Basic Pork Rub

Basic pork rub recipe

The Spruce / Victoria Heydt

  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Servings: 4 servings
Nutritional Guidelines (per serving)
91 Calories
2g Fat
21g Carbs
2g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 91
% Daily Value*
Total Fat 2g 2%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 3562mg 155%
Total Carbohydrate 21g 8%
Dietary Fiber 5g 17%
Protein 2g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic pork rub is perfect for smoked pork roasts. It's a particular favorite for pulled pork, however, this basic rub recipe can be used for ribs and chops too.

Ingredients

  • 1/3 cup paprika
  • 1/4 cup sugar
  • 2 tablespoons black pepper
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 2 teaspoons chili powder
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper

Steps to Make It

  1. Gather the ingredients.

    Ingredients for pork rub
    The Spruce / Victoria Heydt
  2. Mix all ingredients in a small bowl.

    Mix pork rub
    The Spruce / Victoria Heydt 
  3. Work half of the mixture into meat 12 to 24 hours before cooking.

    Add mixture onto meat
    The Spruce / Victoria Heydt
  4. Apply ​remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

    Add rub
    The Spruce / Victoria Heydt
  5. Store leftover, unused rub in an airtight glass jar in a cool, dry place for up to 1 month after preparation. Make sure no moisture gets into the rub before storing.

    Store
    The Spruce / Victoria Heydt

Tip

  • Make sure that any leftover rub you are storing has not touched any raw meat, as you don't want to cross contaminate and get yourself sick. Best way to ensure this is to set aside your desired amount of the rub, just after you mix all of the spices together. Once you have that stored away, use the remaining rub for your meat as described above.

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