Recipe File: There’s the rub.

For years I’ve been using either store bought meat rubs or creating general purpose meat rubs from the Intertubes.  Recently Rochelle and I have been getting a meat package from our local farm drop.  It contains locally raised grass fed beef and pork, chickens, etc.  For the first time I got a cut of side pork.  Basically the easiest and quickest way to explain what side pork is would be to call it uncured, unsmoked bacon.  The cut is fatty, but with a little more meat than bacon. 

To deal with the lack of curing and smoke you can do two things: cure and smoke the cut, or season and cook it.  I chose the latter.  The cut came pre-sliced, so I chose to marinade the slices for 8 hours in a mixture of 90% Apple juice and 10% Garlic infused Tabasco sauce. I decided on an oven roasting cooking method so I wanted to season each slice with a rub. 

Now, as I mentioned there’s a bazillion general purpose rub recipes out there.  Most of them are variations of black pepper, chili powder, paprika, onion powder, sugar, and salt.  I didn’t deviate too much from that basic foundation, except that I added a special ingredient that yielded a really great rub that tastes better than the general purpose ones I’ve been making for years. 

The secret ingredient?  Habanero infused cane sugar from Flavorstorm.  This created a rub with bite, but not the normal bite of cayenne pepper.  I omitted brown sugar and garlic powder (two common bbq rub ingredients) because for the amount of rub I wanted to create, I figured that I could better focus on onion as a flavor and use regular sugar so that the habanero would power through even only using a tablespoon.  I also substituted Ancho Chili powder instead of regular chili powder.  (I do this for most recipe’s that require chili powder.  I find the ancho chili powder to be a nice change of pace.  Ancho chili powder is just ground dried pablano chilies, but the powder has a slightly sweeter taste)

I hate “secret” recipes, so here you go:

1/2 cup paprika
2 tablespoons black pepper
2 tablespoons onion powder
1 tablespoon sea salt
2 tablespoons ancho chili powder
1 tablespoon habanero infused cane sugar
2 tablespoons regular cane sugar

Shake it up good in a container to mix it evenly.  It doesn’t have a strong salt component so you can be ok using a little more rub so you get that onion and that sweet ancho chili and  habanero flavor to come through.

I’ll let you know how the side pork turned out.  Enjoy!

One comment

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