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Mexican-Style Dry Rub for Pork - Suggestions?

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    Mexican-Style Dry Rub for Pork - Suggestions?

    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?

    #2
    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.

    Comment


    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      Some of those seasoning packets have corn starch in them to thicken a Fajita sauce. Watch out for that. I don't think it would make a great rub.

    #3
    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!

    Comment


    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      I do the same except skip the juice marinade and instead use the zest in the rub.

    #4
    Chilli powder and cumin about 4:1 is a quick and easy rub.

    Comment


    • LangInGibsonia
      LangInGibsonia commented
      Editing a comment
      I really think cumin is the key ingredient in most "Mexican" flavor profiles.

    #5
    Maybe something like the New Red chile adobo from this:

    Comment


    • CarlP3
      CarlP3 commented
      Editing a comment
      Didn't know about the Red Chile Adobo, Thanks!! I use his Citrus Chicken, Carne Asada, and Carnitas marinades regularly and they're mighty tasty

    • Potkettleblack
      Potkettleblack commented
      Editing a comment
      I like the carnitas, maybe best of all. The Red Chile Adobo is a sub recipe from the linked recipe.


      To adapt to dry rub, use equiv. garlic powder in place of cloves and no vinegar, then make a mop for finishing with the vinegar and the rub.

    #6
    Thanks to everyone for the responses. I appreciate it.

    Comment


      #7
      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.

      Comment

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