Pork Rub
The Best Pork Rub for grilling ribs, pork chops or pork shoulder. This simple spice rub is a mixture of brown sugar and spices that will take your grilled pork to the next level of deliciousness.
We love making pulled pork sandwiches and Brown Sugar Pork Chops are on the menu at least once a week. This easy spice rub is a great addition to your pantry.
Best Pork Rub ~ For the Best Pork Chops, Ribs and Pulled Pork
Making your own spice mixes and rubs for grilling and smoking pork is so simple. It’s the best way to get the flavors just right to your own taste and you can control the amounts of salt, heat and sugar.
Ingredients:
- Brown Sugar
- Granulated Garlic
- Smoked Paprika
- Kosher Salt
- Black Pepper
- Onion Powder
- Dry Mustard
- Ground Chili Flakes or Ground Red Pepper
How to Make Pork Rub:
- In a mixing bowl, add brown sugar, garlic, smoked paprika, kosher salt, black pepper, onion powder, dry mustard and ground chili flakes.
- Use a whisk or large fork to mix until well combined.
- Store in an airtight container.
Recipe Notes:
- Yield: 1 1/4 cups
- Storage: Pork rub can be stored in an airtight container in a cabinet up to 3 months. Brown sugar will clump, so stir before using.
- How Much Rub to Use: Use about 1- 2 tablespoons rub per pound of pork.
- Uses: Pork chops, pork shoulder, ribs, ground pork.
More Easy Dry Rub Recipes:
Make the most flavorful and delicious pork recipes with the Best Pork Rub that is made with brown sugar and a few pantry spices. Great to have on hand for pork chops, ribs or pork butt.
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Pork Rub
Ingredients
- ½ cup brown sugar
- ¼ cup granulated garlic
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon onion powder
- 2 teaspoons dry mustard
- ½ teaspoon ground chili flakes or red pepper
Instructions
- In a mixing bowl, add brown sugar, garlic, smoked paprika, kosher salt, black pepper, onion powder, dry mustard and ground chili flakes.
- Use a whisk or large fork to mix until well combined.
- Store in an airtight container.
