BBQ Pork Rub

This all-purpose BBQ pork rub strikes the perfect balance of sweet, smoky, and savory, with just enough heat to keep things interesting. Made with everyday pantry spices, it’s ideal for ribs, pulled pork, burnt ends, and even chicken or turkey.

Course Condiment / Sauce

Cuisine American

Prep Time 5

Total Time 5

Servings cups

Calories 333kcal

Author Joe Clements

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