Best 6 Kittencals Dry Rub For Pork Ribs Roasts Or Chops Recipes

**Indulge in a flavorful journey with Kittencal's Dry Rub, a versatile blend that elevates the taste of pork ribs, roasts, and chops to tantalizing heights. This remarkable rub, a symphony of spices, herbs, and seasonings, promises an explosion of flavors that will leave your taste buds in awe. Whether you're a seasoned pitmaster or a home cook seeking culinary adventures, Kittencal's Dry Rub will guide you towards succulent, fall-off-the-bone ribs, tender and juicy roasts, and chops that sizzle with perfection. Prepare to embark on a barbecue odyssey where every bite tells a story of culinary excellence.**

Here are our top 6 tried and tested recipes!

BBQ RIBS DRY RUB

BBQ Ribs Dry Rub image

This is a dry rub I've experimented with for a while. I put this on a couple racks of Pork ribs, marinaded overnight then cooked slow in my smoker. Wow did they turn out great! Wife and kids loved them. I put a homemade BBQ sauce on one rack and none on the other. Both were great but I think the one without sauce was better. Though this was cooked in a smoker, it could also be done in the oven or BBQ.

Provided by baumer64

Categories Pork

Time 4h15m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 pork spare rib racks
1 tablespoon Season-All salt
1 tablespoon kosher salt
1/2 cup brown sugar
1 teaspoon pepper
2 tablespoons chili powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1/2 teaspoon ground mustard
1 teaspoon paprika
3 cups apple juice

Steps:

Mix together dry ingredients.
Rub liberally all over the ribs on both sides. (For more flavor penetration, pull off membrane from the bone side of ribs).
Cover with plastic wrap or vacuum seal bag and place in the refrigerator overnight.
Heat smoker/cooker to at least 250°F and keep between 250-300°F.
Pour 2 cups of the apple juice in water pan to steam the ribs with.
Add soaked hardwood chips or smoking wood of your choice to the smoker.
Amount of smoke is up to you.
After about 3 hours, internal temperature of the meat should be around 170°F In order to make the meat a bit more tender, wrap the ribs in foil and spray or drizzle some remaining apple juice on the ribs, closing the foil around them until desired tenderness is achieved. Don't drown the ribs in juice but moisten them, about another hour or so.
If sauce is desired, mop it on the ribs the last 30 minutes or so of cooking.

THE BEST DRY RUB FOR RIBS

The Best Dry Rub for Ribs image

This BBQ Spice Rub is fantastic for ribs, but it's also great on pork chops, pork loin, and pork shoulder! You can even add it to your favorite BBQ sauce for an extra kick.

Provided by Irvin Lin

Categories BBQ Grill Make-ahead

Time 5m

Number Of Ingredients 9

Ingredients

3/4 cup packed dark brown sugar (or 1/2 cup if you prefer a more savory rub)
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons smoked paprika
1 tablespoon dry mustard
1 tablespoon granulated garlic
1 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon allspice

Steps:

Mix: Place all the spices in an airtight glass jar and shake gently to combine.
Store: Store in an airtight container for up to a year.

Nutrition Facts : Calories 58 kcal, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 635 mg, Sugar 11 g, Fat 0 g, ServingSize 1 1/2 cups, UnsaturatedFat 0 g

KITTENCAL'S DRY RUB FOR PORK RIBS, ROASTS OR CHOPS

Kittencal's Dry Rub for Pork Ribs, Roasts or Chops image

If you like more heat then increase the cayenne to suit taste and If you are using this rub for pork shoulder or Boston butt I would recommend to use coarse ground black pepper and for ribs use the fine ground black pepper, make certain to rub the tarragon, rosemary and thyme herbs between fingers to release the flavor.

