NC style dry rub recipe
This rub is mellow and sweet, with flavors from paprika,
brown sugar, and mustard.
Dry rubs have been used in food preparation for hundreds
of years. Before modern refrigeration techniques came along,
dry spices were used to cure and preserve meat.
A North Carolina style rub is perfect for enhancing the flavor of
your pork both before and after cooking. While it's ideal for pork,
this versatile dry rub elevates seafood, beef, and chicken with its
unique blend of sweet and spicy notes.
Dry Rub Ingredients:
- 1/2 cup brown sugar
- 1/2 cup salt
- 1/4 cup paprika
- 1/4 cup black pepper
- 1/4 cup white pepper
- 1 1/2 tbsp. onion powder
- 1 1/2 tbsp. garlic powder
- 2 tsp. ground mustard
Dry Rub Instructions:
- Combine Ingredients: In a mixing bowl,
thoroughly combine brown sugar, salt, paprika, black pepper,
white pepper, onion powder, garlic powder, and ground mustard.
- Mix Well: Ensure that all the ingredients
are evenly distributed, creating a cohesive dry rub mixture.
- Prep for Use: This North Carolina-style dry
rub is now ready to enhance the flavor of your favorite meats.
Before applying the rub, pat the meat dry with paper towels for
- Application: Generously coat the meat with
the dry rub, covering all surfaces. Use your hands to press the
rub into the meat, ensuring a flavorful and even coating.
- Marinate (optional): For an intensified
flavor, marinate the meat in the dry rub for at least 30 minutes
to an hour before cooking. You can also refrigerate the meat
with the rub overnight for a more robust taste.
- Cooking: Grill, smoke, or
roast the meat
according to your preference. The dry rub will create a
delicious crust and infuse the meat with a delightful blend of
sweet, savory, and spicy flavors.
Spice it up!
To spice up your rub and add an extra layer of flavor, you can
incorporate the following ingredients:
- Cayenne Pepper: For an extra kick of heat,
add cayenne pepper to the dry rub. Start with 1-2 teaspoons, and
adjust according to your spice preference.
- Smoked Paprika: Introduce a smoky element
to the rub by substituting or adding smoked paprika. It enhances
the overall depth of flavor and complements the other spices.
- Chili Powder: Include chili powder to
intensify the spiciness and contribute a robust chili flavor.
Adjust the quantity based on your desired heat level.
- Dried Herbs: Experiment with dried herbs
like thyme, oregano, or rosemary to enhance the herbal notes in
the rub. Crush the dried herbs before adding them for a better
release of flavors.
- Ground Cumin: Cumin adds warmth and a
slightly nutty flavor. Start with 1 teaspoon and adjust to
- Ground Coriander: Coriander brings citrusy
and earthy tones to the rub. Consider adding 1 teaspoon for a
- Brown Mustard Powder: If you enjoy the
mustard flavor, include some brown mustard powder for an
additional tangy and pungent kick.
- Orange Zest: Freshly grated orange zest can
brighten up the flavors and add a citrusy dimension to the rub.
Use the zest of one orange and adjust to taste.
Start with small quantities and taste
the rub as you go, adjusting the spices to achieve the perfect
balance for your palate. Feel free to get creative and tailor
the spice blend to suit your personal preferences.
Pork Cooking Resources