Smoked Pork Rub

This robust dry rub combines the earthy sweetness of maple sugar with the deep molasses notes of brown sugar, balanced by savory kosher salt and a kick of heat from ground dried chilies. It is specifically designed for low-and-slow cooking methods, creating a flavorful bark on smoked pork ribs, shoulders, or brisket. The blend offers a complex profile that caramelizes beautifully over time, adding depth without overwhelming the natural meat flavor. Ideal for weekend barbecue projects or holiday gatherings, this rub is easy to mix and store for future use. Simply combine the ingredients in a bowl and apply generously to your meat before smoking. It pairs exceptionally well with hickory or apple wood chips for a classic American barbecue experience.

Cooking Method: Grilling, Smoking

Cuisine: American

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 1

Calories: 346.2

Dietary: Gluten-free, Vegan, Vegetarian

Description

This robust dry rub combines the earthy sweetness of maple sugar with the deep molasses notes of brown sugar, balanced by savory kosher salt and a kick of heat from ground dried chilies. It is specifically designed for low-and-slow cooking methods, creating a flavorful bark on smoked pork ribs, shoulders, or brisket. The blend offers a complex profile that caramelizes beautifully over time, adding depth without overwhelming the natural meat flavor. Ideal for weekend barbecue projects or holiday gatherings, this rub is easy to mix and store for future use. Simply combine the ingredients in a bowl and apply generously to your meat before smoking. It pairs exceptionally well with hickory or apple wood chips for a classic American barbecue experience.

Ingredients

1 cup Maple sugar
1/4 cup Kosher salt
1/4 cup Dried chilies -- ground
1/2 cup Brown sugar

Directions

1
In a medium bowl, combine the maple sugar, brown sugar, kosher salt, and ground dried chilies.
2
Whisk or stir the mixture thoroughly until all ingredients are evenly distributed and no large clumps remain.
3
Transfer the rub to an airtight container for storage or apply directly to your meat before smoking.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 346.2kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 58520.4mg2439%
Total Carbohydrate 89.4g30%
Dietary Fiber 0.0g0%
Sugars 89.4g
Protein 0.0g0%

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

Note

Storage: Keep the rub in an airtight container in a cool, dry place. It will stay fresh for several months.

Substitution: If you do not have maple sugar, you can substitute it with an equal amount of brown sugar, though the flavor profile will be less distinct.

Cooking Tip: This rub was tested on spare ribs smoked for five hours at 200&# 194;Â°F using lump, hickory, and apple wood. Spritzing with apple juice during the smoking process helps maintain moisture and enhances the bark formation.

Flavor Note: Maple sugar is very sweet. If you prefer a less sweet rub, you can reduce the amount of maple sugar and increase the salt or chili powder slightly.

Keywords: barbecue, bbq, chili, dry rub, hickory, maple sugar, pork, ribs, smoke, spice blend, spicy, sweet and spicy

Read it online: https://www.chefs-mate.com/recipe/smoked-pork-rub/