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 pork if I already have some made), chops, and even chicken and beef.
Jump to:
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
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.
Top Tip
My best tip for a delicious pork rub is to make sure your spices are fresh.
If you have a container of chili powder or other spices that have been opened for over a year in your pantry, it may still taste okay but it won't be at its peak flavor.
FAQ
How long should dry rub sit on pork?
Many recipes that use a dry rub include a period of time for the rub to "marinate" on the meat.
I always put the rub on ribs, cover them, and then refrigerate them overnight before cooking.
Some people find pork to get a ham-like consistency or taste if rubs are allowed to sit on the meat for more than 12 hours or so.
This may also depend on any saline mixture injected into the meat before you purchase it.
I haven't had this issue, but it's something to keep in mind if you were planning on letting the meat sit for more than several hours before cooking.
How do you get a dry rub to stick?
This dry rub should stick well to the meat without using anything extra.
Try patting it onto the meat versus rubbing it on.
If you're having issues, use some paper towels to dry off the meat and see if it sticks better.
If not, you can add a light coat of neutral oil (like avocado oil or vegetable oil) or yellow mustard to the meat and then pat the rub on.
Related
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
The best dry rub recipe for pork whether you're making ribs, chops or 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 a fine-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
- Whisk all ingredients together in a medium-sized bowl breaking down as many lumps as possible.
- Store in an air-tight container at room temperature for up to 6 months.
- 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: 1 Serving Size: 1 RecipeAmount Per Serving: Calories: 604
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.
Melanie
Saturday 6th of August 2022
I love this recipe. I’ve made it a bunch of times and use it on all types of pork, ie. ribs, pork chops, pork tenderloin, etc. I usually double the recipe so I can keep it on the shelf when I need it and I use equal parts paprika and smoked paprika.
Silvia C
Thursday 2nd of September 2021
Hi! I can't wait to try this. I am taking country style ribs to a cookout at my son's house. I would like to know if I can partially cook them so they don't take too long on the grill. What do you recommend? Thanks so much!
Smart Savvy Living
Thursday 2nd of September 2021
@Silvia C, thanks for stopping by! I haven't done this before so I can't say exactly how it would turn out, but I think it would be okay to partially cook the ribs a bit before going to your son's house. Just make sure to keep them properly cold after pre-cooking and during transit, then make sure to bring the temperature back up to at least 140°F before serving - though they usually aren't tender until around 180. Hope this helps and have fun at the cookout!
Spencer
Friday 23rd of April 2021
Hey what do the portions need to be if you’re using this on a 10lb pork butt?
Smart Savvy Living
Friday 30th of April 2021
Hi Spencer, thanks for stopping by. The exact proportions would depend on the shape of the pork butt and how much surface area there was. I'd probably double the recipe and go from there. If you use a spoon to sprinkle on the rub and don't contaminate it with the raw meat juices you can save any leftovers to add extra seasoning to the meat once it's done if you'd like or to use in the future. It should keep at least a few months depending on how old the spices are that you're using. Hope this helps!
Colleen
Sunday 12th of April 2020
1/4 Cup Paprika... did I read that right
Smart Savvy Living
Sunday 12th of April 2020
Hello Colleen, thanks for stopping by. Yes, it's 1/4 cup of paprika which is 4 tablespoons.
Hannah
Thursday 7th of November 2019
I really like the sounds of this recipe, I'm going to try it and see how it turns out!
Smart Savvy Living
Saturday 9th of November 2019
Hope you enjoy it, Hannah! Thanks for stopping by.