My Dry Rub by Amos Miller

Its that time of year when the barbecue hits the grills & smokers and so I thought I'd post my favorite dry rub recipe. I only use this rub & a variation of it on pork products and It is well- liked. Remember that you want to wash & pat your meats dry before you apply a rub, then add rub to one side, wait about 10 minutes, then…

Creole Spiced Pork Chops by Amos Miller

Pork chops with chops! These nicely spiced cuts can be toned up or down, depending on your taste. Gluten-free diners will enjoy these with King Arthur, Domata or Hodgson Mill flour. All Purpose works just fine. Thanks to Chef Austin for the inspiration!

Ham & Cabbage Hash by Salad Foodie

This is a fast dinner-in-a-skillet recipe, and a good way to use up leftover ham or roast beef. Lots of vegetables make the meat go further and keep calories, fat, sodium and carbs to a reasonable level. A healthy and homey stand-by recipe for breakfast and/or casual dinners.

Dry Rub For Pulled Pork by Ben

This dry rub will take your pulled pork to a whole new level! With eight different spices, you can't go wrong.

20 minute pulled pork. by Bob Blanchard

This is a recipe I just came up with. I used the Pampered Chef Deep Covered Baker (Thanks Kayla) but I'm sure you could use any covered microwaveable dish.

BBQ Pork and Potato Tacos by Brett Ede

Dry Rub by John Greenler

I use this rub for fish, Chicken, Pork and Beef.

Pina Colada Ham by Robert Long

This is an old recipe I use for catering and special occasions.

Honey Thyme Pork Chops by Kyra Martin

This was such a great marinade. I think it'd be great on chicken too!

Hazelnut Parmesan Porkchops by Kyra Martin

It might sound weird, but these were so delicious. And I'm not a pork fan.