Pork Rub 200 gr

Pork Rub

A good pork rub must respect certain very strict rules: it must have its unmistakable red color, a hint of spiciness, due to pepper and chili, balanced by an important quantity of sugar which will also be a fundamental ingredient for the creation of our wonderful and crispy bark.

We added some aromatic notes given by oregano and fennel seeds.

The result is a beautiful deep mahogany colored bark and that unmistakable scent of America with an extra kick.

Our Pork Rub is an all-purpose pork mix created primarily for Pulled Pork (hence the name pulled pork rub), but it is certainly also suitable for ribs and roasted loin or neck.

We also use it with excellent results on chicken, for example for chicken lollipops.

 

Simple Barbecue Recipes By Grigliare Duro Using Our Pork Rub

RUB THE PULLED PORK RECIPE

Ingredients:

• Pork cup
• Mustard
• Our pulled pork rub

Use a pork bowl weighing no less than 4 pounds for this recipe.

If you need to trim the surface fat coarsely, brush with mustard and sprinkle a nice layer of Pork Rub

Cook indirectly at 110/130 degrees and smoke with cherry wood until the bark is completely formed, which will be at about 70/75 degrees.

At this point put the cup in foil adding if needed a glass of broth or apple juice and continue cooking until 92/95 degrees inside.

Let the cup rest for at least one hour in an isothermal container or in the oven at home before fraying.

Accompany by barbecue sauce and coleslaw on a plate or in a nice sandwich.

SMOKED PORK LOIN

Ingredients:

• Pork loin
• Mustard
• Pork rub

For this recipe, it’s optimal to use a 4/6 bone arista and clean off all the silver skin.

At this point, brush with a layer of mustard and sprinkle with a layer of Pork rub.

Prepare the barbecue for indirect cooking at 150 degrees and smoke with cherry wood

Cook the arista until it reaches 70 degrees.

Slice nice and hot and serve accompanied by a nice bell pepper sauce or with caramelized onions.

CHICKEN LOLLIPOP

Ingredients:

• Chicken drumsticks
• Bacon
• Mustard
• Pork Rub
• Barbecue sauce

First, trim the chicken thighs by cleaning the bone with a sharp knife and removing the skin.

Brush well with mustard and sprinkle generously with rub, and then wrap well with bacon.

Prepare the barbecue for indirect cooking at 150 degrees and smoke with applewood.

Bake the lollipops until they reach 72 degrees, after which brush them with barbecue sauce and wait until they reach 80 degrees and the sauce is well caramelized.

ROAST PORK NECK

Ingredients:

• Pork cup
• Mustard
• Pork rub

The recipe is very similar to pulled pork, but you get to a lower final temperature.

Trim the outer fat, brush on mustard and sprinkle with the pork rub

Prepare barbecue for indirect cooking at 150 degrees and smoke with cherry or apple.

Bake the bowl until it reaches 82 degrees internal, spraying every hour or so with apple juice.

Allow to rest about half an hour and then slice.