This pork rub is for a 2.5 lb roast, if you are working with a larger piece of pork, you need to increase the recipe. I use this rub when roasting or smoking pork, and it works just as well with ribs. It you make a large batch of rub, make sure you don’t contaminate the entire mix with raw pork bacteria, then you can save the left over for a later roast. In other words, don’t use your hands to both scoop spice and rub the roast. To store, just put in an airtight container and keep in a cool dry place. There are a lot of ingredients but that just means your rub will have a lot of interesting stuff going on while flavoring the pork.
The method depends on rubbing the roast at least four hours before you plan to start cooking. Overnight is better.
Ingredients
- 0.5 cup Brown sugar
- 1 TBL Kosher salt – coarse grain
- 1 TBL Black pepper – coarsely ground
- 1.5 tsp Garlic powder
- 1 tsp Mustard powder
- 0.5 tsp Onion powder
- 0.5 tsp Ginger – ground
- 0.5 tsp Red pepper flakes
- 0.5 tsp Cayenne pepper
- 0.5 tsp Cumin – ground
- 0.5 tsp Paprika – smoked is best
- 0.25 Thyme – dried
Process
- Add all the dry ingredients together.
- Using paper towels, pat pork roast down to remove excess moisture.
- Rub spice mix onto pork. Work it in good so it sticks and make sure to cover all the surface.
- Put roast in tightly wrapped plastic bag and Refrigerate a minimum of 4 hours, but overnight is better.
- Oven Roast Method
- Preheat oven to 350 F (175 C)
- Bake ~50 mins or until center is 145 F.
- Let rest 10 mins before slicing – to finishing roasting and to allow the liquids to stabilize. If you slice to soon, when the meat is too hot, your juices will flow out leaving you a dry slice of meat.
- Smoking
- Preheat smoker. If you can control the temperature, set it to 165 F.
- Place roast on grates toward the top (if you have a multi-shelve smoker).
- Smoke ~4 hours or until internal temp reaches 145 F.
- I won’t tell you how to manage your smoking chips, every man already knows their method it better than anything I might suggest. If you don’t believe me, just ask them….
