Make this quick and easy dry rub for pork and use it on all your favorite pork recipes, cooked in all your favorite ways.
This DIY pork rub is made with pantry basics like paprika, chili, garlic, and cayenne powder, with a dash of brown sugar and onion flakes to tenderize the meat as it cooks and create a flavorful outer crust.
Perfect Pork Rub!
- This pork butt rub has the perfect balance of sweet, smoky, and spicy herbs and seasonings to elevate everything from pork ribs, tenderloins, loins, chops, and shoulder roasts.
- Simply measure, mix, and store. Double or triple the recipe and have ready for grilling, roasting, and pan frying all those delicious pork recipes.
- There are endless options and endless ways to customize pork rub, this means you can tweak the ingredients to match the cut of pork, the cooking method, or the rest of the menu.
- This DIY rub doesn’t contain any artificial chemicals, additives, or dyes, so the true flavor shines through.
Pork Rub Ingredients
- Paprika: Paprika is made from dried and ground bell peppers and offers an earthy flavor to dishes. Smoked paprika is also a good option if available.
- Salt: Kosher salt is iodide and additive-free and preferred for a quality rub, but any salt works.
- Sugar: Brown sugar will caramelize and help the seasonings adhere to the meat as it melts. You can use a sugar substitute like stevia or monk fruit if desired.
- Spices: Besides chili powder, onion flakes, garlic powder, and cayenne, feel free to experiment with other dried herbs like oregano, rosemary, cumin, or thyme.
- Variations: Make a spicy rub by doubling up on the chili powder, cayenne pepper, or a dash of red pepper flakes. Add honey, maple syrup, or a little bit of BBQ sauce to create a sticky glaze for baby back ribs. Pork rub can also be mixed with sour cream or Greek yogurt and a little lime juice to make a rich and creamy burger spread or dip to serve with crackers, chips, veggies, or as a topping on a baked potato.
How to Make Pork Rub
- Combine all the rub ingredients in a bowl until thoroughly mixed.
- Store in a tightly covered jar in a cupboard, away from heat.
Ways to Use Pork Rub
- For the best pulled pork, you can season and tenderize a pork shoulders, pork tenderloins, or Boston butt by generously coating them in pork rub for up to two hours. To ensure the spices adhere, pat the meat dry before applying.
- For roasts and large cuts, use a skewer or fork to pierce the meat, then massage the spices in well so the flavors will penetrate.
- Sprinkle a little over bacon before baking for extra zesty strips.
- Check out my other DIY rubs. They are a fast way to season chicken, beef, and pork using spice basics from the pantry. Try any of these rubs on roasted potatoes, cauliflower, acorn squash, green beans, or carrots.
Storing Dry Rub for Pork
Store in a container with a tight-fitting lid or a mason jar for up to 4 months. Shake thoroughly before using.
Recipes for Rubs
Did you enjoy this Pork Rub Recipe? Leave a comment and rating below.
Pork Rub Recipe
Ingredients
- ¾ cup paprika (smoked paprika if you like extra smokey flavor)
- ¼ cup kosher salt
- ¼ cup brown sugar
- ¼ cup freshly ground black pepper
- ¼ cup chili powder
- 2 Tablespoons dried onion flakes or onion powder
- 2 Tablespoons garlic powder
- 1 Tablespoon cayenne pepper
Instructions
- In a medium bowl, combine paprika, kosher salt, brown sugar, pepper, chili powder, onion flakes, garlic powder, and cayenne pepper. Mix well.
- Store in a mason jar with a lid, or any sealed airtight container.
Notes
- Recipe makes 2 cups (32 tablespoons)
- Keep pork rub in a tightly sealed container in your cupboard, away from heat. It should stay fresh for about 4 months.
- Shake the rub before using it to break up any clumps.
- Use a desiccant packet to prevent clumping.
Nutrition Information
Nutrition information does not include optional ingredients or garnish and is an estimate. It may change based on actual ingredients and cooking methods used.
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When baby back ribs go on sale I buy them, cut in half, coat them in this rub and freeze them using a sealer. When I’m ready for fall off the bone pork ribs I sous vide them in water bath ( still in the sealer bag) until done then open the bag and give them a quick char on the grill. OMG talk about delicious !
That sounds like the perfect way to use the rub Deb! Thank you for sharing!
why do you use dark brown sugar over light?
Hi George, the dark brown sugar gives a little more depth to the flavor of the rub (since it has molasses in it). You could substitute light if you prefer or happen to have that on hand. Enjoy the rub!
I’ve used this once, and it was fantastic; using it again this week, and very much looking forward to it!
Thank you Jason! So happy to hear you love this pork rub so much!
Absolutely delicious
Thank you! So glad you love it!
This is my go to rub for pork and chichen.
YAY! I’m so happy to hear that Deb! This is a favorite of ours too, we always have a jar around!