Bobby Flay Pork Rub

Bobby Flay’s Pork Rub is made with ancho chile powder, ground coriander, dry mustard, paprika, freshly ground black pepper, kosher salt, chile de arbol or cayenne pepper, ground cumin, and dried oregano. This delicious pork rub recipe creates a flavorful seasoning perfect for grilling or roasting pork. It takes about 10 minutes to prepare.

Ingredients Needed:

• 1/4 cup ancho chile powder
• 2 tablespoons ground coriander
• 2 tablespoons dry mustard
• 2 tablespoons paprika
• 2 tablespoons freshly ground black pepper
• 2 tablespoons kosher salt
• 1 tablespoon chile de arbol or cayenne pepper
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano

How To Make Pork Rub?

1. Combine Ingredients: In a medium bowl, whisk together the ancho chile powder, coriander, mustard, paprika, black pepper, salt, chile de arbol (or cayenne), cumin, and oregano until fully blended.
2. Storage: Transfer the rub to an airtight container and store it in a cool, dark place. The rub will stay fresh for up to 6 months.

Recipe Tips:

1. Use Fresh Spices: Make sure your spices are fresh for the best flavor. Old spices won’t give you the strong taste you need.
2. Control the Spice Level: If you don’t like too much heat, use less chile de arbol or cayenne pepper. If you like it spicy, add a bit more.
3. Grind Your Own Spices: If you can, grind your own cumin and coriander. Freshly ground spices taste better and smell stronger.
4. Rub It in Well: Don’t just sprinkle the mix on top. Rub it into the meat so the flavor gets deep inside.
5. Let the Meat Rest: After rubbing the meat, let it sit for 30 minutes or even overnight in the fridge. This helps the flavors get into the meat.

How To Store Leftovers?

• Refrigerate: Since this is a dry rub, it does not need refrigeration. Store the pork rub in an airtight container at room temperature. Make sure to keep it in a cool, dark place, away from moisture and heat. It will last for up to 6 months.

Nutrition Facts

Serving Size: 1 tablespoon

• Calories: 10
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 160mg
• Potassium: 10mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 1g
• Protein: 0g

Try More Bobby Flay Recipe:

• Bobby Flay Chicken Rub
• Bobby Flay Pickled Onions Recipe
• Bobby Flay Chicken And Waffles
• Bobby Flay Scalloped Potatoes

Bobby Flay Pork Rub

Author: Hamdi Saidani Cuisine:American Courses:Side Dishes, Condiment Recipe Keys: P Pork Rub

Difficulty:BeginnerPrep time: 5 minutesCook time: minutesRest time: minutesTotal time: 5 minutesServings:4 servingsCalories:10 kcal Best Season:Suitable throughout the year

Description

Bobby Flay’s Pork Rub is made with ancho chile powder, ground coriander, dry mustard, paprika, freshly ground black pepper, kosher salt, chile de arbol or cayenne pepper, ground cumin, and dried oregano. This delicious pork rub recipe creates a flavorful seasoning perfect for grilling or roasting pork. It takes about 10 minutes to prepare.

Ingredients

• 1/4 cup ancho chile powder
  
• 2 tablespoons ground coriander
  
• 2 tablespoons ground coriander
  
• 2 tablespoons dry mustard
  
• 2 tablespoons paprika
  
• 2 tablespoons freshly ground black pepper
  
• 2 tablespoons kosher salt
  
• 1 tablespoon chile de arbol or cayenne pepper
  
• 1 tablespoon ground cumin
  
• 1 tablespoon dried oregano

Instructions

1. Combine Ingredients: In a medium bowl, whisk together the ancho chile powder, coriander, mustard, paprika, black pepper, salt, chile de arbol (or cayenne), cumin, and oregano until fully blended.
   
2. Storage: Transfer the rub to an airtight container and store it in a cool, dark place. The rub will stay fresh for up to 6 months.

Notes

• Use Fresh Spices: Make sure your spices are fresh for the best flavor. Old spices won’t give you the strong taste you need.
• Control the Spice Level: If you don’t like too much heat, use less chile de arbol or cayenne pepper. If you like it spicy, add a bit more.
• Grind Your Own Spices: If you can, grind your own cumin and coriander. Freshly ground spices taste better and smell stronger.
• Rub It in Well: Don’t just sprinkle the mix on top. Rub it into the meat so the flavor gets deep inside.
• Let the Meat Rest: After rubbing the meat, let it sit for 30 minutes or even overnight in the fridge. This helps the flavors get into the meat.

Keywords:Bobby Flay Pork Rub