One of the easiest things to do is to make your own spice mixes. Not only will it save you a ton of money, but it is a great way to use up the spices in your pantry before they get stale. This Dry Rub for Pork Recipe, is essential for making great ribs and pulled pork.
The best part? I’m sure that you have the ingredients right in your panty.
What you need
- garlic powder or granulated garlic
- brown sugar – use light or dark brown sugar
- paprika – use Spanish or smoked paprika for an extra smoky flavor
- chili powder – any generic chili powder will work. Just a mixture of different peppers
- granulated onion
- dry mustard
- black pepper – substitute white pepper if you like
How to make it
- Add all ingredients to a large canning jar. You can also mix in a bowl.
- Shake or mix well.
- Do not add salt if you are planning to store for any length of time. Salt will draw moisture from the air if you live in a humid climate.
- Add salt when you are applying the rub to the meat.
- You can store the mixes indefinitely in an air tight container.
- Store at room temperature in a dark closet with the rest of your soices.
- If any of your spices or the brown sugar have caked up, pulse the mixture in a food processor for a few seconds to remove the clumps.
How to use this dry rub for pork
Why should you make this?
- uses up large quantities of spices from your pantry. Spices are said to lose their potency after about 6 months.
- incredibly easy. It takes less than 5 minutes to make a large batch.
- flavor is essential. Especially when smoking meats.
- versatile. Use on ribs, pork shoulder, butt, loin or on chicken and beef for extra flavor.
Looking for more spice mixes?
Tools I use
I hope you enjoyed the recipe today for this Dry Rub for Pork Recipe.
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Dry Rub for Pork Recipe
- Add all ingredients to a jar or other air tight container.
- Shake to combine.
This post may contain affiliate links, which means I get a small commission if you click the link and purchase something, at no additional cost to you. See FTC Disclosure, here.