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. This Dry Rub for Pork Recipe, is essential for making great ribs and pulled pork.

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

Why You Should Make This Pork Rub

• Uses up your spices. Homemade dry rub is a great way to use spices sitting in your pantry before they lose their freshness and potency.
• Takes just minutes to make. Mix everything together in one bowl, and you’ll have a large batch ready to use or store.
• Adds big flavor. A good dry rub is essential for smoked pork, helping build a flavorful crust as the meat cooks.
• Works with more than pork. Use it on ribs, pork shoulder, pork butt, and pork loin. It also adds great flavor to chicken and beef.

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

If you’re using whole spices, a spice or nut grinder makes it easy to grind them before mixing.

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.

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How to Make Dry Rub for Pork

Tips for Your Success

• Add the salt when you use the rub. If you plan to store the dry rub, leave the salt out and add it directly to the pork when applying the seasoning.
• Keep the rub completely dry. Moisture can cause the brown sugar and spices to clump, especially in humid climates.
• Store it in an airtight container. Keep the pork rub in a sealed jar or container to protect the spices from moisture and preserve their flavor.
• Keep it in a cool, dark place. A pantry or spice cabinet away from heat and direct sunlight is ideal for storing the mixture.
• Break up any stubborn clumps. If the brown sugar or spices have hardened, pulse the mixture in a food processor for a few seconds to loosen everything before using.

How to Use This Dry Rub for Pork

• Pulled pork – Rub it generously over pork shoulder before smoking or slow cooking. The seasoning helps create a flavorful crust as the pork cooks.
• Spare ribs – Coat both sides of the ribs with the rub before smoking or baking. Press it into the meat so it sticks well during cooking.
• Pork chops – Season both sides before grilling, pan-searing, or baking for an easy boost of flavor.
• Also great on chicken and beef – Great on chicken, steaks, roasts, and other cuts for a slightly sweet, smoky seasoning.

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How to Store Dry Rub for Pork

Store the dry rub in an airtight container or pint jar with a tight-fitting lid. Keep it in a cool, dry pantry away from heat and moisture.

Properly stored, the dry rub will keep for several months. Give the jar a good shake before using if the spices have settled or clumped together.

Tools That Make This Recipe Work

• Measuring spoons– Keep the spice ratios balanced so no single flavor overpowers the rub.
• Pint jars– Make it easy to combine, shake, and store the dry rub without making a mess.
• Spice / Nut Grinder– Grinds whole spices quickly, giving the rub fresher flavor and a more even texture.

More Homemade Spice Blends

• Taco Seasoning
• Adobo Seasoning
• Pickling Spice
• Pumpkin Pie Spice
• Habanero Pepper Flakes

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

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