Patricks BBQ Pork Recipes

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:

  1. Combine Ingredients: In a mixing bowl, thoroughly combine brown sugar, salt, paprika, black pepper, white pepper, onion powder, garlic powder, and ground mustard.
  2. Mix Well: Ensure that all the ingredients are evenly distributed, creating a cohesive dry rub mixture.
  3. 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 better adhesion.
  4. 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.
  5. 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.
  6. 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 taste.
  • Ground Coriander: Coriander brings citrusy and earthy tones to the rub. Consider adding 1 teaspoon for a unique twist.
  • 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.
NC style BBQ dry rub
Pork butt with BBQ dry rub

Patrick's BBQ Tips:

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

Here are some regional styles of pork barbecue, including Carolina, Kansas City, Memphis, and Texas BBQ.

Patrick's Pork recipes feature a simple "smoker to oven" BBQ cooking method.

 Pulled Pork •  Pork Ribs •  Pork Loin •  Hot Dogs •  BBQ Dry Rub •  Deep Fried Pork Tenderloin

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