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00Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder
This recipe is from the following article:
| Fiery Foods Team Takes on Des Moines' BarbeQlossal! |
Ingredients
- 1/2 cup brown sugar
- 1 tablespoon bittersweet Pimenton de la Vera
- 3 tablespoons semisweet Spanish paprika
- 1/4 cup coarse salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground chipotle pepper, if desired
- 1 tablespoon ground mustard
- 2 teaspoons ground canela (Mexican cinnamon)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
Instructions
Mix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)
| Servings |
| 1 1/4 cups, enough for one large pork butt |
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Instead of regular old paprika, my pork rub is made with Pimenton de la Vera, a smoked Spanish variety of chile that has earned a Denominacion de Origen, or controlled name status. (In order to be authentic, Pimenton de la Vera must be marked with that phrase, or simply its abbreviation: D.O.) If you want a spicier rub you can also add a little bit of ground chipotle chile powder This recipe is from the following article:
Ingredients
InstructionsMix all of the ingredients together in a large bowl. Add the meat to the bowl and rub it all over with the spice mixture. Wrap the bowl with plastic wrap and refrigerate for 24 hours. (In Iowa I was only able to let the rubbed meat rest a few hours but the flavors still came through!)
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