Garlic Wet Rub for Pork

By Todd Martin October 1, 2024 3 mins read 129 Views

If you’re a garlic lover, this flavorful garlic wet rub for pork is a must-try! Slather this mixture onto pork roasts and cook it low and slow to tender perfection!

We love garlic, so this is one of our favorite rubs for pulled pork—and even pork loin and ribs! We recommend applying this rub for up to 4 hours before it goes on the grill to let those flavors soak right in. The best part about this pulled pork garlic rub is that it calls for simple ingredients—most of which can be found right in your pantry!

Garlic Wet Rub Ingredients

Extra Virgin Olive oil
Garlic: You’ll need cloves of fresh garlic for this wet rub recipe. Substitute it with Smoked Garlic for extra flavor.
Brown sugar: We recommend using dark brown sugar for this recipe, but light brown sugar will work in a pinch!
Paprika: We used regular paprika for this wet rub, but if you’d like it a little smokier, combine 1 teaspoon smoked paprika with 1 teaspoon regular paprika.
Salt: This recipe calls for 1 tablespoon of Morton Kosher Salt.
Black pepper: fine ground

How to Make a Wet Rub

Blend ingredients: Place the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil in a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add 1-2 tablespoons of olive oil.
Let it sit: Allow the mixture to sit for five minutes. Stir once more to ensure all ingredients are well incorporated.
Storing: Use it right away, or place the garlic wet rub in an airtight container in the refrigerator for up to 5 days. Use as needed.
Amount: This recipe makes enough pulled pork rub for one 4-6 pound roast or 2 racks spare ribs. Double the recipe for larger roasts.

How to Use it

Applying wet rub: Place pork roast, ribs, or thick-cut chops in a baking dish. Apply rub evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.
Bring up the meat’s temp: Remove the pork from the refrigerator, carefully remove the plastic wrap, and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork shoulders. This will raise the meat’s core before it goes on the grill or smoker.
Safety first: Discard any remaining garlic wet rub that has come into contact with raw pork.

Best Pulled Pork Rubs

Garlic Wet Rub for Pork

This garlic rub is a spice paste that you apply to pork roast, then cook low and slow to tender perfection. This recipe is simple yet effective!

Course Rubs

Cuisine American BBQ

Keyword garlic rub, pulled pork, pulled pork rub

Prep Time 15

Total Time 15

Servings Cups

Calories 468kcal

Ingredients

1/4 cup extra virgin olive oil use more if needed
8-10 cloves garlic peeled
1 tablespoon dark brown sugar
1 tablespoon Morton Kosher Salt
2 teaspoons paprika not smoked
2 teaspoons black pepper
1/4 teaspoon cayenne pepper

Instructions

Place the peeled garlic cloves, salt, black pepper, paprika, brown sugar, and olive oil in a food processor or blender. Pulse until smooth. If the wet rub becomes too thick, add 1-2 tablespoons of olive oil.
Allow the mixture to sit for five minutes. Stir once more to ensure all ingredients are well incorporated.
Use it right away, or place the garlic wet rub in an airtight container in the refrigerator for up to 5 days. Use as needed.
This recipe makes enough pulled pork rub for a 4-6 pound roast. Double the recipe for larger roasts.
Place pork roast, ribs, or thick-cut chops in a baking dish. Apply rub evenly. Cover the meat with plastic wrap and refrigerate for 2-4 hours, no more.
Remove the pork from the refrigerator, carefully remove the plastic wrap, and let the meat sit at room temperature for 20 minutes for chops and up to 1 hour for large pork shoulders. This will raise the meat's core before it goes on the grill or smoker.
Discard any remaining garlic rub that has come into contact with raw meat.