Looking for the perfect dry rub for pork for your weekend barbecue? Love to smoke some juicy ribs or a Boston butt?
Don’t spend a fortune on a commercial dry rub!
Instead, blend your own using bulk spices available at Sam’s Club, Costco, and Amazon.
This amazing pork dry rub recipe also contains no salt, which comprises the majority of the ingredients found in the commercial offerings.
Why pay astronomical prices for salt?
Besides, you should be dry or wet brining your meat hours or even a day prior to the dry rub being added.
This colorful mixture is suitable for:
- Spare and St. Louis Style Ribs
- Baby Back Ribs
- Country Ribs
- Pulled Pork (on the grill or in the pressure cooker)
- Boston Butt
- Pork Steak and Chops
And pretty much everything found on a hog but the hooves and squeal!
You can use in conjunction with a standalone smoker or on a slab of ribs on a conventional gas or charcoal grill.
This recipe contains the following ingredients (the links go to Amazon to help you find them):
- Ground Mustard
- Granulated Garlic
- Ground Black Pepper
- Onion Powder
- Ground Cumin
- Turmeric Powder
- Dark Brown Sugar (pick this up at your local grocery store – it’s too pricey online)
- 1/3 cup coarse ground black pepper
- 1 tspn ground tumeric
- 2 tspn roasted cumin
- 1/3 cup mustard powder
- 1/2 cup ground papirika
- 1/3 cup onion powder
- 1/3 cup granulated garlic
- 1 1/2 cup dark brown sugar
- Add all ingredients to a mason/canning jar in no particular order. Screw on lid.
- Break up any remaining clumps of brown sugar with a fork. Continue shaking until all ingredients are well incorporated.
You can add more or less but figure on about two tablespoons per pound of meat.
This combo is sure to wow your friends and family during your next big cookout! It’s also convenient to keep a jar around to add to your regular weeknight barbecue routine.
What about you? Do you have your own unique dry rub combo that you love? Maybe you have a delicious dry rub for poultry. Let us know in the comments below!
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About Mike Quinn
Mike Quinn spent 20 years in the US Army and traveled extensively all over the world. As part of his military service, Mike sampled coffee and tea from all virtually every geographic region, from the beans from the plantation of an El Salvadorian Army Colonel to "Chi" in Iraq to Turkish Coffee in the Turkish Embassy in Kabul, Afghanistan. He spent nearly a decade in the Republic of Korea where he was exposed to all forms of traditional teas. Mike formerly owned and operated Cup And Brew, an online espresso and coffee equipment retail operation.
5 thoughts on “Mike’s All-Purpose Dry Rub for Pork”
For my tastes: I think your rub could use some salt and less black pepper.
do u happen to have a rub for beef???
Check out our recipe for the Best Oven Roasted Beef Brisket- you’ll love the combination of flavors!
I believe there is no salt as you should be dry brining your pork about 24 hours before adding rub and smoking
If you have a Winco Grocery store in your area, go to the bulk bins area…spices are usually on an end cap in the bulk area, and buy the spices for pennies on the dollar. If you want to make a mix when you get home, just buy the amount you need of each spice for your project. No jar, just a small bag, you spoon out and mark the code on each item yourself ….but the best part 75% savings over buying in the jars there or anywhere. You can buy small plastic spice jars for 68 cents each. I don’t work there, just love to shop and save there, and they are employee owned too!