Pulled Pork Rub

Boost flavor on any roast with a convenient and versatile dry rub recipe. Smoky goodness is amplified with a sweet and savory spice rub that creates a delicious bark.

Makes about 1½ cups (enough for about 3 pork butts)

Course dry rub, seasoning

Cuisine American

Diet Gluten Free

Prep Time 5

Total Time 5

Servings

Calories 14kcal

Author Imma

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.

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.

Nutrition