Category Archives: Recipes

SYD All-Purpose Rub

Slap Yo' Daddy All-Purpose Rub
Slap Yo’ Daddy All-Purpose Rub

In my post about Pork Tenderloin Steaks, I mentioned SYD rub.

Harry Soo of Slap Yo’ Daddy BBQ was kind enough to do a Q&A on The Virtual Weber Bulletin Board in 2010 in which he shared the recipe for his SYD All-Purpose Rub. It went something like this:

  • 4 TBSP kosher salt
  • 2 TBSP granulated sugar
  • 2 TBSP brown sugar
  • 2 TBSP mild chili powder
  • 2 TBSP paprika
  • 1 TBSP ground cumin
  • 1 TBSP granulated garlic
  • 1 TBSP black pepper
  • 1/2 tsp cayenne pepper

More recently, Harry has simplified the recipe, and this is the one I’ve been using.

  • 1 TBSP Lawry’s Seasoned Salt
  • 1 TBSP granulated sugar
  • 1 TBSP McCormick Grill Mates Montreal Steak Seasoning
  • 1-1/2 tsp mild chili powder
  • 1-1/2 tsp paprika
  • 1-1/2 tsp granulated garlic
  • 1/4 to 1/2 tsp cayenne pepper

These measurements make the amount of rub shown in the jar in the photo above, a little less than half a cup.

Pork Tenderloin Steaks

The May/June 2014 issue of Cook’s Illustrated magazine features a technique for grilled pork tenderloin “steaks”. I’ve made them a few times recently and the family loves them!

The premise behind the technique is that by pounding out the tenderloin, you create almost 30% more surface area for searing, and searing = flavor!

Start by removing any silver skin and large areas of fat, then cut the tenderloin into two equal pieces.

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Cover with plastic wrap or a Ziploc bag and using a heavy, flat-bottomed drinking glass, pound each piece to 3/4″ thick.

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Use a sharp knife to cut a shallow cross-hatch pattern on both sides of each steak to promote a crusty exterior. Season liberally with your favorite rub, or marinate the meat.

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Sear both sides to get a good crust, then reduce the heat or move to a cooler part of the grill and continue cooking to about 5*F below your preferred internal temperature. I overcooked these to about 150*F; 135-140*F would have been better, but even at 150*F, the meat was still plenty moist.

Brush both sides with a favorite BBQ sauce right at the end of cooking. Remove from the grill, cover loosely with foil, and let rest for just 5 minutes before brushing with more sauce and slicing to serve.

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My family loves pork tenderloin, and I love having a new way to cook it in my bag of tricks. Give this one a try, I think you’ll like it!

P.S. I used Slap Yo Daddy rub and Kinder’s Mild BBQ sauce. I’ll post the SYD rub recipe soon.