Large dry rub pork and salmon

Dry Rub for Pork and 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.

Yield: 3 l/2 cups

Featured Ingredients

Sweet Hungarian paprika has a fruity, sweet pepper flavor without heat - it's not just a pretty garnishing color! The rich earthy taste... Size Options
$5.03 Glass jar, 1/2 cup (wt. 2.5 oz)
This richly flavored paprika has an earthy, fruity taste and a surprising kick of heat and of course smoke. The deeply smoky flavor is... Size Options
$6.15 Glass jar, 1/2 cup (wt. 2.5 oz)
Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.61 Glass jar, 1/2 cup (wt. 2.25 oz)
This richly flavored ancho chile powder has a deliciously raisiny, fruity taste and very little heat. This ground chili pepper makes a... Size Options
$4.47 Glass jar, 1/2 cup (wt. 2.75 oz)

Dry Rub for Pork and Salmon Recipe

Ingredients
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.

Yield: 3 l/2 cups
Helpful Hints

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.

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1 Comment

Keith L

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!!

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