Pulled Pork Dry Rub Recipe
A perfect blend of spices that can be used as a dry rub on meat before grilling or smoking.
Servings: 1 spice jar
Calories: 262kcal
Equipment
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
- 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.
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.
Nutrition
Serving: 1jar | Calories: 262kcal | Carbohydrates: 63g | Protein: 5g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 10705mg | Fiber: 7g | Sugar: 42g
