Smoked Pork Bbq

chefs-mate chefs-mate 0 Comments
Servings: 1 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
American-style savory and satisfying main that brings home-style flavor to your table
Smoked Pork Bbq recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This American main features Salt, Sugar, Brown sugar, Ground cumin, Chile powder. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Smoked Pork Bbq recipe image
Print Recipe
0 Add to Favorites

Smoked Pork Bbq

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 1 Calories: 185.4

Description

This American main features Salt, Sugar, Brown sugar, Ground cumin, Chile powder. It delivers sweet, indulgent flavor, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. The rub is the second most important part of the BBQ process, next to the smoking technique.
  2. There are two main concepts to keep in mind when formulating your rub.
  3. The proportion of salt should be great enough to trigger osmosis and begin to draw the moisture from the surface of the meat, and (some may disagree with this) the proportion of sugar should not be excessive because it will caramelize and burn during smoking leaving a bitter taste.
  4. However, since sugar contributes to osmosis, it is an important component and shouldn't be eliminated.
  5. Beyond that, your rub should only be limited by your imagination.
  6. Other ingredients to consider can include paprika, cumin, garlic powder, onion powder, black pepper, cayenne pepper, chile powder, oregano, sage or whatever sounds good to you.
  7. I like to keep my rub in a shaker for easy application.
  8. Rub should be applied at least the night before smoking.
  9. Anything longer, up to three days, is better.
  10. Shake the rub over the entire surface of the meat to be smoked.
  11. Use a generous amount at first and then, as it starts to get moist and adhere, add more.
  12. I don't think it's necessary to "rub" it in.
  13. I find that that only results in uneven distribution, and besides, it stains your hands.
  14. Wrap the meat loosely in butcher paper and leave in the fridge until a couple of hours before smoking.
  15. I find rubs to be far more useful than marinades especially for large pieces of meat such as briskets and pork butts.
  16. For cuts such as these, the internal and external fat
  17. melt through the meat during cooking to keep it moist.
  18. I believe that the texture of the meat is improved by drawing out excess moisture, before cooking, through osmosis.
  19. The dry surface of the meat and the rub itself
  20. combine to produce a flavorful and attractive crust on the finished product.
  21. Unless it is thoroughly blotted dry on the surface, marinated meat won't color properlyNOTES : Simply
  22. mix together.
  23. I usually double or quadruple the recipe since it is used liberally

Nutrition Facts

Servings 1

Amount Per Serving
Calories 185.4kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 29269.0mg1220%
Total Carbohydrate 41.0g14%
Dietary Fiber 9.2g37%
Sugars 24.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, bbq, black, brown, cayenne, chile, cracked, cumin, freshly, grilling, ground, main, paprika, pepper, pork, powder, salt, smoked, smoking, sugar
Recipe Card powered by WP Delicious

Leave a Comment