Barbecue Rub for pulled Pork

5 from 5 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 306 kcal


  • 1 tsp Curry spice mix
  • 2 tsp Smoked paprika powder
  • 2 Pc. Allspice grains
  • 1 tsp Mustard seeds
  • 1 tsp Red chilli flakes
  • 2 tsp Garlic powder
  • 1 tsp Onion powder
  • 0,5 tsp Black pepper
  • 1 tsp Brown sugar
  • 1 tsp Dried thyme
  • 0,5 tsp Dried rosemary
  • 0,75 tsp Turmeric
  • Salt and pepper



  • "Pulled pork" is traditionally first seasoned with a dry seasoning mixture, then smoked and grilled indirectly for up to 24 hours. In the last few hours the meat is seasoned again with a "damp / wet" marinade. Salt is added to some spice mixtures at the beginning, I personally only salt the meat before smoking it.


  • Thoroughly grind all ingredients in a mortar (or with a coffee grinder) and mix. The mixture is sufficient for approx. 2 kg of meat.


  • Neck meat is ideal for "pulled pork". Remove coarse fat and tendons from this, then massage the rub in thoroughly. It is best to seal the seasoned meat airtight in a plastic bag and let it steep in the refrigerator overnight (12-24 hours).


Serving: 100gCalories: 306kcalCarbohydrates: 47.7gProtein: 10.1gFat: 7.9g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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