Dry marinade for smoking pork
Votes: 6
Time: 5 min.
Dry marinade for smoking pork - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup ground black pepper
- 1/2 tbsp. seasoned salts
- 1 and 1/4 tbsp. sugar turbinado
- 1/4 cup brown sugar
- 1 tbsp. salt
- 1 tbsp mustard powder
- 3/4 tbsp chili powder
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Recipes with similar ingredients: brown sugar, mustard powder, chili seasoning
Cooking the dish according to the recipe:
- Mix all dry ingredients together. Rub the marinade onto the pork shoulder or neck before grilling.
Exit: 2.5 tbsp. - Note: Increase the amount of ingredients in this recipe by four if you need to smoke half a pork carcass.
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