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Scott's Dry Pork and Rib Rub

Scott's Dry Pork and Rib Rub created by Smoking Dave

None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy.

Ready In:
5mins
Yields:
Units:

ingredients

directions

  • Sift all ingredients together.I use a food processor to get a fine powder.
  • Put a liberal amount of the dry rub on the meat you wish to season.
  • Rub seasoning into the meat, covering entire surface.
  • Let meat sit at least a couple of hours in order to let the spices work into it. Overnight is better.
  • Prepare your pork as you wish. I like to cook pork butts and ribs low and slow so they fall apart. A crockpot works good if you don't want to run your oven for several hours. I finish my ribs on the grill or under the broiler with BBQ sauce.
  • Enjoy.
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RECIPE MADE WITH LOVE BY

@Scott Rhoades
Contributor
@Scott Rhoades
Contributor
"None of the pork rub recipes I tried gave me the flavor I was going for. I decided to develop my own, and after countless tries, I finally fine-tuned my recipe to one I love. This works well for ribs, pulled-pork, pork chops, etc. It makes enough for several racks of ribs or pork butts. This is a spicy but not too hot recipe. If you want a bit more heat, add more cayenne pepper.Enjoy."
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  1. Patty C.
    This mix has good flavor, made It has written.
    Reply
  2. lopeti m.
    Anyone know how much water to add to the crock pot for the recipe? The last one I used was like 3/4 cup? Im not sure if i should just put just water or add anything else
    Replies 1
  3. Dale S.
    I am not sure of the last review, but I do not find this pepper heavy, 1/4 tsp Cayenne pepper for 1.5 slabs of ribs, about 10 pork chops does not seem peppery, I used more. I used the salt, but did not add more to the meat as any chef would. I also added .5 Tbs of powdered smoke flavor, can go heavier. (Wonder what that is made of) The second time, I added extra turmeric, 3/8 tsp I am making this again, the second day in the row, it was so good the 1st time, I wanted to be sure. One additional think, I use various chili powders, I used powdered Guajillo peppers. I am going to try the slightly darker Ancho chili next time.
    Reply
  4. mabon52
    Abysmal. I was attracted to this rub because the store bought ones are full of salt. I did notice this recipe is pepper heavy but I thought the sweetness of the brown sugar would balance that. I liked the other spices as well, especially the mustard and oregano. I'm looking for a blend of flavors and I anticipated this recipe to provide that. I rubbed and let it sit overnight, my usual procedure, to allow the magic chemistry to do it's thing. First thing I noticed was it didn't have much of a smell, so not overpowering I thought. I cooked the pork chops on the grille and the first taste was awful. I may as well have skipped all those spices and just used cayenne pepper because that's all I tasted. None of the others spices came out. Maybe a hint of sweetness. I would have been better off just using the honey mustard in the fridge.
    Reply
  5. Chad M.
    Scott's Dry Pork and Rib Rub Created by Chad M.
    Reply
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