This pulled pork dry rub recipe is something I always have on hand. It happens to be the secret to amazing Instant Pot pulled pork. It also packs a punch of flavor when used to season smoked pork ribs, Traeger smoked brisket, and more!
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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!
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🔖 Ingredients & 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.
*A full list of ingredients can be found in the recipe card.
🌶 How to Make Pulled Pork Rub
Step 1: Start with fresh spices for the best flavor. Mix 3 tbsp brown sugar with salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, cayenne pepper, ground cloves, and sage in a small bowl. Break up any clumps, if necessary.
Step 2: Store the pulled pork rub in a small spice jar (these are my favorite) until needed.
Pro Tip: Using a funnel helps when pouring the pork rub into the jar
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, a 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 Pork Butt recipe.
Can I Use This As a Wet Rub Instead?
Yes! If you prefer a wet rub, mix 2 tablespoons of this seasoning with 1-2 tablespoons of olive oil to form a paste. This works especially well for smaller cuts like pork chops or tenderloin, since the paste helps the seasoning cling evenly to the smaller surface area. For a full pork shoulder, the dry method still works best.
🤷🏻♀️ FAQs
If you're in a hurry, you can apply the rub and let it sit at room temperature for 30 minutes to 2 hours. This allows the rub to adhere and infuse a mild flavor. For deeper flavor, apply the rub and refrigerate the pork, covered, for 8-12 hours. This gives the spices time to penetrate the meat.
This rub recipe will keep for 3 months at peak flavor, and up to 6 months if stored in a truly airtight container in a cool, dry spot. For longer storage, you can freeze it.
👩🏼🍳 Pro Tips
- For best results, always pat the pork dry before applying the rub to help it adhere better.
- Use about 1 tablespoon of rub per pound of meat - this recipe makes enough to generously coat one 8-10 lb pork shoulder.
- If leaving the rub on overnight, wrap the pork in plastic wrap or place it in a sealed container.
- Letting the pulled pork rest after cooking also enhances flavor.
- Store pork rub in a sealed container for up to 3 months.
If you enjoy making your own spice blends, you may be interested in learning how to make your own Corned Beef Seasoning, Biryani Spice, Sumac Substitute, and Shawarma Seasoning Blend.
🫙 More Spice Mix Recipes
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📖 Recipe
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Ingredients
Equipment
Method
- Start with fresh spices for the best flavor. Mix 3 tbsp brown sugar with salt, black pepper, onion powder, garlic powder, chili powder, smoked paprika, cayenne pepper, ground cloves, and sage to a small bowl. 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.
Nutrition
Notes
- For best results, always pat the pork dry before applying the rub to help it adhere better.
- Use about 1 tablespoon of rub per pound of meat - this recipe makes enough to generously coat one 8-10 lb pork shoulder.
- If leaving the rub on overnight, wrap the pork in plastic wrap or place it in a sealed container.
- Letting the pulled pork rest after cooking also enhances flavor.
- Store pork rub in a sealed container for up to 3 months.
Kelly Methey says
Love this dry rub recipe!
HildaSterner says
Thanks, Kelly, us too! It's the only one we use.