This pork dry rub is all the rage for everything from pork butts to pork ribs.
Dry pork rub has the perfect ratio of salt to sugar and the right amounts of aromatic seasonings with a dash of cayenne for a little heat.
This pork rub mixture will keep for months, so make extra to use on all your favorite pork recipes throughout the grilling season!
Homemade Pork Rub Recipe
- This DIY dry rub for pork ribs, roasts, shoulder, and loins tenderizes and infuses the meat with mouthwatering flavor.
- Pork is an affordable and easy meat to smoke, grill, bake, or fry, so it’s perfect for larger get-togethers. Just prep, season, and cook!
- This pork rub has a combination of sweet and spicy flavors suitable for a variety of different cuisines.
- Homemade pork, chicken and beef rubs do not contain additives that may be found in store-bought.
- You can adjust the ingredients and create your own signature rub recipe based on taste or dietary preference!
Ingredients and Variations
Paprika: Paprika is made from dried and ground peppers. It adds a deep, earthy flavor to recipes and also comes in a smoked variety which is also delicious in this recipe.
Salt: Kosher salt is free of additives and iodide unlike regular table salt, although any salt will work. Experiment with flavored salt if you have it.
Brown sugar: Sugar balances out the spicy elements of the recipe and also helps caramelize the seasonings onto the meat as it cooks. Sugar-free alternatives like Swerve or monk fruit are great switches for regular brown sugar if desired.
Spices: Chile powder, onion flakes, garlic, and cayenne powder round out the blend – add more or less depending on your preference. Other savory seasonings to consider are dried oregano, dried thyme, cumin, or a few red pepper flakes.
How to Make Pork Rub
This Texas-style BBQ pork rub is the perfect spicy-sweet blend to complement all your pork recipes!
- Mix the ingredients listed in the recipe below in a bowl and transfer to an airtight container.
- Shake the container to ensure the spices are well combined before using or storing.
Ways to Use Pork Rub
- Generously season pork shoulders, roasts, tenderloins, and racks of ribs up to two hours before cooking, unless otherwise directed by the recipe.
- For roasts or pulled pork pierce the widest parts of the meat and massage extra seasoning into the flesh for maximum flavor infusion!
- Don’t forget to use the rich and robust flavors of pork rub on scrambled eggs, roasted potatoes and even sprinkled on broccoli.
Best Way to Store
Pork rub should last about 4 months and is best kept in a tightly sealed container, like a mason jar, in a cool dry place away from temperature and light extremes. Be sure to shake the mix before using it to break up any clumps. You can also purchase desiccant packets for homemade seasonings that absorb moisture and keep it extra fresh.
More Rubs and Seasonings
Did you try 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, black 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 and in a cool, dry place. It should stay fresh for about 4 months.
- Shake the rub before using it to break up any clumps.
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!