Dry Rub For Bbq I Made It

Dry Rub for BBQ

sparow64 12 years ago

Dry Rub For Barbeque by Dugger

Tried this the other night on pork tenderloins, and it was fabulous! So I TOTALLY copied Laura, (Otterpond). She mentioned she had rubbed this on a pork loin and was going to cook it in the crockpot over onions, and I couldn't think of anything else...lol

So I rubbed some on pork tenderloins, wrapped them in plastic wrap, and left in the fridge about 24 hours. Sliced onion and redpepper thin, and covered the tenderloins with them in the crockpot. Used a little chicken stock to cover the bottom on the pot, put a few pads of margarine across the veggies. Cooked on low all day, and that was probably the best pork tenderloin we've ever had! It was the most tender, juicy ever - which partly came from the crockpot - but that rub gave it really terrific flavor! (I know everyone in ODD is tired of hearing about it, lol). We made several meals out of it. Last night I sliced the pork tenderloin thin, reduced some of that juice to make "au jus" and made "french dips" adding swiss cheese and spicy mustard.

I will definately use this rub again!

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frankieanne 12 years ago said:

I remember looking at that when PSO said he made it, although it doesn't look like he has used it yet. That looks like a great combination of ingredients! Sounds like it made a great pork tenderloin! Thanks for telling us. :)

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chuckieb 12 years ago said:

I would like some now please. :)

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otterpond 12 years ago said:

It really is a great rub. I just finished off that roast the other day. It is amazing how nicely this spice mix imbues the meat without overpowering it.

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Cosmicmother 7 years ago said:

I used the same method above on Pork Tenderloins, slow-cooked it over onions and garlic. Is was good and my family liked it. I wasn't sure if it was the rub or the cooking method but I wasn't that enthused over it. Tonight I added some garlic and onion powder to the leftover rub and used it on chicken leg quarters. I rubbed it under the skin and all over the surface; and let it sit in the fridge all day. Roasted it, and oh my...it was absolutely delish!!! So I'm not entirely sure if using it on chicken made the bigger difference vs adding garlic and onion powder to it? I might just try it on another pork tenderloin to give it the real test!
Oh, and it tastes like a cross between a Taco seasoning and a Cajun seasoning. :)

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mommyluvs2cook 7 years ago said:

Glad you got it to work for you Shona! I do believe garlic power or something garlic belongs on or in pretty much anything, so good call :) Love your little spice rub picture, good lighting!

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frankieanne 7 years ago said:

That looks like it would be great on chicken. Your picture is gorgeous.

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Cosmicmother 7 years ago said:

Thanks Ladies :)
I was surprised to not see garlic or onion in the dry rub, I believe it needs to be everything too! ;)

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