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Sweet and Smoky BBQ Rub Recipe

Jim makes a lot of barbecue. A LOT. It’s his favorite thing to cook (probably because it gets him out of the house for a few hours at a time).

Having a delicious go-to rub is the key to being able to pull off good bbq quickly. We’ve experimented with a bunch of different store-bought rubs over the years, but never could find anything that we really loved and wanted to use over and over. So a few years ago we decided to just make our own. After much experimentation we’ve settled upon this sweet and smoky rub recipe. It’s got plenty of salt and sugar, with some smokiness coming from smoked paprika and ancho chile powder. We typically only use this on pork, but it could be used on chicken and beef as well. It’s also quite tasty as a seasoning for french fries, potato chips, and popcorn. Keep reading for the recipe.

Sweet and Smoky BBQ Rub 

Sweet and Smoky BBQ Rub
Yields 3
A wonderful all-around rub for bbq. Great with pork.
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 C Turbinado Sugar
  2. 1 C Salt
  3. 1/2 C Ancho Chile Powder
  4. 1/8 C Ground Black Pepper
  5. 1/8 C Smoked Paprika
  6. 1/4 C Dried Thyme Leaves
  7. 1/8 C Garlic Powder
Instructions
  1. Combine all ingredients in a mixing bowl and mix thoroughly.
  2. Store in an air-tight container for up to 3 months.
Notes
  1. Also works great as a french fry seasoning!
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Slow Cooker Pork Roast

Slow Cooker Pork Roast

Nothing says comfort like a house filled with the aroma of something that has been cooking for hours in a slow cooker. Although it can be challenging to be home smelling it cook and to have to wait until it’s done. It’s like burning a candle that smells like cake or cookies and having no cookies or cake to eat! Those candles are such a tease but thankfully this meal is not, you will be rewarded with something hearty and delicious!

Growing up it seems like Sundays were all about some kind of roast cooking in the slow cooker and it would be ready to devour by the time we came home from church. My Mom would always have a jar of homemade sweet pickles on hand and to me they were always the perfect companion to pork roast.

Jim and I have always enjoyed cooking pot roasts with pork instead of beef. This one is super flavorful and easy to pull off. We use purple potatoes in our version, but you can substitute any variety. I also like to serve mine over quinoa, but Jim still likes either white or brown rice. We don’t cook our pork until it’s falling apart. We like to be able to slice it…  which leads to amazing leftovers. Sandwiches anybody??

How to Cook Slow Cooker Pork Roast

 These days we usually have one or two evenings during the week that are more hectic than others and I like to reserve a meal like this for those times.  That way when we are done shuffling the kids to their various activities we have a nice homemade meal waiting for us and it is always a crowd pleaser.

Pork roast with pickles

 Slow Cooker Pork Roast Recipe

Slow Cooker Pork Roast
Serves 6
Simple, Delicious, and Hearty
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Cook Time
4 hr
Total Time
4 hr 15 min
Cook Time
4 hr
Total Time
4 hr 15 min
Ingredients
  1. Full size pork loin roast
  2. 2 tbsp olive oil
  3. 2 sprigs of rosemary
  4. 6 sprigs of thyme
  5. 1 medium onion (chopped)
  6. 3 carrots (sliced into chunks)
  7. 6 small purple potatoes (or new potatoes)
  8. 4 cups of water
  9. salt and pepper to taste
Instructions
  1. Salt and pepper your pork loin liberally, then cut roast in half.
  2. Heat a large saute pan over high heat until smoking and then add 2 tbsp of olive oil.
  3. Saute each roast half until brown on all sides (about 3 minutes on each side)
  4. Place both halves in slow cooker on high.
  5. Deglaze the pan with 2 cups of water, be sure to scrape up all the brown yummy bits on the bottom of the pan. Then pour it into the slow cooker.
  6. Let it cook on high for 2 hours.
  7. Then add rosemary and thyme and 2 cups of water.
  8. Add chopped onion, carrots, and potatoes to the slow cooker.
  9. Continue cooking for 2 hours.
  10. Remove the meat from the slow cooker and slice into 1/2 inch thick slices. It should be very tender. Then add it back to slow cooker.
  11. Serve over quinoa or rice.
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Valentine’s Recap + The Best Alfredo

Sorry this is a little late, but I wanted to do a little Valentine’s Day recap.  First, it is really fun now that we are all grown up and have kids of our own and we can watch how they get so excited for holidays and occasions. My youngest, Emma, who is 2 was so excited when I got her up that morning and I told her it was Valentine’s Day. She jumped right up and was ready to go. She said. “It’s Valentine’s Day, it really is! We get to go to it!” I think she might have been just a little confused 🙂 but as excited as ever! They were excited to get special Valentine muffins for breakfast with a candle, because what kid does not like a candle and also special Valentines and treats throughout the day. All month I have been putting hearts on their bedroom doors telling them all the things we love about them and every morning they couldn’t wait to see what new heart was on their door. 

As for Jim and myself, just being able to have a quiet dinner is a treat for us. With a 5 and 2 year olds that doesn’t happen very often. We decided to have our dinner a little later that evening, after the girls were in bed, and it was most definitely worth the wait! Earlier that week we talked it over and decided what we wanted to have and we have been anxiously waiting for it all week! I will say that there was absolutely nothing about the meal that was healthy… but oh my goodness it was delicious! On the menu was…

Chicken Fettuccine Alfredo

Sauteed Asparagus ( I guess I lied, the asparagus was the healthy part of the meal :), balance right?!)

Garlic Bread

Alfredo-Title

Earlier on Friday when I went to buy what we needed, I tried my best to buy gluten free pasta, but no, Jim would not hear of it. See, we rarely make this meal. I know it has been well over a year since we have had it and Jim wanted the real deal. I even tried to compromise and let us get whole wheat pasta but, no, this was just regular white pasta! It was very hard for me to buy that but I did because that is what Jim really wanted and this day is all about LOVE, right! 🙂 … 

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Gluten Free Pasta with Lentils and Turkey Bacon

Over the last 6 months I have come to realize how delicious and versatile lentils are.  They make such a good companion for so many dishes. From salads to more savory dishes like this Pasta recipe. I cannot tell you how amazing this smelled while it was cooking. I am already planning when to make this dish again.

Gluten Free Pasta with Lentils

Gluten Free Pasta with Lentils and Turkey Bacon
 
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Ingredients
  • 12 ounces gluten free pasta (I like brown rice pasta)
  • 2 tablespoons olive oil
  • ½ cup finely chopped turkey bacon
  • ½ cup finely chopped onion
  • 4 cloves garlic, thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 14-ounce can lentils, drained
  • 1 28-ounce can whole plum tomatoes, crushed by hand
  • 8 basil leaves, roughly chopped, plus more for topping
  • Kosher salt
Instructions
  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook as the label directs; drain.
  3. Meanwhile, heat the olive oil in a large skillet over medium heat.
  4. Add the bacon and cook, stirring occasionally, until crisp.
  5. Add the onion and cook until soft, about 2 minutes.
  6. Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes.
  7. Stir in the lentils, then add the tomatoes, 2 cups water, the basil and ½ teaspoon salt.
  8. Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
  9. Add the pasta to the sauce.
  10. Season with salt and toss.

photo (15)

This recipe was adapted from The Food Network

Let’s Chat:

If you eat Gluten free pasta what is your favorite kind? I ‘ve had both corn and brown rice pasta and I like the brown rice pasta alot more than the corn.