Scott's Dry Pork And Rib Rub Receita

Tired of bland pork? This isn't your grandma's rub! After countless experiments, I perfected this spicy yet manageable dry rub for unbelievably flavorful ribs, pulled pork, and pork chops. This recipe yields enough for multiple racks of ribs or pork butts, ensuring you'll have enough deliciousness to share (or hoard!). Easily adjust the cayenne pepper for your preferred heat level. Get ready to experience pork perfection!

Preparo 5 min
Cozimento 5 min
Calorias 323.1 kcal
Proteína 4g
Avaliação Seja o primeiro
Scott's Dry Pork And Rib Rub 64

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Equipe editorial de cozinha da Forktionary

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Adaptada de Food.com e testada e padronizada pela Forktionary.

Ingredientes para Scott's Dry Pork And Rib Rub

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Como fazer Scott's Dry Pork And Rib Rub

  1. In a medium bowl, combine all ingredients.
  2. Mix thoroughly until all spices are evenly distributed.
  3. Generously apply the rub to your pork ribs, pulled pork, or pork chops, ensuring all surfaces are coated.
  4. For best results, let the meat rest, covered in the refrigerator, for at least 2-4 hours, allowing the flavors to penetrate. Overnight is even better!
  5. Proceed with your preferred cooking method (smoking, grilling, roasting). Enjoy your incredibly flavorful pork!

Nutrition Information (Approximate per serving)

Sodium

27 g

Sugar

288g

Fat

1g

Carbs

26g

Perguntas frequentes

Quanto tempo leva para fazer Scott's Dry Pork And Rib Rub?

Scott's Dry Pork And Rib Rub leva cerca de 10 minutos do início ao fim — aproximadamente 5 minutos de preparo e 5 minutos de cozimento.

Quantas calorias tem Scott's Dry Pork And Rib Rub?

Scott's Dry Pork And Rib Rub tem aproximadamente 323.1 calorias por porção, com cerca de 4 g de proteína, 26 g de carboidratos e 2 g de gordura.

De quais ingredientes preciso para Scott's Dry Pork And Rib Rub?

Os principais ingredientes de Scott's Dry Pork And Rib Rub são Light Brown Sugar, Paprika, Seasoning Salt, Kosher Salt, Garlic Powder, Black Pepper. Veja a lista completa com as medidas acima.

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