Sandra This Bobby Flay Pork Rub Recipe is a bold and smoky recipe, which is made with fruity ancho chile powder and tangy dry mustard. It’s the ultimate seasoning blend, ready in about 5 minutes.
Bobby Flay Pork Rub Recipe Ingredients
- 1/4 cup ancho chile powder
- 2 tablespoons ground coriander
- 2 tablespoons dry mustard
- 2 tablespoons paprika
- 2 tablespoons freshly ground black pepper
- 2 tablespoons kosher salt
- 1 tablespoon chile de arbol or cayenne pepper
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
How To Make Bobby Flay Pork Rub Recipe
- Gather the spices: Measure out the ancho chile powder, coriander, dry mustard, paprika, black pepper, kosher salt, chile de arbol (or cayenne), cumin, and dried oregano.
- Combine ingredients: Place all the spices into a medium mixing bowl. Use a whisk or a fork to mix them together vigorously. Ensure the clumps of dry mustard and ancho powder are completely broken up and the mixture is uniform in color.
- Store: Transfer the finished rub to an airtight jar or container. Store it in a cool, dry, and dark place (like a pantry or spice drawer) to maintain freshness.
Recipe Tips
- Ancho Chile Powder: This is the base of the rub. Ancho chiles are dried poblanos; they are mild, fruity, and dark. Do not substitute with generic “chili powder” (which often has garlic/onion/cumin added) if you can avoid it, as the flavor profile will change.
- Adjusting the Heat: The heat in this recipe comes from the chile de arbol or cayenne. For a milder rub suitable for kids, reduce this to 1 teaspoon. For a spicier kick, increase it to 2 tablespoons.
- No Sugar? Unlike many traditional BBQ rubs, this specific Bobby Flay blend is savory and sugar-free. This means it is less likely to burn over high heat or during long smoking sessions, and it is keto-friendly.
- Freshness Matters: Spices lose potency over time. Check the dates on your spice jars. If they don’t smell strong when you open them, your rub will taste bland.
What To Use Bobby Flay Pork Rub On
While designed for pork, this versatile savory rub works on many proteins.
- Pork Ribs (Baby Back or St. Louis style)
- Pork Butt / Shoulder (for pulled pork)
- Grilled Pork Chops
- Roasted Chicken Thighs
How To Store Bobby Flay Pork Rub Recipe
- Pantry: Store the rub in a sealed mason jar or an airtight spice container in a cool, dark place. It will stay fresh for up to 6 months.
- Freezer: You can freeze the spice blend in a freezer-safe bag to extend its life to a year, though this is rarely necessary if you cook often.
Bobby Flay Pork Rub Recipe Nutrition Facts
- Calories: 15
- Total Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 1160mg
- Total Carbohydrates: 3g
- Dietary Fiber: 1g
- Sugar: 0g
- Protein: 1g
Nutrition information is estimated per tablespoon of rub.
FAQs
Yes. If you prefer a caramelized “bark” on your ribs or pork shoulder, you can mix in 1/4 cup of dark brown sugar to this recipe.
Chile de arbol is a small, potent Mexican chili pepper. It is significantly spicier than ancho or guajillo chiles. If you cannot find the powder, cayenne pepper is the closest readily available substitute for heat.
For the best flavor penetration, pat your meat dry, rub it with a little oil or mustard (as a binder), and apply the rub generously at least 1 hour before cooking. For large cuts like pork butt, you can apply it the night before.
Try More Recipes:
- Bobby Flay Pork Chops and Applesauce Recipe
- Bobby Flay BBQ Pork Chops Recipe
- Bobby Flay Grilled Pork Chops Recipe
Bobby Flay Pork Rub Recipe
Description
This Bobby Flay Pork Rub is a savory, sugar-free spice blend dominated by the deep, smoky flavor of ancho chiles and the sharpness of dry mustard.
Ingredients
Instructions
- Measure all spices into a medium bowl.
- Whisk until fully blended and no clumps remain.
- Transfer to an airtight jar.
- Store in a cool, dark place for up to 6 months.
Notes
- Yield: This recipe yields roughly 1 cup of rub, which is enough for 3-4 racks of ribs or 2 large pork butts.
- Application: Apply generously; this rub relies on volume to create a crust since there is no sugar to caramelize.
- Variations: Add 1 tablespoon of garlic powder or onion powder if you prefer a more “all-purpose” flavor profile.
