Proper use of the pork dry rub from Grill Mates ensures moist and flavorful ribs, roasts and chops. Dry rubs are designed to impart flavor during the cooking process and create an outer seal to hold in moisture. Grill Mates pork rub is a dry blend of spices and herbs made by the McCormick seasoning company. The balance of sweet, savory and spicy flavors in Grill Mates pork rub complements any quality cut of pork.
Wash the raw pork thoroughly under cold running water. Pat down the pork with paper towels until all the surfaces are dry. Leave the raw pork on a clean surface covered in paper towels while it warms to room temperature.
Lift the towels once the cleaned pork has been out of the refrigerator for 30 minutes. Insert a meat thermometer into the thickest meaty section of the pork without touching any bones. Cover the meat with towels until internal temperature readings are above 50 degrees F.
Sprinkle Grill Mates pork rub directly onto all the surfaces of the pork. McCormick suggests using approximately 2 tbsp. of pork rub spices for every pound of pork. One standard 98-gram container of Grill Mates pork rub is enough seasoning for approximately 21 lbs. of pork.
Rub the Grill Mates spices into the raw pork meat with clean and dry hands. The action of rubbing causes thousands of tiny abrasions on the surface of the pork meat. This increases the surface area and the spice rub's influence on the flavor of the pork.
Move the fully spiced pork directly to a hot oven or grill. Start dry rubbed pork on a grill grate where temperatures are above 500 degrees F or an oven with temperatures as close to 500 degrees F as possible. Cover the pork with aluminum foil and reduce the heat to under 400 degrees F to finish cooking the pork once the rub has formed a golden outer crust.
Clean the meat thermometer with liquid dish soap. Slide the probe into a thick portion of pork meat. Remove the pork to a cutting board when the internal temperature is over 160 degrees F. Uncover and serve the spice rubbed pork after a 10-minute rest period.
Baste cooking pork with its own drippings if possible to reinforce the flavor of the Grill Mates rub. Make a basting sauce from 2 tbsp. of the rub and 2 cups of pork broth if the runoff juices cannot be captured.