Spicy Dry Rub… try it for your next barbecue
Mike does a lot of traveling with his job. That means that he eats in a lot of different restaurants when he is on the road. He likes trying new things and then when he gets home he likes to tell me about all the things that he has been eating. I am not sure if he is trying to make me jealous or if he is hinting that I should try making some of this stuff.
One of his last trips he tried ribs that had a dry rub on them, they were served with barbecue sauce on the side. He mentioned that the rub was a bit spicy and that the sauce tamed things down a little. I have been wanting to try a spicy rub for pork, I love barbecued pork, but I don’t think I have tried a rub on pork before.
So this past weekend I decided to give it a try. I didn’t have any ribs to try it on, but thought that pork tenderloin would work just as well. I found a recipe I liked, but only changed it a bit to accommodate our taste. I served the tenderloin with the rub and I made my go to barbecue sauce to serve with it, you don’t have to make barbecue sauce if you don’t have time you can use a purchased sauce… there are many tasty ones out there.
Wow! The rub had a bit of a kick to it and just as Mike had mentioned the barbecue tamed things down a bit. This is very tasty and Mike has been talking about this rub and what we should try it on next.
Dry Rub Recipe (Source: adapted from foodnetwork.net)
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon chili powder
1 tablespoon brown sugar
1 tablespoon salt
1 teaspoon red pepper
1 teaspoon black pepper
1 teaspoon ground mustard
Combine all ingredients in a large bowl and mix well. Use this coat your meat, I rubbed it into my tenderloin. I used about half of the rub on a tenderloin that was about a pound and a half. You can store the rub in an airtight container.
Note: Feel free to change things up, to your own taste.