Pork Dry Rub
Calories: 173kcal
This easy Pork Dry Rub recipe is perfect for any cut of pork! Crafted with brown sugar and a blend of savory, smoky, and warming spices, the rub forms a delectable crust on the outside while infusing the meat with rich, mouthwatering flavors.
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Equipment
Ingredients
- 2 Tablespoons brown sugar
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- ½ Tablespoon chili powder
- ½ Tablespoon paprika
- 2 teaspoons kosher salt
- 2 teaspoons black pepper
Instructions
- Prepare the dry rub by whisking together all the spices in a small bowl.
- Season your pork chops (or pork tenderloin, pork ribs, or pork shoulder) on all sides with the dry rub.
- For the most flavor, let the rub marinate on the meat for at least 1 hour (and up to 12 hours) in the refrigerator before cooking.
How to Apply Dry Rub
- Remember to pat the pork dry with paper towels before using the pork rub seasoning. Sprinkle the rub all over the surface and use clean hands to massage the spices into the meat.
- Let the seasoned pork sit for at least 30 minutes on the kitchen counter or for a few hours in the refrigerator so it can soak in the flavors of the rub.
- Before cooking, pull the pork from the fridge and place it on the counter for 20 to 30 minutes so it can come down to room temperature. Afterward, grill, smoke, roast, or slow cook the pork and enjoy!
Notes
Recipe makes enough rub to season 4 large pork chops, or a large pork shoulder or two racks of pork ribs.
Tips and tricks
- Feel free to play around with the rations of the spices to find a flavor balance that works for you. Use more sugar for a sweeter flavor, chili powder or paprika for smokiness, garlic or onion powder for savoriness, etc.
- You can also add more spices to this blend if you want. Consider adding cayenne pepper or red pepper flakes for a spicy kick; cumin, mustard powder, or ground ginger for extra warmth; or dried thyme, rosemary, or oregano for an herbaceous touch.
- This recipe makes enough dry rub to season 4 large pork chops, a large pork shoulder, or two racks of pork ribs. Add a liberal amount to whichever cut you decide—your tastebuds will thank you!
Nutrition
Calories: 173kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 4736mg | Potassium: 408mg | Fiber: 5g | Sugar: 25g | Vitamin A: 2932IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg