Basic Pork Rub

Basic Pork Rub
Claire Cohen
  • Total: 10 mins
  • Prep: 10 mins
  • Cook: 0 mins
  • Yield: 1 cup/240 mL (4 portions)
Nutritional Guidelines (per serving)
91 Calories
2g Fat
21g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 1 cup/240 mL (4 portions)
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.


  • 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.

  2. Mix all ingredients in a small bowl.

  3. Work half of the mixture into meat 12 to 24 hours before cooking.

  4. Apply ​remaining rub before smoking. Makes enough for about 5 to 6 pounds of meat.

  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.


  • 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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