Our sweet and smoky pork dry rub is made with simple pantry ingredients. The rub enhances any cut of pork. This dry rub uses common kitchen spices that lift the flavor of any cut of pork to epic proportions.
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The Secret to the Best Pork Dry Rub
- Our pork dry rub has a smoky and sweet combination of spices, which takes any piece of pork to the next level of deliciousness.
- The pork rub is perfect for pork chops, pork ribs, and pork loin recipes.
Why these Ingredients work for this Pork Dry Rub
- light brown sugar: Adds sweetness to balance the spices for the pork rub. Plus, the sugar helps to build a crust to any cut of pork
- granulated garlic and onion powder: Both spices are a must for umami flavor and elevate flavor.
- smoked paprika: Adds both sweet and smoky flavors to the dry rub mixture.
- chili powder: This will add the spice needed for a great pork dry rub.
- ground cumin: Adds a slight nuttiness to the spice rub and blends all the flavors.
- ground black pepper: The pepper will add a kick to every bite of pork.
- Kosher salt: The salt will draw out moisture and will add flavor to the pork.
- dry ground mustard: I love adding dry ground mustard as it gives a zestiness to balance the sweet/spice flavors.
- ground cinnamon: The sweetness in the cinnamon is perfect to balance the spices and add the perfect blend of sweet flavors.
Equipment for Success
- Measuring Spoons and Cups
- whisk
- 8-ounce mason jar
How to Make a Sweet Smoky Pork Dry Rub
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a small bowl or mason jar, combine the brown sugar, granulated garlic, onion powder, ground smoked paprika, chili powder, ground cumin, ground black pepper, Kosher salt, ground dry mustard, and ground cinnamon.
- Place the lid on the jar and shake.
- Use generously on pork ribs or any cut of pork as a dry rub.
- Place dry rub on the pork at least 30 minutes up to overnight before grilling, roasting, smoking, or air frying.
Storage Tips
Storage: Keep the pork rub in a covered airtight mason jar in a cool, dry cabinet or drawer for up to 6 months.
Eileen's Tips
- Did you know? Spices have expiration dates; check the dates of those you don't use regularly.
- Pat the pork dry with a paper towel before applying the dry rub to ensure the rub sticks to the meat.
- Keep the pork with the dry rub covered with aluminum foil or plastic wrap in the refrigerator until ready to cook.
Dietary and Creative Variations
- Keto/Low-Carb: Use a low-carb sweetener instead of salt, such as monkfruit.
- Spice: My homemade pork dry rub recipe is quite versatile. Next time, try adding 1 teaspoon of cayenne pepper.
- A tablespoon of coffee to the pork dry rub would be a wonderful variation for this homemade dry rub.
Frequently Asked Questions
At a minimum, rub the dry rub on the pork at least 30 minutes before grilling or roasting. My recipe testing has shown for the best results, come with putting the spice rub on the pork anywhere from 12 to 24 hours.
Wrap the spice-rubbed pork in plastic wrap or aluminum foil and place it in the refrigerator until ready to cook, roast, or grill.
The pork absorbs the flavors and the pork is stored correctly in a cold refrigerator.
It is not a requirement to coat the pork with mustard. However, for cuts of pork such as the butt, shoulder, and ribs, a coat of mustard will add another layer of flavor to the meat and help the spices to adhere to the pork.
How to use Pork Dry Rub
- Blueberry BBQ Baby Back Ribs and Foil Wrapped Pork Ribs with Peach BBQ Sauce both benefit from using this flavor-packed spice rub as the base of the recipe. Add the smoky pork dry rub the evening before cooking to enhance the flavors in the pork ribs.
- Slow Cooker Pulled Pork Stuffed Potatoes is a great recipe to change up the flavors and add the spice rub to the pork to add another level of flavor to the dish.
- Air Fryer Pork Chops is a great recipe to use as a base for juicy pork chops. Use our easy homemade pork rub to add an extra level of flavor to the pork chops.
I love any comments or questions. Please feel free to leave them below.
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Thank you for your continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
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Sweet and Smoky Pork Dry Rub
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Equipment Needed:
Ingredients
- ⅓ cup light brown sugar
- 2 Tablespoons granulated garlic
- 2 Tablespoons onion powder
- 2 Tablespoons smoked paprika
- 1 ½ Tablespoons chili powder add more if you prefer a bit more spicy
- 1 ½ Tablespoons ground cumin add more if you prefer a bit more spicy
- 2 teaspoons black pepper
- 2 teaspoon Kosher salt
- ½ teaspoon dry ground mustard
- ½ teaspoon ground cinnamon
Instructions
- In a small mason jar, combine ⅓ cup light brown sugar, 2 Tablespoons granulated garlic, 2 Tablespoons onion powder, 2 Tablespoons smoked paprika, 1 ½ Tablespoons chili powder, 1 ½ Tablespoons ground cumin2 teaspoons black pepper, 2 teaspoon Kosher salt, ½ teaspoon dry ground mustard, and ½ teaspoon ground cinnamon .
- Place top on jar and shake.
- Keep in a cool dry place for up to 6 months.
- Use generously on pork ribs or any cut of pork as a dry rub.
- Place dry rub on meat at least 30 minutes to overnight before grilling or roasting.
NOTES
Nutrition
