I've had to re-do my pork rub. There are two main reasons: acquiring the mango powder is both cumbersome and expensive. It also has a tendency to cake too easily. In short: the flavor is really good, but the granularity could be improved.
I guess the expression "kill your darlings" comes to mind. It took a while before I could get myself to start blending new flavors. But in the end, I think it paid off. There were two main objectives: get it work with pork (obviously), but also for poultry. I wanted to broaden the flavor profile just a little. I tested many different combinations, but when I started working with lemon pepper as one of the ingredients I knew I was onto something. For one - pork loves citrus, and it goes great with chicken too. Also the granularity has been improved, meaning it is easier to work with. Especially important when I'm doing many slabs of meat at events.
It's a classic pork rub, with a fresh twist. Anyhow, the new blend is now available at Amazon.com. If you do try it, let me know what you think. I'm always interested in feedback, especially from talented pit masters like yourselves.
I guess the expression "kill your darlings" comes to mind. It took a while before I could get myself to start blending new flavors. But in the end, I think it paid off. There were two main objectives: get it work with pork (obviously), but also for poultry. I wanted to broaden the flavor profile just a little. I tested many different combinations, but when I started working with lemon pepper as one of the ingredients I knew I was onto something. For one - pork loves citrus, and it goes great with chicken too. Also the granularity has been improved, meaning it is easier to work with. Especially important when I'm doing many slabs of meat at events.
It's a classic pork rub, with a fresh twist. Anyhow, the new blend is now available at Amazon.com. If you do try it, let me know what you think. I'm always interested in feedback, especially from talented pit masters like yourselves.
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