Uncle Pigfat's Bubb Rubb for pork

[Uncle Pigfat]

CRG asked for it, so here it is:

* 4 tablespoons Dark Brown Sugar
* 2 tablespoons Hungarian Paprika
* 2 tablespoons Onion Powder
* 4 teaspoons or 1 & 1/3rd tablespoon Kosher Salt
* 2 teaspoons Garlic Powder
* 2 teaspoons Black Pepper
* 2 teaspoons Chipotle Chili Powder - this gives it more heat and a nice smokiness but regular chili powder is pretty good too.
* 1 teaspoon Ground Thyme
* 1/2 teaspoon Cayenne Pepper - adjust for heat, especially if using reg. chili powder.
* 1/2 teaspoon Nutmeg
* 1/2 teaspoon Cinnamon
* 1/2 teaspoon Cumin

I haven't tried this with a mustard slather so I'm not sure what kind of results that will yield.  I don't go nuts with the rub.  I like to sort of see the meat through it after I've patted/pressed it in.  This quantity will do a 5 lb butt and a rack or 2 of bbrs.  I always give the meat a dry marinade overnight with this stuff.  It barks up really nice on my ribs and butts even when I don't use it liberally.  

[KyNola]

Great looking combination of spices.

Thanks Unc!

[classicrockgriller]

Thanks! Gonna give it a try.

[TestRocket]

I've thought of using cinnamon in mine but haven't yet? It's interesting to see it being used!

[monty]

thanks for sharing

very interested to see how the nutmeg and cinnamon play a role here!

[Uncle Pigfat]

They're delicious.  I've always loved nutmeg on pork (in the marinade I make for my pork, red onion and peach kabobs it is killer).  The cinnamon brings a lot to the party too.  It's hard to describe.  There's a lot of flavor in that rub that you'll have to experience for yourself. 

[First State Smoker]

I agree about the cinnamon. I've always loved it in savory foods.

[classicrockgriller]

I made up a Batch of "Uncle Pigfat Budd Rubb" and will have to say

I like the taste and look forward to using it on some smoke pig.

It kinda taste like Grub Rub, maybe not as sweet. Plus Grub Rub

is almost $7 a bottle.

Thanks Uncle Pigfat

[Uncle Pigfat]

I'll take that endorsement as success.  Glad you like it.  It's much better after it's been soaking into some flesh  ;D

[classicrockgriller]

I made this thinking I had had no Chipotle Chili Powder,

so I used a Mexican Chili Powder in it place. All other ingredients

were as you described.

Well right in front of my eyes I found a 21 oz bottle of Soutwest

Chipotle Chili Powder and will make another batch tomorrow and see

if there is a big difference for me.