Pork Rub
Ingredients
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- 1/2 cup light brown sugar – packed
- 1/4 cup paprika
- 3 tbsp kosher salt
- 2 tbsp ground black pepper
- 1 tbsp chili powder
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dry mustard
- 1 tsp cayenne pepper
Instructions
1. Combine the light brown sugar, paprika, kosher salt, black pepper, chili powder, garlic powder, onion powder, dry mustard, and cayenne pepper in a medium bowl. Break up any sugar lumps and whisk until the mixture looks uniform, 1–2 minutes.
2. Pat pork dry with paper towels. Sprinkle on 1–1.5 tbsp rub per pound of meat, then massage to coat all sides evenly, concentrating on thicker sections and into crevices.
3. Let the seasoned pork rest 30–60 minutes at room temperature, or cover and refrigerate 4–24 hours; the surface should look slightly moistened as the sugar draws out a little juice.
4. Cook by smoking, roasting, or grilling as desired until your cut is done (e.g., ribs are tender and meat pulls from the bones; shoulder shreds easily). Brush off excess charred rub only after cooking if needed.
5. Store leftover rub in an airtight container in a cool, dark place up to 6 months. Stir before each use if it settles or clumps.
Pork rub is a dry seasoning blend that brings sweet heat, savory depth, and a brick-red color to cuts like ribs, shoulder, and chops. Built around brown sugar and paprika with supporting aromatics and a touch of chile, it forms a flavorful crust that caramelizes as the meat cooks. The balance of salt and spice seasons the interior while the sugar and paprika help develop a mahogany bark and gentle spice without overwhelming the pork’s natural sweetness.
Rooted in American barbecue, dry rubs are especially associated with Memphis and Kansas City traditions, where ribs and shoulders are often seasoned generously before low-and-slow cooking. Memphis famously champions “dry” ribs, served without sauce so the rub’s character can shine. Over time, regional preferences have influenced spice choices, but the core profile—sugar, paprika, salt, pepper, and allium powders—remains a hallmark of classic barbecue pork.