Homemade Dry Rub for Pork

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Homemade Dry Rub for Pork is filled with sweet and spicy flavors! It’s perfect for pork, as well as ribs, chicken, and so much more. Comes together in less than 10 minutes and features brown sugar, garlic powder, cayenne pepper, and smoked paprika.

overhead: dry rub for pork in small white bowl

Dry Rub for Pork

In the mood for some good old-fashioned barbecue? This pork dry rub recipe is great for all types of meat including ribs, pork, chicken, steak, and even seafood. I especially love using it as a pulled pork dry rub recipe, but you can feel free to use it in a variety of dishes!

My pork spice rub is super easy to prepare and includes just a handful of simple ingredients! With just a few easy steps, you’ll have a bold homemade pork seasoning.

What’s more, this rub is pantry-friendly. You can easily double it to make a larger batch to keep on hand — just make sure to keep it in an airtight container.

This homemade dry rub for pork is perfect for all of your barbecue fixings. Try it on your own pulled pork, BBQ ribs, shredded chicken, or (my personal favorite) grilled pork chops!

Why You’ll Love This Pork Dry Rub Recipe

  • Incredibly easy to make
  • Simple ingredients
  • So versatile — perfect for so many different types of proteins!
  • Keeps for up to 2 years in the pantry
mason jar filled with pork dry rub recipe

Key Ingredients to Make Pork Spice Rub

The ingredients list for this homemade dry spice rub recipe is incredibly short and simple! With just a handful of common ingredients found in the pantry, you’ll have a transformative spice rub in no time.

  • DARK BROWN SUGAR – I highly recommend sticking to dark brown sugar for the best, most intense flavor.
  • KOSHER SALT – The same goes for Kosher salt. You may not believe that there’s a real difference between Kosher and regular, but believe me, there is!
  • GARLIC POWDER – Would a savory spice blend be complete without a healthy helping of garlic powder? In my book, no way!
  • CHILI POWDER – For a touch of warm and earthy flavor plus mild spice, I’m using chili powder.
  • SMOKED PAPRIKA – I absolutely adore smoked paprika as it imparts a touch of smoky goodness to whatever you add it to. It’s perfect in this dry rub for pork!
  • CAYENNE POWDER – Here’s where the real heat comes from. Cayenne is spicy, so if you don’t like hot foods, you can adjust the quantities to work with your preferences.
  • BLACK PEPPER – To finish it all off with a bit more spice!
closeup: pulled pork dry rub recipe on a pulled pork sandwich

Instructions to Make Homemade Pork Rub

This homemade pork dry rub recipe is so easy! Get ready to dive into the amazing flavors this spice rub has to offer because you’re going to love it for your next main protein.

COMBINE INGREDIENTS: Add all of your spices and seasonings to a small bowl and mix with a whisk or fork to combine.

SPRINKLE LIBERALLY: Use this pork dry rub recipe on whatever you like! Remember that it’s an excellent pulled pork dry rub recipe, or add it to some pork chops before you throw them on the grill! Don’t stop there — it’s also so tasty on chicken and seafood. Get creative!

closeup: pork spice rub in white ramekin with spoon


What is dry rub seasoning?

Dry rub seasoning is a mixture of seasonings and flavors melded together to create the ultimate flavor profile for meats and other proteins. The seasoning usually consists of salt, garlic powder, paprika, sometimes sugar, and other savory ingredients, just like my dry rub for pork.

How long can you dry rub pork or ribs?

You can allow your pork or ribs to sit in the dry rub overnight, or up to 24 hours.

Can you leave a rub on too long?

Yes! You can absolutely leave a pork spice rub on for too long. The high salt content can cause the surface area to dry out and become “tough.”

What is the purpose of a dry rub?

The purpose of a dry rub is to give whatever you’re coating the rub with added flavor! By rubbing the protein or meat in a dry rub filled with spices and seasonings, you transfer all of those flavors to it.

How do I store leftover pork dry rub?

Store the leftovers in a mason jar, airtight bag, or other type of airtight storage container. This pork dry rub recipe should last for 1-2 years.

overhead: garlic, cayenne pepper, paprika, brown sugar, and garlic powder homemade pork rub in white ramekin with spoon

More Barbecue Recipes To Try

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Dry rub recipe in white bowl with scoop

Homemade Dry Rub for Pork

Course: barbecue, BBQ, Chicken, Grilling, Main Course, Pork, Sauce, Seasoning
Cuisine: American
Keyword: dry spice rub recipe for pork, dry spice rub recipe for ribs, homemade spice rub recipe
Homemade dry rub for pork is filled with sweet and spicy flavors! It's perfect for pork, as well as ribs, chicken, and so much more. Comes together in less than 10 minutes and features brown sugar, garlic powder, cayenne pepper, and smoked paprika.
Prep Time: 10 minutes
Total Time: 10 minutes
Calories: 521kcal
Author: Malinda Linnebur
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  • ½ cup dark brown sugar
  • 3 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon chili powder
  • 1 tablespoon smoked paprika
  • 1 tablespoon cayenne powder
  • ½ tablespoon black pepper


  • In a small bowl, combine all ingredients. Store in a small mason jar or old spice containers or any airtight container.
  • TO USE: Sprinkle liberally on both sides of the meat before placing on the grill. Or sprinkle on meat and wrap up tightly in plastic wrap for a couple of hours (I like to do this for larger cuts of meat) before placing on the grill.


  1. When grilling with this rub you will want to grill low and slow or the brown sugar may burn
  2. I don’t recommend substituting the dark brown sugar or kosher salt in this recipe for something else


Calories: 521kcal | Carbohydrates: 129g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 21106mg | Potassium: 697mg | Fiber: 7g | Sugar: 108g | Vitamin A: 5836IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 5mg

8 thoughts on “Homemade Dry Rub for Pork”

  1. 5 stars
    Great rub! My wife doesn’t like a real spicy rub so against instructions I cut the cayenne pepper back to a teaspoon. My wife and I agree next time use the Tablespoon.

  2. 5 stars
    Love this recipe, although I didn’t have kosher salt and used pink Himalayan….my son said, “from now on, you need to make the ribs exactly like this!” We’ve always used bbq sauce…well, no more! Although I did finally buy kosher salt so I’ll try that next time!

  3. Grilling is a favorite at our house.
    We grill year round, snow will NOT stop us from starting up our grill.
    I have some rub recipes, but you can never have too many.
    I like to change things up when I grill, have to keep our taste buds happy.
    I’ve used both dark brown and light brown sugars, I tend to favor the dark brown sugar in my rubs.
    I also agree with wrapping the meat in plastic wrap and leaving in the frig.
    It works for me wonderfully, the meat taste is stepped up in my opinion.
    Thanks Malinda!


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