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Dry Rub for Pork

Formulated by Great Northern Larder for pork that will be fried, grilled, oven roasted, smoked, or barbecued. Smoked paprika gives this rub a wonderful warmth that really compliments good pork.
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Description

Our oak smoked pork rub is formulated for pork ribs, baby back ribs, pork belly, or pork chops. It is our only rub that has a lot of sugar because pork loves sugar. You do need to be careful to get the heat right though, hot enough to caramelise the sugar, but not hot enough to burn it. There is no salt in our rub as the amount of salt you will need will be determined by the size of your cut of meat and your own personal taste. We use only very fresh herbs and spices in all our rubs.

Suitable Meat Cuts

We have used this on slow cooked pork belly (grill it for the last 10 minutes to get a crisp crust). It is also amazing on pork ribs, pork chops, or even on breakfast sausages.

Rubbing Instructions

Dry rub the pork with sea salt flakes and leave it sit in the fridge for a few hours at least. Remove the pork from the fridge half an hour (and hour for pork belly) before cooking so as it is at room temperature. Pat the meat dry with paper towels and pat a generous amount of the rub onto the pork. Oven bake, fry or grill the pork until it is cooked how you like it. Rest the meat for 5 minutes before eating.

Notes on Cooking Pork Belly

In our opinion pork belly should be cooked long and slow to render the fat and then quicky grilled or oven baked for a few minutes at a very high temperature for a nice crust and crackling. Start the pork cooking by frying it fat side down in the roasting pan before putting it in the warm oven. A lot of sources recommend filling the pan with stock or wine but don't do this if you are using our rub as it will not form a crust.

Ingredients

Raw Cane Sugar, Oak Smoked Spanish Paprika, Garlic Powder, Onion Powder, Ginger Powder, Rosemary

Net Weight

150g minimum

Serving Suggestion

Eat it however you like, but for a true BBQ experience try our Scotch BBQ sauce with your beef.

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