Thursday, October 27, 2011

Terrific 10 Rub

This rub is amazing! I found it in a magazine a while back, looked at the ingredients and knew it was going to be a hit. Brown sugar is one of the ingredients, which is not paleo or primal, but the amount is minimal and totally worth it! Once you throw it all together you will have enough rub to last you for a few months.
I used it this week on a pork shoulder roast that I got from Monroe Farm Market. If you live in Charleston you need to get you some MFM meat! They deliver to Charleston every other week (in the summer it's every week). You will be supporting local farmers who raise their animals with love and care. You owe it to yourself and your family to eat the highest quality meat possible. The biggest hesitation from people when we talk about high quality meat is the price. My response is always," spend it at grocery store now or at the hospital later." Why would you want to eat beef that's from a cow who's eaten corn and soy? Grass-fed beef is higher in omega-3 fatty acids, vitamin E, beta carotene and CLA. Read more about the numerous health benefits of grass fed beef here.

Ok, back to the rub. Score the meat and apply a generous amount of the rub all over. Let that rub soak in for at least 24 hours. For the roast I heated some coconut oil over medium high heat and seared the roast on both sides. Then I turned the heat down to medium low, added a little water, covered it and let it cook the rest of the way through, turning occasionally. You can also put the roast in the oven after you have seared it. Add some water to the drippings in the pan so you can scrape them off the pan and put on top of the roast when it goes into the oven. Use a meat thermometer

to determine when it's done. All that's left to do is enjoy a plateful of deliciousness!

Terrific 10 Rub

  • 2 1/2 T paprika

  • 2 1/2 tsp ground black pepper

  • 7 T light brown sugar

  • 2 1/2 T kosher salt

  • 1 1/4 tsp celery salt

  • 2 1/2 tsp garlic powder

  • 5 tsp dry mustard

  • 5 tsp ground cumin

  • 5 tsp chili powder

  • 1 1/4 tsp cayenne pepper

Combine all ingredients, making sure brown sugar is evenly distributed. Store in an airtight container for up to 6 months. Makes approximately 1 1/2 cups.

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