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Tuesday, June 2, 2009

Grilling Pork

Tuesday, June 2, 2009
Many people tend to overcook pork, making it dry and almost unedible. This can be prevented to a certain point by either brining or using a marinade. But nothing beats just cooking to the right temperature (165) and no further.

If you don't feel like making a marinade, you can a dry rub. Here are some recipes for just that. Hope you enjoy.

Kansas City Rib Rub
  • 1/2 cup brown sugar
  • 1/4 cup paprika
  • 1 tablespoon black pepper
  • 1 tablespoon salt
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne 
Basic Pork Rub

  • 1/3 cup paprika
  • 1/4 cup black pepper
  • 1/4 cup sugar
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 2 teaspoons cayenne
Preparation:
Mix all ingredients. Work 1/2 half mixture into meat 12-24 hours before cooking. Apply remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat. 

All recipes are from about.com.

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