Check out our exclusive Behind the Blend / Flavor Report with Christie Vanover:
What was the creative process behind Pork Rub? What inspired the blend?
One of the important factors when creating this blend was combining natural flavors that would allow me to develop a beautiful mahogany color on pork. I use Pk on my ribs and pork shoulder in BBQ competitions, and it develops that color every time.
How would you describe the flavor profiles of this blend?
At first, you’ll taste the sweetness, but that is quickly complemented by onion and garlic and a slight bit of chile on the back end.
How would you describe the aromatics of the blend?
Pk is savory and sweet. It has caramel notes that are rounded with red bell pepper and garlic with a touch of hickory.
What would be perfect foods to use this blend on?
Pk is obviously great on all pork, including ribs, pork shoulder and pork chops, but it’s also delicious on shrimp and salmon.
Is there a beer or wine or beverage that would pair well with the blend?
Pk pairs well with lagers and crisp, sweeter white wines like pinot grigio and sauvignon blanc.
Any other Spiceology products that would layer well with this blend?
Types of cuisine that fit particularly well with the blend?
Pk is super versatile. While it’s fantastic on American BBQ, it also goes well in Mexican and Asian dishes like pork carnitas and pork dumplings.