Our simple Pork Dry Rub Recipe is easy to make and works beautifully on any cut of pork. It’s a balanced mix of savory, sweet, and just a touch of heat — ideal for chops, ribs, loins, and tenderloins. Make a jar to keep in the pantry and reach for it whenever you want reliable, homemade flavor without the fuss.
Easy Pork Dry Rub Recipe
I keep a small collection of spice blends at home, but sometimes I want something straightforward made from pantry staples. This pork rub is exactly that: simple to mix, forgiving, and incredibly versatile. It emphasizes the natural flavor of pork while adding a warm sweetness and a faint background heat. Use granulated brown sugar to help the blend stay free-flowing; if you only have moist brown sugar, see the tips below to dry it quickly.
The salt and pepper provide a classic backbone, while garlic and onion granules deepen the savory notes. Cumin and paprika add an earthy richness, and a small amount of habanero powder gives an optional kick—adjust it to your preference. This rub stores well and makes for quick seasoning when you want to grill, roast, or smoke pork.
Recipe Shopping List
You may already have most of these seasonings in your pantry. For exact quantities, check the recipe card at the bottom of the page. This short shopping list covers everything you need to make a small batch of the rub.
- Salt
- Granulated garlic
- Black pepper
- Granulated onion
- Habanero powder (or other chili powder)
- Cumin
- Granulated brown sugar
- Paprika
How To Make This Recipe
Below is a quick overview of the process. The full, printable recipe card with exact measurements and notes is included at the end of the post.
- Combine – Measure the spices into a small bowl and whisk until evenly blended. Transfer the mix to an airtight container to keep it fresh.
- Season – Pat pork dry, then apply the rub generously. For thicker cuts or roasts, let the seasoned meat rest in the fridge for 30 minutes to several hours to let flavors penetrate.
- Cook – Grill, roast, smoke, or pan-sear the pork to your preferred doneness. The rub works well with high-heat searing and low-and-slow smoking alike.
- Store – Keep the rub in a cool, dry place. When stored properly it will retain flavor for at least a month; longer if kept away from heat and humidity. If it hardens, break up clumps with a fork or pulse briefly in a small food processor.
Recipe FAQ
Store the rub in an airtight container, jar, or spice shaker with a tight lid. Keep it in a cool, dark cupboard away from direct heat or sunlight to preserve the aroma and flavor.
Yes. Regular brown sugar will work but tends to clump because it contains more moisture. To avoid clumping, make only what you’ll use in a few days or dry the brown sugar first by spreading it on a baking sheet in a low oven (120–150°F) for a few minutes, or microwave it in short bursts while stirring. Let it cool before mixing into the rub.
The recipe calls for a small amount of habanero powder to add warmth. If you prefer milder seasoning, reduce or omit the habanero and use a milder chili powder or smoked paprika instead.
Use Our Pork Rub On…
- Traeger Pork Belly Twists
- Grilled Pork Tenderloin
- 3-2-1 Style Ribs
- Smoked Pork Loin
- Smoked Pork Chops
- Pulled Pork
- Grilled Pork Chops
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Pork Dry Rub Recipe
This simple pork rub is perfect to keep on hand for quick weekday dinners or weekend cookouts. It enhances pork without masking its natural flavor.
5 minutes
5 minutes
Ingredients
- 2 tablespoons salt
- 2 teaspoons granulated garlic
- 2 teaspoons black pepper
- 2 teaspoons granulated onion
- ¼ teaspoon habanero pepper powder
- 1 teaspoon cumin
- 2 teaspoons granulated brown sugar
- 2 teaspoons paprika
Instructions
- Combine all ingredients in a bowl and mix until evenly blended. Transfer to an airtight container.
- Pat the pork dry, coat liberally with the rub, and let rest if possible. Cook to your preferred method and temperature.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 12
Total Fat: 0g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 0g
Cholesterol: 0mg
Sodium: 1588mg
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g
Protein: 0g
Nutrition data provided here is only an estimate.
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