Ingrédients pour Dry Rub For Smoked Pork Roast
- Dark Brown Sugar
- Sea Salt
- Fresh Ground Black Pepper
- Chili Powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- Dried Sage
- Dry Thyme Leaves
- Mustard Powder
- Cayenne Pepper
- Hungarian Paprika
- Thai Red Chili Pepper
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Comment préparer Dry Rub For Smoked Pork Roast
- In a medium bowl, combine 2 tablespoons cayenne pepper, 4 tablespoons Hungarian hot paprika, 1 tablespoon ground Thai hot chilies, 2 tablespoons brown sugar, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon salt, and 1 teaspoon black pepper.
- Thoroughly mix all ingredients until evenly distributed.
- Generously apply the rub to your pork roast, pressing it firmly onto all surfaces until fully coated.
- Wrap the roast tightly in plastic wrap and refrigerate for at least 8 hours, or up to 24 hours, to allow the flavors to fully penetrate.
- Preheat smoker to your desired temperature. (This recipe is designed to work across most smoking temperatures.)
- Remove the roast from the refrigerator 1 hour before smoking to allow it to come to room temperature.
- Place the pork roast in the smoker and cook according to your preferred method until it reaches an internal temperature of 190-200°F (88-93°C).
- Store leftover rub in an airtight container in a cool, dry place.
Nutrition Information (Approximate per serving)
Sodium
295 g
Sugar
856g
Fat
1g
Carbs
74g
