Grilled Dry Pork Rub
Cook's notes:The key to great tasting grilled pork starts with the cut of the meat. The meat should be an even rich color. Don't slice your meats too thin (cut it at least an inch thick). Otherwise the meat will dry out after the grilling is done. Try this rub on a pork tenderloin.
- 3 Tablespoon Brown Sugar
- 2 Teaspoon Garlic Powder
- 2 Teaspoon Chili Powder
- 1/2 Teaspoon Coarse Ground Black Pepper
- 1/2 Teaspoon Oregano Leaves
- 1/2 Teaspoon Salt
Directions To ensure a thorough covering, apply a small amount of olive oil to the meat prior to putting the rub on. Make sure the grill surface is hot so you can sear the meat and lock in the juices. After grilling, let the meat rest for a few minutes to let the juices congeal a bit.
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