Confession time: When I’m smoking ribs or pulled pork, I still reach for a store-bought rub now and then.
But after years of testing and tweaking, this homemade pork rub has earned its spot as my go-to. It’s sweet, smoky, and perfectly balanced with just the right touch of heat, made entirely from pantry staples and easy to tweak to your taste.
This rub pairs perfectly with a variety of pork recipes—try it on our Pork Belly Burnt Ends, smoky Pellet Grill Pulled Pork, or as the secret flavor weapon in our crowd-pleasing Smoked Pig Shots.
Our BBQ pork rub is sweet, smoky, and perfect for pulled pork, ribs and even chicken and fish.
About this BBQ pork rub
It doesn’t get much easier than making this dry rub. Measure each ingredient and dump it into a bowl before mixing it all together.
Pro Tip: Add the rub ingredients directly into an adjustable rub shaker. Give it a few good shakes to mix everything together and then it’s ready to apply.
(Note: The full ingredient list with exact measurements is in the recipe card below—scroll down when you’re ready to prep!)
Smoked BBQ Source logo engraved in the board." class="wp-image-72313" srcset="https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1-1024x683.jpg 1024w, https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1-300x200.jpg 300w, https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1-768x512.jpg 768w, https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1-1536x1024.jpg 1536w, https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1-150x100.jpg 150w, https://www.smokedbbqsource.com/wp-content/uploads/2018/08/pork-rub-ingredients-1.jpg 1600w" sizes="(max-width: 1024px) 100vw, 1024px" />I don’t recommend mixing your spices on a butcher block, but you’ve got to admit it does make for a pretty photo!
Even if you like your ribs wet and saucy, this dry rub makes an excellent base.
Tips & Variations
- While this rub was designed with pork in mind, it also works great on chicken and turkey. Just steer clear of beef as the sweetness can clash.
- You can try leaving the salt out of the rub if you prefer to salt the meat first and let it penetrate overnight. 1/2 teaspoon of kosher salt per pound of meat (excluding bone) works well. You definitely don’t have to do this though.
- I used smoked paprika in this recipe to get a little extra smokey flavor. There are loads of varieties of paprika out there, and you can even make your own smoked paprika for an even better flavor.
- Aleppo pepper brings a mild, fruity heat. Substitute with ancho chili powder, red pepper flakes, or a dash of cayenne or leave out entirely if you really don’t like spice or are cooking for kids.
Using the rub
I always use a binder before applying a rub to help it stick. I like using yellow mustard for pork ribs or pulled pork.
Squirt 1-2 tablespoons on and use your hands to spread it around. Its primary purpose is to help the rub adhere to the meat rather than flavor, but I reckon the sugar in the mustard helps with the bark formation.
When you’re ready to apply the rub you can use a rub shaker or just sprinkle it on with your hands. I like to apply it liberally but not so much to where you can’t see the meat.
The sugar can get lumpy, so you may need to crumble it up by hand.
After use, you can store this rub in an airtight container for at least a few months.
Make a double batch and try this rub on
BBQ Pork Rub Recipe
Feel free to tweak this DIY pork rub to suit your own taste—whether you like it sweeter, spicier, or with a smoky twist, it’s easy to make it your own. If you give it a try, don’t forget to leave a rating and let us know how it turned out in the comments!
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BBQ Pork Rub
This all-purpose BBQ pork rub strikes the perfect balance of sweet, smoky, and savory, with just enough heat to keep things interesting. Made with everyday pantry spices, it’s ideal for ribs, pulled pork, burnt ends, and even chicken or turkey.
Course Condiment / Sauce
Cuisine American
Prep Time 5 minutes minutes
Total Time 5 minutes minutes
Servings 1.25 cups
Calories 333kcal
Author Joe Clements
- ½ cup brown sugar
- ¼ cup smoked paprika sweet is also fine
- 2 tbsp coarse salt
- 1 tbsp black pepper ground
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp mustard powder
- 1 tbsp ground cumin
- ½ tbsp aleppo pepper Aleppo is a mild chili that adds a subtle sweetness. You can substitute for crushed red pepper or cayenne if you like more heat.
In a small bowl, combine all the dry ingredients thoroughly. Use a fork or whisk to break up any clumps—especially from the brown sugar or paprika—until the mixture is evenly blended and uniform in texture.
Before applying the rub, coat the meat lightly with a binder like yellow mustard or olive oil.
Sprinkle the rub evenly over all sides of the meat, using your hands or a spice shaker for even coverage.
Transfer any unused rub into an airtight jar or container and store it in a cool, dry place. It’ll keep for several months, but for the best flavor, try to use it within 3 months.
How much does this recipe make
This recipe makes 1¼ cups of BBQ rub, which is enough for one large pork shoulder or 2-3 racks of ribs. I’ll often double or triple it, so I have plenty of leftovers.Calories: 333kcal | Carbohydrates: 75g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 7083mg | Potassium: 726mg | Fiber: 9g | Sugar: 56g | Vitamin A: 8137IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 9mg
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