Chork Rub
Whether grilled, barbecued, rotisseried or oven roasted, this “chork” chicken / pork dry rub recipe captures the essence of summertime any time of the year.
Ingredients
- 1/2 Cup Light Brown Sugar
- 1/4 Cup Paprika
- 1 Tablespoon Ground Black Pepper
- 1 Tablespoon Coarse Kosher Salt
- 1/2 Tablespoon Chipotle Chili Powder
- 1/2 Tablespoon Chili Powder
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Cayenne Pepper Powder
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Ground Cinnamon
- 1 Teaspoon Ground Cloves
- 1 Teaspoon Ground Ginger Powder
Instructions
- Combine all dry ingredients into a bowl and mix thoroughly.
- Generously coat both sides of chosen meat. For best results, allow meat to marinate overnight in the fridge uncovered prior to cooking.
Notes / Suggestions
For a sweet variation of this Chork Rub, omit chipotle chili and chili powders, and reduce cayenne pepper powderto 1/4 Teaspoon (or you may wish to omit all together). Optional Ingredient – Spicy or Sweet 3 Teaspoons Honey drizzled at last half hour of cook time.
Total Time (duration): 5 minutes
