Sweet and Spicy Pork Rub recipe - Flour On My Face (2024)

FAQs

How to use pork rub? ›

Directions: Rub pork generously with Bolner's Fiesta Brand® Pork Rub 30 minutes prior to cooking or refrigerate up to 24 hours for maximum flavor development. Flavor hint: Sear large pieces of pork over hot fire quickly. Reduce heat and cook slowly until done (Internal temperature of 170 degrees F).

This comes from the five ingredients in Five Spice, namely star anise, fennel, cloves, cinnamon and Sichuan peppercorns. The mix of flavours binds to pork well. Pork has a distinct taste, but it really works well as a blank canvas for the spices to do their thing.

You can even leave the dry rub on overnight, but keep in mind that the salt content will begin to dry out the meat if left on for too long. If you're in a hurry, you can hit the grill immediately after applying the rub.

You can apply a rub right before you cook or a few hours ahead of time for basic grilling or up to 24 hours ahead if you're hot-smoking. Dry-rubs will stay fresh for about six months if kept in an air-tight jar in a cool, dark place.

When should you season pork chops? If you're following this recipe as written, you'll coat your pork chops in olive oil and then season them with sea salt. The olive oil helps the salt to stick to the chops. Grilling pork chops of this size shouldn't take longer than about 16 minutes total.

Buy Bone-In. Similarly to not removing the fat, cooking your pork still on the bone will also help keep it from drying out. Look for thick-cut, bone-in cuts for delicious, marbled, on-the-bone flavor.

This can be olive oil, yellow mustard, or a spray oil like duck fat. For pork butt I usually go with mustard. It doesn't add any flavor to the finished product, but I like the way it holds the rub and the color it gives to the exterior early in the cook.

Great cooking is all about experimenting with flavours. Traditionally, pork pairs best with these herbs and Spices: Sage, Thyme, Rosemary, Caraway Seeds, Mustard Seeds, Fennel, Cloves, Garlic and Parsley.

Pork Loin Roast

Bone-in, it's at its juiciest and most flavorful, but cooking time will be longer, and the bone can make carving a bit challenging.

A steak rub is like a seasoning, but with larger pieces of dried herbs and spices. A rub is a great way to add flavor and surface texture to steaks and the best way to make a flavorful crust on smoked brisket or pork. Rubs are usually coarser than seasonings and are applied much more liberally.

How long should dry rub sit on pork? ›

Rub seasoning into the meat, covering entire surface. Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better. Prepare your pork as you wish.

Coat and Then Refrigerate

The pork chops are first dipped in buttermilk and then coated in flour. Refrigerating them for 30 minutes once coated helps the flour stay on the chops once they are put in the oil. I like to use White Lily Self Rising Flour when frying, but you can you just an all-purpose flour instead.

You can let the pork shoulder sit in this dry rub for up to 24 hours. Allowing it to sit in the dry rub for so long lets the spices soak into the meat. If you have the time, we highly recommend it! Just rub the spices all over and cover the meat in plastic wrap to sit in the fridge.

The act of massaging salt and pepper into the surface of beef, poultry, lamb, and pork prior to cooking enhances the flavor as well as texture. Meats benefit from even a half-hour of being dry rubbed prior to cooking. Generally, six or more hours is preferable.

Be sure to let the rub sit for 30 minutes or up to 1½ hours to allow the salt and spices to penetrate the meat before cooking.