Unveiling Zoitsa Homely Produce’s – Pork Dry Rub. Our Pork Dry Rub is what we refer to as a dry rub.
Our Pork Dry Rub is packed to the rafters with brown sugar, chilli, sweet paprika, garlic powder, thyme, onion powder, salt and black pepper and it will add terrific flavour and colour to your meats. It is so flavourful! The flavours are so complimentary and just go together so well.
Use this as a dry rub for ribs, on pork chops, pork tenderloin, pork belly and even pulled pork. Its delicious on chicken and fish and my favourite… on prawns.
A dry rub is essentially a seasoning mix that is “rubbed” into meats. Whilst the flavour of the rub doesn’t go far deep into the surface of your pork, but it does add a layer of flavour that highlights the flavour of the meat, if that makes any sense. A dry rub gives an added crust or caramelization to the outer surface of your meat once it has been cooked. A good dry rub should always include a sweet and savoury combination. By using a rub (any type of rub) you ensure that the flavour is evenly distributed.
The brown sugar in this rub, I believe, is the KEY ingredient in our Pork Rub. It adds a nice sweetness to balance out all the savoury elements. I prefer sweet paprika in this blend as I didn’t want it to taste too “smoky”. I love the flavour of sweet paprika. The chilli powder we have used is only a touch spicy, its mild and I feel that it adds more VA VAVOOM but there is no spicy after burn. Sweet and savoury means a wonderful combination.
I guess it’s safe to say that chefs from all around the world would tell you that seasoning any type of food is the key to making a meal delicious! If foods are not correctly seasoned then you’re in for a tasteless, bland, and boring meal. There IS more than salt and pepper.
For the most flavour generously rub all over your pork cut of choice before cooking we recommend for the most flavour to let the rub marinate on the meat for at least 1 hour and up to 12 hours in the refrigerator prior to cooking. Once ready to cook simply remove the protein of choice out of the refrigerator and allow it to sit on your bench for 1 hour and bring it to room temperature. By doing this your protein will cook evenly rather than burning on the outside and being cool or uncooked on the inside.
I have used this pork rub on pork many a times and it is excellent when used on a BBQ, griddle pan and oven. I don’t own a smoker, but I reckon it would be divine in one.
This is very bold of me to say but I honestly believe that this is the BEST pork rub you will ever try!
So, from my kitchen to yours…
Bon Appetit
