Dry Rub for Pork

"I've had this recipe on a tattered piece of paper in my recipe box forever. Thought I better post it here for the time the paper copy disintegrates. It's my favorite for pork and chicken. It's not hot, but has a ton of flavor. You could add heat by adding cayenne to taste."
photo by Nif_H photo by Nif_H
photo by Nif_H
Ready In:
3 cups




  • Pat generously on any cut of pork or chicken. Can smoke or grill immediately, or wrap in plastic wrap overnight in the refrigerator.

Questions & Replies

default avatar
  1. bookworm.lori84
    Since this recipe makes quite a bit, how have you stored the remaining rub? I would put it in a Tupperware container and store in cupboard. Is this what the rest of you would recommend?


  1. NicoleLarson
    Love this Rub!! Have used this many times on many different types of meat!!!
  2. Elmotoo
    This is a bit sweet but very delicious!! I rubbed it on pork chops then wrapped them in plastic wrap & refrigerated them most of the day before grilling them & oh yum!!! Everybody loved them! I will add some cayenne so we'll have that sweet/hot flavor we so love. Thank you! Made for PAC Spring '12.
  3. Nif_H
    This rub is fabulous! It is very close to an imported Italian pork rub that I pay a lot for, so it'll save me some money too! I made 1/3 of this recipe and it will go a long way. Like the other reviewers, I would use this on pork, chicken, beef, even seasoning for other items. So good! Made for my adopted chef for Fall PAC 2011. Thanks Chef eljay! :)
  4. Sydney Mike
    Made the whole batch of this rub since I wanted to try it on both chicken breasts & pork chops (or a roast)! However, I took a tip from mama smurf's review & cut back on the sugar, although I did different amounts ~ I like the molasses flavor of the brown sugar so used 1/2 cup of it, but just 1/4 cup of the regular sugar! Worked wonders for us when I used it on a couple of chicken breasts! Thanks for this great rub recipe! [Made & reviewed for one of my adoptees in this fall's round of Pick A Chef]
  5. mama smurf
    I made as directed and used some on some chicken breasts which I let sit in the fridge for most of the morning before grilling and serving on a salad. I think I will add a little cayenne to what I have left and try it on pork or more chicken. I did cut down on the sugars (I felt that 1/2 cup of white and brown sugar each was quite a bit so I use about a 1/4 of a cup of each) and we were quite happy with the results. Definately one to use again and again. Thank you for sharing. Made for Fall Pick-A-Chef 2011.


Retired firefighter. I like cooking, fishing and photography. This is a great place to do all three.
View Full Profile

Find More Recipes