This premium blend combines the perfect balance of spices handcrafted to make your Pork pop. The vibrant colour combines with complimentary sweet and savoury flavours backed up with a subtle hint of heat to make your pork taste AND look amazing. Perfect for grilling, smoking and rotisserie.
Directions: Shake well. Sprinkle evenly on all sides of your meat. Press on well. Store in a cool dry place.
For rub longevity always replace seal after use.
Choosing smoking timber
Pairing the right smoke to provide the perfect balance of harmony with your proteins is an important decision for every pit-master. Look for the correct intensity of smoke to compliment your meat without over powering it. The following chart gives insights into choosing flavour profiles to best suit your proteins. SMOKE CHART
Long gone are the days of poking a roast with a fork as a way of gauging how thoroughly cooked it is. Modern day thermometers have revolutionized cooking allowing you to cook proteins with accuracy to the nearest degree. The following chart provides internal meat temperatures to help you cook your proteins perfectly to suit your tastes. TEMPERATURE CHART
The beauty of pork ribs is the many different ways you can cook them, the many different cuts of rib available and the endless flavour profiles available by using different sauces...or no sauce. This recipe is our favourite way but by no means is it the only way, the beauty of BBQ is being able to experiment with different methods, smoke and flavours.
Cooking Style: Smoker, indirect
Cooking Time: 4-5 hours
1 or 2 racks of pork ribs
Ozpig pork rub
- Start by trimming off any loose bits of meat that will dry out and burn. Make the rack a smooth uniform shape removing any large pieces of fat.
- Flip the rib over and remove the membrane on the back, start in one corner and loosen the membrane from the meat with a butter knife. Grab hold of it with a piece of paper towel and pull off in one motion.
- Cut rack in half to fit the Ozpig smoker shelves.
- Coat both sides of the ribs with a very thin coat of mustard to help rub adhere. Coat generously both sides with Ozpig pork rub.
- Allow to stand 15-30 minutes while Ozpig smoker is pre-heated to 120C (250F).
- Place ribs on the rack and smoke with apple or pecan timber. Every 30 minutes give the ribs a light spray with 50:50 mix apple cider vinegar:water in a spray bottle.
- Allow to smoke 1-2 hours until the ribs have turned a nice mahogany colour and the rub is set to the meat.
- Lay out a piece of foil and add a drizzle of the apple cider:water mix, a couple knobs of butter, a sprinkle of brown sugar and a drizzle of honey. Lay the rack of ribs meat side down and repeat the process on top of the ribs. Wrap tightly and return to smoker.
- Allow to cook for another 1-2 hours until meat pulls from bones and you can easily insert a tootpick between the bones.
- Unwrap then brush both sides with your favourite BBQ sauce, return to the soker and allow to smoke for 10 minutes. Coat again and smoke for another 10 minutes.
Reverse Seared Pork Tenderloin
Pork tenderloin, aka pork fillet is a long thin cut taken from the central spine. It's a lean cut which when cooked right is beautifully juicy and tender. The Ozpig pork rub is the perfect pairing with this reverse seared light;y smoked protein. Great served sliced on rice or couscous or with roasted vegetables.
Cooking Style: Smoker, reverse seared (May also be grilled direct over a lowish heat)
Cooking Time: approx 1 hour
Ozpig Pork rub
- Trim off any loose straggly pieces of meat hanging off.
- Rub all over with a light coat of olive oil.
- Coat generously with Ozpig pork rub.
- Place into pre heated smoker at 120C (250F) and allow to smoke with some apple or pecan wood until pork reaches an internal temp of 60C (140F).
- Remove from smoker and allow to rest covered loosely with foil, in the meantime set char grill up for direct grilling and increase heat.
- Grill the tenderloin for 1 or 2 minutes on each side until internal temperature reaches 62C (145F) - 68C (155F) depending on how you like your pork cooked.