Simple Pork Rub Recipe For The Smoker

Like all good smoker pork rubs, this rub recipe includes the basics: brown sugar, kosher salt, black pepper, paprika and chili powder… with the addition of dried mustard powder, garlic powder, and onion powder.

Super versatile and easy to whip up, this smoker pork rub recipe works with chicken, pork, and a variety of vegetables.

Whether you are using a smoker, gas grill, or other type of grill, dry pork rub won’t disappoint. With options for both a small batch or large batch, this dry rub recipe is a keeper amongst all of your other homemade spice blends.

Key Ingredients + Equipment

Ingredients for this bbq rub are simple, feel free to add any extra flavors that you may enjoy including a little bit of cayenne pepper, cumin, etc…

Brown Sugar- The brown sugar in this recipe gives slight caramel notes to the rub, promoting crispy skin on your smoked pork or other smoked meats. Choose dark brown sugar if you enjoy stronger hints of molasses. White sugar can be used in a pinch. If you enjoy a sweeter rub, 1.5 the amount of brown sugar.

Kosher Salt– I love the texture of kosher salt– fine sea salt also works wonderfully in this recipe.

Fresh Ground Black Pepper– The fresher the better! If you make a large batch of this pork rub, chances are it will last a month or two- opt for the freshest ingredients including black pepper for optimal flavor.

Paprika– Choose smoked paprika or regular– whatever you have on hand.

Chili Powder

Dried Mustard Powder– Mustard and pork go together like peas and carrots!! If you aren’t a fan of slight mustard notes, simply skip this ingredient.

Garlic Powder + Onion Powder- Garlic and onions make everything better. Choose good quality granules for best flavor.

Tips + Tricks

Get your rub to stick. Pat the pork or other food completely dry before applying the pork rub. You may also choose to lightly cover your meat in a little olive oil before pressing and rubbing the seasoning into the meat or vegetables.

Achieve delicious crust. Depending on what you are cooking, it may be a good idea to lightly coat the meat in honey or maple syrup to further help a nice crust to develop with the brown sugar in the pork rub.

More time = more flavor. Allow this dry rub to sit on your pork or other meat or vegetable for at least 15 minutes to allow the flavors to fully develop and sink in. I love to put a thick coat of rub on and allow the spices to intensify overnight before smoking or grilling.

Pro Tip: To get more of a smoky flavor without using a pellet grill, choose smoked chili powder and smoked paprika vs regular paprika. If you are brining, consider adding 1/2-1 teaspoon of liquid smoke to your basic brine before patting dry and applying the dry rub.

Exactly How To Make Pork Rub

Step 1. Combine all ingredients into a small bowl including 1/4 cup brown sugar, 1 tablespoon of chili powder, 1 tablespoon salt, 2 teaspoons pepper, 2 teaspoons paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 teaspoon mustard, 1/2 teaspoon cayenne pepper. Whisk until all large chunks disappear.

Step 2. Use 2-3 tablespoons on your favourite entree or label and place in a quarter pint jar for long term storage.

How to Use Homemade Pork Rub

The beauty of this basic rub lies in its versatility! Made with simple ingredients that most people have stocked in their pantry, there are no mystery ingredients lurking behind a label. Use it on your favorite pork recipes or massage it into chicken. Sprinkle it over asparagus, broccoli, or other grilled vegetables.

It works great as a pulled pork rub. Check out this Traeger Pulled Pork recipe and use it as a short cut on the seasoning blend for the pork butt or pork shoulder recipe.

This is the perfect rub for coating pork tenderloin. Simply brush the tenderloin with olive oil and coat the tenderloin with your pork rub. Cook until an internal temperature of 145°F is achieved.

Coat your pork loin, standard pork ribs, baby back ribs, pork chops, pork belly, Boston butt or any other cut of meat, leave it marinate for at least 15 minutes, and cook as per normal instructions.

Use it on your favorite Spatchcock Chicken or Beer Can Chicken recipe.

Add a little bit of Worcestershire sauce, apple cider vinegar, and other add ins to make it into a wet rub.

Batch + Storage

Small Batch Yield: A small batch will yield about 2 tablespoons of pork rub.

Large Batch Yield: A large batch will yield a heaping half cup of pork rub.

Store any leftover rub in a dry place, out of direct sunlight to keep it fresher longer! Any airtight container or bag will work– this is important so that your brown sugar doesn’t clump. Commercial rubs often have anti caking agents- if your own rub clumps a bit, simply get in there with a fork or butterknife and break it up. I have found the best way to store herbs and other spice blends is in glass jars. These miniature ball spice jars work great for storing your basic pork rub but any other small mason jar will work. I have also started to save my spice jars after they used up and repurpose them to store all of my own rubs.

Large Batch Smoker Pork Rub Printable Recipe Card

Small Batch Smoker Pork Rub Printable Recipe Card

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