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  • About Me
  • Recipe Box
    • Appetizers >
      • Buffalo Chicken Dip
      • Cream Cheese Appetizer
      • Sweet and Salty Nuts
      • Thai Peanut Sauce
    • Beverages >
      • Blueberry Lemonade
      • Cosmopolitan
    • Breakfast >
      • Apple Pancake
      • Homemade Granola
      • Peanut Butter Cup Smoothie
      • Stick-to-your-ribs smoothie
      • Veggie Omelet
      • Yeasted Waffles
    • Main Dishes >
      • Beef Stew
      • Chicken Fajitas
      • Choley
      • Grilled Chicken
      • Low and Slow Chicken Breasts
      • Roast Turkey
      • Rub for Pulled Pork (and other meats too!)
      • Salmon Burgers
      • Simple Homemade Mac & Cheese
      • Simple Red Sauce
      • Steak and Potato Salad
    • Sides >
      • Bacon-Roasted Brussel Sprouts
      • Creamy Polenta
      • Homemade Potato Chips
      • "Magic" Salad Recipe
    • Soup >
      • Apple Cheddar Soup
      • Butternut Squash Soup
      • Chicken Noodle Soup
      • Creamy Tomato Basil Soup
      • Smokey Beef Chili
    • Sweets and Treats >
      • Almond Cake
      • Apple Crisp
      • Bruna Kakor
      • Butterscotch Pecan Sandies
      • Chocolate Fudge Brownies
      • Chocolate Mousse
      • Compost Cookies
      • New York Times Chocolate Chip Cookies
      • Pumpkin Pie
      • Salted Caramel Sauce
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you can cook

Rub for Pulled Pork

(and other meats too!)

Picture

Ingredients

3 Tbs. kosher salt
1/2 c. packed light brown sugar
1/4 c. smoked paprika
1 Tbs. garlic powder
2 Tbs. onion powder
2 Tbs. ground black pepper
2 Tbs. dried oregano
1 tsp. cayenne pepper
2 Tbs. dried thyme

Directions

1. Place all ingredients except thyme in the bowl of a food processor. Run food processor until well combined.
2. Add thyme, and pulse food processor until completely incorporated.

To use, rub on all sides of meat 30-60 minutes before cooking (fish and chicken) and up to 12 hours before cooking (pork and beef). Always bring meat or fish to room temperature before cooking.

Store in airtight container; properly stored, keeps for up a year.

Good to know

This works well on ribs, brisket and pulled pork, but is also good on chicken and fish. For chicken and fish, leave on up to one hour only before cooking meat; for beef and pork, you may rub the meat up to 12 hours before cooking. 

For a pulled pork recipe, see my blog entry "Feeding a Crowd". This recipe will make enough rub for 15 - 20 pounts of meat.