I thought I'd start this off with a recipe of my own, which I put together to make a crust or "bark" on my traditionally Barbecued "pulled pork" (Traditional Barbecue meaning cooked long and slow, with smoke). I serve the pork with a BBQ sauce on a bun (adding a little dry rub for flavour with the sauce), but even without the sauce and just a sprinkle of this on the pork afterward would be excellent.
Dry Rub:
1/4 cup paprika
1/4 cup kosher salt
1/4 cup light brown sugar
2 tablespoons granulated garlic
2 tablespoons granulated onion
2 teaspoons crushed peppercorns
1 teaspoon dry mustard
1/2 tablespoon chili powder
3 tablespoons coriander seed, toasted
I'll remember this one for when we start bbq-ing. We don't do "traditional" bbq, though. Would it be okay for cooking on the grill?
ReplyDeleteThe one thing I would be concerned about when Grilling with a rub is the potential for it to burn, dry rubs are generally meant for larger cuts that are basically "roasted". I've personally never tried it only anything that was strictly grilled.
ReplyDeleteI meant "on anything that was strictly grilled."
ReplyDelete