One of our favorite no-fuss ways to add flavor to a cut of meat is to use a dry rub. A dry rub is essentially a mix of ground spices and herbs which are used to coat a cut of meat, or even fish, before its preparation.
Instead of using wet ingredients such as olive oil or citrus juices to add flavor to meat before cooking it, dry rubs can add a unique flavor as a very simple flavor-adding preparation technique to make meat and fish taste better.
My personal favorite type of meat to dry rub is pork. The fatty and juicy characteristics of pork make it less important to add moisture and liquid to the meat before cooking, especially in comparison with other meats such as chicken.
Our favorite smoky dry rub for pork uses the following ingredients and adds a flavor punch that you’ll love the next time you prepare, for instance, a pork tenderloin. Adjust amounts to the size of the pork cut that you want to dry rub.
- 1 tablespoon kosher salt
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
Dry rub these ingredients on a cut of pork and allow it to sit for 1-2 hours before preparation. You’ll be amazed at just how delicious it is.
