The rub was perfect! Added a little more cayenne and smoked paprika for more heat and it turned out great!! I find that if I just rub in the rub and cook it the crust turns out better than if I let It sit because then it turns into more of a glaze.
I felt bad for this recipe as the review before mine was 3 stars only. It was a great rub that's for sure. I put the rub on early in the morning. My only issue with this recipe was the rub turned into a glaze and slid off the pork leaving one heck of a burned mess in my baking dish. I had enough rub for 2 pork roasts. Used one today and froze the other with the rub on. We didn't find it spicy at all as the other reviewer did. This is a really good recipe! Glad we tried it. Thanks for sharing DADCOOKS.
Pork Roast with World's Best Rub Haiku: "Used 3 pound pork loin, only needed half the rub! It IS really spicy." As indicated by another review, yes, it's a fiery rub, but I also found it to be too sweet w/ even the 1/4 c. of brown sugar from my halving all of the seasoning. I can't imagine using all of the rub on a 2-3 lb. cut of pork. My pork loin was done in about the time indicated by the recipe, and we were too impatient to eat (smelled really great while baking!) Daughter would not eat it ("milk milk milk! Too spicy!") and I found that I only liked it once it had sat out for awhile and I was able to slice it really thin and put it on a sandwich. If I were to make this rub again, I would decrease the black and red peppers along w/ the brown sugar, but keep the rest the same.
This recipe is awesome! I did not have time to marinate it as long as called for. I put the roast in a ziplock bag after rubbing it with seasoning and put it in the refrigerator for 2 hours. I then put it in the crock pot on high for about 4 hours or until it was falling apart and then cooked it on low for another hour or 2. Very tender and tasty!
I made this rub with a 3lb pork loin without letting it sit for 4 hours and it turned out super.The rub actually turns into a nice crust that holds in the loin juices perfectly. It had the wonderful sweet hot flavors we love in my family,I didn't have dry mustard so I ommitted it but do not omit the cumin because that ads a special taste that the rub would not do well without.I made it for last Thanksgiving and my cousin begged me to make it again.I may use this rub on my spiral ham this year.Thank you for sharing, this is the best pork rub ever!If you find it too spicy you are a wimp :-)
Oh My!!! This was an awesome recipe made for guests with rave reviews - not too spicy just a nice warm glow on the tip of the tongue. Will definitely make a batch of this rub to keep on hand for other meats and fish...Yum
I omitted the cayenne pepper, and the red pepper flakes due to a dislike for spicy things among some in my family. I added a 1/2 teaspoon of sage to the rub mixture.
I put 2 cups of beef broth into the roasting pan to help keep the pork moist and added two sliced apples to the pan for extra flavor. I cooked the roast at 250 degrees instead of 350 and slowly roasted it for 3 to 4 hours. I used the drippings from the pan to make a really thick pork and apple flavours gravy using only flour and water and it turned out amazingly moist and flavourful. This turned out to be the best pork roast I've ever made!! :)
I made this for New Years dinner...wanted a change from plain pork loin. My family Loved IT! Don't change a thing. The gravy it made was fantastic! I cooked 7.5 pound loin in an aluminum pan and rested it on celery stalks to keep it off the bottom of the pan then roasted at 450 degrees for 20 minutes then lowered to 350 degrees till it reached 160 degrees internal temp. This will be our New Years Day dinner from now on.
Best pork roast rub ever! Have used it several times now and it's been really awesome every time. I do like to add a large chicken bouillon cube au jus after slow cooking a roast in a crock. Makes the best dip for pulled pork sandwiches ever. Big hats off to the rub's creator(s)! You done did good!