Provided by Kittencalrecipezazz

Categories Spicy

Time 2m

Yield 1 3/4 cups (approx)

Number Of Ingredients 14

Ingredients

5 tablespoons kosher salt (use only kosher salt!)
6 tablespoons brown sugar
6 tablespoons chili powder
3 tablespoons paprika
2 1/2 tablespoons black pepper
2 1/2 tablespoons garlic powder
3 teaspoons dried tarragon
1 tablespoon onion powder
1 tablespoon lemon pepper
1 tablespoon rosemary
1 tablespoon dried thyme
1 tablespoon mustard powder
1 teaspoon cumin
1/2 teaspoon cayenne (or adjust to heat level)

Steps:

Mix all ingredients together and store in an airtight glass jar in the fridge.

Nutrition Facts : Calories 415.6, Fat 8, SaturatedFat 1.4, Sodium 20423, Carbohydrate 91, Fiber 19.9, Sugar 50.1, Protein 11.3

ALL-PURPOSE PORK DRY RUB

All-Purpose Pork Dry Rub image

Use this all-purpose pork dry rub for all of your pork recipes. It'll give your pork the best flavor! Learn how to make a pork dry rub here.

Provided by David & Debbie Spivey

Categories Condiment Ingredient Main Course Seasoning

Time 5m

Number Of Ingredients 7

Ingredients

½ cup brown sugar
4 teaspoon paprika
4 teaspoon fresh cracked black pepper
4 teaspoon Kosher salt
4 teaspoon garlic powder
4 teaspoon onion powder
2 teaspoons cayenne pepper

Steps:

Combine all the ingredients for the rub in a small bowl and stir with a whisk to mix. Rub onto the pork on all sides.

Nutrition Facts : ServingSize 2 tsp, Calories 22 kcal, Carbohydrate 5 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 777 mg, Fiber 1 g, Sugar 5 g, UnsaturatedFat 2 g

KITTENCAL'S CREAMY RANCH DRESSING/DIP

Kittencal's Creamy Ranch Dressing/Dip image

A creamy dressing with the perfect blend of spices, adjust the amount of dill to suit taste I advise not to use more than 2 teaspoon fresh garlic or it will overpower the dressing, all other amounts may be adjusted to suit taste --- don't even think about serving this dressing until after it's chilled for at least 4 or more hours and the longer the better --- for a lower fat option use low-fat mayonnaise, sour cream and buttermilk --- for Ranch Peppercorn dressing add in 1 tablespoon cracked black pepper or to taste, and for Parmesan ranch dressing add in 1/4 cup grated Parmesan cheese or to taste --- this makes a fantastic veggie dip!

Provided by Kittencalrecipezazz

Categories Salad Dressings

Time 6h

Yield 2 cups (approx)

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk (for a thinner dressing use 3/4 cup)
2 teaspoons Worcestershire sauce
1/8-1/4 teaspoon dried dill weed (or to taste)
3 teaspoons dried parsley flakes
2 teaspoons fresh minced garlic (or use 1/2 teaspoon garlic powder)
2 teaspoons Dijon mustard (or to taste)
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt (or to taste, I use seasoned salt)
1 large green onion, minced
Tabasco sauce (optional and to taste I like to add it in to boost the flavor even more)

Steps:

In a medium bowl whisk together mayonnaise, sour cream, buttermilk, Worcestershire sauce, dill weed, parsley, garlic, Dijon mustard, black pepper, salt and minced green onion; whisk until well blended.
Adjust the amount of salt and pepper if needed and add in some Tabasco sauce if desired.
Cover and refrigerate for a minimum of 4 hours before using or overnight, the longer the better.

