Best 5 Scotts Dry Pork And Rib Rub Recipes
**Scott's Dry Pork and Rib Rub: A Versatile Blend for Ribs and Pork Perfection**
Enhance your culinary skills and savor the smoky, savory flavors of grilled or smoked pork ribs and pork shoulder with Scott's Dry Pork and Rib Rub. This expertly crafted blend of spices and herbs is meticulously formulated to deliver a tantalizing taste experience that will leave you craving for more. Unleash your inner grill master and transform ordinary ribs and pork into extraordinary dishes that will become the talk of your backyard gatherings and family feasts. With its unique combination of sweet, spicy, and tangy notes, Scott's Dry Pork and Rib Rub elevates the flavors of pork, creating a tender and juicy experience in every bite. Explore the versatility of this rub with two delectable recipes: **Dry Rubbed Pork Ribs** and **Pulled Pork Shoulder**. Dive into the world of smoky, succulent pork dishes and let Scott's Dry Pork and Rib Rub guide you to culinary greatness.
DRY RUB FOR RIBS
Here's a super simple dry rub for a slab of pork ribs. Works great with chicken, too.
Provided by Denise Smith
Categories Side Dish Sauces and Condiments Recipes
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Mix together the brown sugar, paprika, salt, black pepper, and garlic powder. Rub into pork ribs. For best results, allow ribs to marinate overnight. Grill ribs as desired.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 6.7 g, Fat 0.2 g, Fiber 0.8 g, Protein 0.4 g, Sodium 1310.6 mg, Sugar 5.2 g
RIB RUB FOR FALL-OFF-THE-BONE RIBS
Generously season ribs with this flavorful dry rub and then slow cook on the grill for delicious, fall-off-the-bone ribs that won't heat up your house in the summer.
Provided by Annabelle
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 6h
Yield 12
Number Of Ingredients 9
Steps:
- Combine white sugar, brown sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne pepper in a container with a lid; shake until rub is evenly combined.
- Generously rub both sides of each rib rack with rub.
- Preheat grill for medium heat and lightly oil the grate.
- Place 1 rack of ribs, meaty-side down, in the center of main grill rack; cook for 5 minutes; transfer to the far side of top grill rack, meaty-side up. Repeat process with remaining rib racks.
- Angle the rib racks on the top grill shelf so the meaty sides are facing out and they are stacked one in front of the other at an angle. Turn off heat directly below the ribs and turn other burner on low; close the grill lid and cook for 30 minutes.
- Flip ribs so the closest side to the flame is the furthest side and the meaty side is still facing forward and the rack that was in the front is now in the back. Continue to cook, flipping every 30 minutes, until outsides are crispy and meat is tender, about 5 hours. Slice into small chunks.
Nutrition Facts : Calories 1150.2 calories, Carbohydrate 24.8 g, Cholesterol 320.6 mg, Fat 80.6 g, Fiber 1 g, Protein 77.6 g, SaturatedFat 29.5 g, Sodium 1168 mg, Sugar 21.8 g
SCOTT'S SHORT RIBS
Steps:
- Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.
- Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.
- Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.
- Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.
THE BEST DRY RUB FOR RIBS
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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
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
RODNEY SCOTT'S RIB RUB
For South Carolina pitmaster Rodney Scott, smoke is the primary seasoning for his famous pork spare ribs...but the all-important dry rub is a close second. This rib rub is used in Scott's Spare Ribs recipe and is featured in the cookbook, Rodney Scott's World of BBQ, ($24.99, amazon.com).
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 2 Cups
Number Of Ingredients 9
Steps:
- Mix all of the ingredients and place in an airtight container. Cover and store in a cool, dry place until ready to use.
Tips:
- Choose the right pork: For best results, use a bone-in pork butt or shoulder roast. These cuts have a good amount of fat, which will help keep the pork moist and flavorful during cooking.
- Prepare the rub in advance: You can make Scott's Dry Pork and Rib Rub up to a week in advance. Just store it in an airtight container in a cool, dry place.
- Generously apply the rub: Be sure to coat the pork evenly with the rub, getting it into all the nooks and crannies. This will help ensure that the pork is flavorful throughout.
- Cook the pork slowly and low: The best way to cook pork is to cook it slowly and low. This will help tenderize the meat and allow the flavors of the rub to penetrate.
- Use a meat thermometer: To ensure that the pork is cooked to perfection, use a meat thermometer to check the internal temperature. The pork is done when it reaches an internal temperature of 145 degrees Fahrenheit.
- Let the pork rest before serving: Once the pork is cooked, let it rest for 10-15 minutes before serving. This will help the juices redistribute throughout the meat, making it even more flavorful.
Conclusion:
Scott's Dry Pork and Rib Rub is a versatile blend of spices and herbs that can be used to flavor a variety of pork dishes. Whether you're cooking a pork butt, shoulder roast, or ribs, this rub will add a delicious and smoky flavor to your meal. So next time you're looking for a great way to cook pork, give Scott's Dry Pork and Rib Rub a try. You won't be disappointed.
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