This Pork Rub Seasoning is something I always have on hand. It happens to be the secret to amazing pulled pork. It also packs a punch of flavor when used on ribs, brisket, and more!
Pork Dry Rub Seasoning
Have you ever stopped and considered the importance of spices when it comes to cooking? In my humble opinion, cooking would be pointless without them.
When I put this pork rub seasoning together, I carefully considered which spices to include. Salt and pepper were the no-brainers; everyone uses them to flavor their food.
The next few ingredients were pretty obvious too; onion and garlic powder. Both impart a great flavor to any meat.
Smokey flavor was also required; enter chili powder and smoked paprika. To lend a bit of sweetness and encourage caramelization, I tossed in some brown sugar.
But what's sweet without spicy, right? In went the cayenne pepper. To add an aromatic and savory flavor, I added sage (dried from my garden, thank you very much).
Lastly, a hint of mystery, ground cloves. I mixed it up and BOOM "Hilda's Spicy Dry Rub Seasoning" was born!
What Goes Into This Recipe
Recipe Ingredients and Substitutions
- Brown Sugar — Light or dark brown sugar can be used in this pork rub, as long as it's fresh. Avoid using brown sugar that's dry and has hard clumps of sugar.
- Sage — The sage in this recipe is dry, rubbed sage, not fresh sage, which might spoil if stored for an extended period.
- Smoked Paprika — If you don't have smoked paprika, regular paprika can be substituted.
How to Make Dry Rub Seasoning
Step 1 | Mix Spices
Start with fresh spices for the best flavor. Mix the spices listed in the recipe in a small bowl. Break up any clumps, if necessary.
Step 2 | Mix Spices
Store the pork rub in a small spice jar (these are my favorite) until needed.
What Exactly is Dry Rub?
A Dry Rub is a mixture of spices that are used to flavor meat, chicken, and fish. Unlike wet marinades, dry rub does not require any liquid.
The spices are generously rubbed into the meat to form a thick coating. The meat is then allowed to marinate so that the flavors can penetrate the surface.
Once the meat is ready, it can be cooked according to the recipe you are following. Personally, I prefer dry rubs to wet marinades because of the convenience.
If you make your pork rub ahead of time, it will be there waiting for you when you need it. No-fuss, no-muss, and best of all, no running to the store at the last minute!
Be sure to use this pork rub when making my Oven Slow Cooked Pulled Pork and my Instant Pot Pulled Pork recipe.
If you enjoy making your own spice blends, you may be interested in learning how to make your own Corned Beef Spice Blend, Biryani Spice, Sumac Substitute, and DIY Shawarma Seasoning Blend.
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📖 Recipe
Pork Rub For Pulled Pork and Ribs
Ingredients
- 3 tablespoon brown sugar
- 1½ tablespoon salt
- 1½ teaspoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1½ teaspoon cayenne pepper
- ¼ teaspoon ground cloves
- 2 teaspoon sage
Instructions
- Add all the ingredients to a small bowl and mix to combine. Break up any clumps if necessary.
- Store in a small spice jar until needed. I use this seasoning mainly on pulled pork and ribs. Although, I wouldn't be surprised if it was great on other meats as well.
Kelly Methey says
Love this dry rub recipe!
HildaSterner says
Thanks, Kelly, us too! It's the only one we use.