This dry rub recipe is filled with sweet and spicy flavors, and it’s perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
In the mood for some good barbecue? This recipe for homemade dry spice rub is great for all types of meat including ribs, pork, chicken, steak, and even seafood!
Why This Homemade Dry Rub Recipe Works
- This dry rub recipe is super easy to prepare and includes just a handful of simple ingredients! With just a few simple steps, you’ll have a bold dry rub ready in no time.
- Pantry friendly! You can easily double this recipe to make a larger batch to keep around in the pantry. Just be sure to keep in an airtight container.
- This homemade spice dry rub recipe is perfect for pulled pork, BBQ ribs, shredded chicken, fish, or beef! My favorite way to eat this dry rub is on grilled pork chops, yummy!
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. All you need is dark brown sugar, kosher salt, garlic powder, chili powder, smoked paprika, cayenne powder, and black pepper. I highly suggest sticking to kosher salt and dark brown sugar.
How do you make pork rub from scratch?
This homemade 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.
Dry rub seasoning is a mixture of seasonings and flavors mended 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.
Simply coat the chicken in the dry rub ingredients with your hands and allow the chicken to sit in the refrigerator with the chicken for no more than four hours.
You can allow your pork or ribs to sit in the dry rub overnight or up to 24 hours.
Yes! You can absolutely leave a rub on for too long. The high salt content can cause the surface area to dry out and become “tough”.
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, then you are transferring all of those flavors to it.
Store the leftovers in a mason jar, airtight bag, or other type of airtight storage container. The dry rub recipe should last for one to two years.
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- Quick Smoked BBQ Pork Chops
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- Beer Can Chicken
- Texas Style BBQ Sauce
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This dry rub recipe is filled with sweet and spicy flavors, and it's perfect for pork, ribs, chicken, and so much more! Comes together in less than 10 minutes and includes brown sugar, garlic powder, cayenne pepper, and smoked paprika.
- 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.
- When grilling with this rub you will want to grill low and slow or the brown sugar may burn
- I don’t recommend substituting the dark brown sugar or kosher salt in this recipe for something else
8 thoughts on “Homemade Dry Spice Rub Recipe for Pork”
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.
I am so glad you liked the rub Rich! And thanks for sharing about your change and how it turned out.
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!
Thank you so much and I am so glad you loved the rub!! I use it frequently (especially during the summer 🙂 )!
Happy Mother’s Day to all mom’s. Aunt Lori
Thanks Aunt Lori! 🙂
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.
I am glad I am not the only one grilling in the winter! Thanks Dalila!!