Pork Belly Rub Maple-Paprika

Name: Schweinebauch-Rub Ahornsirup-Paprika
Total time: 10 min
Ingredients: 18 g Ahornzuckerpulver; 20 g Geräuchertes Paprikapulver; 10 g Edelsüßes Paprikapulver; 20 g Grobes Meersalz; 10 g Schwarzer Pfeffer, gemahlen; 10 g Knoblauchgranulat; 7 g Zwiebelpulver; 5 g Cayennepfeffer

RubOtherDryingEasy10 minutes

Sweet and smoky dry blend with dried maple sugar and paprika specifically designed for pork belly, spare ribs and pulled pork.

Ingredients(for 0.1 kg)

Maple sugar powder18 g

Smoked paprika powder20 g

Sweet paprika powder10 g

Coarse sea salt20 g

Black pepper, ground10 g

Garlic granules10 g

Onion powder7 g

Cayenne pepper5 g

Instructions

Drying syrup

35 Minuten (optional)

If maple sugar powder is unavailable: spread maple syrup thinly on baking paper, dry in the oven at 80°C for approx. 30 minutes then crush to powder in a mortar. Skip this step if using a ready-made product.

Mixing

3 Minuten

Thoroughly combine maple sugar powder, both paprika varieties, sea salt, pepper, garlic granules, onion powder and cayenne pepper in a bowl until a homogeneous deep red-brown blend forms.

Filling

2 Minuten

Fill the finished blend into an airtight screw-top jar, label clearly and store at room temperature in a dark place. Shelf life approximately 2 months due to the sugar content.

Pro Tip

Maple sugar powder can be replaced with brown cane sugar if unavailable – for even more depth add a small amount of ground espresso.

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