Classic All-Natural Pork Dry Rub

This recipe makes approximately 1 cup, enough for 5-6 pounds of meat. 

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Combine: In a small bowl, whisk together all ingredients, breaking up any lumps in the brown sugar.

Step 2

Apply: Pat the pork dry. If desired, use a binder like yellow mustard or olive oil, then rub the mixture generously over all sides of the meat.

Step 3

Rest: Allow the seasoned pork to rest for at least 30 minutes, or up to 24 hours in the refrigerator for deeper flavor.

Step 4

Store: Keep any unused rub in an airtight container in a cool, dark place for up to 3 months.

Step 5

TIPS Binding Agent: Using yellow mustard or olive oil as a base before applying the rub helps the spices stick and creates a better crust (bark). Sugar Alternatives: If you prefer a less sweet rub, you can reduce the brown sugar, or replace it with coconut sugar for a more natural, lower-glycemic option. Best Pairings: This blend works perfectly on low-and-slow smoked pork shoulder (pulled pork) or high-heat grilled pork chops. For Crispy Skin: If roasting pork with skin, ensure the skin is very dry before applying the rub, or mix the rub with olive oil to form a paste.