Pork Loin Dry Rub

Dry Rub…can add a little *zing* to your meats. It adds another whole level of flavor to me. Most of the time when dry rubs are brought up it’s about barbeque. I say, why not use them on all  the meat you can find?! Even if you prefer to brine, smoke, or grill meat, you can still use a rub to boost the delicious factor in it. The best thing about rubs is that they can be free to cheap! You can also make them ahead of time and store them in an air-tight container for use in the future. I used this rub recently on some pork loin, but you can also use it on poultry.

With LOVE from Texas,
The Pint-Sized Mayo

Pork Loin Dry Rub

Yields enough for about 8-10 pounds of meat.

Ingredients:

• 1.25 cups brown sugar
• 2/3 cup granulated white sugar
• 3 tablespoons black pepper, freshly ground
• 2 tablespoons sea salt
• 2 teaspoons ground ginger
• 4 teaspoons garlic powder
• 4 teaspoons onion salt
• 1 tablespoon dry ground mustard
• 1 teaspoon ground cayenne pepper
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon ground chipotle chili powder
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground paprika
• 1 teaspoon Herbes de Provence

Directions:

Combine all the ingredients in a bowl.

Mix thoroughly. Place in an air-tight container for storage or use immediately. You can use the rub on pork loin or chicken before roasting, smoking, pan frying, or grilling!

Enjoy!!

“I love sleeping in on Saturdays, and I love college football games. I love not acting my age and good barbeque.”- Eric Church, “Love Your Love the Most”