Dry rub for pork
John Muhl
- total
- 5m
- yield
- 4 tenderloins
ingredients
- 1 tbsp fresh ground black pepper
- 1 tbsp Hatch chile powder
- 3 tbsp kosher salt
- 4 tbsp Spanish paprika
- 1 tsp ground cayenne pepper
- 2 tbsp ground corriander
- 1 tbsp Aleppo chile flakes
- 1 tbsp fresh ground white pepper
- 1 tbsp ancho chile powder
- 1 tbsp maple sugar
- 1 tbsp dried oregano
instructions
Mix and store in a cool dry place.