Southern Barbecue Dry Rub
When you want to dress up your next pork loin, try adding this Southern dry barbecue rub and let it absorb all the flavors for up to 24 hours.
This is my favorite rub to add to a pork tenderloin and the result is an amazing flavor and texture. It cooks crispy on the outside, which seals in all the juices on the inside. A wonderful combination of spices to make your own homemade pork seasoning. Keep reading to the end to find some of the best Texas wines to pair. My go to for a spicy meal is Riesling, but continue reading for picks from The Dallas Morning News.
This recipe is a perfect quick and easy way to dress up your pork tenderloin, pork or beef ribs, and even your favorite cut of roast. It is enough for 2, maybe 3 pork tenderloin roasts. You can mix it up well before you use it and store it in a cool dry place for up to 6 weeks.
The pork loin cut is not what it used to be. Because of market demands pork has turned from a fatty rich meat to a lean one, which makes it harder for chefs to keep pork moist. It can easily dry out, leaving a less than desired taste that must be smothered in gravy.
To get the most flavor, cook pork to an internal temperature of 145°-150°, for a tender, juicy pork loin. Don’t be afraid of a little bit of pinkness in your pork, the fear of trichinosis is destroyed at 137°, well below the recommended temperature.
Tenderloin is very low in fat–nearly as low as skinless chicken breasts–and very tender with good flavor. Because the cut lacks fat, the best temperature is set high from 400°-500°. First brown/sear the tenderloins for about a minute on both sides. Insert a meat thermometer into the center of the thickest part of meat and place the skillet into the oven. Roast for about 20 min. until done. Remove from the oven and let it rest for 10 min. before carving.
Southern barbecue chefs rub spice mixtures like this one onto pork or beef before starting the long, slow cooking that will transform it into barbecue. This is the key of a great southern barbecue dry rub:
¼ cup packed brown sugar
¼ cup sweet or hot paprika
¼ cup chili powder
1 tsp cayenne pepper
2 Tbsp cumin
1 tsp mace
¼ cup salt
2 Tbsp black ground pepper
Match your wine
Match a spicy wine to go with this spicy sweet Southern barbecue dry rub, such as a Zinfandel if you like red wine or Gewürztraminer if you prefer a white wine.
Alternatively, cut the spice with a sweeter wine like a Riesling or a Shiraz that has a jam flavor.
According to The Dallas Morning News, these are six of the best Texas wines to drink with your best barbecue dry rub. Try Aglianico, Tempranillo,Texas GSM (grenache, syrah and mourvèdre), Sangiovese, and Viognier wine, all grown in Texas. You’ll notice many of these sound Italian and the Texas climate is a close match to the Mediterranean wines of Italy.
List of Texas Wineries
Texas Wine Trails Maps