Total Time
Prep 5 mins
Cook 0 mins

By Lucy Waverman and found at If using this rub for pork and pork spare-ribs, increase the sugar to 2 tbsp (25 mL).


  1. Place salt, sugar, mustard powder, chili powder, paprika, cayenne and ground pepper in a bowl and mix together.
  2. Store in an airtight jar away from heat and light; it will keep for at least six months.
Most Helpful

Thanks for a very versatile rub Evelyn. I rubbed this on my pork tenderloins and let them sit all day in the fridge, then I baked them in the oven. What an amazing flavour. I can't wait to try this on a whole chicken. Thanks so much for sharing.

Baby Kato November 30, 2006

This was so good. I used it on London Broil. What a great flavor. (I wanted to add that I used this on country ribs let them set for about 30 minutes all I can say is OMG!!!!) I am so glad I had this on hand. Lisa

LMillerRN September 15, 2006

Wonderful rub! I used eye of round tenderloins, rubbed well on both sides, and refrigerated for a couple of hours. Grilled and enjoyed!

lauralie41 September 13, 2006