Best Dry Pork Rub Recipe

Servings: 8 (⅓ cup approx)

Prep Time: 5

Total Time: 5

This pork dry rub combines smoky, sweet, and savory seasonings that caramelize beautifully on pork shoulder, pork butt, and pulled pork.

4.96 from 45 votes

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.

This recipe yields enough for a thick coating on a smaller 3lb roast and will cover up to 5lbs. It can be used on every cut of pork: shoulder, butt, pork loin, even pork chops.
Make it a wet rub, which is easier to spread on small cuts like pork chops by mixing some of the rub with olive oil.
Love this recipe? Double it (or more). To use it, measure ¼ cup per 3-5-lb roast.
Sugar-Free: 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.
Make it spicy: increase the cayenne to ½ teaspoon.
Since this seasoning blend has sugar and it tends to absorb moisture, it's best enjoyed within 3 months.