Are you tired of bland, boring pork dishes that leave your dinner guests yawning? Get ready to transform your cooking game with Mike's legendary All-Purpose Dry Rub - a flavor explosion that turns ordinary pork into a culinary masterpiece! This simple yet incredibly powerful spice blend is about to become your secret weapon in the kitchen, promising restaurant-quality results with minimal effort.
Prep Time: 5 mins
Cook Time: -
Total Time: 5 mins
Cuisine: American
Serves: 1 cup
Ingredients
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
Instructions
- In a medium mixing bowl, combine all dry ingredients: brown sugar, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
- Whisk the ingredients thoroughly to ensure even distribution and break up any potential clumps, especially from the brown sugar.
- Use a fine-mesh sifter or strainer to further blend and aerate the spice mixture, creating a uniform consistency.
- Transfer the finished dry rub to an airtight container with a tight-fitting lid, such as a glass jar or sealed plastic container.
- Store the dry rub in a cool, dark pantry or spice cabinet away from direct sunlight and heat sources.
- For best flavor and potency, use the dry rub within 3-6 months of preparation.
- To apply the rub, pat the pork surface dry with paper towels, then generously sprinkle and massage the dry rub into the meat, ensuring complete and even coverage.
- Allow the rubbed meat to sit at room temperature for 15-30 minutes before cooking to help the spices penetrate and enhance flavor.
Tips
- Whisk with Purpose: Take your time when mixing ingredients to ensure no clumps remain, which could create uneven seasoning.
- Sifting is Crucial: Use a fine-mesh sifter to create an ultra-smooth, well-blended spice mixture that will coat your meat perfectly.
- Timing is Everything: Let the rubbed meat rest for 15-30 minutes before cooking to allow spices to deeply penetrate and enhance flavor.
- Storage Matters: Keep your dry rub in an airtight container in a cool, dark place to maintain maximum flavor potency.
- Freshness is Key: Use your dry rub within 3-6 months for the most vibrant and robust taste experience.
- Application Technique: Pat meat dry before applying the rub, and massage it thoroughly into every nook and cranny for maximum flavor infusion.
Nutrition Facts
Calories: 15kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
