Spicy Harmony: Ultimate Smoked Pork Roast Dry Rub 🌶️🔥

Dry Rub for Smoked Pork Roast 🐖

Introduction

In the culinary journey of perfecting the ideal dry rub for smoked pork roast, I’ve embarked on a flavorful adventure, balancing the fiery kick of Cayenne with the rich depth of Hot Hungarian paprika and the tantalizing heat of dried ground Thai chilies. Over the years, this recipe has evolved, elevating the experience from merely spicy to a harmonious symphony of flavors that tantalize the taste buds. The Cayenne ignites the front of the tongue, the Hungarian warms the middle palate, while the Thai chili imparts a delightful glow down the throat. This NEW and IMPROVED blend promises not to blow the top of your head off but ensures a comforting warmth that envelopes you from within.

Ingredients

• 2 cups dark brown sugar
• 2 cups sea salt
• 1 cup fresh ground black pepper
• 2 cups chili powder
• 2 cups onion powder
• 1 cup garlic powder
• 1 cup dried sage
• 1 cup dry thyme leaves
• 1 cup mustard powder
• 1 cup Cayenne pepper
• 1/2 cup Hot Hungarian paprika

Nutritional Information (Per Serving)

• Calories: 879.3
• Fat Content: 1.3g
• Saturated Fat Content: 0.2g
• Cholesterol Content: 0mg
• Sodium Content: 7087.2mg
• Carbohydrate Content: 224.3g
• Fiber Content: 3.4g
• Sugar Content: 214.2g
• Protein Content: 2.1g

Instructions

1. Mix All Ingredients: In a large mixing bowl, combine the dark brown sugar, sea salt, fresh ground black pepper, chili powder, onion powder, garlic powder, dried sage, dry thyme leaves, mustard powder, Cayenne pepper, and Hot Hungarian paprika. Stir thoroughly to ensure even distribution of flavors.

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2. Apply the Rub: With your hands, generously pack the dry rub onto the surface of the pork roast. Ensure that the rub adheres well to the meat, coating it with a flavorful layer of spices.

3. Marinate the Roast: Once the pork roast is evenly coated with the dry rub, wrap it tightly in plastic wrap to seal in the flavors. Refrigerate the roast for a minimum of 8 hours, allowing the spices to penetrate the meat and infuse it with their aromatic essence. For optimal results, marinate the roast for up to 24 hours, intensifying the depth of flavor.

4. Store Any Leftover Rub: Transfer any remaining dry rub into a tightly sealed jar or container. Store it in a cool, dry place for future use, ensuring that its vibrant flavors remain preserved until your next culinary endeavor.

Serving Suggestions

• Preheat your smoker to the desired temperature.
• Place the marinated pork roast on the smoker rack, allowing it to cook low and slow until tender and succulent.
• Serve the smoked pork roast alongside your favorite sides, such as roasted vegetables, mashed potatoes, or tangy coleslaw, for a memorable culinary experience that celebrates the art of barbecue.

Conclusion

With its harmonious blend of spices and its ability to infuse meats with layers of flavor, this dry rub for smoked pork roast is sure to elevate your barbecue game to new heights. Whether you’re hosting a backyard barbecue with friends or indulging in a cozy family dinner, let this aromatic blend of spices transform your ordinary pork roast into a culinary masterpiece that leaves everyone craving for more. Enjoy the warmth of the Cayenne, the richness of the Hungarian paprika, and the subtle heat of the Thai chilies as they come together to create a symphony of flavors that dance on your palate with every delicious bite.