Pulled Pork Rub
Boost the flavor factor on your pork roast with my savory pulled pork rub. Smoky goodness is amplified with a sweet and savory spice rub that creates a delicious bark.
Have you noticed how versatile a roast is? While pulled pork is a must-have at any cookout, leftovers are also wonderful in fried rice, sandwiches, diversity bowls, soups, and stews. And if it’s well seasoned, life just got more delicious.
What a Dry Rub Does
Spices and herbs add depth of flavor while balancing the fattiness. The sugar caramelizes for a satisfyingly spicy, crispy exterior. Then, best of all, the salt draws out enough moisture to dissolve, then reabsorbs into the meat, taking the flavors from the seasoning with it and tenderizing the meat.
Another advantage to a dry rub is that it’s less messy than BBQ sauce (though you can use both). Some of the best ribs I’ve ever made just had a dry rub.
How to Make Pulled Pork Rub
Mix all the ingredients for a smoking good time. It will stay fresh in a sealed glass jar in the pantry for up to 6 months.
Recipe Tips and Twists
- Replace the cayenne with more paprika and use mild chili powder for a kid-friendly spice mix.
- The zest of a lemon or lime adds refreshing flavor. Lemon pepper instead of regular black pepper is another great addition.
- Check the expiry date on the individual seasonings to ensure fresh ingredients.
How to Use Pork Dry Rub
This versatile spice mix goes great on ribs, pork chops, and tenderloin. However, it also spices up chicken, vegetables, potatoes, and even popcorn. Get creative, and let me know in the comments how you use dry rubs.
More Seasoning Blends to Spice Up Your Life
By Imma
Pulled Pork Rub
Ingredients
- 1 tablespoon (7g) freshly ground black pepper
- 1 tablespoon (5g) garlic powder
- 1 tablespoon (6g) onion powder
- 2 teaspoons (2g) dried thyme
- 2 teaspoons (2g) dried oregano
- ¼ cup (50g) dark brown sugar, firmly packed
- 1 tablespoon (6g) chili powder
- ½-1 teaspoon (1-2g) cayenne pepper
- 2 tablespoons (14g) smoked paprika
- 2 teaspoons (10g) cumin
- 1 teaspoon (2g) ground mustard (optional)
- 3 tablespoons (20g) kosher salt
Instructions
- Mix the black pepper, garlic and onion powder, thyme, oregano, brown sugar, chili powder, cayenne pepper, smoked paprika, cumin, mustard powder, and salt in a bowl until thoroughly combined.
- Store in a glass jar in a cool, dry place (or ziplock bag) and use as needed. A thin layer of mustard will help it stick to the pork if using it for smoking pork.
Tips & Notes:
- How much dry rub you need depends on the size of the roast. A heaping tablespoon per pound of meat should be perfect.
- Salt to taste runs around 1 teaspoon per pound. Leave the salt out of the dry rub if you want to salt the roast first.
- Cayenne pepper can be spicy, so adjust the amount depending on your family’s heat tolerance.
- Please remember that the nutritional data is a rough estimate and can vary enormously based on the ingredients used in the recipe.
I tried this when smoking a chicken. It was amazing. Thanks:)