Dry Rub Pork

Key Features

• ✅ Herby BBQ rub specially developed for pork
• ✅ Sweet, smoky and herby flavour with a beautiful crispy crust
• ✅ Ideal for pulled pork, spareribs, pork belly and pork tenderloin

Flavour and Use

Dry Rub Pork is a balanced seasoning blend for pork. Paprika and smoked paprika provide a sweet and smoky base, while onion and pepper add extra depth. Nutmeg and thyme provide warm and herby notes, aniseed adds subtle sweetness and ginger brings a fresh, mildly spicy flavour.

The brown sugar caramelises during cooking and creates a flavourful, crispy bark. The salt enhances the flavours and helps the seasoning penetrate the meat. This makes the rub suitable for both quick preparations and low & slow BBQ.

Applications

Use Dry Rub Pork for pork shoulder, spareribs, pork belly, pork tenderloin and pork roulade. The seasoning blend is ideal for pulled pork and other slow-cooked preparations, but also works well with pork that is grilled quickly.

Rub the meat generously with the seasoning and make sure all sides are evenly coated. You can also use the seasoning blend to flavour minced meat for homemade BBQ sausages.

Dosage and Preparation

Use approximately 20 to 30 grams of Dry Rub Pork per kilogram of pork. Rub the meat evenly and preferably allow the rub to absorb in the refrigerator for 4 to 12 hours. This gives the seasoning enough time to infuse the meat with flavour.

For the best results, the rub is particularly suitable for larger cuts of pork that are cooked slowly. During cooking, the sugar caramelises and creates the characteristic crispy bark.

Storage Advice

Store your Dry Rub Pork in a cool, dry and dark place away from direct sunlight. Close the packaging tightly after use to preserve the aroma and minimise clumping.