then use 1/2 cup of brown sugar. You can use it on anything, but since it's fairly sweet, its best on pork products and fish like salmon. Photo submitted by Nancy Mullis of shecookshecleans.net.
Frequently Asked Questions
Can I cut this recipe down to make less?
Yes. The recipe makes a large batch. To make a smaller amount, divide all ingredients by 2 or by 3. For a single meal, try 1 to 3 tablespoons depending on how much meat you have.
How much rub should I use per pound of meat or fish?
Use about 1 to 2 tablespoons of rub per pound. For salmon fillets, 1 tablespoon per fillet is a good starting point. For pork chops or a pork shoulder, use 1 to 2 tablespoons per pound and be generous on the surface for a good crust.
Do I have to refrigerate the rub?
Refrigeration is not strictly required, but storing the rub in an airtight jar in the fridge or a cool dark cupboard helps preserve flavor and keeps it from clumping. It will stay good for several months; refrigerating can extend freshness.
What can I substitute for hot smoked Spanish paprika or chipotle?
If you cannot find hot smoked Spanish paprika, use regular smoked paprika and add a pinch more chipotle or cayenne for heat. If you lack chipotle powder, smoked paprika plus cayenne will give heat but a different smoky flavor.
How can I make the rub less sweet?
Reduce the brown sugar to 1/2 cup or cut it further to taste. You can also use coconut sugar or omit some sugar for a less-sweet profile. Taste and adjust gradually.
Is this rub safe for people with dietary restrictions?
The mix is salt-free and naturally gluten free if you use pure spices. Check labels for additives on spice blends. Note it contains celery seed, which can be an allergen for some people.
Why should I sift the rub and what does that do?
Sifting removes lumps and blends the spices evenly. It makes the rub coat meat more consistently and prevents clumps of sugar or spices that can burn during cooking.
When should I apply the rub and can I marinate with it overnight?
Apply the rub liberally on both sides and let it rest about 5 minutes before cooking for a quick flavor boost. For deeper flavor, you can refrigerate meat with the rub for a few hours or overnight, but be aware the sugar may darken or caramelize more quickly during high-heat cooking.
Can I cut this recipe down to make less?
Yes. The recipe makes a large batch. To make a smaller amount, divide all ingredients by 2 or by 3. For a single meal, try 1 to 3 tablespoons depending on how much meat you have.
How much rub should I use per pound of meat or fish?
Use about 1 to 2 tablespoons of rub per pound. For salmon fillets, 1 tablespoon per fillet is a good starting point. For pork chops or a pork shoulder, use 1 to 2 tablespoons per pound and be generous on the surface for a good crust.
Do I have to refrigerate the rub?
Refrigeration is not strictly required, but storing the rub in an airtight jar in the fridge or a cool dark cupboard helps preserve flavor and keeps it from clumping. It will stay good for several months; refrigerating can extend freshness.
What can I substitute for hot smoked Spanish paprika or chipotle?
If you cannot find hot smoked Spanish paprika, use regular smoked paprika and add a pinch more chipotle or cayenne for heat. If you lack chipotle powder, smoked paprika plus cayenne will give heat but a different smoky flavor.
How can I make the rub less sweet?
Reduce the brown sugar to 1/2 cup or cut it further to taste. You can also use coconut sugar or omit some sugar for a less-sweet profile. Taste and adjust gradually.
Is this rub safe for people with dietary restrictions?
The mix is salt-free and naturally gluten free if you use pure spices. Check labels for additives on spice blends. Note it contains celery seed, which can be an allergen for some people.
Why should I sift the rub and what does that do?
Sifting removes lumps and blends the spices evenly. It makes the rub coat meat more consistently and prevents clumps of sugar or spices that can burn during cooking.
When should I apply the rub and can I marinate with it overnight?
Apply the rub liberally on both sides and let it rest about 5 minutes before cooking for a quick flavor boost. For deeper flavor, you can refrigerate meat with the rub for a few hours or overnight, but be aware the sugar may darken or caramelize more quickly during high-heat cooking.
This is a fantastic blend. I made this and have used it on ribs and pork butt roasts for pulled pork. I did add a bit of ground cinnamon and also a touch of hickory smoke powder. The different paparikas blend so well. You could also cut the amount of brown sugar with turbinado or raw sugar if you don’t like the burnt look on your ribs or pork roasts after being in the smoker for a long period of time as the brown sugar will give you a blackened look. Excellent rub!!