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Man Cave Signature Pork Rub


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Man Cave Pork Rub:

1/2 cup white sugar

1/2 cup turbinado sugar

1/4 cup sea salt

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp chili powder

2 Tbsp freshly ground black pepper

2 tsp paprika

1 tsp cocoa powder

1 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground clove

Put it all in a food processor and pulse 4 or 5 times for 4-5 seconds each time to create a uniform powder. Store it in an air tight jar away from the light for up to six months. (It won't last that long!

GONNA MAKE THIS UP BEFORE I COOK MY FIRST BUTT ON KAMADA THANKS JOHN!

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Man Cave Pork Rub:

1/2 cup white sugar

1/2 cup turbinado sugar

1/4 cup sea salt

2 Tbsp garlic powder

2 Tbsp onion powder

2 Tbsp chili powder

2 Tbsp freshly ground black pepper

2 tsp paprika

1 tsp cocoa powder

1 tsp cayenne pepper

1 tsp ground cinnamon

1 tsp ground clove

Put it all in a food processor and pulse 4 or 5 times for 4-5 seconds each time to create a uniform powder. Store it in an air tight jar away from the light for up to six months. (It won't last that long!)

MADE THIS RUB LAST NIGHT USING IT TOMORROW NIGHT ON A BOSTON BUT THANKS JOHN!

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  • 2 months later...
  • 1 month later...

Interesting...one of the first links to show up when I googled turbinado sugar was the Bulk Barn so that could be another place to check. They suggest it can me interchanged with brown sugar in most recipes, but I guess you would lose the texture.

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I have one of those little ceramic disks that I soak and put in the brown sugar jar.   It actually works, but doesn't last too long, really need to keep re-soaking and putting it in there.   But for a few bucks it's worthwhile and definitely helps.   But if you go months between using it, it will dry out and harden so you have to plan ahead and re-soak and put it in for a few days to loosen it up before you use it.   Something like this...

http://www.brownsugardiscs.com/shopfront.htm

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I will try there. Speaking of sugar. What do you do with brown sugar and turbinado sugar? I have started leaving brown sugar I. The fridge because it hardens to much.

Is there a secret to keeping it soft

 

The we either keep it in the original bag sealed and stored in an air tight sealed container or put the bag inside of a larger plastic bag and roll it really tight. Both have worked quite well for us.

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