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McCormick Pork Dry Rub, 3.46-Ounce Units (Pack of 6)
- Great with chicken and to flavor corn
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Flavor: Pork Dry | Size: 3.46 Ounce (Pack of 6)
CHILI PEPPER, SPICES AND HERBS (INCLUDING RED PEPPER), BROWN SUGAR, GARLIC, SALT, ONION, APPLE CIDER VINEGAR, SILICON DIOXIDE (ADDED TO MAKE FREE FLOWING), MALTODEXTRIN, NATURAL FLAVOR, AND CORN SYRUP SOLIDS
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Top Customer Reviews
To give you an idea of my tastes, I've used the following three varieties of Grill Mates: Molasses Bacon (a close second to this), Barbecue, and Applewood (which, IMO, was way too spicy. The Sweet & Smoky gives the perfect blend to satisfy my sweet tooth and my craving for smoked meat. My husband loves this as much as I do (and he's much harder to please than I am).
BTW, my grocery store sells this for more than $5 a jar. With Subscribe & Save, it works out to $3.37 per jar. That'll keep me stocked for awhile. :-)
While I usually grill our steaks outside during the summer months, my favorite method of steak preparation is with a cast iron skillet that has been preheated in a 500 degree oven. I brush or rub a very thin coat of canola oil on both sides of thick-cut tenderloins or other steak cuts and then spoon an even coating of the dry rub over both sides of the steaks and allow them to set at room temperature for 30-45 minutes. Remove the skillet (careful, it's very hot!) from the oven and immediately place over high heat on the stovetop. Place the steaks in the hot skillet and they will sear immediately. I turn the steaks over after several minutes and allow the other side to get a seared crust also (another 2-3 minutes). Then place the skillet back into the 500 degree oven until the steaks reach degree of preferred doneness. The time in the oven depends on the thickness of the steaks and the degree of doneness required (usually 2-4+ minutes). Our family prefers our steaks done medium-rare so this method takes very little time on both stovetop and in oven. This cast iron skillet method in addition to using this dry rub gives the steaks a bold, flavorful, crispy-seared crust on both sides, but retains all of the juices inside.
The ingredients of this dry rub are: Garlic, spices and herbs (including black pepper), salt, brown sugar, onion, paprika, silicon dioxide (added to make free flowing), sunflower oil, and spice extractives.
Most Recent Customer Reviews
I like to marinate my steaks the night before in the refrigerator. I used this in conjunction with a liquid steak marinade and the steaks came out tasting great! Read morePublished 3 days ago by IrixGuy
Great rub! I use it on chicken too. I wish they had it in larger containers. It gives a nice smokey flavor to many different foods.Published 17 days ago by Cooksalot
So good! I mixed this with a cup of BBQ sauce, 1/2 cup of catsup, 1/4 honey, 1/2 cup of water. Next I poured the mix over frozen spare ribs and cooked them for 20 minutes in my... Read morePublished 21 days ago by Madison T. Edwards
This is one of my favorite seasonings I love to uses. It give a great smokiness to meats and has a great flavor.Published 2 months ago by Ms.Lee
very good BBQ rub!it has a very nice TASTE and
one pact is enough for a rack or 2 or even for a
brisket or any Beef or pork you want good rub on! Read more