Hot n’ Spicy Hog Rub
This Hot n’ Spicy hog rub will blow your mind! This rub is perfect for any cut of pork, including chops, smoked pork ribs, pork shoulder, and even a whole hog. Increase this hot n’ spicy rub recipe for larger items.
I’m a firm believer in making my own rubs, and this recipe is among my favorites to use on smoked pork. Fennel is similar in flavor to anise but milder. I added crushed fennel seeds to this rub for a slight hint of warmth and sweetness. While this hot n’ spicy hog rub is hotter than other rubs, the fennel and raw sugar help temper it. Make up a large batch of my spicy hog rub, and use it whenever you get the chance. This rub recipe makes roughly 3/4 cups of rub.
Ingredient List:
- Mild chili powder: American-style chili powder
- Raw sugar: Turbinado or Demerara will work best for this recipe.
- Black pepper
- Coarse salt: Kosher or sea salt
- Dry mustard
- Fennel seeds
- Cayenne pepper: Adjust to your liking
How to Make Hot n’ Spicy Hog Rub:
- Crush the fennel seeds using a mortar and pestle or spice grinder. I recommend a finer grind for ribs and pork chops and a coarser grind for large roasts and whole hogs.
- Toasting Option: Toasting the spices will amp up the flavor of this spicy hog rub! Toast 2 tablespoons of fennel and 2 tablespoons whole black peppercorns in a skillet for 1-2 minutes, or until fragrant. Keep in mind that you will need to move the spices around, so they do not burn. Once the spices have toasted, promptly spoon them onto a clean plate, and them cool for 15 minutes. Grind the toasted spices in a mortar and pestle or spice grinder, then mix them together with the remaining rub ingredients.
Using this rub:
- Apply the hot n’ spicy hog rub to the meat. Cook as directed.
- Discard any leftover rub that has come into contact with raw meat.
- Make a large batch and store it in an airtight container in a cupboard for 1 year.
Hot n' Spicy Hog Rub
This is a good spicy rub to use on any cut of pork, including chops, ribs, pork butts and even a whole hog. Make sure to increase the rub recipe so you'll have enough seasoning for large cuts.
Print PinServings: 1 Cups
Ingredients
- 1/2 cup mild chili powder
- 1/2 cup raw sugar
- 3 tablespoons black pepper
- 2 tablespoons coarse salt
- 2 tablespoons dry mustard
- 2 tablespoons fennel seeds crushed
- 1 tablespoon cayenne pepper
Instructions
- Crush fennel seeds using a mortar and pestle or spice grinder. Aim for a fine grind if using on chops and pork ribs, and a coarse grind for pork roasts and whole hog. Place crushed fennel seeds to a bowl, and add the remaining rub ingredients. Combine mixture well before using.
- Apply the rub to the meat, making sure it is well coated. Cook as directed.
- Discard any remaining rub that has come into contact with raw meat.
- If making ahead of time, store in an airtight container in the cupboard for 12 months.
Notes
Photo by: Sabrina Baksh
