Pork Back Rib Dry Rub
April 29, 2016
2 1/2 pounds of coarse ground pork
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
2 teaspoons finely chopped fresh sage leaves
2 teaspoons finely chopped fresh thyme leaves
1/2 teaspoon finely chopped fresh rosemary leaves
1 tablespoon light brown sugar
1/2 teaspoon fresh grated nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
InstructionsCombine diced pork with all other ingredients and chill for 1 hour. Take the pork and shape into 1/2 inch thick pat tie rounds. Refrigerate and use within 4 days or freeze for up to 3 months. For immediate use, saute patties over medium-low heat in a non-stick pan. Saute until brown and cooked through, approximately 10 to 15 minutes.
