Pulled Pork Rub
This homemade Pulled Pork Rub is the perfect blend of sweet, smoky, and savory spices. A dry rub that's delicious, versatile, and ready in 5 minutes.
Ingredients
- 4 tablespoon Brown Sugar
- 2 tablespoon Paprika
- 2 tablespoon Salt
- 1 tablespoon Onion Powder
- 1 tablespoon Chili Powder
- 1 tablespoon Garlic Powder
- ½ tablespoon Mustard Powder
- ½ tablespoon Black Pepper
Instructions
- Mix the Rub: In a small mixing bowl, combine the brown sugar, onion powder, paprika, garlic powder, chili powder, mustard powder, salt, and black pepper. Whisk until the spices are evenly distributed, and there are no clumps of brown sugar. 4 tbsp Brown Sugar 1 tbsp Onion Powder 2 tbsp Paprika 1 tbsp Garlic Powder 1 tbsp Chili Powder ½ tbsp Mustard Powder 2 tbsp Salt ½ tbsp Black Pepper
- Season or Store: Use the rub immediately on pork, chicken, or ribs, or transfer it to an airtight container and store it in a cool, dry place for up to 6 months.
Notes
- Keep the spice mix dry: Always use a clean, dry spoon when measuring and mixing the spices. Moisture can cause the brown sugar and spices to clump together.
- Pat the meat dry first: Removing excess moisture helps the rub stick better and creates a flavorful crust.
- Apply the rub ahead of time: For a deeper flavor, season the pork 8-24 hours before cooking and refrigerate it until ready to smoke or roast.
- Shake before each use: Some of the heavier spices naturally settle over time, so shake well before seasoning your meat.
Storage
Store your dry rub in an airtight container or spice jar in a cool, dry place. For the best flavor, use within 6 months.Nutrition
Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 1412mgPotassium: 73mgFiber: 1gSugar: 5gVitamin A: 927IUVitamin C: 0.2mgCalcium: 15mgIron: 1mg
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