The Best Dry Rub Recipe For Pork (2024)

Whether you're looking to grill some ribs, smoke a pork butt, or cook just about any other cut of pork, this is hands down the best dry rub recipe for pork.

While I have a huge sweet tooth, one of my favorite things to eat is meat.

Beef is probably my favorite meat to eat, but being from the South I love pork and will choose it over chicken any day.

Cooked properly, pork is full of juicy, tender flavor.

These days pork is certainly leaner than it used to be so it can definitely stand up to some bold seasoning.

Insert what I think is the best dry rub recipe for pork here.

I put this together when I was trying to figure out the best way to cook ribs in the oven, which is something I'll share another day.

Either way, this pork dry rub is something I now use not only on ribs, but also pork butt (like this super easy slow cooker pulled porkif I already have some made), chops, and even chicken and beef.

Ingredients

As far as flavor, this pork rub is really balanced.

It's not too sweet but it's also not really spicy in that you need to have some milk on standby kind of way.

It's a little sweet, it's a little savory, and a seasoning I now always have in my pantry.

• Brown sugar- Can use light or dark; dark will give a bit sweeter flavor
• Paprika - Regular (usually sweet) paprika works fine here adding flavor but not heat. You can use hot paprika for more heat or smoked paprika for extra smokey flavor if you prefer
• Ground black pepper
• Salt- I usually use Costco's finely ground sea salt or sometimes seasoned salt
• Chili powder
• Garlic powder
• Onion powder - For this application you want ground/granulated onion powder and not dry chopped onions
• Ground cumin
• Cayenne pepper- Most that try this recipe don't find the cayenne to be spicy, so if you're looking for a spicy rub you can add more cayenne

See the recipe card below for quantities.

Instructions

See Also

Best Brisket Injection RecipeSmoked Brisket Rub Recipe With Brown Sugar - That Guy Who Grills6 Ingredient Smoky Spice Rub - Robust RecipesSmoked Brisket Recipe on a Traeger (With the Best Homemade Mop Sauce) -

Place all of the rub ingredients into a small mixing bowl.

Thoroughly mix them together, taking care to not have large lumps.

Place in a covered container until ready to use.

Or immediately use on ribs, roasts, etc.

Hint: This pork rub can last for up to about 6 months in an air-tight container, depending on how old your spices already are.

I like these air-tight containers because they are both air-tight but can also be used for liquids and have a wide mouth for easy scooping.

If you want to make multiple quantities of this rub recipe to have on hand and want a more traditional container, these spice jars feature flip-top lids with a spooning or sprinkle side.

Reasons To Use A Dry Rub

You may be wondering why you can't just use your favorite BBQ sauce.

I do use BBQ sauce as a finisher most of the time with this rub, but here's why I start with a rub.

First, it's something you can make ahead and have ready to go for future use.

Also, in my experience, if you're cooking a cut of meat for an extended period to get tender, the BBQ sauce can tend to burn if used from the start of the cooking time.

A rub also just seems to merry with the natural juices of the meat better to create a slight crust of spicy savory flavor you don't want to stop shoving into your mouth.

Equipment

The equipment needed is simple items you likely already have.

• A small mixing bowl to mix everything together in
• A whisk to mix everything together - or you can use something like a dinner fork
• A scoop, dinner spoon, or just using your hands and/or mixing bowl to sprinkle on the rub

Storage

This pork rub blend can be kept at room temperature for about 6 months in an air-tight container.

Spices lose their potency and flavor over time so keep in mind how old your spices already were before storing the prepared rub.

FAQ

Looking for other recipes like this? Try these:

Pairing

These are my favorite side dishes to serve with ribs and roasts made with this pork rub:

The Best Dry Rub Recipe For Pork

Yield: ~1 cup rub

Prep Time: 2 minutes

Total Time: 2 minutes

The best dry rub recipe for pork whether you're making ribs, chopsor pulled pork.

Ingredients

• ½ cup brown sugar (dark gives a bit sweeter taste)
• ¼ cup paprika
• 1 tablespoon ground black pepper
• 1 tablespoon salt (I use afine-grind sea salt)
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper (Most don't find this rub to be spicy with the cayenne so keep in mind when adjusting to your desired spiciness)

Instructions

1. Whisk all ingredients together in a medium-sized bowl breaking down as many lumps as possible.
2. Store in an air-tight container at room temperature for up to 6 months.
3. Use: Sprinkle liberally over all sides of meat and pat into the meat. This recipe makes the perfect amount of rub for 2 racks of pork ribs.

Nutrition Information:

Yield: 1Serving Size: 1 Recipe
Amount Per Serving:Calories: 604

Did you make this recipe?

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Food Safety

Here are some food safety tips to remember with this recipe.

• If letting the rub sit on the meat before cooking, place the meat with rub back in the refrigerator until ready to cook.
• Cook pork to a minimum temperature of 145 °F (63 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands and surfaces after touching raw meat
• Don't leave food sitting out at room temperature for extended periods.

See more guidelines at USDA.gov.