Hello everyone. I am going to smoke up a couple of shoulders on the Mak this weekend for my daughter's 13th birthday party. We're going to make a good ol mess of tacos from the pork. I already have my green and red salsas lined up for the tacos, but am trying to decide what to do for a dry rub.
I thought of using some of Meathead's chili powder with some added cumin, garlic and maybe a little ground annatto.
Anyone else have a handy Mexican style pork shoulder rub they'd like to share?
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About meReal name: Aaron
Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)
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Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I don't have a specific Mexican rib rub recipe, but who says you can't use a fajita seasoning rub on ribs? Or like you say, add those elements to a standard rub.
I always go with the following:
- Cumin
- Garlic
- Oregano
- Salt
- Pepper
- Paprika
- Turbando sugar
- Chioptle
I go really heavy on teh garlic and cumin and a little easier on the chipotle and paprika. I find that Mexican restaurants do really good ribs in many cases and their ribs are the dry variety. The predominant flavors are primarily that cumin/garlic/salty/orgenao profile and they get a good crust via the sugar.
Sometimes I get really crazy and mix that rub combo up with some orange and lime juice and marinate for a few hours. That gets really good!
Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads. The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
All the above are great. I prefer ancho powder with the general stuff above and a smokey paprika. Can you get Piloncio where you are? I like that as well in the rub.
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