Best 14 Best Rub For Pork Roast Recipes

PORK ROAST RUB

Steps:

• In a small bowl, mix together the bouillon, garlic powder, and pepper to create the rub. Next, squirt the pork roast with some oil and liberally apply the rub to all sides of the roast. Cover the pork roast and let it sit overnight in the refrigerator.
• Preheat your smoker using pecan wood to 225 degrees F.
• Place the roast into the smoker and cook for about 4 hours. Remove the roast from the smoker and wrap it tightly in aluminum foil. Place the pork roast inside a 225 degree F oven until the internal temperature reaches 200 degrees F. Remove the roast from the oven and let it rest for 5 to 10 minutes before slicing.

PORK ROAST WITH THE WORLD'S BEST RUB

Steps:

• Mix brown sugar, pepper, salt, garlic powder, mustard powder, ground ginger, onion powder, red pepper flakes, cayenne pepper, cumin, paprika, and thyme in a bowl. Rub spice mixture over pork loin and wrap tightly in plastic wrap. Place pork on a 9x13-inch baking dish and refrigerate for 4 hours to overnight.
• Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from pork and discard; return pork to baking dish.
• Bake in the preheated oven until pork is slightly pink in the center, about 50 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Cover pork loosely with aluminum foil and let rest for 10 minutes before slicing.

EVERYTHING PORK DRY RUB

Steps:

• Mix paprika, brown sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle chile pepper, cumin, and mustard powder together in a bowl.

BEST PORK RUB RECIPE

Steps:

• Place all ingredients for the pork dry rub into a large glass container or mason jar.
• Then, stir the spices together to create your rub.
• Seal jar and store in a dry, cool place.

PORK TENDERLOIN WITH SEASONED RUB

Steps:

• Preheat the oven to 450 degrees F.
• In separate bowl mix dry ingredients such as garlic powder, oregano, cumin, coriander, thyme and salt. Stir mixture with a fork until all the ingredients are well combined and they form a seasoning. This will be used as a rub to ensure the pork is well seasoned throughout. Sprinkle the rub over the tenderloin with a dry hand, then rub the pork with the seasoning over both sides of the meat, pressing gently so the seasoning adheres well to the tenderloin.
• In a large skillet over medium-high heat, add the olive oil and heat. Add the minced garlic and saute, stirring, for 1 minute. Put tenderloin in the pan and cook for about 10 minutes, searing each side using tongs to turn the meat. Transfer meat to a roasting pan and bake for 20 minutes. Slice and serve.

PORK ROAST WITH THE WORLD'S BEST PORK LOIN RUB

Steps:

• Stir together brown sugar, sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, crushed red pepper, ground red pepper, cumin, paprika and thyme in small bowl. Heat oven to 325 degrees F. Sprinkle 1/2 cup of the brown sugar mixture* evenly on all sides of the pork roast; use your fingers to rub into pork. Place roast on rack in shallow roasting pan. Roast, uncovered, until the internal temperature is 145 degrees F (63 degrees C), about 40 minutes to 1 hour. Remove from oven. Cover with foil; let stand 15 minutes before slicing.

DRY RUB FOR SMOKED PORK ROAST

Steps:

• Mix all ingredients.
• By hand, pack as much on the pork as will stick.
• Wrap the roast in plastic wrap and refrigerate 8 to 24 hours to marinate.
• Keep leftover rub in a tightly covered jar.

OVEN-ROASTED PORK LOIN WITH DRY RUB

Steps:

• In a bowl stir together brown sugar, white sugar, black pepper, salt, ginger, garlic powder, onion salt, dry mustard, cayenne, cumin, paprika and crushed thyme.
• Make small slits and stuff a garlic clove in the slit (do this all over the roast).
• Rub the pork loin all over generously with olive oil then rub the roast all over with about 1/2 to 3/4 cup dry using your hands to rub in the spices (store the remaining rub tightly covered in a glass jar in refrigerator to use for the next time).
• Cover the roast with plastic wrap and refrigerate for a minimum of 6 hours or up to 24 hours.
• Place roast in a foil-lined shallow roasting pan.
• Let the roast sit out at room temperature for a couple hours.
• Roast uncovered at 350 degrees F until the internal temperature is 150°F the cooking time will vary depending on the size of your roast.
• Remove and cover with foil, let stand for 20 minutes before slicing.
• *NOTE* Store the remaining half of the spice rub in an airtight container at room temperature for up to 3 months.

PORK RIB RUB

Steps:

• Mix paprika, sea salt, garlic powder, black pepper, ginger, onion powder, rosemary, and cayenne pepper together in a bowl.

HERB RUBBED SIRLOIN TIP ROAST

Steps:

• In a small bowl, mix the paprika, kosher salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. Stir in the olive oil, and allow the mixture to sit about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Place the roast on the prepared baking sheet, and cover on all sides with the spice mixture.
• Roast 1 hour in the preheated oven, or to a minimum internal temperature of 145 degrees F (63 degrees C). Let sit 15 minutes before slicing.

SAVORY BEEF OR PORK ROAST RUB

Steps:

• Combine all seasonings together in a bowl.
• Rub over meat.
• Cover meat and refrigerate for 24-48 hours.

SPICY RIB RUB FOR PORK ROAST

Steps:

• Combine all ingredients.
• Rub on a 2 ½ to 3 pound pork roast.
• Place roast in a Dutch oven, uncovered, 350 degrees for approximately 1 ½ hours or until internal temperature reaches 145 degrees.
• Do not overcook.

HERB-RUBBED PORK ROAST

Steps:

• In a small bowl, combine the seasonings; rub over roast. Place on a rack in a shallow roasting pan coated with cooking spray. , Bake, uncovered, at 350° for 1-3/4 to 2 hours or until a thermometer reads 160°. Let stand for 10 minutes before slicing.

PORK ROAST WITH HERB RUB

Steps:

• Mix first seven ingredients; rub over roast. Refrigerate at least 4 hours., Preheat oven to 350°. Place roast on a rack in a roasting pan, fat side up. Roast until a thermometer reads 145°, 1-1/4 to 1-3/4 hours., Remove roast from oven; tent with foil. Let stand 15 minutes before slicing.