BBQ Pork Rub Recipe
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Confession time: When I’m smoking ribs or pulled pork, I still reach for a store-bought rub now and then.
But after years of testing and tweaking, this homemade pork rub has earned its spot as my go-to. It’s sweet, smoky, and perfectly balanced with just the right touch of heat, made entirely from pantry staples and easy to customize to your taste.
This rub pairs perfectly with a variety of smoked and grilled pork recipes—try it on our Pork Belly Burnt Ends, smoky Pellet Grill Pulled Pork, or as the secret flavor weapon in our crowd-pleasing Smoked Pig Shots.
About this BBQ pork rub
It doesn’t get much easier than making this dry rub. Measure each ingredient and dump it into a bowl before mixing it all together.
Pro Tip: Add the rub ingredients directly into an adjustable rub shaker. Give it a few good shakes to mix everything together, and then it’s ready to apply.
(Note: The full ingredient list with exact measurements is in the recipe card below—scroll down when you’re ready to prep!)
Even if you like your ribs wet and saucy, this dry rub makes an excellent base.
Tips & Variations
- While this rub was designed with pork in mind, it also works great on chicken and turkey. Just steer clear of beef as the sweetness can clash.
- You can try leaving the salt out of the rub if you prefer to salt the meat first and let it penetrate overnight. 1/2 teaspoon of kosher salt per pound of meat (excluding bone) works well. You definitely don’t have to do this though.
- I used smoked paprika in this recipe to get a little extra smokey flavor. There are loads of varieties of paprika out there, and you can even make your own smoked paprika for an even better flavor.
- Aleppo pepper brings a mild, fruity heat. Substitute with ancho chili powder, red pepper flakes, or a dash of cayenne or leave out entirely if you really don’t like spice or are cooking for kids.
How to use this rub
I always use a binder before applying a rub to help it stick. I like using yellow mustard for pork ribs or pulled pork.
Squirt 1-2 tablespoons on and use your hands to spread it around. Its primary purpose is to help the rub adhere to the meat rather than flavor, but I reckon the sugar in the mustard helps with the bark formation.
When you’re ready to apply the rub you can use a rub shaker or just sprinkle it on with your hands. I like to apply it liberally but not so much to where you can’t see the meat.
The sugar can get lumpy, so you may need to crumble it up by hand.
After use, you can store this rub in an airtight container for at least a few months.
Make it your own
I want you to experiment with the ingredients and quantities in this rub to truly make it your own.
If you like more heat:
- Swap the Aleppo pepper for red chili flakes or cayenne pepper
- Add ground ancho for extra spice and complexity
If you want it extra smoky:
- Add chipotle powder for more heat with a smoky flavor
- Smoke your paprika for a deeper smoke flavor
If you like it sweet:
- Use dark brown sugar instead of light
- Try maple sugar or coconut sugar for natural sweetness
Make a double batch and try this rub on
BBQ Pork Rub Recipe
Feel free to tweak this DIY pork rub to suit your tastes—whether you like it sweeter, spicier, or with a smoky twist, it’s easy to make it your own. If you give it a try, don’t forget to leave a rating and let us know how it turned out in the comments!
BBQ Pork Rub
Ingredients
- ½ cup brown sugar
- ¼ cup smoked paprika - sweet is also fine
- 2 tbsp coarse salt
- 1 tbsp black pepper - ground
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp mustard powder
- 1 tbsp ground cumin
- ½ tbsp aleppo pepper - Aleppo is a mild chili that adds a subtle sweetness. You can substitute for crushed red pepper or cayenne if you like more heat.
Instructions
- In a small bowl, combine all the dry ingredients thoroughly. Use a fork or whisk to break up any clumps—especially from the brown sugar or paprika—until the mixture is evenly blended and uniform in texture.
- Before applying the rub, coat the meat lightly with a binder like yellow mustard or olive oil.
- Sprinkle the rub evenly over all sides of the meat, using your hands or a spice shaker for even coverage.
- Transfer any unused rub into an airtight jar or container and store it in a cool, dry place. It’ll keep for several months, but for the best flavor, try to use it within 3 months.
Notes
How much does this recipe make
This recipe makes 1¼ cups of BBQ rub, which is enough for one large pork shoulder or 2-3 racks of ribs. I’ll often double or triple it, so I have plenty of leftovers.Nutrition
Nutrition information is automatically calculated and should be used as an approximation only. If you’re worried you could always add a side of kale.
About Your Pitmaster
Joe Clements is the founder and editor-in-chief of Smoked BBQ Source, a leading barbecue resource that has helped tens of millions master grilling and smoking. Growing up in a vegetarian household, his love for barbecue was unexpected. Determined to master the craft, he launched Smoked BBQ Source in 2016 to document his journey from amateur to pitmaster.
Joe leads a team of expert barbecue creators and oversees the largest collection of in-depth grill reviews and a library of tested, foolproof recipes. Whether he’s firing up a pellet grill or charcoal kettle, he’s passionate about making barbecue approachable and enjoyable for all.
I find that a sugar based rub burns in a pit. I like sweet to come from the sauce and let the pepper salt and a tiny bit of garlic shine in the rub.
Awesome flavor
First time trying and so easy to make.
I even smoked my own paprika so that was fun.
I’m a beginner so I’m taking notes on all the experts. I just purchased my first smoker. It’s an Oklahoma Joe’s Longhorn 3 Combo Grill. Hope that one day I can be proud of my own technique on smoking meats. I will use all advised material and mold them to my taste eventually. I’m just happy I can get started.
Can’t wait to try this. It’s a bit similar to what I make. I don’t use chili powder or mustard powder and I add coriander. I only use a quarter cup of brown sugar. Love it on pork and chicken.
I used this dry rub recipe last night. All of the seasonings went together so well. It was delicious, and my husband couldn’t get over how good the ribs tasted! Thank you for sharing!
Good rub,I think I may be making my own rub now with your suggestion you have some good ones
I 💯 beleive our rub recipes are made to be experimented with! Always a great idea to modify for your and your families taste preferences.
Delicious