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| Joined: | Tue Jun 7th, 2005 |
| Location: | San Jose, California USA |
| Posts: | 10621 |
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Dry Rub for Pork and Salmon Notes This recipe makes a large amount of dry rub. I worked on it for a year--adding and subtracting--and finally got it to this delicious flavor after discovering the great herbs and spices at the Spice House. It's impossible without the smoky paprika and chipotle dry pepper. If you want less, just cut the recipe into thirds.
Ingredients
- 1/2 cup Hungarian sweet paprika
- 1/2 cup hot smoked Spanish paprika
- 1 cup brown sugar
- 3 tablespoons ground cumin
- 3 tablespoons ancho chile powder
- 3 tablespoons ground black pepper
- 1 teaspoon cayenne (more to taste)
- 3 tablespoons granulated onion
- 3 tablespoons granulated garlic
- 3 tablespoons ground celery seed
- 1 tablespoon dried oregano
Preparation Instructions Mix all together and sift - keep in a quart jar in the refrigerator.
When preparing your salmon or pork, use very liberally on both sides. Let it sit about 5 minutes, then cook or grill as you choose.
Salt your meat or fish as you cook it, since this is a salt free recipe.
Helpful Hints If you like your meat less sweet, then use 1/2 cup of brown sugar.
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