Pork Rub
Why This Pork Rub Is So Good
- Making your own dry rub means you control exactly what goes into it, no preservatives or additives.
- This blend combines brown sugar for caramelization, aromatic spices for depth, and a hint of cayenne for warmth.
- It’s versatile enough for grilling (indirect heat), smoking, roasting, or slow cooking.
Key Ingredients
Brown Sugar – Creates a beautiful caramelized crust and balances the savory spices.
Paprika – Adds rich color and mild flavor (use smoked paprika if you want extra smokiness).
Ground Mustard – Provides tangy depth that complements pork perfectly.
Dried Parsley – Brings a subtle herbaceous note.
Onion & Garlic Powder – Essential aromatics for savory complexity.
Cayenne Pepper – A touch of heat that’s not overwhelming (adjust to your preference).
Lyuba’s Expert Tip: Start with less cayenne pepper since it’s quite spicy. You can always add more, but you can’t take it out once it’s mixed in.
How to Make Pork Rub
Simply combine all ingredients in a clean glass jar with a lid and shake well until thoroughly mixed. Check the corners to make sure nothing clumps together, use a fork to break up any clumps if needed.
Using Pork Rub
Apply the rub generously to all sides of your pork, patting it into the meat. (Don’t actually rub, pat!) For best results, let the meat sit with the rub for at least 30 minutes to an hour before cooking (or overnight in the refrigerator for even deeper flavor). If you’re short on time, even 10 minutes will still give you delicious results.
This rub works beautifully on:
- Pork ribs
- Pork chops
- Roasted pork tenderloin or smoked pork tenderloin
- Smoked pork shoulder or pork butt for pulled pork
- Even chicken
Storage Recommendation
- Store your pork rub in a sealed glass jar in a cool, dry place away from heat and light. Dry pantry is the perfect plate to store your spices and seasonings.
- It will stay good for up to 6 months, but best used within 3 months.
Recipe FAQ
Yes, you can omit the brown sugar for a keto or low-carb version. The rub will still be flavorful, but not the same sweet and savory balance.
Absolutely! While I created this rub specifically to the flavor of pork, it is also delicious on chicken and even beef.
You can apply it right before cooking or up to 24 hours in advance. Make sure to refrigerate the meat if marinating longer than 2 hours (1 hour in warmer temperatures)! Don’t marinate longer than 24 hours.
Spice blends can clump over time, especially if exposed to moisture. Just give the jar a good shake or use a fork to break up any clumps before using.
More Homemade Seasoning Mixes To Make
Once you see how easy it is to make your own pork rub, you’ll want to try making other homemade seasoning blends too! Not only do you save money, but you also control exactly what goes into your spices, no preservatives or mystery ingredients. Check out my Ultimate Dry Rub that’s perfect for ribs, chicken, brisket, and more. I also have a fantastic Lemon Pepper Seasoning and Blackened Seasoning for salmon and other seafood. My Everything Bagel Seasoning is perfect for so much more than just bagels.
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Pork Rub Recipe
Ingredients
- 1/2 cup light brown sugar not packed
- 2 Tbsp sweet or smoked paprika
- 2 Tbsp ground mustard
- 2 Tbsp dried parsley
- 1 1/2 Tbsp onion powder
- 1 1/2 Tbsp garlic powder
- 1 1/2 Tbsp coarse kosher or sea salt
- 2 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
- Combine all the seasoning in a clean and dry glass jar with a lid, close the lid and shake well.
- Make sure to check the corners to see that no seasonings clumped there. You can use a fork if you need to scrape and mix the seasoning further.
- Close the lid tight and use or store!
Notes
- Storing: store dry rub seasoning in a glass jar with a lid, in a cool and dry plate, away from heat and light.
- Adjust spice: cayenne pepper is quite spicy, start with less and you can always add a little more if you want more heat.
- How much does it make? This recipe makes a little over 1 cup of rub, enough for approximately two racks of ribs, 4 pork tenderloins, or a 3-5 pound pork roast.
- High heat warning: If grilling or searing over high direct heat, watch for burning since the sugar and seasoning can caramelize quickly.
- Adjust amount: The recipe easily doubles or triples if you want to make a larger batch, or half it for less.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
