"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Sauces, Marinades, Rubs > Dry Rubs & Mops
Reply
 
Thread Tools Display Modes
 
Old 08-07-2005, 02:58 PM   #1
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Best for Pork?

Whew. I have been reading all the rub recipes, and my head is swimming.

I would like some direction on a rub for pork roast.

I have noticed similarities between many of the recipes for rubs, and I am just wondering what in particular makes a rub better for pork or chicken or beef? Is it sugar? Is it something else?

I'd like to use the rub tonight, so if anyone can steer me to a TNT favourite I would appreciate it.

__________________

__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-07-2005, 03:04 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
The best rub is the one you like the taste of. Really.

As you have already noticed, there are a lot of common ingredients in rubs. Why let someone else decide what's right for your pork? I've used Emeril's Essence as a rub for pork and chicken. He has several different flavors and I've tried a couple of them. I like his Southwet rub the best.

If you like, you can use a basic rub and add your favorite herb or spice. You could try sage, which is good with pork. You could also try thyme, one of my favorites. If you like it hot, add more cayenne. If you like it sweet, add more sugar. You get the idea.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 08-07-2005, 06:36 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Thanks Andy. Being a neophyte in the rub category I thought I should ask first rather than risk a disaster. I think I will just wing it and see how it goes. Thanks again!
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-07-2005, 09:32 PM   #4
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Alix, I wouldn't worry about it too much and just experiment like crazy in order to find what you like best. Pork is one of those ingredients that is versatile with almost any flavor, whether it be spicy, sweet, earthy, tart, etc.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 08-08-2005, 10:33 AM   #5
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Alrighty then, I am armed with a number of recipes from the site, and I am off to mix my own. Thanks for the advice guys.

One last question before I go. A friend sent me some worcestershire powder that I would like to incorporate, has anyone used this stuff? Is it pretty potent?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-08-2005, 05:30 PM   #6
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
Quote:
Originally Posted by Alix
Alrighty then, I am armed with a number of recipes from the site, and I am off to mix my own. Thanks for the advice guys.

One last question before I go. A friend sent me some worcestershire powder that I would like to incorporate, has anyone used this stuff? Is it pretty potent?
I never have, although I have heard of it. Maybe one of our posters from the UK can offer some ideas.
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-07-2005, 11:04 PM   #7
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by Alix
One last question before I go. A friend sent me some worcestershire powder that I would like to incorporate, has anyone used this stuff? Is it pretty potent?
It is a bit on the side! And it clumps/granulate easily once opened so it's best stored in an airtight container. You can dust it as is on meats with a light hand, if you're a worcestershire fan, or blend a bit into a dry rub or sauce.
__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Old 10-08-2005, 01:44 AM   #8
Senior Cook
 
Join Date: Jan 2004
Posts: 210
Here's a list of herbs and spices which go well with pork. You can select the ones you like and experiment with combinations. But don't let this list limit you! Pork is wonderfully forgiving and versatile.

Anise, Basil, Bergamot, Caraway ,Cardamom, Chervil, Chillies, Chives, Coriander, Cumin, Dill, Fennel, Garlic, Ginger, Lemon Balm, Marjoram, Mint, Oregano, Rosemary, Saffron, Sage, Savory, Tarragon, Thyme
__________________
daisy is offline   Reply With Quote
Old 10-08-2005, 11:16 AM   #9
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Yum, thanks very much for the list. And thanks also for the advice about the worcestershire powder IC.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 10-09-2005, 06:25 PM   #10
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Quote:
Originally Posted by Alix
Yum, thanks very much for the list. And thanks also for the advice about the worcestershire powder IC.
No prob Alix, if you create anything great with it, share the recipe with us all (When sharing the recipe do so in a comically British accent to really drive the point home that your recipe contains worchestershire )
__________________

__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.