Copycat Jack Daniel's Pork Rub
Description
A sweet, smoky, gently spicy brown-sugar rub for ribs, pulled pork, chops, and tenderloin.
Ingredients
- 1/2 cup packed light brown sugar
- 2 Tbsp smoked paprika
- 1 Tbsp sweet paprika
- 2 Tbsp kosher salt
- 1 Tbsp coarse ground black pepper
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp ground mustard
- 1 tsp cayenne pepper, adjust to taste
- 1/2 tsp ground allspice
Instructions
- Break up the sugar. Add the brown sugar to a medium bowl and pinch out any hard lumps so it blends smoothly.
- Combine. Add every remaining spice to the bowl with the sugar.
- Whisk. Whisk for about a minute until the color is even with no streaks of sugar. For an extra-fine, pourable rub, push it through a sieve or pulse briefly in a spice grinder.
- Store. Funnel into an airtight jar or shaker. It holds its punch for about 6 months in a cool, dark cupboard.
- Use. Coat pork generously and press it in. For ribs, apply a full coat, refrigerate at least 30 minutes, then add a second coat before grilling or smoking.
Equipment
- Mixing Bowl
- Whisk
Notes
Use about 1 tablespoon of rub per pound of pork. For a milder, kid-friendly batch, leave out the cayenne; for more kick, double it. Swap the brown sugar for a 1:1 brown-sugar substitute to make it sugar-free.
Nutrition
Serving: 1ServingCalories: 72kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 1768mgPotassium: 134mgFiber: 2gSugar: 14gVitamin A: 1701IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg