Ah seasoning, that special layer that can change a dish from Cajun to Southwest to Asian in flavor. This seasoning definitely made me and the whole family say, “Holy crap, this is good!” So, I thought I’d record it here for safekeeping and to share with everyone!
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Why I Love This Recipe?
Everyone should have 4 or 5 spice mixes in their kitchen to enhance most dishes. This one is savory, sweet, and smoky. It is very straightforward, made from things you probably have on hand, and tastes incredible. Flavors of brown sugar and smoked paprika are most prevalent, so if you like those you should try this.
Ingredients & Equipment
Ingredients
- Smoked Paprika: This makes up the majority of the flavor profile and adds a nice smokey flavor to the meat. I suggest smoked paprika since it is usually less spicey.
- Brown Sugar: The high brown sugar content of this mix lends the ability the caramelize on the meat if seared at high temps. This adds an extra flavor layer to everything and really steps it up a notch.
- Sea Salt: Fine grain so it mixes well with the other fine spices. Everything tastes better with a little salt.
- Black Pepper: Fine grain again for good mixing. This spice adds backbone to the flavor profile.
- Onion & Garlic Powder: I put these two powders in almost everything. There is a reason onion and garlic are starters in most recipes, because they’re delicious.
- Ground Mustard: Adds a sharpness to the smooth tones for a bit of contrast and interest.
- Cayenne or Chili Powder: If you like spicy food, use cayenne powder. If not, use American chili powder.
Equipment
- Mason Jar: This is where I store all of my spice mixes since I make them in big batches. Make sure to label them with what it is and where you found the recipe, so you can come back and make it again!
- Measuring Spoons: Obviously, you have these if you are browsing a cooking site, but I need to mention them anyway. Essential item.
- Measuring cups: Usually not used when making spice mixes, but since we are making this in a big batch these will speed things up.
Homemade Pork Seasoning
Equipment
- Mason Jar, pint
- measuring spoons
- measuring cups
Ingredients
- 2 Tbsp Smoked Paprika
- 2 Tbsp Brown Sugar
- 1 tsp Sea Salt
- 1 tsp Black Pepper Fine ground
- ½ tsp Onion Powder
- ½ tsp Garlic Powder
- ¼ tsp Chili Powder American Style
- ⅛ tsp Mustard powder
Instructions
- Combine all ingredients in a mason jar. Place the lid and shake to combine.
Notes
- 1/2 C Smoke Paprika
- 1/2 C Brown Sugar
- 1/4 C Sea Salt
- 1/4 C Black Pepper
- 2 T Onion Powder
- 2 T Garlic Powder
- 1 T Chili Powder
- 1/2 t Mustard Powder
Frequently Asked Questions
What is a Dry Rub?
A Dry Rub is a seasoning blend which does not have any liquid components in it, that would be a sauce. When you sprinkle a rub mixture over a pieces of meat, the moisture in the meat dissolves the dry seasonings and is flavored by them. Creating a dry rub as opposed to applying the spices one at a time ensures a more even coating.
When Should I Season Pork?
The thickness of the cut of meat will dictate when to season the meat. Any cut that is thinner than a tenderloin can be seasoned the same day. I usually apply dry rubs 30 minutes to 2 hours before you plan to cook the meat and leave it out at room temperature to allow the meat to absorb the flavors while it warms up. Don’t leave it out over 2 hours, for food safety purposes. Thicker cuts such as pork shoulder or pork loin can be seasoned 1-2 days in advance. The seasoning may not penetrate all the way, and these bigger hunks of meat may benefit from a marinade or brine.
How Long Does a Dry Rub Last?
Sealed in a airtight jar, most pork rubs will keep for up to a year. When I find a spice mix I like, like this one, I make a big batch of it and seal it in a small mason jar. Make sure to label it with the following 3 things:
- What is it? Nothing worse than guessing a spice mixture and getting it wrong.
- How much to use? Very useful for mixtures added to ground meats.
- Where you found the recipe. Nothing worse than not being able to find the website you pulled it from and having to find a new one you like.
Do I Sprinkle or Rub in a Dry Rub?
When I apply a dry rub, I always sprinkle it on, shake it off, and then rub it in. This allows the seasoning to stick naturally, while shaking it off avoids big clumps on seasoning. You can stop there, but as a last step, I rub it into all of the nooks and crannies to get maximum flavor penetration.
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