This Pork Rub recipe is so easy to make. The combination of brown sugar and cayenne gives you the ultimate sweet and smoky experience.
Whether you love the flavors of Tex Mex or Western Cuisine, this dry rub for pork is what you have been looking for. The touch of molasses is a fun twist and takes it to the next level of amazing.
While this pork rub recipe is intended for pork, it’s also pretty tasty on other foods too. Sprinkle it on french fries, add it to your cheeseburger, or mix it onto a pan of roasted veggies. Once you taste it, you are going to want to use it in all sorts of dishes.
I feel like making my own seasonings and spices is so much better than anything you can pick up in the store. Check out my Spice Blends and Seasonings for more inspiration.
Now that I have you drooling and starving, I wanted to share my various Rib Recipes with you. They are all juicy and mouthwatering, so be sure to check them out. My Smoked Pulled Pork Barbecue and Grilled Pork Chops, and Cherry Salsa are very popular too.
Pork Rub Ingredients
To view the entire list of ingredients and amounts needed, please see the printable recipe card located at the bottom of this post.
- Brown Sugar – I love the way it tastes when using dark brown sugar. It makes it a rich and dark sweetness that is hard to beat. You could use light brown sugar if that’s all you have.
- Chili Powder – It’s incredible what a little bit of chili powder can do to the mixture. Yum!
- Garlic & Onion Powder – Nothing beats the combination of the two of these ingredients. You can swap the onion powder for garlic flakes too.
- Paprika – Any variety of paprika will work. If you want a stronger smoky flavor, you should use smoked paprika.
- Pepper – I recommend using black pepper and cayenne pepper. It makes the dry rub for pork a little bit spicy.
- Salt – I use kosher salt and love how it turns out. Feel free to add more or less, depending on your preferences.
How To Make This Pork Rub Recipe
1. Combine ingredients.
Mix all of the spices and seasonings together in a small bowl. Keep in a jar or airtight container.
2. Add to meat.
Sprinkle the mixture on your favorite cuts of meat and cook. You will be amazed by how incredible it makes the meat taste.
- There are many uses! In addition to using this pork rub for making chops, tenderloins, ribs, or cutlets, it’s also tasty on chicken too. Sprinkle it on chicken breasts before grilling for a burst of flavor.
- It makes the best gift! You can add it to a mason jar and give the mixture away as a thoughtful gift! Great for anyone who loves to grill.
- Totally customizable. You can make it spicier by adding in red pepper flakes or use garlic flakes in place of powder. Play around with this mixture until it fits your preferences.
- It lasts a long time. If you needed another reason to fall in love, I have it for you! You can store it in an airtight container, and it will last around six months. How fantastic is that?
- Use quality meat for the best results. For the ultimate experience starting with good quality meat is a game-changer. While there are ways to make cheap meat taste great, in most cases, using high quality leads to better results.
- Dry before adding the mixture. Whenever possible, it’s best to dry whatever meat you are using with a paper towel. It will allow the mixture to stick to it much better.
Pork Rub (Sweet and Smoky)
- 1/4 cup dark brown sugar
- 1 tbsp kosher salt
- 2 tsp chili powder
- 2 tsp garlic powder (or garlic flakes)
- 1 tsp onion powder
- 1 tsp paprika (See Note 1)
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- Mix together in a small bowl and keep in an airtight container.
- This is my go to for a dry rub on pork chops. It’s balanced with sweet and spicy and doesn’t over power the meat. Perfect to use on pork chops, tenderloin, cutlets or if smoking and grilling pork shoulder.
- For ribs, which are a different cut of pork, I have several other dry rubs.
- Substitute with Smoked Paprika for a more smokey flavor.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.