Dry Rub for Pork

A jar of brown sugar sits next to a spoon, perfect for making a dry rub for pork.

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5 from 67 votes

Create a delicious dry rub for pork by following this easy recipe!

Prep Time10

Total Time10

Course: Sauces and Seasonings

Cuisine: American

Servings: tablespoons

Calories: 369kcal

Author: Corinne Schmitt

Equipment

Mixing bowl
Whisk
Small jar with lid

Ingredients

1/4 cup dark brown sugar
2 tablespoons paprika
2 tablespoons kosher salt
2 tablespoons garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon dry mustard powder

Instructions

Pour all the ingredients into a small bowl.
1/4 cup dark brown sugar, 2 tablespoons paprika, 2 tablespoons kosher salt, 2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1/2 teaspoon cayenne pepper, 1 teaspoon ground cumin, 1 teaspoon dry mustard powder
Mix them well using a whisk.
Pour the mixture into a small jar with a lid for storage.

Notes

Pro Tips

Shake the jar well before using the dry rub. This will help give a more balanced amount of ingredients when you use them for your pork recipes.
If you’re on a low-sodium diet, it’s best to start with smaller amounts of salt. Only add more if you think it’s needed.
If you find that you’ve added too much salt, the best ingredient to offset this with is sugar.
While sugar is a staple ingredient in dry rubs, do note that it can burn quickly. You may want to cook your pork dishes over low heat rather than high heat to avoid this from happening.

Recipe FAQs

How do you use pork rub?

First, make sure your pork is dry by patting it with a paper towel. This will make sure that it will absorb the flavors of the dry rub well.

Next, rub a liberal amount of the mixture all over the pork, making sure to cover all sides well. Let the meat sit with the dry rub for a while before cooking.

How long should dry rub sit on meats?

The longer the dry rub stays on the meat, the more flavor it can give. Leave it on the meat for at least 15 minutes to 3 hours. This may also depend on how much time you have on hand.

You can even massage the rub on the pork the night before and leave it in the refrigerator overnight. Then, just cook the pork the next day for maximum flavor.

How long will this dry rub last?

When stored properly, this dry rub can last for as long as 6 months. Keep it in an airtight container in a cool, dry place for best results.

How do I cook pork with a dry rub?

Rub the dry rub on the pork, ensuring all parts are coated evenly. After rubbing, massage the dry rub into the meat for better flavor penetration.

Before cooking the meat, preheat your skillet, griller, smoker, or other cooking tool you will use. This will make a better sear and even heat distribution for the pork.

If you refrigerate the pork with the dry rub, allow it to come to room temperature before cooking. This promotes even cooking throughout the meat.

For slow-cooking methods like smoking or roasting, cook the pork at lower temperatures for longer to allow the flavors to develop fully.

You may also want to trim excessive fat from the pork if you are cooking at high temperatures. This helps prevent flare-ups and ensures a better sear or crust formation.

Nutrition