Pork Roast Rub Recipes

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

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 small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
• Preheat your smoker using pecan wood to 225 degrees F.
• Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.

Steps:

• Preheat the oven to 300 degrees F. Test your oven with an oven thermometer to be sure it's accurate!
• Score the fat on the pork diagonally with a sharp knife in a crosshatch pattern. With a small paring knife, make a dozen 1/2-inch-deep cuts in the top and sides of the pork to allow the seasonings to permeate the meat.
• Place the garlic, onion, jalapeno, and oregano in a food processor and process until the ingredients are finely chopped. Add the cumin, chile powder, 1 tablespoon salt, and 1 1/2 teaspoons pepper and process for 30 seconds to make a paste. Add the vinegar and olive oil and process to incorporate. Rub the mixture all over the pork, including the sides and the bottom, and place the pork in a large roasting pan, fat side up. Pour 2 cups of the wine into the pan and cover the whole roasting pan tightly with aluminum foil. Roast for 2 1/2 hours, remove the foil, and roast for another 4 to 4 1/2 hours, until the meat is very, very tender when tested with a carving fork. Every 2 hours, add another cup of wine to keep some liquid in the pan.
• Remove the pan from the oven, cover it tightly with aluminum foil, and allow the meat to rest for 15 to 30 minutes. Slice, sprinkle with salt, and serve with lime wedges on the side.

Steps:

• Combine the salt, sugar and ginger in a bowl.

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:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

Steps:

• Combine the kosher salt, coriander, cumin, chili powder, paprika, allspice, and black pepper in a bowl and mix thoroughly. Store in an airtight container at room temperature until ready to use.
• To use, rub 1 tablespoon per serving onto the meat of your choice before grilling or cooking as desired.

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

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:

• Prepare the rub:
• Mince and mash garlic, salt, and thyme to make a paste with a large heavy knife and transfer to a small bowl.
• Grind fennel seeds and peppercorns in spice grinder until finely ground and stir into garlic paste.
• Rub paste all over meat and fat side of roast, pressing to adhere. Place, fat side up, in a small roasting pan or a (13- by 9-inch) baking pan and marinate in the fridge, loosely covered, for at least to 2 and up to 6 hours. Let stand at room temperature 1 hour before roasting.
• Roast the pork loin:
• Preheat oven to 350°F.
• Put roast in a small roasting pan fat side up (if it isn't in roasting pan already) and pour wine and water into bottom of pan.
• Roast pork in middle of oven (or lower third if making whole menu) until an instant read thermometer inserted into center of meat (do not touch bone) registers 140°F, about 1 1/2 to 1 3/4 hours.
• Remove roast from oven and let rest, loosely covered with foil, in roasting pan 25 to 30 minutes (internal temperature will go up 10 degrees while meat is resting).
• Transfer the roast to a cutting board, and using a long knife, cut meat from bone in one piece. Slice into 1/2-inch thick slices, keeping slices together.
• Transfer the bones to a large serving platter and arrange meat on the bone.
• Heat juices in roasting pan until bubbling, then add butter and whisk into pan until incorporated.
• Serve sauce alongside meat.

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.

Steps:

• In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

Steps:

• Pat pork dry with paper towel.
• In a small bowl, combine all rub ingredients well and apply to all surfaces of the pork roast.
• Place roast in a shallow pan and roast at 350 degrees F for 1 hour to 1 hour and 15 minutes (18-20 minutes per pound), until internal temperature registers 155 degrees F with a meat thermometer.
• Remove roast from oven and let rest for 5-10 minutes before slicing to serve.
• Serves 6-8, with leftovers.

Steps:

• Mix first seven ingredients; rub over roast. Refrigerate at least 4 hours., Preheat oven to 350°. Place roast on a rack in a roasting pan, fat side up. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix paprika, sugar, salt, pepper, garlic powder, onion powder, and cayenne pepper together in a wide, shallow bowl. Dredge pork chops in the spice mixture to coat and arrange on a baking sheet.
• Bake chops in preheated oven until no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

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.