Many people are swearing off beef, favoring pork and chicken, because they have learned that been not only contains so much saturated fat in it but that beef is generally bad for the environment, producing so much methane gas that is bad for the air, and also requiring a great deal of land space.
But after all, beef and chicken can get tiring unless it’s spiced up a bit, and that’s where a good rub comes in.
Grilling pork chops or barbecuing chicken on the grill tastes so much better with a good rub, and it’s not that difficult to achieve.
Thus we present one of the best go-to recipes for a pork and chicken rub. And the secret lies in how the sugar and the spices combine.
Pork and Chicken Rub
Pork and Chicken Rub is a basic rub recipe that brings out the full flavor of the meat. A rub is a tastier and less time-consuming alternative to marinating meat and it’s not that difficult to do.
In addition, once it’s prepared, it’s easy to store in an airtight container anytime you want to use it to spice up your meat, and yes, it can be used of beef as well.
Rub for Chicken and Pork
- ¼ cup of brown sugar
- 1 tablespoon coarse sea salt
- 2 teaspoons cracked black pepper
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground mustard
- ½ teaspoon cayenne pepper
- Whisk all dry ingredients together, and pour into an airtight container. You do not need a lot of rub for either chicken or pork, so just pour out a little into a separate bowl.
- Coat each piece of chicken or pork into the bowl with olive oil, in order to make the rub stay on.
- Then, using your fingers, spread the rub lightly over the meat. If you want to cover both sides, which is preferable, hold the meat up over the baking pan with a knife or some thongs, and coat away.
- Although it's called a rub, you don't really have the rub the seasonings in, although some perfectionists say it's required. All you need do fundamentally is add the spices, and it depends on how thick you want the outer coating to be.
- If you just want the rub as flavor, then simply add it with your fingers. If you want a thicker coat, then put the oiled meat on top of a plate of rub and pat the meat over the rub until it becomes coated.
Tips when cooking with dry rub for chicken or pork
One thing to notice about using a rub with brown sugar is that you do not want to use too high a heat.
So don’t just put your pork or chicken on the oven at max heat and be done with it.
Chances are, the sugar in the rub will be too coarse as it it is heated so high.
As a consequence, it’s probably best to cook your pork or chicken slowly in the oven for best results. If you want to cook over a grill, then lay the aluminum foil down first so that the chicken or meat cooks more slowly. Or alternatively, cook your meat in the oven and then transfer it to the grill for another couple of minutes.
Sugar will produce the sweet flavor that you love in chicken or fish, but most definitely, sugar can burn.
Some cooks are so cognizant of protecting the sugar in the rub that they precook their chicken or pork in the oven, let it cool for a couple of minutes, and then coat it with olive oil and add the rub, and then they finish cooking the chicken or pork either in the oven or on the grill.
It’s really a toss-up as to how you wish to approach it, but just be aware that sugar can burn if it’s heated too high.