Dry Spice Rub for Pork & Salmon
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
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.
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!!