Richard’s Pork Blend

[Richard Chrz]

I know a few people here have enjoyed some of my pork blend, so I decided to share it.

This is one of the offerings I sell here locally. In 2021 this is the rub I used when the team I was on won pork, chicken, & over all.

Ratios move pretty well when expanding it.

50 g black pepper ( #12 mesh if you have access to it, I like the structure of a more course ground for grabbing smoke )
38 g Diamond Crystal Fine kosher
10 g Cumin
7.5 g brown sugar
5 g paprika (I use Hungarian, but can be swapped)

if nothing else it makes a pretty good base to adjust from.

Note: if you dry brine, add a bit of pepper. Also I have done this with lots of success with Morton’s kosher, but the bigger pieces of salt in Morton’s seems to bounce off the cut you are seasoning, That seemed wasteful, so I went to a smaller salt. So don’t hesitate using Morton’s.

[captainlee]

Thanks, that's worth a try. I'll cut the salt back and add to taste.

[HawkerXP]

Thanks

[Hulagn1971]

Thanks Richard! I'm definitely going to make a small jar and give it a shot.

[TripleB]

I love Cumin. I'll give this a shot next time I do some ribs.

Try some lime zest over the ribs. They did that at Barbs-B-Q in Lockhart, Tx. Phenomenal.

[Richard Chrz]

Isn’t incredible how a bit of acidity brings stuff together.

[Andrrr]

Thanks for sharing, Richard!

[Ace]

Thank you sir...

[Draznnl]

Thank you for sharing this recipe Richard. I look forward to trying this the next time I cook up some pork.

[RonB]

Add me to the list of thankers.

[DavidNorcross]

Love it. Thank you Richard.

[Sweaty Paul]

Thank you Richard! The picks looked spectacular!

[jfmorris]

Richard Chrz thanks for sharing! It is timely too, and ironic that I *JUST* found and used the bag of this blend that you sent me in October/November 2022 with my sourdough starter. It seemed perfectly fresh out of the FK branded vacuum sealed bag, and I dumped it in a mason jar with a shaker top to use on two Boston butts. I seasoned the butts with kosher salt, and applied a slathering of mustard and the rub about 30 minutes later, as I had no time for a dry brine.

I like the pepper-forward nature of this rub, and everyone in the family really said that I knocked it out of the park with the BBQ on Sunday. I'll attribute at least some of the success to the use of your rub!

Added to Paprika.

[Richard Chrz]

I’m a pepper forward fan. Pepper serves two purposes in this blend. Flavor to balance the heavy rendering, also black pepper aids and boosts digestion by activating different processes in our stomach.

I’m humbled that you trusted it enough to use it with family, and happy you enjoyed it. I’m certain your care for the cook made the pork!

[jfmorris]

Richard Chrz I will have to tell my wife we need more pepper in our diet, to help our digestion! I had never heard that before. Cool. Science meets BBQ!