That would be a lovely addition-I will try it!
Ann, that’s almost identical to mine. Just add thyme, and that’s it.
I use garlic, salt, pepper,rosemary,onion powder and paprika. I personally am not a fan of sugar in rubs for pork roast( although I like it on other meats)
It depends on how you are going to cook it, the sugar will turn dark or if in direct contact with flames or high heat burn. … If you like the that particular rub just leave the sugar out.
I use the basic salt, pepper, & garlic; then cook/smoke slow.
We’ve got a 5-pounder, purchased for planned leftovers, for Christmas dinner. I have been looking at rubs, and many of them call for brown sugar. ??? Not sure about that. does anyone have any other ideas? I liked one rub that had the sugar, but also rosemary and paprkika, I think that combo would be outstanding. But maybe without the brown sugar? We’re going to grill it.
Ann & Totillie: I can’t think of two herbs I like more than rosemary & thyme, and I hope the thyme works well for you. Of course, everyone has a different set of taste buds, and you can never tell what someone is going to like.
Thanks, y’all. The brown sugar just didn’t seem right to me.
The rub + thyme is sounds great. and I have a paprika/rosemary blend from Spice Sage, so it’s even easier.
This is way cool. We are going to sear it and then just move it to the side for a couple of hours.
Thank you !!!
Dry rub for pork loin roast
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