Dryrubforsmokedporkroast Recipes

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

Steps:

• In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
• Make small slits and stuff a garlic clove in the slit (do this all over the roast).
• Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
• Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
• Place roast in a foil-lined shallow roasting pan.
• Let the roast sit out at room temperature for a couple hours.
• Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
• Remove and cover with foil, let stand for 20 minutes before slicing.
• *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

Steps:

• Mix all ingredients.
• By hand, pack as much on the pork as will stick.
• Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
• Keep leftover rub in a tightly covered jar.

Steps:

• Mix all dry ingredients. Rub on the outside of pork butt before smoking on grill. Note: Multiply this recipe by four if you are smoking a half of pig.

Steps:

• Preheat a grill to medium high. Cook the bacon in a Dutch oven or large pot over medium-high heat, stirring occasionally, until slightly browned and crisp, 5 minutes. Add the scallion whites. Cook, stirring occasionally, until lightly browned and softened, about 2 minutes.
• Stir in 2 cups water, the peas, collard greens, barbecue sauce, mustard and 1/4 cup brown sugar. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium low. Cook, stirring occasionally, until thickened and the peas are tender, 20 minutes. Season with more salt and pepper; keep warm over low heat.
• Meanwhile, combine the remaining 1 tablespoon brown sugar, the paprika, garlic powder and 1 teaspoon each salt and pepper in a small bowl. Rub the pork chops all over with the spice mixture.
• Brush the grill grates with vegetable oil. Grill the pork until marked and just cooked through, 3 to 4 minutes per side. Serve the peas on the side, topped with the scallion greens.