I got an email from a fellow overseas asking for the rub recipe I used on the pork roast we enjoyed last week, our first pulled pork of the season, and I was tickled pink in the request. I mentioned the pork really as the meat dish to the bean recipe I cooked in the slow cooker, Frijoles Charros, which we enjoyed a second helping as it is an awesome side for grilled and barbeque meats.
This is a versatile rub I use on many pork ribs, chops, loins and especially roasts. Like using all rubs, I believe you need to pat down the meats with paper towels to remove excess moisture. Many meats could use an extra douse of oil rub into it which will do several things like help adhere the rub but most importantly, keep moisture inside. I like to rub the meat heavily with seasonings, actually kinda massage it a little (more therapy for me I suppose) and wrap in plastic wrap. Refrigerate it for several hours or overnight. Remove it at least an hour before placing it on the grill. And don’t forget to give it a good douse of some sort of moisture toward the end of cooking time like the mopping sauce I use for ribs. Pork and chicken love vinegar and makes it tender and also makes your mouth sing.
BBQ Rub for Pork
4 tablespoons chipotle chili pepper
3 tablespoons salt
2 tablespoons dry mustard
2 tablespoons crushed oregano
2 tablespoons finely crushed dried rosemary leaves
2 tablespoons paprika
2 tablespoons garlic powder
1 1/2 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1/2 tablespoon dried thyme
Mix well and store in an airtight jar.