Best Dry Pork Rub Recipe
This pork dry rub combines smoky, sweet, and savory seasonings that caramelize beautifully on pork shoulder, pork butt, and pulled pork.
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Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon fresh ground black pepper
- ½ teaspoon paprika, smoked or regular
- ⅛ teaspoon cayenne pepper
Instructions
Make it:
- In a medium bowl, combine the dry rub ingredients.
Use it or store it:
- As a dry rub: Pat the pork dry with paper towels, then generously rub the seasoning over all sides. Starting with dry meat helps the rub stick better instead of sliding off. I like to let the pork sit with the rub for 30 minutes to 1 hour before cooking so the seasonings have time to flavor the meat.
- As a wet rub: Mix about 2 tablespoons of the pork rub with 1 to 2 tablespoons of olive oil to make a paste, then rub it all over the pork. I like this method for pork chops, pork tenderloin, or smaller pork roasts because it helps the seasoning coat the meat more evenly.
- Transfer to a lidded jar and store in a dry place for up to 3 months.
Notes
- This recipe yields enough for a thick coating on a smaller 3lb roast and will cover up to 5lbs. It can be used in every cut of pork: shoulder, butt, pork loin, even pork chops.
- Love this recipe? Double it or more and all you need to do is measure out about ¼ cup of dry rub per 3 to 5 pound roast.
- Sugar-Free: You can omit the sugar for a no-sugar rub or swap it for a brown sugar substitute. The nutritional information below is for the dry rub only; it often falls off during cooking, so you’re not technically eating all the salt and sugar.
- Technically, seasonings and rubs will last up to 6 months in the pantry; however, this one has sugar, and it tends to absorb moisture, so it's best enjoyed within 3 months.
Nutrition
Serving: 1 serving | Calories: 6kcal | Carbohydrates: 1.5g | Protein: 0.1g | Sodium: 436.8mg | Fiber: 0.1g | Sugar: 1.1g