KITTENCAL'S DILL PICKLES AND METHOD FOR PROCESSING

Kittencal's Dill Pickles and Method for Processing image

For 22 pounds of pickling cucumbers you will need 20 (1-quart) glass processing jars with lids, although you might only use 18 jars, the complete recipe may be reduced by half if desired, do not use very large pickling cucumbers, allow at least 3 weeks before opening the jars---we like things very spicy at my house so I also add in one small jalapeno pepper or a small teaspoonful of dried chili flakes into each jar but that is only optional, if you like spicy then you might want to give that a try in a few jars only--- you will need a lot of garlic for this recipe as you are using 4-5 cloves per jar, so purchase lots of garlic, peeling the garlic cloves takes some time so you might want to start days in advance you can store the peeled cloves in glass bowls covered tightly with plastic wrap in the refrigerator they will stay well for up to 3 days, use only a good-quality vinegar for this as it will make a difference to the taste of you pickles--- enjoy and happy canning! :)

Provided by Kittencalrecipezazz

Categories Vegetable

Time P14D

Yield 22 pounds pickles

Number Of Ingredients 8

Ingredients

1 cup pickling salt
1 quart white vinegar (use a good-quality vinegar such as Heinz brand or similar)
12 cups distilled water
22 lbs pickling cucumbers
40 fresh dill sprigs (use 2 sprigs for each jar)
100 black peppercorns (use about 5 in each jar)
80 whole garlic cloves (peeled, using 4-5 per jar)
20 small jalapeno peppers (optional)

Steps:

Before you start this make certain to have 20 (1-quart) sterilized glass canning jars with lids.
I sterilize my jars and lids in my dishwasher, remove carefully and do not touch the inside of the jars after washing.
Place the sterilized jars on the counter to cool slightly and cover with a very clean tea towel while continuing with the recipe.
Wash and scrub the cucumbers well under cold water.
Using a fork or tongs divide and drop the pickles between all the jars but do not over stuff the jars as the pickles need room to absorb the brine properly.
For the brine: in a large (very clean) stock pot combine the brine ingredients; bring to full a boil and simmer stirring for about 1-2 minutes or until no salt granules remain; turn off the heat then cover with a lid and continue with the next step but do not let the water cool the water must be hot when poouring into the jars.
To each jar add in 1-2 springs fresh dill, 3 whole cloves garlic and 4-5 black peppercorns.
Ladle the HOT brine into each jar up to 1/2-inch from the top.
Immediately place the lids on but DO NOT tighten completely.
TO PROCESS: place the filled jars in the large pot or canner with a wire rack on the bottom (make certain the the jars are NOT touching each other!).
Pour in very hot water to about 1-inch over the jars; bring to aboil and process for 20 minutes at full boil (use a timer for this).
Remove the jars; set aside.
As they cool you should hear the lids popping and they should have a small "dip" in the middle.
The lids may NOW be tightened securely.
Store in a cool dry place.
Allow at least 2 weeks before opening.

Nutrition Facts : Calories 93.6, Fat 0.6, SaturatedFat 0.2, Sodium 5157.6, Carbohydrate 20.5, Fiber 2.5, Sugar 7.9, Protein 3.7

Tips:

Use a variety of spices: The best dry rubs for pork ribs, roasts, or chops use a variety of spices to create a complex flavor. Some common spices used in dry rubs include paprika, garlic powder, onion powder, chili powder, cumin, and oregano.
Use brown sugar or honey to add sweetness: Brown sugar or honey can be added to a dry rub to add a touch of sweetness. This helps to balance out the savory flavors of the spices and creates a more well-rounded flavor profile.
Use salt and pepper to taste: Salt and pepper are essential ingredients in any dry rub. Be sure to taste the rub before applying it to the meat to make sure it is seasoned to your liking.
Apply the rub liberally: When applying a dry rub to pork ribs, roasts, or chops, be sure to apply it liberally. This will help to ensure that the meat is evenly seasoned and that the flavors penetrate deep into the meat.
Let the meat rest before cooking: After applying the dry rub, let the meat rest for at least 30 minutes before cooking. This will allow the flavors of the rub to penetrate the meat and will help to create a more flavorful dish.

Conclusion:

Dry rubs are a great way to add flavor to pork ribs, roasts, or chops. By using a variety of spices, brown sugar or honey, salt and pepper, and applying the rub liberally, you can create a delicious and flavorful dish that everyone will enjoy. So next time you're looking for a way to spice up your pork, give a dry rub a try. You won't be disappointed!