Pork Bbq Dry Rub Recipes

Sweet, savory and smoky barbecue flavor doesn't have to come out of a bottle, as this recipe proves. Dig around among your spices and condiments, and it's likely you can whip together this dry rub without running to the store. The method is equally easy-just don't skip the butter basting step halfway through. It adds lots of flavor, moisture and helps the roast to brown. Once your roast is cooked, you've got enough pork to feed a full house, whether you want to serve it on a bun, shred it for tacos or just serve it sliced with extra barbecue sauce on the side!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 8

Number Of Ingredients 13

Nutrition Facts : Calories 270, Carbohydrate 3 g, Cholesterol 100 mg, Fiber 0 g, Protein 31 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 2 g, TransFat 0 g

• Ingredients

Great rub for smoking or roasting pork, or for use in a slow cooker on a Boston butt. Great for ribs, too.

Provided by Jamie

Categories     Side Dish     Sauces and Condiments Recipes

Time 5m

Yield 12

Number Of Ingredients 11

Nutrition Facts : Calories 30.2 calories, Carbohydrate 6.2 g, Fat 0.7 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 0.1 g, Sodium 969.7 mg, Sugar 3.1 g

• Ingredients

Blend a homemade Rib Dry Rub recipe from BBQ with Bobby Flay on Food Network to season your next rack of ribs with cumin, paprika, cayenne and chili powder.

Provided by Food Network

Time 10m

Yield about 9 tablespoons, enough for 4 servings

Number Of Ingredients 10

• Ingredients

My family has been making this dry rub for years. It is awesome on country-style ribs and pork steaks!

Provided by AMYNTAYLORSMOM

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 30

Number Of Ingredients 5

Nutrition Facts : Calories 60 calories, Carbohydrate 15.3 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.2 g, Sodium 2.4 mg, Sugar 14.3 g

• Ingredients

Here is a rub that provides a fast, flavorful coating for barbecue: beef, pork, chicken, lamb, venison. It calls for the process known as indirect grilling, in which you build a fire on one side of your grill and cook on the other, so that the meat is never in direct contact with flame. (If you grill this rub directly, the sugar and spices will burn rather than melt into appetizing darkness.) The recipe is forgiving. You might add granulated onion or garlic powder to it, or omit the coriander if you don't have any. Be careful with the paprika, as there are so many different varieties afoot: if it's smoked, you'll need less, and if it's fiery you may need less cayenne. No cayenne? Use red pepper flakes. Adjust the seasonings to your taste, then apply liberally.

Provided by Sam Sifton

Time 5m

Yield 2 3/4 cups

Number Of Ingredients 8

Nutrition Facts : @context http, Calories 141, UnsaturatedFat 4 grams, Carbohydrate 29 grams, Fat 5 grams, Fiber 11 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 11 grams

• Ingredients