Emans Pig Rub
 

This is the rub i have decided to make as my go to for any pork.

first instead of plain yellow mustard . i mix
1 cup yellow mustard
1/2 cup molasses
1 tsp liquid crab boil
Brush this liberally on your pork.

The rub:
1/4 cup hungarian or spanish paprika
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup cbp
2 tsp celery seed
2 tsp ground mustard
2 tsp cumin
1 tsp nutmeg
1 1/4 cup dark brown sugar

This is a no salt rub . If you use salt add 1/4 cup salt.
This recipe is for butts an ribs and is a sweet rub. You can cut the sugar to 1/4c and this is great on beef too.

I will be the stupid person, but what is

I am guessing crushed black pepper :confused:

Looks like a good rub.

Or maybe chopped bell pepper??:confused:

Thats what I was thinkin.

oops Coarse ground black pepper . Sorry

Sounds like YUMMMM to me e-man. Can't say I've tried the nutmeg. It looks like its getting cut a pretty good bit with the other seasonings but I know a little nutmeg goes a long way. Is it very distinctive in the flavoring after cooking? I may incorporate that into my next pork smokeout. I started the Apple pie recipe you gave me, it smelled delicious while mixing the ingredients.

Nut meg is strong and if you know it's there you will taste a hint of it. I have added a couple of Tbsp to a small batch of rub and it was to strong On the apple pie recipe . Make sure and shake it every day. and remove the cinnamon sticks after 3 days.

eman you think this rub would be good on a fatty?

fatty
 

It's what i use on fattys . and moink balls .
Pretty much on everything but beef .

Eman, do you get your spanish or smoked paprika locally? I havent beem able to find it. Or do you order it?

whole foods has it but i usually order bulk spices from butcher packer or just google bulk spices and shop the price.
I find that if i'm only making a small batch the hungarian makes a difference , but when making a big batch it loses flavor after it sits

Eman do you have a rub for a beef brisket? I am going to get one today to smoke.

When i do brisket, it's just Rub on some worcesterchire then Salt, pepper, onion powder and garlic powder.If you want to inject it just use low sodium beef broth.