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The Best Dry Rub Recipe For Pork

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 me some 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.

 

The Best Dry Rub Recipe For Pork Picture

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.

I love bursts of flavor so I will often pair this rub up with my favorite bbq sauce when serving. But, I like starting off with a dry rub for a few reasons.

Reasons To Use A Dry Rub

First, it’s something you can make ahead and keep in an air-tight container among your other spices for up to around 6 months which is good for my always packed fridge. I especially like these spice containers because it can store this recipe as doubled, and has both a shaker and spoon side.

Anchor Hocking TrueSeal Glass Food Storage Containers with Airtight Lids, Green, 1 Cup (Set of 6)Anchor Hocking TrueSeal Glass Food Storage Containers with Airtight Lids, Green, 1 Cup (Set of 6)Spice Containers 6 sets - 16 oz. clear plastic pet spice jars storage container bottles with red sifter spoon caps - 6 bottles with caps - plus white spice lablelsSpice Containers 6 sets – 16 oz. clear plastic pet spice jars storage container bottles with red sifter spoon caps – 6 bottles with caps – plus white spice lablels

I also like dry rubs because I prefer adding sauces closer to the end of the cooking time as they have a tendency to burn. 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.

The Best Dry Rub Recipe For Pork

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.

Wholesome Sweeteners, Organic Light Brown Sugar, 24 OzWholesome Sweeteners, Organic Light Brown Sugar, 24 OzMcCormick Paprika, 18.4 ozMcCormick Paprika, 18.4 ozMcCormick Dark Chili Powder, 20 ozMcCormick Dark Chili Powder, 20 oz

Here’s how to put this pork dry rub together.

The Best Dry Rub Recipe for Pork Photo on rack of baby back ribs

 

The Best Dry Rub Recipe For Pork

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, chops or pulled pork.

Ingredients

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 rub in. This recipe makes the perfect amount of rub for 2 racks of pork ribs.
Nutrition Information:
Yield: 1 Serving Size: 1 Recipe
Amount Per Serving: Calories: 604

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

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.

April E Robinson

Monday 15th of April 2019

Looks great - is this regular paprika or smoked paprika?

Smart Savvy Living

Monday 15th of April 2019

Hi April, thanks for stopping by. You can use whichever you prefer. I've used both - whichever I had more of in my pantry at the time that needed to get used up. The smoked paprika will add a bit more of a smoky flavor if that is something you enjoy.

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