This pork rub is great for slow cooking a Boston butt or smoking or roasting pork. also great for ribs.
| Prep Time: | 5 mins |
| Total Time: | 5 mins |
| Servings: | 12 |
| Yield: | 1 cup |
Ingredients
- ¼ cup paprika
- 2 tablespoons firmly packed dark brown sugar
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 1 tablespoon fresh-ground black pepper
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper, or more to taste
- 1 tablespoon onion powder
- 1 tablespoon ground dried chipotle chili pepper
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dry mustard powder
Instructions
- Mix paprika, sugar, salt, garlic powder, black pepper, chili powder, cayenne pepper, onion powder, ground chipotle, cumin, and mustard powder together in a bowl. Store in an airtight container or keep in the freezer in a resealable plastic bag.
Reviews
Perfect
Best rub for pork ribs
Perfect blend of spices. I left out the cayenne, but made the rest as suggested. Delicious!!
We used this on smoked pork steaks, and they were the best pork steaks we have ever had. We spritzed the steaks with apple juice, put the rub on, then smoked them with cherrywood and applewood (ran out of cherry). I also used hickory salt and omitted the cayenne pepper. I will definitely try this on other types of pork.
great recipe
As is common, I had to work with what I had on hand, and can consume. I don’t tolerate onion or garlic, so those were out. I had to substitute light brown sugar for the dark, ancho pepper for the chipotle, and added oregano. Applied to pork chops about a half hour before grilling. And it was good!
This has been my go-to rub for a while. I can’t oversell the deliciousness!! I do make adjustments since that amount of cayenne is too spicy for our family but a 1/4 tsp zings it up. I usually make 1/2 of this at a time and store it in an empty spice jar. The brown sugar makes everything stick to the roast so I tend to use that as listed. I never have the mustard so always leave that out.
I used this recipe for the pork rub (and left out the Chinese 5-Spice) in the Slow Cooker Pork Loin Roast With Brown Sugar Sweet Potatoes on this site: https://www.allrecipes.com/recipe/275214/slow-cooker-pork-loin-roast-with-brown-sugar-and-sweet-potatoes/ The pork flavor absolutely awesome thanks to this rub, and received rave reviews from husband and guests. Shredded the leftover pork and made homemade BBQ sauce (https://thewanderlustkitchen.com/sweet-smoky-homemade-bbq-sauce/) to use for sliders on Hawaiian rolls–also amazing! Thanks!
Too spicy in the front and not enough in the back of my mouth. Needed lots of adjustments
This rub was used in my Dutch oven during Thanksgiving. A huge hit! A bit of a kick in spice, but zero complaints!
Love it on all pork even ribs cut back on red pepper and chili powder, it’s awesome, make big batches so always have ready.
I placed this rub on an 8 lb Botton Butt and pressure cooked in 2 cups of Pepsi and 1 cup of Apple Cider vinegar for 100 min and it was delicious!
Cooked in smoker turned out really well
I’ve used this recipe a few times now on pork loin, pork chops, and pork butt and it’s worked great on all of them. I will tweak it sometimes depending on the flavor I want. If I want more spice, obviously just add more cayenne. I often used smoked paprika instead of regular paprika for an added smoky flavor. I also sometimes add a little mesquite seasoning to give it a little more like f a bbq flavor as well. Overall, Great dry rub.
Review based on pinch taste test. This was VERY good. I tweaked a bit. I used smoked paprika, because I love it, that negated the need for the chipotle powder which is essentially smoked paprika and chili powder. This seemed spicy, which I enjoy, but my BF does not so I had to alter. Makes sense another reviewer said it was spicy because pepper, some chili powders (not mine), chipotle powder, dry mustard, and cayenne are all spicy. So I didn’t use quite as much cayenne and didnt use the chipotle powder since i had the smokiness with the smoked paprika. I added salt to taste. At that point it was fantastic. Definitely something to keep on hand as rub. Would probably be excellent on chicken! ***edit*** another reviewer said they moistened with left over coffee which i will be trying because that seems like it would work VERY well.
I have never been able to eat a pork chop without using a knife. My husband seriously inquired as to how and where I saved this recipe for future reference. It was terrific.
Excellent rub. The only think I did different was cut back on the cumin.
Fantastic rub! Recipe yields quite a bit. I had a tenderloin roughly 0.8 Lbs and still had about a cup of rub left over. I’ll use it for some chops later. Great tongue tingling heat and a slight sweetness. Looking forward to using this rub again and again!
Exellent Rub! I used it on smoked Pork Butt and Spare ribs so far..definitely easy , not too spicy.I use kosher salt and black pepper first, rub that into the meat well, then generous amount of this rub, smoke meat for 3 hrs, spraying with apple juice every hour, wrap meat in foil with bbq sauce and butter inside, poke 2 small holes in foil..put back in smoker on low heat another hour or so..take out and let set wrapped for 15 min..YUM!, pour drippings from foil over meat..I also add 2 TB of this rub to any BBQ sauce I make..takes it up a notch for sure!thanks for sharing this recipe
A good rub, will make it again
Excellent…many flavors. Will use again.