Porker's Rib Seasoning Recipe

Rib Rub

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Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 40 servings
Yield: 4 3/4 cups
Nutrition Facts (per serving)
42 Calories
1g Fat
9g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 40
Amount per serving
Calories 42
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 1374mg 60%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 1g
Vitamin C 0mg 1%
Calcium 32mg 2%
Iron 2mg 9%
Potassium 188mg 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 rub is perfect for all kinds of pork, including ribs, pork chops, or Carolina-style pulled pork. The recipe imitates the dry rub used by Cary Bringle "Peg Leg Porker" at his Nashville barbecue restaurant.

One important tip is that you should not apply your spice rub too early before you start cooking. If you do, it will cause the pork to develop a ham-like flavor, and not in a good way. Apply this rub right before the pork hits the smoker.

If you use a mop sauce while your ribs are cooking, it's best to apply it with a spray bottle so you don't disturb the rub. Otherwise, use a barbecue mop tool to apply it gently.

You may like this rub so much that you'll use it to season chicken, brisket, fish, and wild game.


  • 2 cups paprika

  • 3/4 cup lemon pepper

  • 3/4 cup brown sugar

  • 1/4 cup freshly ground black pepper

  • 1/4 cup freshly ground white pepper

  • 1/4 cup onion salt

  • 1/4 cup granulated garlic

  • 1/4 cup chili powder

Steps to Make It

  1. Gather the ingredients.

  2. Mix all of the ingredients and store the rib seasoning in an airtight container in a cool dark place.

  3. Apply the rub to pork with a shaker right before it goes into the smoker, charcoal grillgas grill, or oven. Apply the rub evenly over ribs. The general rule is what sticks is the perfect amount.


  • The rub should be good for six months. Store it in a shaker can for easy application when you are ready to barbecue.