Spice Mixes

Dry Rub for Pork Recipe

Pinterest Hidden ImagePinterest Hidden ImagePinterest Hidden ImagePinterest Hidden Image

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.

changePin
Dry Rub for Pork Recipe

The best part? I’m sure that you have the ingredients right in your panty.

Save This Recipe form

Want To Save This Recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

What you need

  • garlic powder or granulated garlic
  • brown sugar – use light or dark brown sugar
  • cumin
  • 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 you can also use cayenne pepper or a smoked pepper like chipotle for a different flavor profile.
  • granulated onion or onion powder
  • dry mustard
  • black pepper – substitute white pepper if you like

NOTE: If you are storing the blend for later use, do not add salt. The salt will cake up during storage. I use kosher salt or sea salt at the time I rub the pork for best results.

Ingredients for pork dry rub. See details in recipe card below.Pin

How to make it

  1. Add all ingredients to a large canning jar. You can also mix in a bowl.All ingredients added to jar.Pin
  2. Shake or mix well.
Ingredients mixed together in jar.Pin

Important tips

  • 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

Pin

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 homemade spice blends?

Tools I use

I hope you enjoyed the recipe today for this Dry Rub for Pork Recipe.

Pin

Connect with us through our social media ages! FacebookInstagramPinterestTwitter.

If you have any questions or comments, please ask in the comment section below. We’d love to hear from you.

I hope you enjoyed the recipe today.

Enjoy. And have fun cooking!

Binky's signature
Spices for pork dry rub on marble board.Pin

Dry Rub for Pork Recipe

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. The Dry Rub for Pork Recipe, is one of the easiest in my recipe selection.
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 9 votes
Print Pin Rate
Course: Spice Mixes
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 32 servings
Calories: 8kcal
Author: Beth Neels
Cost: $2

Ingredients

Instructions

  • Add all ingredients to a jar or other air tight container. 
  • Shake to combine.
See all of my favorite tools and gift ideas on my New Amazon Store!Check out Binky’s Amazon Store!

Notes

Best if used within one year. 
Making your own spice mixes is a great way to use up spices before they lose their potency and freshness.

Nutrition

Calories: 8kcal | Carbohydrates: 1g | Sodium: 154mg | Potassium: 28mg | Vitamin A: 360IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg
Get New Recipes Sent to Your Inbox Every Friday!Sign up to our newsletter Binky’s Culinary Carnival!

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.

18 Comments

  1. 5 stars
    I am often intrigued by the use of onion powder in US recipes, it is pretty rare to see and find here in Europe. Such lovely flavours for pork although I have to admit that I usually always add fennel seeds to any dry rubs I use on pork.

    1. That’s odd. Onion add such great flavor to any dish! I mean, you add onion to 99.9% of the savory dishes that you make, why not add it in dehydrated form? I was going for more of Mexican flair with this rub. Fennel would not do. Thanks for the comment, Brian!

  2. 5 stars
    You are so right about saving money with homemade spice mixes! I have been doing this more and more. I like the Mexican flair going on in this mix, and I am sure it will be perfect for the pork tacos I’m making this week!

  3. 5 stars
    I love all the different spices in this .. I have everything bought separated, so this rub will come in handy and perfect for all the pork roasts I make!

    1. I add chipotle when I have it. I was out at the moment. More heat is good! And the smokiness of the chipotle is great! Thanks, Alyssa!

  4. 5 stars
    Pork is in regular rotation at my house and I’m always looking for new ways to spice it up. This looks like one that would be a huge hit with my family!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating